Amer Mumtaz - Academia.edu (original) (raw)
Papers by Amer Mumtaz
Pakistan Journal of Agricultural Research, 2020
Pakistan Journal of Agricultural Research, 2008
... AGRIS 2011 - FAO of the United Nations. Related AGRIS Results: -, Comparative analysis of ber... more ... AGRIS 2011 - FAO of the United Nations. Related AGRIS Results: -, Comparative analysis of ber (Ziziphus) honey with other types of honey by Iftikhar, F. (National Agricultural Research Centre, Islamabad (Pakistan). Honeybee Research Programme); ... Jan-Jun 2007) in (En). ...
Genetic Resources and Crop Evolution
Bashir MA, Kashif M, Habib I et al (2023) Molecular characterization of bread quality contributin... more Bashir MA, Kashif M, Habib I et al (2023) Molecular characterization of bread quality contributing high and lowmolecular-weight glutenin subunits in Pakistani spring wheat genotypes. Genet Resour Crop Evol.
Genetic Resources and Crop Evolution
Frontiers in Plant Science
Zinc (Zn) is an indispensable element for proper plant growth. A sizeable proportion of the inorg... more Zinc (Zn) is an indispensable element for proper plant growth. A sizeable proportion of the inorganic Zn that is added to soil undergoes a transformation into an insoluble form. Zinc-solubilizing bacteria (ZSB) have the potential to transform the insoluble Zn into plant-accessible forms and are thus promising alternatives for Zn supplementation. The current research was aimed at investigating the Zn solubilization potential of indigenous bacterial strains and to evaluate their impact on wheat growth and Zn biofortification. A number of experiments were conducted at the National Agriculture Research Center (NARC), Islamabad, during 2020-21. A total of 69 strains were assessed for their Zn-solubilizing ability against two insoluble Zn sources (ZnO and ZnCO3) using plate assay techniques. During the qualitative assay, the solubilization index and solubilization efficiency were measured. The qualitatively selected Zn-solubilizing bacterial strains were further tested quantitatively usin...
Research Square (Research Square), Jan 24, 2023
To date, both quality related high-molecular-weight (HMW) and low-molecular-weight (LMW) glutenin... more To date, both quality related high-molecular-weight (HMW) and low-molecular-weight (LMW) glutenin genes related to dough extensibility and viscoelasticity traits were investigated separately in wheat. Therefore, the present study was designed to molecularly characterize nine spring wheat genotypes for desirable bread quality attributes by using gene/allele-speci c DNA markers for both HMW and LMW glutenin and validating these results by conducting different bread quality analysis. The PCR results indicated that Uaf-10137 and Akbar-19 genotypes carried those HMW & LMW-Gs alleles that had previously been associated with good bread quality. These genotypes had Ax2*, Bx7 + By8 and Dx5 + Dy10 allelic combinations at Glu-1 loci, while gluA3b and gluB3b alleles were only present in Uaf-10137 at Glu-3 loci. However, Akbar-19 only had gluB3b allele at Glu-3 loci. Furthermore, the PCR investigation in Uaf-10123, Subhani-21, Uaf-10136 and Dilkash-20 genotypes con rmed the presence of some unknown alleles at both Glu-1 and Glu-3 loci thus indicating moderate bread making quality. In contrary to this, Uaf-9515 and M.H-21 showed the presence of unknown alleles at Glu-A1, Glu-B1, Glu-A3, Glu-B3 loci and gave poor performance for bread quality parameters. Similar results were observed by using various bread quality-related tests such as farinograph, extensograph, sedimentation and bread volume. The results of these tests were in line with the ndings of molecular investigations performed at the same wheat genotypes. In conclusion, genotypes UAf-10137 and Akbar-19 were identi ed for having good bread making quality attributes and can be used as parents or as a good source of bread quality genes/alleles in future breeding programs.
