10-03-2023. FCIP-2023 (Final Abstract Book)

Patron in Chief:
It gives me immense pleasure that “Pakistan Society of Food Scientist and Technologists”
provided the opportunity to Faculty of Food Science and Nutrition to organize 32nd All Pakistan
Annual Conference at Bahuddin Zakariya University, Multan in collaboration with MNSUA
Multan. I believe that holding such mega conference is not an easy task and I congratulate the
team for organizing such a wonderful event that will provide a platform for food scientists,
entrepreneurs, academicians and students to interact with each to learn recent advances in the
domain of Food and Nutritional Sciences. It will improve knowledge and skills of participants to
understand the issues of Food industries and their solutions.
Dear participants, universities are hub of knowledge and are always trying to identify the
sollutions to the problems. BZU, Multan is the largest Public Sector University of South Punjab
and comprised of different faculties, institutes and departments. Since its inauguration in 1975,
University always patronizes the intellectual activities by providing its platform and support. The
teaching and research environment is excellent that focus on training of faculty members and
students. Globally, indsutries and academia collaborate to bring possible solutions to the
problems. Pakistan is facing many probems, however, inflation, climate changes, and provision
of ample and safe food are big challenges to food sector. Moreover, poor nutritional status of
masses demands attention of all stakeholder. In this context, seminars, symposiums &
conferences can play a vital role to bring all stakeholders together to formulate possible solutions.
I feel honoured that this time BZU, Multan has taken the lead to hold 32nd Annual PSFST
conference with the theme Food Crisis in Pakistan, Oppurtunities & Solutions.
Dear delegates, your contribution in open-end discussion could help in solving these problems.
Once again, I heartily welcome national and international delegates, students and dignitaries who
are participating in the conference and I assure them a comfortable and joyous stay at BZU,
Multan the city of Saints. complete success.
Prof. Dr. Mansoor Akbar Kundi
Vice Chancellor BZU, Multan
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Patron
It’s a matter of immense pleasure that Faculty of Food Science & Nutrition is holding 32 th
Conference of Pakistan Society of Food Scientists & Technologists under the theme: Food crises
in Pakistan, Oppurtunities and Solutions in collaboration with Department of Food Science &
Technology, MNSUA, Multan. The PSFST is the professional body of distinguished food
scientists and technologists affiliated with institute of Food technologists, USA. It was founded
in 1990 with the aim to improve the professional competence of our graduates and to encourage
education & training in all fields of Food Science & Technology. I admire that Faculty of Food
Science & Nutrition has taken the lead in holding 32th PSFST conference on “Food crisis in
Pakistan oppurtunities and solution” in which food scientists, technologists, nutritionists, policy
makers, stake holders, academicians, civil society, and experts from various food sectors are
invited to discuss the opportunities and solutions for current challenges. I, President of Pakistan
Society of Food scientist & technologists heartily welcome national and international delegates,
students and dignitaries who are participating in this conference.
Dear Delegates, rising food prices deteriorate the food security status in developing countries.
Climate shock is one of key driving force in intensifying starvation and global hunger. The factors
that influence the recent surge in food prices are multiple. This conference is an excellent
opportunity to highlight food related challenges and devise strategies to cope with the problem in
the days to come. Hoever, food scientist should come up with different strategies to overcome
dietary deficiency disorders, quality enhancement, SDG goals to eradicate hunger. I heartily
welcome all the delegates, students and dignitaries who are participating in 32th PSFST
conference. I, as Patron of this conference, also assure the organizers of PSFST conference for all
kinds of support and wish them a complete success.
