فکرِ اقبال کو پروان چڑھانے اور ملتِ اسلامیہ کو بیدار کرنے کے لیے بہت سے ماہرین نے اقبال کے نظریات پر روشنی ڈالی ہے۔اپنی محنت کے بل بوتے پر اقبالیات کے موضوع پر بہت کچھ لکھا۔اس محنت کی بنا پر ایسے لوگ اقبا ل شناس کہلائے اور عوام میں پذیرائی حاصل کی۔ایسا ہی ایک نام سید مظفر حسین برنی بھی ہے۔آپ نے اقبال کے خطوط کو تاریخی ترتیب سے مرتب کیا اور عوامی حلقوں میں پذیرائی حاصل کی۔ برنی نے جس گھرانے میں آنکھ کھولی تھی اس میں خدمتِ علم وادب کی ایک طویل اور مسلسل روایت رہی ہے۔ آپ، 14۔ اگست1923ء کو بلند شہر میں پیدا ہوئے اور آپ نے 7 فروری 2014ء کو وفات پائی۔آپ کا تعلیمی سلسلہ بہت عمدہ رہا۔ آپ نے بی۔اے میں انگریزی ادب میں ٹمپیل گولڈ میڈل حاصل کیا۔پھر آپ نے انگریزی ہی میں ایم۔اے بھی کیا۔ 1947ء میں انڈین ایڈمنسٹریٹو سروس”آئی اے ایس“ کے مقابلہ کے امتحان میں کامیاب ہوئے اور ریاست اڑیسہ میں تعینات ہوئے۔مختلف اعلیٰ عہدوں پر ترقی پائی۔
اہم ترین ذمہ داریوں اور مصروفیات کے باوجود آپ کے دل میں فکرِ اقبال کو پروان چڑھانے کا جذبہ کبھی ماند نہ پڑا اور آپ نے اقبال شناسی کا نیاباب رقم کیا۔ جب ہندوستان کی وزیرِ اعظم اندراگاندھی تھیں وہ کچھ ایسی خواہش رکھتی تھیں کہ شمالی ہند کے بعض صوبوں میں اردو کو سرکاری زبان بنایا جائے۔برنی نے اس ارادے کو بھانپ کر بہار کا انتخاب کیا کہ بہار سے اس تجربہ کا آغاز کیا جائے۔ لہٰذا بہار کے اس وقت کے وزیرِ اعلیٰ پنڈت جگن ناتھ مشرا نے اپنی کابینہ کی میٹنگ میں سب سے پہلے اردو کو دوسری سرکاری زبان بنانے کی تجویز رکھی جو منظور ہو گئی۔ اس لیے ہم یہ کہہ سکتے ہیں کہ اس کامیابی کا سہرا سید مظفر حسین برنی کے سر...
This study sheds light on the life of an important figure that has had a great impact on humanity throughout history and that is the personality of Prophet Yūsuf Al-Siddīq “Joseph the Truthful”، peace and blessings of God be upon him. Since sources cited different narratives revolving around the events in the Prophet’s life، the researchers aimed to explore such events in the archived sources pertaining to his life. The inductive comparative method was used to conduct this thorough study of Prophet Joseph’s biography. Having defined the meaning of the name of the Prophet Yūsuf Al-Siddīq “Joseph the Truthful”، the names of the Prophet’s ancestors were traced and explored based upon a documented proof of his genealogical ancestry. The study also sheds light on the Prophet’s homeland where he was born and raised. The study also explores the qualities of beauty that God bestowed on Prophet Joseph. Moreover، the study also discusses the Prophet’s morals، ethics and disposition. The study concludes with an investigation into the marriage of Prophet Joseph، peace be upon him.
Maize germs from six promising locally grown hybrids, namely Poineer-32-F-10 (P-1), Poineer-32-B-33 (P-2), Monsanto-6142 (M-1), Monsanto-6525 (M-2), Rafhan- 2331 (R-1) and commercial were characterized for proximate composition, selected minerals, amino acid & fatty acid profiles and tocopherols. Based on the germ recovery and compositional analysis, one best hybrid germ, Pioneer 32-F-10 (P-1), was selected for further analysis and product development. Refined maize germ oil (MGO) from selected hybrid, was analyzed for various physical and chemical characteristics. The MGO was evaluated for cake preparation through blending with normal shortening at different levels. Moreover, defatted maize germ (DMG) meal was subjected to biological and safety evaluation using Sprague Dawley rats. Later, DMG flour was blended with wheat flour in different combinations; evaluated for functional properties, textural analysis (SMS Texture Analyzer) and Farinographic behavior. Flour blends were further used to develop value-added products like bread and cookies. Germ recovery from the experimental hybrids ranged from 6.31-7.68%, while the highest germ yield was observed in P-1 hybrid. Germ samples were found to be nutrient dense; crude protein 16.34-20.96%, crude fat 32.10-38.80%, crude fiber 2.63-4.79%, ash 3.08-4.94%, α-tocopherol 4.63-9.68 mg/100g and γ-tocopherol 29.52-35.51 mg/100g. The germ samples were rich in polyunsaturated fatty acids (46.74- 58.00 g/100g) and essential amino acids (33.30-39.04 g/100g). Additionally, in germ samples, minerals like P (1.06-1.79 g/100g), K (1.19-1.64 g/100g), Mg (0.43- 0.78 g/100g) and Fe (9.08-14.46 mg/100g) were in substantial amount. MGO from selected germ (P-1) was successfully incorporated in cake recipe with high sensory quality. Defatted maize germ (DMG) meal was found to be considerable source of protein (32.1%), dietary fiber (31.87%) and allied minerals. In the experimental rats, in-vivo protein quality of DMG flour was: 87.10±0.78% true digestibility, 76.70±1.25% net protein utilization, 88.06±o.67% biological value, 5.12±0.21 net protein ratio and 2.15±0.03 protein efficiency ratio were significantly higher than that of wheat-based diet and comparable with casein. Favorable impact of DMG flour on serum biochemical profile was observed; cholesterol, triglyceride, LDL and glucose levels decreased up to 6.80, 12.45, 16.19 and 6.50 %, respectively. DMG flour resulted in improvement of functional properties of DMG flour-wheat flour blends with special reference to improved water & oil absorption capacity, gelling and emulsion properties; revealed its worth in food preparations. Protein and fiber enriched cookies and breads were prepared up to 15% wheat flour substitution with DMG flour. Consumer response to purchase defatted maize germ flour fortified cookies was very positive e.g. 64% of the respondents said that they would prefer to purchase.