Mulching in Agroecosystems, 2022
Food Science and Technology, 2022
An investigation was carried out to extract polyphenols from mango and kinnow mandarin peels for ... more An investigation was carried out to extract polyphenols from mango and kinnow mandarin peels for the development of functional fruit bars and their storage stability. Solvent ethanol at 50%, 80% and 100% concentration was employed for polyphenols extraction from mango and kinnow peels through ultrasound assisted extraction technique. Higher polyphenols were extracted from mango peels with comparatively more antioxidant activity than kinnow peels. Fruit bars fortified with different levels of mango and kinnow peel polyphenolic extracts subjected to ambient and refrigerated storage conditions revealed a gradual decline in total polyphenols, antioxidant activity and sensory attributes score during storage period. Microbiological parameters though increased during storage but remained well within the permissible limits. Ambient temperature storage fruit bars were discarded after three months whereas at refrigeration temperature conditions remained sensory acceptable for five months. Overall, 2% mango peel extract fortified fruit bars scored highest by the sensory panelists while 3% kinnow peel extract fortified fruit bars scored lowest. It was concluded that mango and kinnow peel extract could be utilized as ingredient for the preparation of functionl foods.
Pakistan Journal of Agricultural Research, 2017
Food Science and Technology, 2022
An investigation was conducted to extract polyphenols from moringa leaf, tamarind seed, mint and ... more An investigation was conducted to extract polyphenols from moringa leaf, tamarind seed, mint and lemongrass for the development of functional date bars. Solvent methanol, ethanol and acetone at 50% and 75% concentration was employed for polyphenols extraction through ultrasound assisted extraction technique.Higher polyphenols and flavonoids were extracted from moringa leaf with comparatively more antioxidant activity than other herbs studied. Date bars fortified with different levels of moringa leaf and tamarind seedpolyphenolic extracts had optimum quality attributes and antioxidant activity as well assensory acceptable. Overall, 2% moringa leaf extract fortified date bars scored highest and were appreciated most by sensory panelists whereas 3% tamarind seed extract fortified date bars scored lowest and were disliked most. It was concluded that moringa leaf and tamarind seed extract being a potential source of polyphenols could be developed as ingredient for the preparation of functional foods.
Gluten free chapatti developed from rice and mung bean composite flour was subjected to Physico-c... more Gluten free chapatti developed from rice and mung bean composite flour was subjected to Physico-chemical and organolaptic evaluation. The chapatti was developed from the mung bean and rice flour at different ratios (20:80, 40:60, 60:40, 80:20, 100:00, and 00:100). The chapatti made from whole rice/mung bean flour was treated as control. Sensorial quality was measured by 9-point hedonic scale. The chapatti developed from mung bean: rice flour ratio of 80:20%, contained 19.07% moisture, 2.82% ash, 7.57% fat, 1.37% fiber and 16.76% protein. The chapatti prepared from the whole mung bean flour contained highest moisture, ash, crude fiber and crude protein; while fat content was highest in chapatti prepared from mung bean: rice flour ratio of 20:80%. The chapatti prepared from mung bean: rice flour ratio of 60:40% achieved highest score for color (8.37) and taste (7.97); while chapatti of mung bean: rice flour ratio of 80:20% was superior in flavor (8.10), texture (8.23) and overall acce...
Pakistan Journal of Agricultural Research, 2021
Sarhad Journal of Agriculture, 2012
Pakistan Journal of Agricultural Research, 2009
The objective of study was to prepare nutritionally balanced baby foods from indigenous food mate... more The objective of study was to prepare nutritionally balanced baby foods from indigenous food materials utilizing home cooking methods and evalu- ate the sensory attributes and shelf life at ambient conditions. Four different recipes of baby foods were developed containing 50% cereals, 30% legumes, 10% vegetables and 10% nuts and seeds. Different processing methods cleaning, wash- ing, germination of pulses, peeling, cutting and blanching of vegetables, drying, roasting, grinding and mixing of ingredients were used. Recipe "A" containing rice, mung, potato and poppy seed was organoleptically preferred. No significant change in moisture content, peroxide value and free fatty acid were observed during three months storage in double polyethylene bags at ambient temperature (20-25 oC).
