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جیہڑا چوٹ عشق دی کھا گیا
جیہڑا چوٹ عشق دی کھا گیا
اوہو پنڈ دکھاں دی چا گیا
جیہڑا توبہ کر پچھتا گیا
اوہ سوہنے رب نوں بھا گیا
جس درشن کیتا یاراں دا
اوہ سارے لطف اٹھا گیا
اس رب نوں وی پہچان لیا
جیہڑا اپنے آپ نوں پا گیا
تیرا ویکھ کے نظر چرا لینا
میرا جگر کلیجہ کھا گیا
جیہڑا پنڈ دکھاں دی پڑھ لیندا
دکھیاں وچ نام لکھا گیا
تیرا نام حنیف دا لے لینا
میری جندڑی نوں تڑفا گیا
The Importance of Emerging Sciences & Technology in the Light of Quran & Prophetic Teachings
Science and technology is on top position contemporary now it is need of our masses to compare these formulas with holy Quran because Quran is miracle and implementable till the day of Judge ment lot of scientists have benefited by Quran and they also agree up on the excellence of Quran. Hence in this research we have to prove dominancy of Quran over on the science and technology the hints of new inventions and discoveries are available in Quran if we study the Quran deeply we will find in it complete agreement with modern science however it was revealed in that time people were not aware from scientific inventions and they have not know-how of it. Comparatively this time is well advanced period and lot of things invented while concept of these things was present in this sky book I have drawn intention of readers on these points. In this research I would discussed that importance of science and technology specially the sub subjects of the modern science math and statistics geology, astronomy, space sciences, Embryology, Genetics and computer technology. It should be remember that the exposition of this book is also two types scientifically and logically because Quran invites us towards intelligence and wisdom. It is responsibility of scholars to interpret the Quran contemporary because this is not merely ancient book but it is for all times and not for Arabs but for guide line of whole humanity of entire universe. It is challenges itself that no any kind of error or mistake in it foes of Islam tried to find faults but they not succeeded to do so resulting they affirmed dignity of it over on all the books.Probing the Nutritive and Therapeutic Potential of Pakistani Sesame Cultivars for School Going Children
Protein energy malnutrition (PEM) has emerged a key health problem in Pakistan. It mostly affects the health of pregnant women and school going children. Almost 1/3 children are underweight, and rest are affected by stunting and wasting. Hence, there is a great need to explore use of locally grown traditional crops into modern food products for alleviating malnutrition among the masses. The present project was designed to develop protein enriched, and micro-nutrient fortified doughnuts from different Pakistani white (TH-6, TS- 5, TS-3, Til-89) and black (S-122, S-117, S-131, Latifi) sesame cultivars. The proximate and mineral composition of sesame flours of white and black cultivars revealed varying degree of moisture, protein, crude fat, crude fiber, ash and NFE. Regarding antioxidant potential and bioactive components, total phenolics, sesamin, sesamol and sesamolin were ranged from 1.56±0.025 to 7.32±0.219 mg GAE/g, 1521.00±27.30 to 3996.00±129.90 ppm, 3121.00±86.60 to 4303.00±133.37 ppm and 1532.33±31.89 to 3564.00±65.82ppm, respectively. Among the different cultivars, the maximum value of sesamin was observed in TH-6 whereas sesamol and sesamolin concentrations were higher in S-122. It is obvious from the results that sesamin and sesamol contents were higher in white sesame cultivars whereas sesamolin was more in black cultivars. Sensory evaluation of doughnuts revealed maximum liking for product made from TH-6 (8.02±0.24) due to better appearance, palatability, fine texture, chewiness, mouthfeel, and overall acceptability. Concerning various levels of supplementation, doughnuts having 10 g/100g (7.67±0.24) to 20 g/100g (7.43±0.18) of either white or black sesame flours were more suitable due to delicious nutty aroma & flavor of sesame, mild brownish appearance, uniform texture, nutty mouthfeel and overall impression of the end product. Based on consumer acceptability and betterquality attributes, TH-6 (white sesame cultivar) with two supplementation levels (10g/100g and 20g/100g of sesame flour) was selected for further development of doughnuts and assessed for nutritional contents, storage stability, calorific value, protein quality and feeding trial to see the effect of these products on nutritional and serum biochemical profile of school aged children. Biological evaluation of selected formulations showed the highest PER (0.86±0.17), NPU (2.81±0.25), true digestibility (64.51±0.84%), biological value (69.64±1.08%) and net protein utilization (61.32±0.96%) in rats fed with diet containing (20g/100g) sesame supplemented doughnuts. After biological evaluation, selected treatments of doughnuts alongwith control were served to school children to observe their effect on nutritional biomarkers and anthropometric measurements through the analysis of blood and urine. Maximum weight gain (1Kg) was detected in the children served with 20g/100g of sesame supplemented doughnuts. It is inferred from the current intervention, that the addition of sesame flour in snacks may improve the nutritional quality of these products and ultimately the consumers. Moreover, the consumption of doughnuts containing 10 to 20g/100 sesame flour may deliver 140% additional protein, as well as % daily values of Zn and Fe. Such products are ideal candidates for school nutrition programs especially in developing countries to reduce the severity of malnutrition.Journals by Discipline
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