DR BELLAL HOSSAIN - Academia.edu (original) (raw)

Papers by DR BELLAL HOSSAIN

Malaysian journal of halal research, Jun 1, 2019

International Journal of Membrane Science and Technology

Beetroot pickles are a relatively new vegetable gaining market share in Bangladesh. It is a natur... more Beetroot pickles are a relatively new vegetable gaining market share in Bangladesh. It is a naturally growing root vegetable known for its health benefits due to its phytochemicals and bioactive compounds. Beetroot (beta vagaries) has been shown to improve clinical and physiological conditions and promotes good health. And has become a potential functional food that can prevent disease. One of its compounds, bataline, has shown chemo preventive, sedative, and disease-preventive activity. There is a fundamental difference between the newly developed pickled beet sample and the commercial one. The sample developed was 11.50 Brix, 55.5 mg (%) Vitamin C, 27.5% Moisture, 3.25% Dietary Fiber, 37.3 % Carbohydrate, 1.25% Protein, 2.7% Ash, 28%, 195 mg (%) Bataline, pH 4. Microbiological analysis of samples after 270 days showed 5/g colony forming units (cfu), with an overall acceptance of 70% among trained panelists after 270 days of storage. Vitamin C and added salt prevent oxidative degra...

EPH - International Journal of Medical and Health Science

In this study was to investigate the relationship between psychological aspects of physical activ... more In this study was to investigate the relationship between psychological aspects of physical activity, dietary habits, nutritional diversity, personality disorders, smoking habits, and sleep issues among psychiatric patients at the National Institute of Mental Health (NIMH) in Dhaka City, Bangladesh. A questionnaire was utilized to collect data from 140 psychiatric patients, consisting of 57 males and 83 females. The questionnaire included demographic information on age, gender, religion, educational background, family income level, husband/wife occupation, smoking habits, physical activity patterns, and socioeconomic status. The study found that 34% of the respondents had the highest intake of carbohydrates, while 21.4% consumed more protein and 38.6% of respondents consumed the highest amount of green vegetables as vitamins daily. Additionally, it was observed that about 45% of the participants engaged in physical activity, with walking being the primary form of activity. Of these ...

Brazilian Journal of Food Technology, 2021

Noodles are popular food and fortified noodles with vital nutrients may build a healthy food habi... more Noodles are popular food and fortified noodles with vital nutrients may build a healthy food habit among people. Oat is a cereal with high nutritional value. Therefore, the current research was undertaken to increase the nutrient content of noodles using oat flour and to evaluate the effects of oat flour on the physicochemical properties and sensory attributes of the noodles. The noodles were prepared following five different formulations (oats: wheat flour in the ratio of 0:100, 20:80, 25:75, 30:70 and 35:65). Other ingredients like table salt, carboxymethyl cellulose (CMC), corn starch, and water were equal in each formulation. To evaluate the best formulation, proximate analysis, functional characteristics and sensory assay were conducted on samples. The formulation having 70% of wheat flour and 30% of oat flour showed the best performance in proximate analysis and sensory evaluation. This formulation of noodles has 13.03% of protein, 1.51% of fat, 1.46% of total ash, 0.76% of fi...

