شیخ عبدالحق محدث دہلوی کی علمی خدمات، منہج واسلوب اورعوامی مقبولیت و اثرات؛ ایک تحقیقی جائزہ A Research Review of the Work of Sheikh Abdul Haq Muḥaddith Dehlavi, It’s Style, Public Populaity & Influence

Sheikh Abdul Haq Muḥaddith Dehlavi is one of the prominent muhaddithin of the Subcontinent. He has played an unforgettable role in the leadership of the Ummah. His writings consist of God's benevolence, justice, and solving People’s problems so that they can look at their defects and focus on building their lives. He discussed topics related to the nation; do not follow useless philosophy and false interpretations which do not benefit a common man. Along with the reformed works, He has also left behind a large collection on technical topics. He wrote books on important and technical topics such as Tafseer, Tajweed, Hadith, Beliefs, Jurisprudence, Sufism, Ethics, Actions, Philosophy, History, Biography, etc. Sheikh Abdul Haq Muhaddith Dehlavi has priority in teaching and publishing the knowledge of Hadith. In the context of the publication of the knowledge of hadith, his two commentaries Mishkwat al-Masabih, Ishaat al-Lamaat and Lamaat al-Tanqeeh, has a special place. In the said article, an introduction and methodological study of the work done by Sheikh Abdul Haq will be presented.

Probing the Nutritive and Therapeutic Potential of Pakistani Sesame Cultivars for School Going Children

Protein energy malnutrition (PEM) has emerged a key health problem in Pakistan. It mostly affects the health of pregnant women and school going children. Almost 1/3 children are underweight, and rest are affected by stunting and wasting. Hence, there is a great need to explore use of locally grown traditional crops into modern food products for alleviating malnutrition among the masses. The present project was designed to develop protein enriched, and micro-nutrient fortified doughnuts from different Pakistani white (TH-6, TS- 5, TS-3, Til-89) and black (S-122, S-117, S-131, Latifi) sesame cultivars. The proximate and mineral composition of sesame flours of white and black cultivars revealed varying degree of moisture, protein, crude fat, crude fiber, ash and NFE. Regarding antioxidant potential and bioactive components, total phenolics, sesamin, sesamol and sesamolin were ranged from 1.56±0.025 to 7.32±0.219 mg GAE/g, 1521.00±27.30 to 3996.00±129.90 ppm, 3121.00±86.60 to 4303.00±133.37 ppm and 1532.33±31.89 to 3564.00±65.82ppm, respectively. Among the different cultivars, the maximum value of sesamin was observed in TH-6 whereas sesamol and sesamolin concentrations were higher in S-122. It is obvious from the results that sesamin and sesamol contents were higher in white sesame cultivars whereas sesamolin was more in black cultivars. Sensory evaluation of doughnuts revealed maximum liking for product made from TH-6 (8.02±0.24) due to better appearance, palatability, fine texture, chewiness, mouthfeel, and overall acceptability. Concerning various levels of supplementation, doughnuts having 10 g/100g (7.67±0.24) to 20 g/100g (7.43±0.18) of either white or black sesame flours were more suitable due to delicious nutty aroma & flavor of sesame, mild brownish appearance, uniform texture, nutty mouthfeel and overall impression of the end product. Based on consumer acceptability and betterquality attributes, TH-6 (white sesame cultivar) with two supplementation levels (10g/100g and 20g/100g of sesame flour) was selected for further development of doughnuts and assessed for nutritional contents, storage stability, calorific value, protein quality and feeding trial to see the effect of these products on nutritional and serum biochemical profile of school aged children. Biological evaluation of selected formulations showed the highest PER (0.86±0.17), NPU (2.81±0.25), true digestibility (64.51±0.84%), biological value (69.64±1.08%) and net protein utilization (61.32±0.96%) in rats fed with diet containing (20g/100g) sesame supplemented doughnuts. After biological evaluation, selected treatments of doughnuts alongwith control were served to school children to observe their effect on nutritional biomarkers and anthropometric measurements through the analysis of blood and urine. Maximum weight gain (1Kg) was detected in the children served with 20g/100g of sesame supplemented doughnuts. It is inferred from the current intervention, that the addition of sesame flour in snacks may improve the nutritional quality of these products and ultimately the consumers. Moreover, the consumption of doughnuts containing 10 to 20g/100 sesame flour may deliver 140% additional protein, as well as % daily values of Zn and Fe. Such products are ideal candidates for school nutrition programs especially in developing countries to reduce the severity of malnutrition.