آہ! جناب حکیم عبدالقوی دریابادی مرحوم
جناب حکیم عبدالقوی دریا بادی کے انتقال کی خبر دارالمصنفین میں نہایت غم و اندوہ کے ساتھ سنی گئی۔ اناﷲ وانا الیہ راجعون۔
وہ جنوری ۱۹۱۳ء میں پیدا ہوئے تھے، اب ۷۹ برس کی حیات مستعار کے بعد جب انھوں نے رخت سفر باندھا تو محسوس ہوا کہ علم، ادب، صحافت اور طبابت ہی نہیں شرافت، مروت، وضعداری، سادگی، فروتنی اور عجز و انکسار کا ایک پیکر مجسم رخصت ہوگیا۔
مرحوم دریاباد کے اس معزز قدوائی خاندان کے چشم و چراغ تھے، جس کو دینداری، علم و فضل اور طب و حکمت میں غیر معمولی امتیاز حاصل تھا، اس خانوادے کے جدا مجد خواجہ محمد آبکشؒ، مفتی مظہر کریم اسیرانڈمان و صاحبِ فتاویٰ مظہریہ و مترجم مراصد الاطلاع اور شفاء الملک محسن طب حکیم عبدالحسیب دریا بادی کے سلسلۃ الذہب کی سب سے روشن و تابدار کڑی مولانا عبدالماجد دریا بادیؒ کی ذات گرامی تھی جو اردو ادب کے آسمان پر آفتاب بن کر چمکے، حکیم صاحب مولانا مرحوم کے داماد اور ان کے بڑے بھائی عبدالمجید صاحب مرحوم ڈپٹی کلکٹر کے سب سے بڑے صاحبزادے تھے، ڈپٹی صاحب نیک نام سرکاری عہدیدار ہونے کے علاوہ علم و ادب اور شعر و سخن کا بھی ستھرا اور اعلا ذوق رکھتے تھے۔
حکیم صاحب والد سے زیادہ اپنے نامور عم محترم کی تربیت اور سایۂ عاطفت میں رہے، دس برس کی عمر میں حفظ قرآن مجید کی نعمت سے بہرہ ور ہونے کے بعد عربی فارسی کی تعلیم حاصل کی، عربی ادب کی تعلیم انھوں نے مولانا خلیل عرب سے حاصل کی جو مولانا سیدابوالحسن علی ندوی کے بھی استاذ تھے، دونوں بزرگوں کے درمیان رشتہ اخوت و محبت کا آغاز اسی ہمدرسی کے زمانہ میں ہوا جو تمام عمر اس طرح استوار رہا کہ حکیم صاحب کی نماز جنازہ مولانا...
Obesity is a growing problem, most prevalent in the developed countries, especially US. Children and adolescents are gaining weight at a fast pace as compared to their parents. Although, it is very complicated to exactly know the cause of obesity, its risk factors, its prevention in different populations, yet, it has been observed that changes in life style and particularly in eating habits has contributed to an increased obesity incidence globally. These habits include eating junk food, synthetic and bakery products, increased hoteling, increased consumption of meat and unstaturated fats. If we compare the urban and rural regions at a global scale, we may come to know that Obesity and gastrointestinal problems are more prevalent in urban areas. It also indicates that these disorders are mostly attributed to bad eating habits and wrong choices of food which lack nutritional value but cause various disorders. Atleast 2 decades ago, when there was less digitalization and technological advancements, if people consumed high cholesterol diet or meat, they could digest it as they were physically very active. But in these days, there is less physical activity and our digestive systems cannot digest such food. Moreover, junk food may contribute to obesity. No doubt genetics may also has some role which cannot be denied but the modifiable risk factors can be controlled, monitored and may prevent such disorders. However, global investigations in this regard are direly needed to know the dietary habits and patterns worldwide, their effects in different populations, so that policies may be devised and implemented. Parents are also not aware of a proper healthy pattern that meets the requirements of their children. Knowledge, Attitude and Practice (KAP) Surveys and then awareness campaigns may play a positive role in this regard. Teaching healthy dietary patterns for different age groups at school level may also serve the purpose.
The demand of biscuits is increasing day by day, due to change in life style of people and convenient foods with improved formulations are making their way to market shelves. Proximate composition of different materials such as dates, peanuts and vetch protein isolate are found suitable for the preparation of DFBB. Sucrose, the main sweetener for biscuits bars could be replaced with fruit sugars that are more digestible and sweet with fewer calories. Low grade dates were used to prepare date-fructose (DF) by using enzyme assays. DFBB with 15% sucrose replacement with date fructose was found the best in terms of physical and sensory characteristics. For improving the protein quality of date-fructose biscuit bars, protein isolates from cheaper and locally available Indian vetch (Lathyrus sativus) were incorporated (IVPI).Sensory parameters especially color, taste, flavor and overall acceptability were affected with the replacement of IVPI and DF in DBB at different levels. 15% IVPI 15% DF replacement into DFBB did not affect the physical and sensory qualities. For 90 days shelf life study, levels of natural antioxidant extracts obtained from peanut peel and withania coagulans were optimized by using Response Surface Methodology (RSM). Optimized levels; 0.21% peanut peel and 0.32% withania coagulans extracts were found to provide the highest response in DFBB without affecting sensory characteristics during storage. Calorific value, free fatty acids and peroxide value,minerals content were non-significantly affected, while amino acids profile was greatly improved in DFBB. Biochemical serum profile and protein quality of the DFBB were evaluated through Spargue-Dawley rats studies. Biological value of BFBB was improved as a result of added IVPI. Serum electrolytes were affected non-significantly among groups. Lipid profile wasaffected significantly within diet groups, while study seasons remained non-significant. ALP, Bi.T, ALT, AST and blood glucose were significantly found lower as compared to control.No effect was observed on the in-vitro protein (IVPD) and starch digestibilities (IVSD). All the bars were acceptable with good sensory characteristics but bars containing medium level (0.5% of optimized combined levels of extracts) of antioxidant extracts were maximally preferred. DFBB achieved 3.53±0.4Kcal/gcalorific value. It was concluded that DFBB containing 15% Indian vetch protein isolate, 15% date fructose and 0.5% peanut peel and withania coagulans blended extracts were proved as the best biscuit bars having good sensory qualities and have 90 days shelf stability.