The study was conducted to prepare supplemented biscuits which could be used as nutritive snacks ... more The study was conducted to prepare supplemented biscuits which could be used as nutritive snacks for malnourished children. Biscuits were prepared by supplementing chickpea and oat in patent flour (fine flour) with different ratio (5%, 10%, 15% and 20 %). Biscuits with no supplementation were kept as control treatment. Chemical and sensory evaluation of supplemented biscuits was carried out. An increase in nutritive values have been observed with an increase in supplementation level. Proximate analysis shows that T and T get the highest values for protein, zinc and iron. Results of all treatments were in acceptable range regarding sensory evaluation. These results indicate that biscuits can be successfully supplemented with chickpea and oat. According to sensory evaluation, biscuits containing 20% chickpea and 15% oat were found to be the best among all treatments and could be a potential composition for preparing high energy biscuits for malnourished areas of Pakistan. 78
The objective of this study was to compare the nutritional composition and microbial quality of b... more The objective of this study was to compare the nutritional composition and microbial quality of both branded and non-branded marmalades. Oranges were purchased from local markets while tangerines were product of in-house farm at Food Science and Product Development Institute (FSPDI), National Agricultural Research Centre (NARC), Islamabad. Juices were extracted and kept in sterilized and sealed glass bottles. Samples were subsequently analyzed for Total Plate Count (TPC), yeast, moulds, pH, sugars and vitamin C contents. Marmalade was prepared from blended juices of orange and tangerine. Branded marmalades i.e., National, Mitchells and Salman's were purchased from local markets and compared with non-branded (orange and tangerine) marmalades. Both marmalades were analysed for microbiological (TPC, yeast and mould), physico-chemical characteristics (pH, Brix, vitamin C and sugars) and organoleptic attributes. TPC count in both samples were nil. Yeast and -1 mould count was nil in ...
Pakistan Journal of Nutrition, 2010
Pakistan Journal of …, 2008
... AGRIS 2011 - FAO of the United Nations. Related AGRIS Results: -, Comparative analysis of ber... more ... AGRIS 2011 - FAO of the United Nations. Related AGRIS Results: -, Comparative analysis of ber (Ziziphus) honey with other types of honey by Iftikhar, F. (National Agricultural Research Centre, Islamabad (Pakistan). Honeybee Research Programme); ... Jan-Jun 2007) in (En). ...
Environmental Micropollutants
Pakistan Journal of Agricultural Research, 2020
Pakistan Journal of Agricultural Research, 2008
... AGRIS 2011 - FAO of the United Nations. Related AGRIS Results: -, Comparative analysis of ber... more ... AGRIS 2011 - FAO of the United Nations. Related AGRIS Results: -, Comparative analysis of ber (Ziziphus) honey with other types of honey by Iftikhar, F. (National Agricultural Research Centre, Islamabad (Pakistan). Honeybee Research Programme); ... Jan-Jun 2007) in (En). ...
Genetic Resources and Crop Evolution
Bashir MA, Kashif M, Habib I et al (2023) Molecular characterization of bread quality contributin... more Bashir MA, Kashif M, Habib I et al (2023) Molecular characterization of bread quality contributing high and lowmolecular-weight glutenin subunits in Pakistani spring wheat genotypes. Genet Resour Crop Evol.
Genetic Resources and Crop Evolution
Frontiers in Plant Science
Zinc (Zn) is an indispensable element for proper plant growth. A sizeable proportion of the inorg... more Zinc (Zn) is an indispensable element for proper plant growth. A sizeable proportion of the inorganic Zn that is added to soil undergoes a transformation into an insoluble form. Zinc-solubilizing bacteria (ZSB) have the potential to transform the insoluble Zn into plant-accessible forms and are thus promising alternatives for Zn supplementation. The current research was aimed at investigating the Zn solubilization potential of indigenous bacterial strains and to evaluate their impact on wheat growth and Zn biofortification. A number of experiments were conducted at the National Agriculture Research Center (NARC), Islamabad, during 2020-21. A total of 69 strains were assessed for their Zn-solubilizing ability against two insoluble Zn sources (ZnO and ZnCO3) using plate assay techniques. During the qualitative assay, the solubilization index and solubilization efficiency were measured. The qualitatively selected Zn-solubilizing bacterial strains were further tested quantitatively usin...
