المنھج اللغوي في التفسير و تاريخه

The Holy Quran was revealed in Arabic Language, it is, therefore necessary to seek Arabic Diction to gain the direct guidance from it. The companions of Holy Prophetr, Tabeen, and the reverent Imams strictly rebuked those interpreters who interpret the Holy Quran without having command over Arabic Language. The verses of Quran that are clear in comprehension, explicit and easy, do require the source of interpretation as “Arabic Diction”. This method highlights the positive trends to Arabic Diction. But in the matter of ambiguity and resemblance in verses and deduction of Masael, this Diction will be given second priority. Mere Diction and Arabic Socio-Diction may not be titled as most authentic. Diction is not the ‘last word. ’ The very first priority will be given to the verses of Quran, Hadith e Nabvi and Quotations of Companions of Holy Prophetr. The companions themselves were the native Arabs but they used to do consult some Quranic terms with the Holy Prophetr. As time passed, some strayed sects and atheists ignored this positive trend (Tafseer-bil-Mathur), and accustomed a new trend of interpretation of Holy Quran i. E. Depending upon Arabic Diction only so that they may endorse their own thoughts. It was a negative source of interpreting the Holy Quran i. E. Only by Arabic Diction. The present article explores its historical perspectives after evaluating its negative trends. The Motazila sect got this trend nourished. The representing interpretations of Holy Quran of this trend have been analyzed in this article. At the end, Molana Ameen Ahsan Islahi’s approach to Diction and his Tafseer ‘Tadabbur e Quran’ has been evaluated.

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.