Md. Faridul Islam, Shariful Islam, Md. Abdus Satter Miah, A. K. Obidul Huq et al.
Synthesis of nanoparticles through the green approach using plant and vegetable extracts has gained popularity since they are thought to be efficient and cost-effective materials. This study is designed to synthesize zinc oxide nanoparticles (ZnO-NPs) from onion waste peel extract (Allium cepa L.) v...
G. M. M. Anwarul Hasan, Md. Humayun Kabir, Md. Abdus Satter Miah
Milk is a balanced diet and the consumption of milk is increasing day by day in Bangladesh. For public health concerns, it becomes essential to detect the amount of heavy metals in milk and their effects on human health. For this purpose, the potential health risks of adults and children due to cons...
Sadia Afrin, Tasnim Tamanna, Ummey Fatema Shahajadi, Banasree Bhowmik et al.
Bacteria play an essential role in various industrial processes, including food, medicine, and detergents, due to their ability to produce protease, a hydrolytic enzyme. This study aimed to identify and characterize protease-producing bacterial strains isolated from garden soil, evaluate their antib...
Shariful Islam, Md. Abdus Satter Miah, Md. Faridul Islam, Khurshida Jahan Tisa et al.
The aim of this work was to isolate the resistant starch (RS) from green banana using amyloglucosidase in conjunction with pancreatin intervention and subsequently investigate their physicochemical, structural, functional and antioxidant properties. In vitro, digestibility studies revealed that peel...
Mst. Meherunnahar, Tanvir Ahmed, Razia Sultana Chowdhury, Mohammed Abdus Satter Miah et al.
Noodles are a popular snack mainly produced from wheat flour; however, the low contents of protein, minerals, and lysine are a concern. Therefore, this research developed nutri-rich instant noodles by using foxtail millet (FTM) (Setaria italic) flour to improve the contents of protein and nutrients ...
Shariful Islam, Md. Abdus Satter Miah, Md. Faridul Islam, Md Nazrul Islam Bhuiyan et al.
Shariful Islam, Md. Abdus Satter Miah, Md. Faridul Islam, Khurshida Jahan Tisa et al.
• Solid-state fermentation (SSF) of wheat and whole wheat flour via lactobacillus plantarum . • Extraction of free and bound phenolic fractions and their in vitro antioxidant and HPLC analysis. • Individual phenolics increased significantly especially for free phenolic fractions. • Both free and bou...
Md. Abdus Satter Miah, Shariful Islam, Nusrat Abedin, Md. Nazmul Islam et al.
The current study’s goal is to isolate the starch from different varieties of banana i.e. Local Banana (LB) and BARI Banana2 (BB2)and characterize them in order to explore their physical and chemical compositions, amylose content, resistant starch content, functional properties, granule morphology a...
Md. Faridul Islam, Shariful Islam, Md. Abdus Satter Miah, Md Nazrul Islam Bhuiyan et al.
In this study, instant noodles (INs) were prepared by partially replacing wheat flour with green banana starch, which has a functional ingredient called resistant starch (RS). The starch was isolated from green banana, and was incorporated in the formulation as a source of resistant starch. Four dif...
Md. Mamunur Rashid, Shariful Islam, Md. Nazim Uddin, Md. Zia Uddin Al Mamun et al.
The purpose of this study is to quantify the water soluble and fat-soluble vitamins in five pulse varieties that are widely cultivated and consumed in Bangladesh. Quantitative analysis revealed significant variations in the concentrations of both water-soluble and fat-soluble vitamins among the five...
Banasree Bhowmik, Sadia Afrin, Afsana Habib Jui, Riyadh Hossen Bhuiyan et al.
Background Exopolysaccharides (EPS) derived from microbial sources hold great promise for various industrial applications due to their biodegradability and diverse biological activities. Methods and results In this study, EPS was isolated and characterized from Bacillus amyloliquefaciens strain BDIF...
Sharmin Sultana, Md Shamsuzzaman, Md. Abdus Satter Miah, Akhter Jahan Kakon et al.
Mushrooms have been considered as a therapeutic and nutrient-rich foods in numerous countries for years due to their significant levels of nutritional components, vitamins and antioxidants. This study aimed to assess the nutrient content, mineral profile and antioxidant properties of eight different...
Mohammad Nazrul Islam Bhuiyan, Kazi Asma Ahmed Shamima, Meher Nahid, Sadia Afrin et al.
Background The Stevia rebaudiana (Bert.) leaves are natural low-calorie sweeteners used in many products, including foods, drinks, medicines, cosmetics, and more. This study aimed to use activated charcoal to remove color, purify stevioside from Stevia leaves, and utilize the chromatographic method ...
Anik Molla, Hajara Akhter, Ehasanul Islam Rafi, Ariful Islam et al.
analysis of phytochemicals was performed to assess their interactions with bacterial proteins (GyrB and FabH) and to predict their pharmacokinetic properties. XRD analysis confirmed the hexagonal wurtzite structure with a mean crystallite size of 31.92 nm for ZNP and 23.49 nm for F-ZNP. SEM microgra...
Shariful Islam, Md. Faridul Islam, Md Nazrul Islam Bhuiyan, Khurshida Jahan Tisa et al.
• Whole wheat flour pasta was developed with fiber and antioxidant source. • Optimum cooking time, cooking loss and water uptake changes significantly. • Soluble and insoluble dietary fiber as well as antioxidant activity increased significantly. • Color and texture were affected but not disliked by...
Salma Ahmed, Paroma Arefin, Kanika Mondal, Md. Abdus Satter Miah
Edible oils have made a significant contribution to people's diets by providing a valuable source of energy as well as a good source of protein, lipids, and fatty acids for nutrition. Additionally, these oils have helped to heal damaged tissues and produce new cells, in addition to being a good sour...
Md Shamsuzzaman, Debu Kumar Bhattacharjya, Saifa Sharmin, Jahan Kakon Akhter et al.
The study compared the biochemical compositions and antioxidant properties of ten edible mushroom species in Bangladesh, including five cultivated and five wild species. The proximate composition, minerals, heavy metals and antioxidant capacity were analysed using standard procedures. The proximate ...
Mohajira Begum, Md. Zia Uddin Al Mamun, Md. Moshfekus Saleh‐E‐In, Md. Abdus Satter Miah et al.
Article Information Dried fish is arguably one of the most commonly consumed food items in Bangladeshi dishes, as well as in South East Asia and Africa. The present study aims to investigate the nutritional profile of the three most commonly consumed dry fishes namely Loittya (Harpodon nehereus) , C...
Mohammad Nazrul Islam Bhuiyan, Kazi Asma Ahmed Shamima, Meher Nahid, Sadia Afrin et al.
Mohammad Nazrul Islam Bhuiyan, Kazi Asma Ahmed Shamima, Meher Nahid, Sadia Afrin et al.