Journal of Agricultural and Food Chemistry, 2010

Spices are the building blocks of flavor in foods. This research work was focused on two importan... more Spices are the building blocks of flavor in foods. This research work was focused on two important spices, i.e., ginger and cumin. Ginger and cumin both are recognized for their antioxidant properties. So, this study was designed to evaluate the chemical composition and antioxidant activity of ginger (Zingiber officinale) and cumin (Cuminum cyminum). The highest yield for volatile oil was obtained by the cumin sample, which was 2.52 +/- 0.11%, while the fresh ginger showed the lowest yield (0.31 +/- 0.08%). The analysis of volatile oils of fresh and dried ginger showed camphene, p-cineole, alpha-terpineol, zingiberene and pentadecanoic acid as major components, while the major components in cumin volatile oil were cuminal, gamma-terpinene and pinocarveol. In nonvolatile extracts the highest yield was obtained by the methanol extract of cumin (4.08 +/- 0.17% w/w), while the n-hexane extract of fresh ginger showed the lowest yield (0.52 +/- 0.03% w/w). Maximum total phenolic contents were observed in the methanol extract of fresh ginger (95.2 mg/g dry extract) followed by the hexane extract of fresh ginger (87.5 mg/g dry extract). The hexane extract of cumin showed the lowest total phenolic content (10.6 mg/g dry extract). The DPPH method showed the highest antioxidant activity for cumin essential oil (85.44 +/- 0.50%) followed by dried ginger essential oil (83.87 +/- 0.50%) and fresh ginger essential oil (83.03 +/- 0.54%). The FRAP of essential oils showed almost comparative results with DPPH. Cumin essential oil was found best in reducing Fe(3+) ions, followed by dried and fresh ginger. Our results suggest that both ginger and cumin can be used as potential sources of natural antioxidants in foods.

Journal of Engineering Research and Reports, 2019

Beta vulgaris L. (beetroot) contains high amounts of active substances. The amounts of various co... more Beta vulgaris L. (beetroot) contains high amounts of active substances. The amounts of various compounds sucrose, glucose, fructose, micronutrients and physical properties were found in roasted beet root chips of two varieties cultivated in Jessore (BRJS) and Kustia (BRKS), Bangladesh. Large differences were found between the varieties for some nutrients (such as sucrose), whereas others showed only minor variation (physical properties and acceptability). The study aims to estimate the composition characteristic of commercial roasted beet root chips snacks. The total sucrose content was found to range between 73.6 g/kg and 82.6 g/ kg of roasted chips samples. Other detected glucose, which accounted for up to 4.1% to 3.2% and fructose 1.31% to 1.21%. The % CV of sucrose, glucose and fructose were 14.5%, 43.3% and 52.6% respectively. Physicochemical properties of beet root Chips was studied and is shown in Table 4 for accepted sample BRTJS. The average weight of one piece of beetroot ...

A Hand book of Fruits and Vegetables Processing Technology is designed with processing technology... more A Hand book of Fruits and Vegetables Processing Technology is designed with processing technology of fruits, vegetables, frozen foods, fruit juices, fruit candy, potato chips, ready to eat snacks, vegetable sauces, ketchup, vegetable pulp ,fruit pulp, ethnic foods; Production facilities, utilities , machineries and equipment features, process flow chart diagram , materials science, product description including recipes ; Quality assurances, Quality control and hygiene practices; Packaging solutions and marketing etc. This book will guide the Small Entrepreneurs, Investors, Researchers, Academic Students, Food scientists, Teacher, Engineers, Quality control and assurance personnel, NGO and Government agencies, Bankers and Journalists. It is a rich source of modern engineering technology for income generating concept for Agro based food products.

Breakfast cereals are very popular, and globally their consumption is growing, thanks to continuo... more Breakfast cereals are very popular, and globally their consumption is growing, thanks to continuous product innovation. The product was elaborated with a rice and maize grit, using the proportion of 40% rice grit and 45% of maize grit including additional functional ingredients. The sample formulation was processed in a single-screw extruder at AHZ Agro Industry Pvt Ltd from 2009 to 2010. The extrusion parameters were set at temperatures of 180°C to 200°C; mixture moisture during processing set at 20%; screw speed set at 180 rpm; feeding rate of 2033gm/minute and circular matrix of 3.5mm. The developed extrusion sample was filled with chocolate cream using injection nozzle. The formulated ingredients were manually collected, dried to a forced air circulation oven dryer. The result of extruded sample showed 6.41g /g water absorption, 44.50%water solubility, and 8.89 expansion values. The bulk density was 0.25 gm/cc and 1,087.44g of instrumental texture evaluation for the sample was o...

