علم مختلف الحدیث پر امام شافعی کے تفکرات کا تحقیقی مطالعہ

After the era of Prophet Muhammad (S.A.W), there were dissimilarities in interpretations of contradictive revelations by Muhammad (S.A.W) thereby questioning their authentication while being considered a basic source of extracting the Sharia acts. In this context, Imam Shāfʿī studies all the dissimilarities and contradictions and devised finest principles which performed very positive role in rationalizing the conflicting Ahadiths. He was first to discuss these matters in an innovative manner. It is therefore, essential for investigator to refer to Shāfʿīs principles to rationalize any Hadith lying under contradiction. Imam Shāfʿī stated that Hadith is not itself contradicting but its apparent meaning leads the investigator into misconception. Consequently, he has stated three methods to remove this conflict. First is the combination (جمع) which recommends working on both Ahadiths at the same time rather than leaving either of them. Second is the abrogation (تنسیخ) which requires extensive knowledge of Quran and History before inferring the final decision of Muhammad (S.A.W) and scholars widely recommend Imam Shāfiʿī in recognizing abrogated Ahadiths. Third is preference (ترجيح) which is based upon peripheral attributes.

Study on the Effect of Dehydration Techniques on the Nutritional Quality of Mango Mangifera Indica L. Products

The study was designed to determine the effect of various dehydration techniques on the nutritional quality of mango (Mangifera indica L.) products. In the first phase of the study, nutritional characteristics of fresh immature mango of different varieties were determined. The results revealed that maximum TSS, protein, non-reducing sugar, K and Cu were recorded in variety Langra. Whereas, maximum moisture, ash, fat, total sugar, reducing sugar and Mn were observed in variety Sindhri, however, variety Chaunsa showed higher vitamin C, Mg and Cr content. It was further observed that variety Desi was rich in minerals such as Na, Ca, Zn and Fe with maximum acidity. In the second phase of the study mango powder was prepared from different mango varieties using different drying techniques. The results of mango powder prepared with-peel showed that variety Chaunsa had significantly higher moisture and vitamin C content, whereas TSS, total sugar, reducing sugar, Ca, K, Mg, Cu were higher in without peel powder in variety Chaunsa than other varieties. Among the drying methods, maximum moisture was retained in wooden glass drying method (12.88%), whereas, maximum TSS, ash, protein, vitamin C and non-reducing sugar were observed in mango powder dried under cabinet drying method. Moreover, the majority of the minerals were found in maximum quantity in mango powder dried under wooden glass drying method. During the third phase of the study the unripe and ripened mangoes of different varieties were picked from various tree positions viz. top, middle and bottom. The results revealed that during ripening period the TSS was increased in all the varieties. It was further observed that maximum moisture (85.28%) and total sugar (29.36%) was observed in ripened Chaunsa mangoes. The higher Vitamin C content (26.34mg 100g-1) was found in ripened Langra mangoes than other varieties. The unripe variety Desi had the highest acidity (0.47%) as compared to other unripe and ripened mango varieties. It was also observed that minerals were significantly higher in unripe than ripened mangoes, Na, Ca and Zn were higher in variety Desi, Mg, Fe, Cr and Mn were maximum in variety Chaunsa, whereas, variety Sindhri and Langra were rich in K and Cu, respectively. Among the mangoes picked from different tree positions, moisture, TSS, reducing sugar, non-reducing sugar, ash, acidity, vitamin C, Na, Ca, Fe, Mg, Cr and Mn were higher in mangoes picked from top tree position as compared to middle and bottom positions. xv In the last phase of the study, the slices were prepared from mangoes of different varieties obtained from top, middle and bottom tree positions using different drying methods. It was reflected that the mango slices of variety Chaunsa prepared from top tree position mangoes, had the highest pH, ash, TSS and vitamin C content. It was further observed that moisture content was highest (12.88%) in slices of mangoes of variety Sindhri obtained from top tree position and dried under wooden glass drying method. However, total sugar, reducing and non-reducing sugars were significantly higher in slices of variety Chaunsa obtained from top tree position, whereas, Ca content of variety Desi was higher in cabinet drying method in slices prepared from top tree position than all other varieties. Cabinet drying method resulted in higher quantities of K (819.60 mg kg-1), Mg (78.64 mg kg-1), Zn (2.62 mg kg-1), Fe (6.86 mg kg-1), Cu (5.92 mg kg-1), Cr (1.02 mg kg-1) and Mn (3.22 mg kg-1) as compared to open sun drying and wooden glass drying methods. The sensory evaluation of mango powder prepared under cabinet dehydration method proved to be better from variety Desi without peel than other varieties investigated, while mango slices of variety Chaunsa prepared from top tree position under cabinet dehydration resulted in better quality than other varieties and drying methods. It was concluded from the present study that cabinet dehydration method proved to be better in the preparation of mango powder and slices than other two drying methods. The study further confirmed that mango powder and slices prepared from variety Chaunsa were superior in quality and all other nutritional characteristics than other varieties. Similarly, mango slices prepared from top tree position were better in quality than those made from middle and bottom tree positions.