الحمد لله رب العالمين الصلاة والسلام على سيدنا محمّد الأمين - صلى الله عليه وسلم- المبعوث رحمة للعالمين وعلى آله وأصحابه أجمعين ومن تبعهم بإحسان إلى يوم الدين.
أما بعد:
فلا شكّ أنَّ البشرية، لم تعرف كتابًا حظي بالدرس، والتمحيص، واحتفاء الناس به، كما هو الحال مع (القرآن العظيم). فمنذ تنزل الوحي على قلب نبينا - صلّى الله عليه وسلّم - لم يتوقف تأثير هذا الكتاب على قـُلوب الناس، وعقولهم؛ وذلك لأنّه نزل مفصلاً، قيمًا، متصفـًا بمعجز النظم كما في قوله تعالى: ﴿لَا يَأْتِيهِ الْبَاطِلُ مِنْ بَيْنِ يَدَيهِ وَلَا مِنْ خَلْفِهِ تَنْزِيلٌ مِنْ حَكِيمٍ حَمِيدٍ﴾ (فصلت: 42). جعله الله متلوًا لا يمل على طول التلاوة، وعجيبًا لا تنقضي عجائبه.
وقد أنزل الله - عزّ وجلّ - القرآن الكريم بلسانٍ عربيّ مبين، وجعلهُ محكمًا فقال:﴿كِتَابٌ أُحْكِمَتْ آيَاتُهُ ثُمَّ فُصِّلَتْ مِنْ لَدُنْ حَكِيمٍ خَبِيرٍ﴾ (هود: 1). وجعله معجزًا؛ تحدى به العرب، أنْ يأتوا بمثله، أو بسورة من مثله فقال سبحانه وتعالى: ﴿فَأْتُوا بِسُورَةٍ مِنْ مِثْلِهِ وَادْعُوا شُهَداءَكُمْ مِنْ دُونِ اللَّهِ إِنْ كُنْتُمْ صَادِقِينَ﴾ (البقرة: 23). وحكم عليهم بالعجز أنْ يفعلوا ذلك في الماضي، أو الحاضر، أو المستقبل فقال: ﴿فَإِنْ لَمْ تَفْعَلُوا وَلَنْ تَفْعَلُوا فَاتَّقُوا النَّارَ الَّتِي وَقُودُهَا النَّاسُ وَالْحِجَارَةُ أُعِدَّتْ لِلْكَافِرِينَ﴾ [االبقرة: 24]. ولم يكن هذا التحدي للعرب الذين اشتهروا بالفصاحة وحدهم، بل كان للإنس والجنّ قاطبةً، يقول تعالى: ﴿قُلْ لَئِنِ اجْتَمَعَتِ الْإِنْسُ وَالْجِنُّ عَلَى أَنْ يَأْتُوا بِمِثْلِ هَذَا الْقُرْآنِ لَا يَأْتُونَ بِمِثْلِهِ وَلَوْ كَانَ بَعْضُهُمْ لِبَعْضٍ ظَهِيرًا﴾ [الإسراء: 88].
أما الفصاحة لهذه الايات الكريمة تنمي إلى أدب القرآن فالآداب لا تكون في الإنسان إلا شرائع، ولكن الإنسان إذا عَرِيَ من الأدب النفسي، فربما شرع لنفسه ما لا يصنع الشيطانُ أخبثَ منه بل ما يَركضُ فيه الشيطانُ ركضاً؛ وقلما انتفعَ مَن لا أدب له بشريعة من الشرائع وإن كانت في الغاية التي لا مذهبَ وراءها...
