Rice bran, one of the main by-products of rice milling industry, has been recognized as an excellent source of edible oil, protein, dietary fiber and allied micronutrients. In Pakistan, it is under-utilized and generally used in poultry feed and fuel purposes. It contains about 15-20% edible oil, which could efficiently be used for bridging the oil deficiency in the country. Current research was conducted to utilize indigenous rice bran (RB) for oil extraction as well as preparation of value-added products. Rice bran samples, stabilized by extrusion cooking, microwave heating and parboiling; were analyzed for lipase activity during 60 days storage. On the basis of analysis, microwave (MW) stabilization was found to be the most effective stabilization technique in controlling lipase activity. After stabilization, oil was extracted from bran samples and evaluated for physical & chemical characteristics, fatty acid profile and antioxidant potential. In current study, microwave stabilized rice bran (MW-RB) was preferred on the basis of better stability (FFA, POV and TBA no.), color of oil and high antioxidant potential. MW stabilized fullfat rice bran (FFRB); its defatted portion (DFRB) and extracted oil (RBO) were used for efficacy studies and preparation of value added products. The diets prepared from selected treatments alongwith control were fed to four groups of SD-rats for 45 days and evaluated for physical and hematological parameters. The rats fed on RBO diet had the highest feed intake (19.21g/rat/day); water intake (37.81mL/day) and gain in body weight (7.24g per rat/week). Mean squares for organs weight, renal and liver functioning tests exhibited non-significant differences with respect to diets and study periods in different groups of rats. Animals fed on RBO, FFRB and DFRB resulted significant reduction in serum cholesterol, LDL and triglycerides. It was concluded that experimental diets imparted no adverse effects on the animal growth and improved serum profile of SD-rats; showing suitability of RB and RBO for product development. In the 2 nd phase of research, RBO was supplemented in cookies by replacing normal shortening. It was concluded that rice bran oil can successfully be used for preparation of cookies upto 40-60%. Moreover, FFRB and DFRB were mixed separately with commercial straight grade flour in different proportions and analyzed for chemical composition and rheological behavior to find out the most appropriate compositions showing suitability for preparation of cookies and leavened bread. Later, cookies and leavened breads were prepared from selected FFRB and DFRB supplemented flours. On the basis of physicochemical and sensory assay, it was concluded that cookies can be supplemented 10-20% and leavened pan bread upto 15% with either type of rice bran without affecting nutritional and sensory quality attributes. From the present investigation, it is concluded that rice bran has a potential to be used for oil extraction and preparation of value added products. This will not only be helpful to fulfill the country’s edible oil requirement but also to cope with the protein deficiency in the communities at risk through bran supplemented value added products.
This research article is a comparative study of arguments on Istishab from Ahli-eSunnah and Ahli-e-Tashyyo School of thoughts. Istishab means presumption of continuity. The word "Istishab" also means the continuance of companionship. Technically it means the presumption of constant of an earlier rule or it continued absence. In this sense it means the maintenance of status with respect to the rule. The previous rule is accepted. Unless a new rule is found that goes against. It is an easy reference one may refer to "Istishab-ul-hal" as the "accompanying rule". But the fact is that, Istishab-ul-hal is not a source for establishing new rules, but it is merely a set of presumptions. Istishab has vital importance in Islamic jurisprudence. But the authenticity and Significance of "Istishab" only can prove through arguments therefore decided to arrange a unique and comparative study of ‘Istihab” form Ahil sunnat and Ahil tashyy School of thoughts. So we can prove the rule of Istishab as an authentic and acceptable rule for all Muslim.
Traditional fermented milk products are characterized by the presence of complex microbial communities. It has been well established that quality, safety and sensorial attributes of these products are related with type and succession of microbiota. Dahi is widely known for unique organoleptic, nutritional and therapeutic attributes. However, the quality of the product is highly variable due to undefined starter cultures and poor control over safety. Therefore, present study was aimed to understand the complex microbial diversity of Dahi and its impact on product quality. Selected bacterial strains were characterized for technological properties and genetic potential. Moreover, impact of selected Dahi strains was analyzed in milk ecosystem in comparison to commercial starter cultures. In first phase of study microbial diversity of Dahi was determined by using culture dependent and metagenomic approach and its effect on physiochemical, nutritional and organoleptic properties of the product was analyzed. Lactic acid bacteria were found to be dominating with up to 7 logs/gram including species of Lactobacillus, Streptococcus and Enterococcus, while fungal community was represented by Geotrichum candidum and other yeasts species with a relative abundance of nearly 3 logs/gram. Similarly, Gram negative count was also nearly 3 logs/gram. Culture independent metagenomic based diversity analysis had shown the presence of 146 bacterial and 56 fungal species. Dominating microbial species include Lactobacillus delbrueckii (53%), Streptococcus thermophilus (28%), Kluyveromyces marxianus (22%) and Torulaspora delbrueckii (14%) on average in representative Dahi samples. Potential pathogens including Gram negatives were also present relatively at low level; Pseudomonas syringe (1.9%), P. cinnamophila (0.8%), Klebsiella pneumoniae, (0.3%), Escherichia coli (3.6 %) and Staphylococcus aureus (0.15%). Microbial and nutritional profiling of Dahi was found to be comparable to many traditional cheeses and fermented milks. Average pH was 3.8 having strong correlation with lactic acid bacteria, however change in pH during storage was correlated with presence of higher fungal count. The nutritional profiling illustrated the nutraceutical importance of the product. The average fat and protein (crude) content was 3.29 and 4.82 respectively while ash content was up to 0.78% containing significant concentration of essential minerals including iron (Fe), magnesium (Mg) calcium (Ca), potassium (K) zinc xvi (Zn) and sodium (Na). Detailed lipid analysis revealed the higher HDL to LDL ratio. The organoleptic properties had shown the richness of flavoring compounds that was also confirmed by consumer’s acceptability. In second phase of study it was found that isolated lactic acid bacteria by culturing in previous phase; were mostly thermophilic having higher rate of acid production and variable salt tolerance. All lactic acid bacteria shown strong proteolytic and lipolytic activities and few also showed biogenic amine production at ambient temperature. Moreover, de-acidification ability of various G. candidum strains was analysed out of these G. candidum QAUGc01 showed optimum results. G. candidum QAUGc01 also showed remarkable antimicrobial potential against several pathogens. The consistent presence of Enterococcus spp. provoked the genome sequencing of E. mundtii QAUEM2808. Genomic analysis revealed that this bacterium had Mundaticin and Enterocin genes, while no putative genes for pathogenicity, virulence and antibiotic resistance were present which excludes the safety concerns about enterococci in Dahi. In last phase of the study milk fermentation performance of Streptococcus thermophilus QauSt1 and Lactobacillus bulgaricus QauLb01 co-culture was evaluated. Comparatively, physiochemical, nutritional and sensorial properties of fermented milk product were equally good to a commercial starter culture fermentation. In another experiment, use of G. candidum QAUGc01 was found to have a positive influence on the stability and quality of the fermented milk due to less variation in product pH, increase in solid content and decrease in syneresis. In conclusion, the present study highlighted high microbial diversity of Dahi. It also demonstrates a strong correlation of microbial diversity with physiochemical, nutritional and sensorial attributes of the product.