Prof. Dr. Masood Sadiq But
President PSFST
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Chief Organizer
Dear participant, Food Crises in the current scenario of socio-economic uncertainty remains to
be the potential threats to human nourishment. Climate change is already amplifying these
multiple burdens of malnutrition by its deleterious effects on food security, public hygiene, water
quality & supplies, food safety, and maternal and child health care realizing that climate change
can no longer be limited to a closed silo but must, more than ever, include food crisis & insecurity
leading the pressures to relevant sectors. Organizing this conference in BZU, Multan is an
exemplary attempt to highlight the global food security issues at regional and national level. Years
of journey of FFSN witnessed the transformation of small section of food Sciences to Department
of Food Science that was upgraded to Institute of Food Science and Nutrition (IFSN) in 2015 and
elevated the Faculty of Food Science and Nutrition in 2022. This proves the dedication of our
faculty and our students who are continuously trying to upgrade the system.
PSFST 32nd conference is a continuation of the series of activities that Faculty of Food Science
& Nutrition has taken up for contributing its part in improving livelihood standards of the peoples
of Southern Punjab and the country at large. The intensification of major drivers behind recent
food insecurity and malnutrition trends combined with high cost of nutritious food and growing
inequalities led us a challenge. The dire need of the hour to rethink about exiting public budgets
to make food cost effective, increase food availability, sustainability and leaving no one behind.
This conference is expected to provide an excellent opportunity to the stakeholders to present
challenges alongside pragmatic approaches to address the issues. It would further help our
participants to deliberate on the knowledge gaps with respect to food crisis in Pakistan. As the
Chief Organizer of PSFST conference, I feel immense pleasure to welcome local & international
delegates and hope that their participation will go a long way to understand and overpower
emerging issues and challenges of Food crisis and insecurity.
Prof. Dr. Saeed Akhtar
Dean, FFSN
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FOOD CRISES IN PAKISTAN:
Opportunities And Solutions
32nd Conference of Pakistan Society of Food Scientist
and Technologists
8th March, 2023

INAUGURAL SESSION (JINNAH AUDITORIUM)
Bahauddin Zakariya University, Multan
10:00 AM Seating of the delegates and guests
10:15 AM Arrival of the Chief Guest
10:20 AM Recitation from the Holy Qur’an
10:25 AM Naat-e-Rasool-e-Maqbool
10:30 AM National Anthem
10:35 AM Welcome address: Prof. Dr. Saeed Akhtar – Dean, Faculty of Food Science
and Nutrition, Chief Organizer 32nd PSFST Conference
10:45 AM Introduction of PSFST: Prof. Dr. Masood S. Butt, President PSFST, Dean,
Faculty of Food, Nutrition and Home Sciences, UAF
10:55 AM Keynote Speech: Role of Modern Concepts in Food Technologies to
Modulate Food Crises in Pakistan by Prof. Dr. Faqir M. Anjum, Former Vice
Chancellor University of Gambia,
11:05 AM Inaugural Remarks: Prof. Dr. Mansoor Akbar Kundi, Vice Chancellor,
Bahauddin Zakariya University Multan
11:15 AM Inaugural Remarks: Prof. Dr. Muhammad Suleman Tahir, Vice Chancellor,
Khawaja Fareed University of Engineering and Information Technology,
(KFUEIT), Rahim Yar Khan, Pakistan
11:20 AM Inaugural Remarks: Prof. Dr. Akhtar Ali, Vice Chancellor NFC Institute of
Engineering & Technology, Multan
11:25 AM Inaugural Remarks: Prof. Dr. Muhammad Kamran, Vice Chancellor, MNS
University of Engineering & Technology Multan
11:30 AM Inaugural Remarks: Prof. Dr. Muhammad Ramzan, Vice Chancellor
Emerson University, Multan.