KYAMC Journal, 2017

Gastrointestinal tract disorders are a public health problem in our country. The objective of thi... more Gastrointestinal tract disorders are a public health problem in our country. The objective of this study was to find out hospital based information and risk factors of prevalence of the patients suffering from gastrointestinal disorders. We included all suffering from upper abdominal pain and visiting KYAMCH, A total number of 1196 patients were endoscopically examined. Among them 25.54% were found to be suffering from upper gastrointestinal tract disorders, 9.86% had erosion, 8.01% had ulcer, 3.62% had inflammation and 4.04% was found to be malignant. Duodenum Ulcer Disease among male 4% and in females 3%. The prevalence of gastrointestinal disorders in a tertiary level hospital in rural Bangladesh is increasing.

Among the commonly used vegetable oils and fats, palm oil is by far the most versatile. After ref... more Among the commonly used vegetable oils and fats, palm oil is by far the most versatile. After refining, palm oil possesses all the characteristics required for many uses without hydrogenation. By fractionating palm oil, its uses are further increased. Hydrogenation and interesterification increase its uses even further, especially in making specialized and sophisticated edible products. Its versatility makes it a suitable raw material for many applications both in edible and non-edible products. The functionality of shortenings to be used in cakes, "butter cream" fillings, biscuits and pastry is dependent on several factors, such as a smooth consistency to facilitate mixing and a fine crystal structure in the solid fat phase. This contributes to smoothness, and is essential in cake making and creaming applications.

A cross sectional study was conducted among the randomly selected 250 pregnant mother who deliver... more A cross sectional study was conducted among the randomly selected 250 pregnant mother who delivered a baby in BIRDEM hospital and the major aim was to measure the pregnancy outcome and the role of nutrition of it. The observing pregnant mother s average age was 28.9± 4.9 years and majorities of them were housewives (79%). The mean household income was Tk. 42,034.40 ± 8,903.86 only, which may possible to standard living cost. However, it was a threaten that more than one third (34.0%) of the mother deliver low birth weight baby. Immediately after birth, the nurse or doctor measure the Apgar score and it was observed that only 40.8% babies Apgar score was good as the score 8 to 10 is denoted better health condition. About one third (27.6%) of the pregnant women complain than their had been occurred some pregnancy related complications such as preeclampia/ eclampia/ toxemia (25.4%), gestational diabetes mellitus (18.9%), premature delivery (12.7%) and obstructed delivery (11.3%) etc. T...

Physio Chemical Characteristics of BAU Horticulture Garmcenter post harvested anti-oxidant enrich... more Physio Chemical Characteristics of BAU Horticulture Garmcenter post harvested anti-oxidant enriched three colored varieties Sweet potato such as Yellow, Orange and Purple flash were selected for this study. The sweet potato were of various flesh colors which included orange, yellow and purple with dry matter content ranging from 30.3 to 34.5. The selected varieties varied significantly (p<0.05) in total solid 34.5 ± 0.57, 30.3 ± 0.36, and 33.35 ± 0.27; sugar content 10.61%, 10.54%, and 11.82%; protein 2.48 ± 0.50%, 2.38 ± 0.00%, and 2.17 ± 0.40%; fiber 1.98 ± 0.74%, 1.86 ± 0.43%, and 1.88 ± 0.44%; total carotenoid compounds 389.22 ± 2.18 µg/g, 138.96 ± 7.54 µg/g, and 116.28 ± 1.80 µg/g per 100 g respectively. Total Phenolic content of the selected varieties are 12.69 ± 0.3 mg, 16.89 ± 0.8 mg and 21.10 ± 1.11 mg per 100 g, as antioxidants. For orange fleshed sweet potato cultivar, the intensity of yellow color of dried sweet potato powders were higher than that of purple color dri...

Current Research in Nutrition and Food Science Journal

Different types of corns are used as staple food in Bangladesh, core source of nutrients from foo... more Different types of corns are used as staple food in Bangladesh, core source of nutrients from food stuffs for metabolic energy. Ready to eat or processed food stuffs that contains totally different macro and micronutrients such as Tocopherol , Thiamine , Riboflavin , Pyroxene, Mg and Zn etc. within the recipes for sample preparation, were incorporated different whole grains of wheat, wheat bran, rye, maize, soya, barley, chickpeas and plantain husk in numerous ratios. Developed flours were subjected to nutritionally active diet for diabetic patients, the extent of glucose when consumption of diets could be an essential issue. Protein, fat, crude fiber and energy values of developed multi grains combined and market flours were MFS- 1: (11.00%, 3.77%, 2.69%, 387.25); MFS- 2:(14.16%, 3.71%,3.21%, 385.73); MFS-3:(12.40%, 3.33%, 2.87%,385.24);MFS- 4: (11.31%, 2.16%, 2.45%, 382.83) and market flour samples CS-A: (12.04%, 2.05%,1.64%,358.37) and CS-B:(14.90%,2.06%,1.46%,350.82) respectivel...

