الرهبانية المسيحية والتصوف الإسلامي و تاثيرهما على الجوانب المختلفة للحياة الإنسانية: دراسة تحليلية من منظور إسلامي

 Impact of Christian Monasticism and Islamic Mysticism on Various Aspects of Human Life: An Analysis from Islamic Perspective The science of Islamic belief "علم العقيدة" has been considered as most significant disciplines among different branches of knowledge as it played an essential, rather cardinal role in human life. This scholarly work intends to look into development of Monasticism in Christianity and Mysticism in Islam in different phases and its impact upon human life. Qualitative and descriptive research methodology has been applied for analysis of data. The research has particularly addressed four noteworthy aspects of the theme: firstly, Historical development of Monasticism in Christianity, secondly; Development of monastic tendencies in Islamic mysticism thirdly; Reflections of Monasticism upon various aspects of human life, and finally; Analysis of Monasticism in the light of Quran and Sunnah. The review of literature disclosed that monasticism is one of the main contributions of Christianity which later on influenced Islamic mysticism. Through centuries of contact it has left an immense influence upon Muslim societies which has changed the real picture of Islam. In the beginning, it was considered the source of self-purification but unfortunately lately it has developed into more mundane phenomenon. Recently it has been utilized as a source of income for spiritual masters and has produced complex mixture of superstitions for the community. Despite of that it has been argued that the real form of Mysticism could not be overlooked thus the Islamic mysticism has been divided into three categories by Muslim scholars: legislated (شرعي), heresy (بدعي), and infidelity (كفري). In this short paper the main focus will be on the impact of Christian monasticism on Islamic Sufism in general and that of Islamic Sufism on social life in particular.

Biochemical, Functional and End-Use Perspectives of Modified Cereal Brans

Bran, an integral component of wholegrain has got importance for its multifarious functionalities in food. Bran is detached from cereals during roller-milling operations and considered as a byproduct of milling. This milling byproduct is mainly utilized for animal feed purposes but also gaining popularity for human foods. The major technical problems associated with use of bran in food applications is lack in malleability and pliability of the finished product. Modification is therefore offered as a corrective route to overcome these problems. The technical snags and quality related issues of the processed products have been abated to an extent by the use of modified brans in food processing. In the current ambiance of consumer awareness and health consciousness, the bran holds significant importance for food applications. In the present project, four cereals were under study i.e. wheat, barley, millet and sorghum. Bran was separated from cereal grains and was subjected to size reduction and enzymatic modification. By size reduction two sizes fine (1mm) and coarse (2mm) were produced. Enzymatic modification involved xylanases (E1) and cellulase (E2) @ 1U/ml in 10% bran suspension. The native and modified cereal brans were evaluated for the chemical and mineral profiles. BBN demonstrated highest ash (6.88%), E2BB highest fiber (9.87%) and CWB highest protein (20.50%). The minerals assessed in different cereal brans included Mg, Cu, Zn, Co, Mn and K. The highest values in mg/100g for minerals in different brans were observed as: Mg (239.25 in E1SB), Cu (1.41 in MBN), Zn (2.41 in FSB), Co (1.30 in FMB), Mn (2.90 in MBN) and K (1184.67 in E1WB). CMB demonstrated highest total dietary fiber (52.36%) and insoluble dietary fiber (46.75%), whereas E1BB showed highest soluble dietary fiber (13.83%). Total phenolic content (TPC), total flavonoids content (TFC) and total anthocyanins content (TAC) were determined spectrophotometrically and phenolic acids through HPLC. Total phenolic content was recorded highest in E1MB (0.304 mg GAE/g), TFC in CMB (210.86 μg/g). Total anthocyanins content was highest in E1SB (133.11 mg/Kg). Antioxidant activity was assessed by DPPH and FRAP assays. Antioxidant activities specified by DPPH and FRAP assay were found to be highest in CMB (89.51 % inhibition) and SBN (722.52 μMFeSO4/g) respectively. Anti-nutritional factors like condensed tannins and phytic acid were evaluated spectrophotometrically. Condensed tannins and phytic acid were observed in highest quantities in CSB (179.77 mg/100g) and E1BB (5.80 g/100g) respectively. The effect of modified bran incorporation in breads and cookies was evaluated through assessment of sensorial and textural attributes. E2WB, E1BB, E2MB and E2SB had good scores for overall acceptability of breads. Bread with FMB had good fiber and ash content and E1MB bread showed higher protein contents out of all types of breads. In the case of cookies, E1SB had highest overall acceptability. The monosaccharide composition of cereal brans, breads and cookies was assessed through UHPLC-QqQ-MS in DMRM mode. Total 14 monosaccharides were assessed in different bran samples. The monosaccharides principally detected in brans, breads and cookies included glucose, xylose and arabinose. Galactose and fructose were detected in minute quantities in some of the samples. Data from analyses were taken in triplicates and reported as means ± standard errors. Level of significance was assessed using Analysis of variance (ANOVA) under completely randomized design (CRD) using two factor factorial.