11:35 AM Inaugural Remarks: Prof. Dr. Asif Ali, Vice Chancellor, MNS University of
Agriculture, Multan
11:40 AM Inaugural Remarks: Prof. Dr. Rana Altaf Ahmad, Vice Chancellor, The
Nishtar Medical University, Multan
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11:45 AM Inaugural Remarks: Prof. Dr. Uzma Qureshi, Vice Chancellor, The Women
University (WU) Multan
11:50 AM Inaugural Remarks: Prof. Dr. Salim-ur-Raman, Vice Chancellor, Sarhad
University of Engineering and Information Technology, Peshawar
11:55 AM Inaugural Remarks: Prof. Dr. Agha Asad, Pro-Vice Chancellor, Sarhad
University of Engineering and Information Technology, Peshawar
12:00 PM Inaugural Remarks: Mr. Shahzad Amin, Chairman, CEO, Pakistan Dairy
Association (PDA)
12:05 PM Inaugural Remarks: Mr. Aftab Ahmad Baloch, Secretary Education, South
Punjab
12:15 PM Inaugural Remarks: Mr. Saqib Ali Ateel, Secretary Agriculture, South Punjab
12:25 PM Inaugural Remarks: Mr. Mudassar Riaz Malik, Director General, Punjab
Food Authority, Punjab
12:30 PM MOU Signing Ceremony between Pakistan Dairy Association and
Department of Dairy Technology, Faculty of Food Science & Nutrition, BZU,
Multan
12:40 PM Vote of Thanks: Prof. Dr. Muhammad Ali (TI), Pro-Vice Chancellor,
12:45 PM Souvenirs Distribution
01:00 PM Refreshment and prayer break
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Technical Session-1 : Jinnah Auditorium, BZU Multan
Session Theme : Emerging Trends in Food Processing
Date and Time : 8th March. 2023 (02:00 PM to 03:30 PM)
Session Chair : Mr. Shahzad Amin
Session Co-Chair : Mr. Mian Mitha
Session Moderator : Dr. Tariq Ismail
02:00 PM Dr. Muhammad Nasir, General Manager, FrieslandCompania Engro,

Pakistan on “Nurturing Innovative minds can bring solutions with
Special reference to the Food Crises”
02:10 PM Dr. Muhammad Atif Randhawa, Associate Professor, National Institute
of Food Science and Technology (NIFSAT) University of Agriculture,
Faisalabad Preparation and Quality Evaluation of Aloe Vera Ginger
Orange Blended Drink
02:20 PM Dr. Muhammad Issa Khan, National Institute of Food Science and
Technology, University of Agriculture Faisalabad on “Pot-Morten
again” A way to improve meat quality”
02:30 PM Dr. Muhammad Hassam Siddiqui, Department of Food Engineering
NED University of Engineering and Technology, Karachi on “Designing-
of continuous high-pressure processing combined with thermal
treatment for liquid foods”
02:40 PM Dr. Muhammad Nadeem, Institute of Food Science and Nutrition,
University of Sargodha, Sargodha, Pakistan on “Effect of
thermosonication on the antioxidant activity and shelf stability of
persimmon drink”
02:50 PM Muhammad Jamshed Khan (Department of Livestock & Poultry
Production, FVS, BZ. University, Multan-60800). On “Application of
biodegradable active packaging for maintaining organoleptic and
physicochemical properties of meat”
03:00 PM Mr. Zunair Abdullah, Lecturer, UIFST, University of Lahore, Lahore, on
“Application of date pit powder for quality improvement of chicken
meat”
03:10 PM Ms. Syeda Afnan Mujahid, School of Food & Agricultural Sciences,
University of Management & Technology Lahore on “Valorization and
characterization of beef liver as a functional ingredient in chicken
nuggets”
03:20 PM Question/Answer & Panel Discussion
Concluding Remarks by Chair
