A Sharʽiah Analysis of ʼijāra as a Financing Mode in the wake of Parallel Banking System of Bank of Khyber

The only religion Islam provides the thorough layout for human beings not only covers the spiritual needs but also shaped the materialistic desires in a better way. The most important aspect among all is the availability of proper, smooth flowing and practical financial system as it involve almost in all fields of life. Looking at the current situation and fast growing industry, Islamic Banking System emerged as solid and firm scheme for optimum utilization of finance in full conformity of Shariʽah. ʼijāra is one of the modes frequently used in Interest free banks. The Bank of Khyber claims as Parallel Banking System i.e. It practicing conventional Banking as well as Islamic Banking System. This study emphasis on analyzing the practice of ʼijāra as a financing mode in the wake of Parallel Banking system of Bank of Khyber in the light of Sharʽiah teachings and to portray the real picture of it to enhance the level of satisfaction of customer.   

Biochemical and Technological Aspects of Wheat Flour Associated With Cookie Making Quality

Wheat (Triticum aestivum L.) is the basic ingredient of cookies formulation and its specific or consistent quality (soft wheat) is required for cookie making. In Pakistan, wheat flour is produced from a mixture of wheat varieties called mixed wheat flour (MWF) leads to unavailability of specific wheat variety suitable for specific product. However, this flour has inconsistent quality and subsequently affects product quality significantly. Present study has been aimed to evaluate the impact of various treatments on MWF. Results showed a wide range of TW and TKW as 67.00-81.00 kg hl-1 and 32.82-48.70g, respectively. Wheat varieties exhibited moisture (8.50-10.78%), ash (0.33-0.83%), fat (1.36-1.49%), fiber (0.38-0.52%), protein (9.85-13.75%) and NFE (72.82-79.58%) content. Mineral composition varied as 2.20- 2.64, 20.25-28.45, 2.12-4.71, 1.24-2.31, 0.54-0.85 and 0.45-0.57 mg/100g for Na, Ca, Fe, Zn, Mn and Cu content, respectively. Moreover, wheat varieties indicated wet gluten, dry gluten, starch and DS as 24.68-36.40, 7.12-11.84, 68.88-72.73 and 6.28-10.97%, respectively. SDSsed. and AWRC were reckoned as 18.20-30.50 ml and 43.91-66.85%, respectively. Moreover, WSRC, SOCSRC, SUCSRC and LASRC values varied widely as 50.83-69.64%, 56.66- 82.03%, 75.79-106.97% and 79.43-121.20%, respectively. Rheological properties were found i.e. WA (51.00-56.00%), DDT (1.20-4.20 min), dough stability (2.90-18.20 min), DoS (85.00- 174.00 BU) and FQN (48.00-200.00). Pasting properties indicated variability from 65.25 to 67.80oC (PaT), 3.22 to 6.00 min (PT), 1330 to 1784 cP (PV), 645 to 1002 cP (TV), 1799 to 2565 cP (FV) 685 to 782 cP (BV) and 1154 to 1563 (SV). Physical analyses of cookies made from wheat varieties revealed 39.38-45.86 spread factor and 2.17-3.76 kg hardness. Sensory evaluation indicated that cookies made with AARI-11 were highly acceptable and also, it was selected as best variety for cookie making. In addition, different treatments were also applied and cookies made with different treatments portrayed spread factor (39.68-60.96) and hardness (0.86-3.55 kg). Cookies color determined in terms of L*, a* and b* values as 64.65-74.84, 1.22-3.75 and 31.10-35.44, respectively. Cookies revealed moisture (1.50-3.68%), ash (0.333- 0.547%), fat (17.70-23.66%), fiber (0.083-0.167%), protein (5.41-6.56%) and NFE content (66.76-72.40%). Across treatments, addition of CMS (15%) produced largest spread, protease (400 mg) had highest overall acceptability. Correlation studies underline the importance of SRC values and SDS-sed. volume as major predictors of cookie making quality in addition to other physicochemical characteristics of flour.