Nutrition & Food Science International journal, 2016

Taro is a plant widely produced in tropical areas for its underground corms. Taro roots contain a... more Taro is a plant widely produced in tropical areas for its underground corms. Taro roots contain a wealth of organic compounds, minerals, and vitamins that are essential for human health and can benefit our overall health in a number of different ways. It contains significant amount of dietary fiber and carbohydrates, as well as high levels of vitamin A, C, E, B6, and foliate, as well as magnesium, iron, zinc, phosphorous, potassium, manganese, and copper as trace elements. Taro also provides some protein, but the amount is almost negligible as compared with wheat flour in food production areas [1]. Taro root is mainly consumed by athletes for long lasting energy. This is because it contains a low glycaemic index which is good for athletes to reduce fatigue; One cup of cooked taro can give 187 calories energy which may loss body weight; Taro fiber gives the feeling of being full for a longer time even after a small meal i.e., increase digestion for clear stomach. Taro roots can give 19% of the daily required Vitamin E that is required to prevent the risks of a heart attack; it is low glycaemic properties and acts as anti aging agent due to trace element rich sources . A few varieties of Bangladesh having good amount of vitamin A with poly phenol compounds which are great antioxidants to protect even from cancer [2].

International Journal of Public Health Science (IJPHS), 2014

Fish possess an extremely strong cultural attachment considering irreplaceable animal food source... more Fish possess an extremely strong cultural attachment considering irreplaceable animal food source in Bangladeshi diet beset with nutritional importance. It has been getting endangered by abominable practice of formalin in marketing leaded by some deceitful traders counting profit beyond ethical attainment and endangering public health. This paper outlines the formalin extremity with a several years practice in fish marketing involving almost 5% city markets with a petty heterogeneity comprising contrastive and potential strategy with formalin access. Regardless, this formalin corruption affiliated with deleterious health aggravations both for traders and consumers, comes out with impotency in workforce contravening economical influence on overall national prosperity.

Journal of Food and Nutrition Sciences, 2014

Nowadays, agglomerated citrus fruit flavored Tasty Saline functional powder drink represents a ve... more Nowadays, agglomerated citrus fruit flavored Tasty Saline functional powder drink represents a very appealing functional beverage for adult customers. It is produced by mixing basic ingredients (refined sucrose, refined common salt, encapsulated lemon flavor, dextrose anhydrous and potassium chloride) which were followed by agglomeration. Agglomeration is necessary, because non-agglomerated refined sucrose exhibit very poor flow and reconstitution properties. This research showed the influence of process conditions and composition of the different powder mixtures on the physical properties of the agglomerated final product. Agglomeration was conducted using batch fluid bed agglomerator at a constant air temperature (60°C), with a constant addition of citric acid with acid regulators with varying duration of the process and varying amount of added water. Bulk density and particle size were conducted prior to and post agglomeration, while agglomerate hardness was estimated by conducting a compression test with a 30 mm probe on Texture Analyzer. Percentage of added water had a significant effect on bulk density and the duration of the agglomeration process. This effect was more significant with mixtures made with salt. As for mixtures with 0.45 % to 0.55% encapsulated flavor, a significant influence of water addition on agglomerate median diameter was found. Agglomeration time and the percentage of added water showed dependence towards the composition of the mixture. This research showed that, in order to agglomerate powder mixtures successfully, parameters such as mixture composition, particle size, percentage of added water and acidulates, drying temperature, process duration and ambient conditions should be well coordinated and controlled to get agglomerates with optimal quality.