7
Technical Session-2 : Seminar Hall (Old Block), FFSN, BZU Multan
Session Theme : Food Safety, Pathogens and Toxicants
Date and Time : 8thMarch. 2023 (02:00 AM to 03:30PM)
Session Chair : Prof. Dr. Tahir Zahoor
Session Co-Chair : Dr. Yasser Durrani
Session Moderator : Dr. Raheel Suleman
02:00 PM Prof. Dr. Agha Asad Noor, Institute of Microbiology, University of

Sindh, Jamshoro, Pakistan on “Current status of street foods, over
consumption and human health issues in Hyderabad city”
02:10 PM Dr. Khurram Muaz, Kauser Abdulla Malik School of Life Sciences,
Forman Christian College (A Chartered University), Lahore on Aflatoxin
M1 removal from skimmed milk through activated carbon and bentonite
02:20 PM Dr. Sanaullah Iqbal, Department of Food Science and Human Nutrition,
University of Veterinary and Animal Sciences, Lahore “Estimation of
dietary exposure of acrylamide in school children and adolescents
consuming packaged chips in Lahore”
02:30 PM Muhammad Khalid Saeed (Food and Biotechnology Research Centre,
PCSIR Laboratories Complex, Lahore, Pakistan) on “Fortitude of
ochratoxin in Ostriches feed by ELISA and its detoxification by various
physical and chemical Methods”
02:40 PM Dr. Zafar Iqbal (Environmental Protection Agency Punjab, Feroze-Pur
Road Lahore, Pakistan) on “Health impact estimation of heavy metals’
intake via consumption of vegetables grown with wastewater”
02:50 PM Dr. Shahzad Zafar Iqbal (Associate Professor Department of Applied
Chemistry GCUF Faisalabad) on “Traceability of patulin levels in
selected fruits from farm to market samples”
03:00 PM Dr. Atif Liaqat (Institute of Food Science and Technology, Khwaja Fareed
University of Engineering and Information Technology, Rahim Yar
Khan, Pakistan) on Nature-based strategies for Quorum Sensing to
overcome the emerging bacterial pathogenesis
03:10 PM Mr. Azkaar Ahmad (Department of Food Science and Technology BZU,
Multan) on “Structure based virtual screening of arachis hypogaea
allergen ARA H12 with phytochemicals to identify potential
therapeutics”
03:20 PM Muhammad Akram Khan (Institute of Food and Nutritional Sciences,
PMAS-Arid Agriculture University Rawalpindi, Pakistan) on
“Physicochemical characterization of different date palm (phoenix
dactylifera l.) cultivars grown in Balochistan”
8
Technical Session-3 : Seminar Hall (New Block), FFSN, BZU Multan
Session Theme : Contemporary Issues in Food and Nutrition-I
Date and Time : 8thMarch. 2023 (02:00 PM to 03:30PM)
Session Chair : Dr. Abdul Sattar Shah
Session Co-Chair : Dr. Sanaullah Iqbal
Session Moderator : Dr. Dur-e-Shahwar Sattar
02:00 PM Prof. Dr. Anwar-ul-Hassan Gilani, Distinguished National Professor and

Former Vice Chancellor, University of Haripur, Fellow and Council
Member, Pakistan Academy of Sciences, Islamabad, Pakistan on
“Nutraceuticals and herbal medicines; A brief introduction”
02:10 PM Prof. Dr. Tahir Zahoor. Al-Nur International University, Lahore on
“Sustainable development goals (SDG’s) and implications for Zero
Hunger and food Security: Role of Academia and Industry”
02:20 PM Prof. Dr. Mahr-Un-Nisa, Department of Nutritional Sciences
Government College University Faisalabad, Pakistan, The Potential Role
of Nutraceutical Foods on Reproductive Health and Management of
Polycystic Ovary Syndrome (PCOS).