Research Square (Research Square), Jan 24, 2023
To date, both quality related high-molecular-weight (HMW) and low-molecular-weight (LMW) glutenin... more To date, both quality related high-molecular-weight (HMW) and low-molecular-weight (LMW) glutenin genes related to dough extensibility and viscoelasticity traits were investigated separately in wheat. Therefore, the present study was designed to molecularly characterize nine spring wheat genotypes for desirable bread quality attributes by using gene/allele-speci c DNA markers for both HMW and LMW glutenin and validating these results by conducting different bread quality analysis. The PCR results indicated that Uaf-10137 and Akbar-19 genotypes carried those HMW & LMW-Gs alleles that had previously been associated with good bread quality. These genotypes had Ax2*, Bx7 + By8 and Dx5 + Dy10 allelic combinations at Glu-1 loci, while gluA3b and gluB3b alleles were only present in Uaf-10137 at Glu-3 loci. However, Akbar-19 only had gluB3b allele at Glu-3 loci. Furthermore, the PCR investigation in Uaf-10123, Subhani-21, Uaf-10136 and Dilkash-20 genotypes con rmed the presence of some unknown alleles at both Glu-1 and Glu-3 loci thus indicating moderate bread making quality. In contrary to this, Uaf-9515 and M.H-21 showed the presence of unknown alleles at Glu-A1, Glu-B1, Glu-A3, Glu-B3 loci and gave poor performance for bread quality parameters. Similar results were observed by using various bread quality-related tests such as farinograph, extensograph, sedimentation and bread volume. The results of these tests were in line with the ndings of molecular investigations performed at the same wheat genotypes. In conclusion, genotypes UAf-10137 and Akbar-19 were identi ed for having good bread making quality attributes and can be used as parents or as a good source of bread quality genes/alleles in future breeding programs.
Mulching in Agroecosystems, 2022
Food Science and Technology, 2022
An investigation was carried out to extract polyphenols from mango and kinnow mandarin peels for ... more An investigation was carried out to extract polyphenols from mango and kinnow mandarin peels for the development of functional fruit bars and their storage stability. Solvent ethanol at 50%, 80% and 100% concentration was employed for polyphenols extraction from mango and kinnow peels through ultrasound assisted extraction technique. Higher polyphenols were extracted from mango peels with comparatively more antioxidant activity than kinnow peels. Fruit bars fortified with different levels of mango and kinnow peel polyphenolic extracts subjected to ambient and refrigerated storage conditions revealed a gradual decline in total polyphenols, antioxidant activity and sensory attributes score during storage period. Microbiological parameters though increased during storage but remained well within the permissible limits. Ambient temperature storage fruit bars were discarded after three months whereas at refrigeration temperature conditions remained sensory acceptable for five months. Overall, 2% mango peel extract fortified fruit bars scored highest by the sensory panelists while 3% kinnow peel extract fortified fruit bars scored lowest. It was concluded that mango and kinnow peel extract could be utilized as ingredient for the preparation of functionl foods.
Pakistan Journal of Agricultural Research, 2017
Food Science and Technology, 2022
An investigation was conducted to extract polyphenols from moringa leaf, tamarind seed, mint and ... more An investigation was conducted to extract polyphenols from moringa leaf, tamarind seed, mint and lemongrass for the development of functional date bars. Solvent methanol, ethanol and acetone at 50% and 75% concentration was employed for polyphenols extraction through ultrasound assisted extraction technique.Higher polyphenols and flavonoids were extracted from moringa leaf with comparatively more antioxidant activity than other herbs studied. Date bars fortified with different levels of moringa leaf and tamarind seedpolyphenolic extracts had optimum quality attributes and antioxidant activity as well assensory acceptable. Overall, 2% moringa leaf extract fortified date bars scored highest and were appreciated most by sensory panelists whereas 3% tamarind seed extract fortified date bars scored lowest and were disliked most. It was concluded that moringa leaf and tamarind seed extract being a potential source of polyphenols could be developed as ingredient for the preparation of functional foods.