The jurisprudence is the essence of Islamic teachings. It is the summary of Qurʼān and the soul of Messenger’s (on whom be peace and greetings) sunnah. In general, it represents the sharīaʻh and the path to follow for Islamic lifestyle. Therefore, the significance of its importance is clear in Islamic Studies. The scholars have been kept solving ummah problems through religious principles and will keep solving the problems till the day of judgement. Whenever there arises a new problem, the scholars provide the solution in the lights of Qurʼān and Hadith and set the rules till the day of judgement. Allama ʻAbdul Razzāq Bhutrālwī also presented the solutions to different problem using the same principle i.e. He interprets a Quranic verse in such a way that provide the implied solution for paying ransom to poor against fasting for traveler and patient. Allama ʻAbdul Razzāq Bhutrālwī discussed about the permission for women to visit graveyard by following the orders of Prophet (on whom be peace and greetings), when it was prohibited for everyone to go to graveyards but later on the permission was granted for the same act. In the same way Allama ʻAbdul Razzāq Bhutrālwī presented his argument about the burning or sinking into the water or burying the shabby pages the Holy Qurʼān based on an order of Hazrat Uthman Ghani to burn all the copies of the Holy Qurʼān except Qurat-e-Quraish to bring uniformity
The present project was designed to probe the effect of diversified modification methods on the functional, structural and nutritional attributes of cereal starches. Purposely, starch was extracted from rice and corn grains and modified by Heat Moisture Treatment (HMT), acid hydrolysis, oxidation, cross linking and Octenyl Succinic Anhydride (OSA) modification methods. The compositional analysis of corn and rice revealed 69.84±3.22 % and 79.12±2.86 % starch. The morphological examination depicted regular, polygonal small granules of starch by Scanning Electron Microscopy (SEM). The pasting properties of all the modified corn and rice starches exhibited significant differences. The solubility of modified starches varied from 5.43±0.17 % to 17.27±0.52 % while the light transmittance was highest in oxidized (46.13±2.15 %) trailed by OSA (43.40±2.18 %), acid hydrolysis (26.93±0.95 %), native (23.77±1.16 %), HMT (16.30±0.87 %) and cross link (13.37±0.45 %) in modified rice starches. Similar trend was observed regarding the solubility and light transmittance values of modified corn starches. The modification process reduced syneresis as a function of storage in both rice and corn modified starches with lowest synersis value in OSA modified starches. The structural properties of modified starches were exemplified by SEM and X-ray diffraction (XRD) studies. The photomicrographs revealed that HMT produced slight agglomeration along with granular disruption, acid hydrolysis did not cause any pronounced effect on granule morphology while rough edges and cluster formation occurred in starch granules after cross linking and OSA modification in both the rice and corn starches. The polymorphic forms as examined by XRD depicted that rice starches elucidated A-type crystalline pattern with characteristics peaks at 15.92, 17.24, 17.78 and 22.94º (2θ). All the modified starches exhibited the same pattern and no noticeable changes in rice starch were observed after various modification processes. Likewise, corn starches also illuminated similar A-type crystalline pattern with sharp peaks at 15.92, 17.21, 17.73 and 22.91º (2θ). The diffractrogram explicated that the process of modification occurred in the amorphous zone of starch granules. Furthermore, the modified starches were examined for the nutritionally beneficial component of starch i.e. resistant starch (RS). The resistant starch content of modified rice starches expounded that RS increased from 6.57±0.28 % to 26.75±1.69 %. Likewise, RS content in modified corn starch also boosted from 13.67±0.87 % to 41.76±2.15 %. Furthermore, modified starches were incorporated in wheat flour and their effect on dough and bread quality was assessed. The addition of modified starches significantly affected the rheological properties of wheat flour as determined by farinograph and RVA. Bread prepared by the addition of modified starches especially OSA rice starch revealed significant improvement in texture during storage. The hypocholesterolimic potential of modified starches was demonstrated through bio-assay trial and the provision of modified corn starch supplemented diet caused significant decrease as compared to modified rice starch in serum cholesterol, LDL and triglycerides as 5.07 % , 9.03 % and 6.09 %, correspondingly. Conclusively, modifications of cereal starches noticeably affected their functional properties and enhanced their utilization under rigorous processing conditions. Addition of modified starches in bread showcased their anti staling properties and the bio-assay trial illustrated the prophylactic potential to lower hyperlipidemia.