02:30 PM Dr. Kanza Aziz Awan HOD/Assistant Professor Department of Food
Science & Technology, University of Central Punjab, Lahore
“Nutrigenomics: Gene Language of Diet”
02:40 PM Dr. Iahtisham-Ul-Haq Assistant professor Forman Christian College
University Lahore “Isocaloric designer biscuits for diabetic individuals”
02:50 PM Dr. Muhammad Sajid Manzoor Assistant Professor Department of Food
Science & Technology, University of Central Punjab, Lahore Macadamia
nuts; Physiochemical attributes and therapeutic properties
03:00 PM Dr. Imtiaz Hussain (Department of Food Science Technology, University
of Poonch Rawalakot) on “Neglected Fruit Wealth Could be an
Opportunity for Mitigation of Food and Nutritional Crises in
Mountainous Areas”
03:10 PM Dr. Mian Kamran Sharif Associate Professor Nutrition and Food
Fortification National Institute of Food Science and Technology
(NIFSAT) University of Agriculture, Faisalabad “Food and mental
health: how do diet and nutrition affect mood and behavior “
03:20 PM Prof. Dr. Farzana Yasmin, Food and Biomedical Engineering
Department, NED University of Engineering & Technology, on Dietary
effects of chilling injured fruits and vegetables
9
Technical Session-4 : Jinnah Auditorium, BZU Multan
Session Theme : Food Waste Management
Date and Time : 8hMarch. 2023 (03:30 PM to 05:00PM)
Session Chair : Prof. Dr. Saeed Akhtar
Co-Chair : Prof. Dr. Umair Arshad
03:30 PM Prof. Dr. Shafique Chaudhary Memorial Lecture. Prof. Dr. Javed Aziz
Awan (Member-Supreme Council PSFST). “Current Status of Food
Crises in Pakistan: Look at the Future”
03:40 PM Prof. Dr. Imran Pasha, Director General, National Institute of Food
Science and Technology, (NIFSAT), University of Agriculture,
Faisalabad on “Sustainable approaches to address food waste
management- A pressing priority”
03:50 PM Dr. Ijaz Ahmad, Director, Planning & Development (PCSIR), Lahore
“Alarming Food Crisis and effective strategies to overcome them in
Pakistan”
04:00 PM Dr. Abdul Waheed (Department of Livestock and Poutry Production,
Bahauddin Zakariya University, Multan) on “Personal preferences and
choice experiments: A tool of future for smart dietary behavior”
04:10 PM Dr. Inam-ur-Raheem Assistant Professor Post-Harvest Technology
National Institute of Food Science and Technology (NIFSAT) University
of Agriculture, Faisalabad “Utilization of Citrus Peel for Essential Oil
Production by Cold-Press Technique”
04:20 PM Ms. Ayesha Saddiqa, & Dr. Muhammad Farhan Jahangir Chughtai
Additional Director. Department of Food Science & Technology,
KFUEIT, Rahim Yar Khan, Punjab, Pakistan on Valorization of edible
flowers as an emergent natural substitute for artificial additives in food
industries
04:30 PM Dr. Aiza Zafar Research Assistant Food Science & Technology-
Department of Food Science & Technology, Government College
Women University, Faisalabad Sustainable Approaches to Control Food
Waste
04:40 PM Maryum Latif (Department of Food Science and Technology, Hamdard
University, Karachi) on “Study on feasibility and nutritional benefits of
tamarind pulppops: a value-added product from tamarind fruit”
04:50 PM Muhammad Haseeb Ahmad (Assistant Professor Government College
University Faisalabad) on “Fresh Produce Waste: A valuable source for
Extraction of Bioactive Components using Novel Techniques:
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Session Theme : Dairy Science and Technology
Session Chair : Prof. Dr. Imran Pasha
Session Co-Chair : Prof. Dr. Anjum Murtaza
Session Moderator : Dr. Amir Ismail
03:30 PM Mr. Mian Mitha. Corporate Regulatory & Scientific Affairs Manager,
Nestle Pakistan Ltd. On “Affordable Dairy Nutrition”
03:40 PM Mian Anjum Murtaza, Institute of Food Science and Nutrition,
University of Sargodha, Sargodha, Pakistan on “Fermented Milk
Products: An Excellent Source of Bioactive Peptides”
03:50 PM Rabia Shabir Ahmad (Department of Food Science, Government College