Gluten free chapatti developed from rice and mung bean composite flour was subjected to Physico-c... more Gluten free chapatti developed from rice and mung bean composite flour was subjected to Physico-chemical and organolaptic evaluation. The chapatti was developed from the mung bean and rice flour at different ratios (20:80, 40:60, 60:40, 80:20, 100:00, and 00:100). The chapatti made from whole rice/mung bean flour was treated as control. Sensorial quality was measured by 9-point hedonic scale. The chapatti developed from mung bean: rice flour ratio of 80:20%, contained 19.07% moisture, 2.82% ash, 7.57% fat, 1.37% fiber and 16.76% protein. The chapatti prepared from the whole mung bean flour contained highest moisture, ash, crude fiber and crude protein; while fat content was highest in chapatti prepared from mung bean: rice flour ratio of 20:80%. The chapatti prepared from mung bean: rice flour ratio of 60:40% achieved highest score for color (8.37) and taste (7.97); while chapatti of mung bean: rice flour ratio of 80:20% was superior in flavor (8.10), texture (8.23) and overall acce...
Pakistan Journal of Agricultural Research, 2021
Sarhad Journal of Agriculture, 2012
Pakistan Journal of Agricultural Research, 2009
The objective of study was to prepare nutritionally balanced baby foods from indigenous food mate... more The objective of study was to prepare nutritionally balanced baby foods from indigenous food materials utilizing home cooking methods and evalu- ate the sensory attributes and shelf life at ambient conditions. Four different recipes of baby foods were developed containing 50% cereals, 30% legumes, 10% vegetables and 10% nuts and seeds. Different processing methods cleaning, wash- ing, germination of pulses, peeling, cutting and blanching of vegetables, drying, roasting, grinding and mixing of ingredients were used. Recipe "A" containing rice, mung, potato and poppy seed was organoleptically preferred. No significant change in moisture content, peroxide value and free fatty acid were observed during three months storage in double polyethylene bags at ambient temperature (20-25 oC).
The study was conducted to prepare supplemented biscuits which could be used as nutritive snacks ... more The study was conducted to prepare supplemented biscuits which could be used as nutritive snacks for malnourished children. Biscuits were prepared by supplementing chickpea and oat in patent flour (fine flour) with different ratio (5%, 10%, 15% and 20 %). Biscuits with no supplementation were kept as control treatment. Chemical and sensory evaluation of supplemented biscuits was carried out. An increase in nutritive values have been observed with an increase in supplementation level. Proximate analysis shows that T and T get the highest values for protein, zinc and iron. Results of all treatments were in acceptable range regarding sensory evaluation. These results indicate that biscuits can be successfully supplemented with chickpea and oat. According to sensory evaluation, biscuits containing 20% chickpea and 15% oat were found to be the best among all treatments and could be a potential composition for preparing high energy biscuits for malnourished areas of Pakistan. 78
The objective of this study was to compare the nutritional composition and microbial quality of b... more The objective of this study was to compare the nutritional composition and microbial quality of both branded and non-branded marmalades. Oranges were purchased from local markets while tangerines were product of in-house farm at Food Science and Product Development Institute (FSPDI), National Agricultural Research Centre (NARC), Islamabad. Juices were extracted and kept in sterilized and sealed glass bottles. Samples were subsequently analyzed for Total Plate Count (TPC), yeast, moulds, pH, sugars and vitamin C contents. Marmalade was prepared from blended juices of orange and tangerine. Branded marmalades i.e., National, Mitchells and Salman's were purchased from local markets and compared with non-branded (orange and tangerine) marmalades. Both marmalades were analysed for microbiological (TPC, yeast and mould), physico-chemical characteristics (pH, Brix, vitamin C and sugars) and organoleptic attributes. TPC count in both samples were nil. Yeast and -1 mould count was nil in ...
Pakistan Journal of Nutrition, 2010
Pakistan Journal of …, 2008
... AGRIS 2011 - FAO of the United Nations. Related AGRIS Results: -, Comparative analysis of ber... more ... AGRIS 2011 - FAO of the United Nations. Related AGRIS Results: -, Comparative analysis of ber (Ziziphus) honey with other types of honey by Iftikhar, F. (National Agricultural Research Centre, Islamabad (Pakistan). Honeybee Research Programme); ... Jan-Jun 2007) in (En). ...
Environmental Micropollutants