University, Faisalabad) on “Agricultural wastes valorization and its
applications”
04:00 PM Dr. Tahira Bano (Department of Food Science and Technology, Hamdard
University, Karachi) on “Impact of dairy fat substitution on functional
properties of analogue mozzarella cheese”
04:10 PM Mr. Usman Mir Khan, National Institute of Food Science and
Technology, University of Agriculture, Faisalabad on “Evaluation of
plants as natural preservatives in milk and cheese quality aspects”
04:20 PM Ayesha Khalil Department of Food Sciences, Government College
University, Faisalabad Dairy industrial by product (cheese whey)
utilization as functional foods whey base products to improve the
human health
04:30 PM Mr. Saeed Alam Malik, CEO, Pestex Environmental Services Lahore
Pakistan on “Role of IPM in Food Industry
04:40 PM Dr. Shahzad Ali Shahid Chatha, Professor of Analytical Chemistry, on
“Current Trends in Phytochemicals Investigations”
04:50 PM Nida Firdous. Department of food science and Technology, Muhammad
Nawaz Shareef University of Agriculture Multan, Pakistan on “Potential
of aloevera gel as dietary therapeutic agent and symbiotic functional
food: A review”
11
Session Theme : Contemporary Issues in Food and Nutrition-II
Date and Time : 8thMarch. 2023 (03:30 AM to 05:00PM)
Session Chair : Prof. Dr. Anwaar Ahmad
Session Co-Chair : Mr. Tariq Sarwar Awan
Session Moderator : Ms. Saima Lateef
03:30 PM Prof. Dr. Anwaar Ahmad Director, Institute of Food and Nutritional
Sciences, PMAS, Arid Agriculture, University, Rawalpindi on “High
Pressure Processing (HPP): An Innovative Approach in Meat, Poultry
and Fish Processing Health Benefits of Chia Seeds (Salvia Hispanica)”
03:40 PM Dr. Muhammad Waseem Lecturer Department of Food Science and
Technology Islamia University, Bahawalpur Tea polyphenolics: A
critical review on health benefits against diseases
03:50 PM Dr. Inam Ullah Lecturer Department of Agricultural Sciences University
of Haripur, Haripur Role of Nutraceuticals in Managing Food Crisis
04:00 PM Muhammad Rizwan Tariq (Department of Food Sciences, University of
the Punjab, Lahore) on Development of Chicken Patties by addition of
PUFA oil extracted from Microalgae
04:10 PM Dr. Raheel Suleman, Department of Food Science and Technology,
FFS&N, BZU Multan on “Utilization of natural additives to enhance
functional characteristics of meat and meat products; a healthy
approach”
04:20 PM Dr. Hafiz Faseeh-ur-Rehman, Department of Anatomy & Histology,
University of Veterinary and Animal Sciences, Lahore on “In-feed
supplementation of Selenium Nanoparticles and Mannan
oligosaccharide improve growth and selenium fortification in broiler
breast meat”
04:30 PM Dr. Shahid Mahmood Rana, Institute of Food Science and Nutrition,
University of Sargodha, Sargodha, Pakistan on “Nutritional health status
assessment of breast cancer patients”
04:40 PM Mr. Asim Masood, Institute of Food and Nutritional Sciences PMAS-
Arid Agriculture University, Rawalpindi On “Nano-Technology in Food
Packaging"
04:50 PM Ms. Adeela Anwar, Jinnah University for Women Block 5C Nazimabad,
Karachi, Pakistan, on “Extraction of oil from Citrus grandis peel and its
incorporation in the meat products”
12
Technical Session-7A : Seminar Hall (Old Block), FFSN, BZU Multan
Session Theme : Food and Allied Sciences-I
Session Chair : Prof. Dr. Muhammad Riaz
Session Co-Chair : Dr. Aneela Hameed
Session Moderator : Dr. Dur-e-Shahwar Sattar
05:00 PM Prof. Dr. Saeed Akhtar, Faculty of Food Science and Nutrition, BZU
Multan. On “Academia and Industrial linkages: Lets build the
momentum”
05:10 PM Prof. Dr. Muhammad Riaz, Department of Food Safety and Quality
Management, BZU Multan on “Immplementation of food safety systems:
an effective approach to reduce disease burden and increase intrnational
trade”
05:20 PM Dr. M. Tauseef Sultan, Department of Human Nutrition, BZU Multan on
“Behavioral changes and intelligent eating can reduce the food wastage:
a simple solution to food crisis”.
05:30 PM Dr. Aneela Hameed Chairperson Department of Dairy Technology,
FFSN, BZU, Multan on “Improved sustainability and dairy production
economics: a step towards smart industrial dairy nutrition”
05:40 PM Dr. Khurram Afzal. Department of Human Nutrition, BZU Multan on
“Effective causes of global food crises leading towards malnutrition”
05:50 PM Dr. Tariq Ismail (Department of Food Science and Technology, BZU
Multan) on “Crop maturity stages and lactic acid fermentation affect
nutrient delivering properties, and bio-accessibility of Fe, Zn and Ca in
Spinacia oleracea L”.
06:00 PM Dr. Majid Hussain, Department of Dairy Technology, BZU Multan on
“Physicochemical evaluation and in vitro digestibility of lactose-caffeic
acid complex”
06:10 PM Dr. M. Sameem Javed, Department of Food Safety and Quality
Management, BZU Multan on “Fruits processing Industrial Waste; Pearl
of Phytochemicals”
06:20 PM Dr. Adnan Amjad. Department of Human Nutrition, BZU Multan on
“Development of sustainable diet & nutrition policy framework at
national level: consensus is real need of time”
06:30 PM Dr. Amir Ismail, Department of Food Safety and Quality Management,
BZU Multan on “Fungal growth inhibition and decontamination of
aflatoxins in maize using medicinal plants”
06:40 PM Dr. Mamoona Amir, Department of Dairy Technology, BZU Multan on
“Food security in changing climate: a world priority”
06:50 PM Dr. Dure-Shahwar (Department of Food Science and Technology, BZU
Multan) on “Renovation of spoiled sorghum by incorporation of neem
leaf extract for sustainable packaging films”
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Technical Session-7B : Seminar Hall (New Block), FFSN, BZU Multan
Technical Session-8 : Seminar Hall, MNSUA, Multan
Session Theme : Food Security, Agriculture, and Climate Change
Session Chair : Prof. Dr. Shafqat Saeed
Session Co-Chair : Prof. Dr. Umar Farooq
Session Moderator : Dr. Mian Shamas Murtaza
03:00 PM Recitation from the Holy Qur’an

03:05 PM Naat-e-Rasool-e-Maqbool
03:10 PM Welcome address: Prof. Dr. Umar Farooq, Chairman, Department of
Food Science and Technology, MNS University of Agriculture, Multan
03:20 PM Dr. Shafqat Saeed, Dean, Faculty of Agricultural Sciences, MNS
University of Agriculture, BZU Multan on “Insects and their products as
human foods: Challenges and opportunities”
03:30 PM Dr. Tahseen Fatima Miano (Associate Professor Institute of Food Science
and Technology Sindh Agriculture, University Tandojam, Sindh) on
“Food Security and Climate-Smart Food Systems”
03:40 PM Dr. Shahid Hussain, Department of Soil Science, BZU Multan on “Heavy
Metal/Metalloid Contamination of Soils and Food Crops through
Wastewater Irrigation: An Overlooked Threat in Pakistan’s Agricultural
System”
03:50 PM Dr. Mudssar Ali Department of Food Science and Technology
Muhammad Nawaz Sharif University of Agriculture Multan “Insect
Pollinators Improve Nutritional Quality Parameters of Strawberry”
04:00 PM Dr. Muhammad Shahbaz, Department of Food Science and Technology,
MNS University of Agriculture, Multan on “Functional Foods: A
Modern Approach Towards Food Security”
04:10 PM Dr. Ambreen Naz, Assistant Professor Food Technology Department of
Food Science & Technology MNS University of Agriculture (MNSUA),
Multan on “Jujubes (Ziziphus mauritiana): Impact of drying on sugar,
organic acid, tocopherol, β- carotene and phenolic contents”
04:20 PM Dr. Shabbir Ahmad, Assistant Professor Food Technology Department
of Food Science & Technology MNS University of Agriculture
(MNSUA), Multan on “Sustainable supply chain management to ensure
food security”
14
Business Session-1 : Seminar Hall (New Block), FFSN, BZU Multan
Session Theme : Annual General Meeting (AGM)
Date and Time : 8thMarch. 2023 (07:00 PM)
Session Chair : Prof. Dr. Masood Sadiq Butt
Session Co-Chair : Prof. Dr. Saeed Akhtar
Session Moderator : Dr. M. Tauseef Sultan
9th March, 2023

Technical Session-9 : Gillani Law College, BZU Multan
Session Theme : Value addition in Food Industries
Date and Time : 9th March. 2023 (09:00 AM to 11:00AM)
Session Chair : Dr. Muhammad Nasir
Session Co-Chair : Dr. Shahid Bashir
Prof. Dr. Ayesha Sameen Department of Food science & Technology,

Government College Women University, Faisalabad Effect of storage
09:00 AM on the levels of TPC and Vitamin C in radish leaves powder baked
crackers
Dr. Ahmad Din (National Institute of Food Science and Technology,
09:10 AM University of Agriculture Faisalabad) on “Removal of adsorptive dye
from water by using tomato starch-based composite membrane”
Muhammad Amer Nazir, BME department, Food Science program,
Hamdard University Karachi on “In vivo antihypertensive effects of
09:20 AM sweet potato protein hydrolysates (SPPH) prepared by enzymatic
hydrolysis under high hydrostatic pressure”
Dr. Aasia Panhwar (Institute of Food Science and Technology Sindh
Agriculture, University Tandojam, Sindh) on “Development
09:30 AM production technology for green chili powder and effect of different
packaging materials on quality attributes of dried green chili powder”
Dr. Amna Sahar (NIFSAT, University of Agriculture, Faisalabad) on
09:40 AM “Microalgae as a novel source to produce meat analogues”
Muhammad Younis (Faculty of Food Science and Nutrition,
Bahauddin Zakariya University, Multan, Pakistan) on “Comparative
09:50 AM study of nutritional composition, antioxidant properties of leaf and
stem of bathua (Chenopodium album) and their utilization in
cupcakes”
Dr. Muhammad Kamran Khan (Associate Professor Food Chemistry
and Analysis Department of Food Science Government College
10:00 AM University) on “Trends, innovations and challenges in the edible oil
industry:
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Dr. Muhammad Sibt-e-Abbas (Department of Food Science &
Technology, MNS-University of Agriculture Multan, Pakistan) on
10:10 AM Potential utilization of non-conventional protein isolates to combat
PEM in Pakistan
Dr. Sadaf Shakoor (University of Agriculture Sub Campus Burewala-
10:20 AM Vehari) on “Effect of different preservative technique on the shelf-life
of sugarcane juice”
10:30 AM Question/Answer & Panel Discussion

Session Theme : Food Fortification and Diversification: Junction of Food
Technology and Human Nutrition
Session Chair : Prof. Dr. Mahr-u-Nisa
Session Co-Chair : Dr. Shinawar Waseem Ali
Session Moderator : Dr. Raheel Suleman
Prof. Dr. Anwaar Gillani Distinguished National Professor and

Former Vice Chancellor, University of Haripur, Fellow and Council
09:00 AM Member, Pakistan Academy of Sciences, Islamabad, Pakistan on
“Functional Foods and Health – Avenues of Entrepreneurship”
Prof. Dr. Sagheer A. Sheikh, Hamdard University Karachi on
“Potential of non-traditional vegetables: An alternative nutritional
09:10 AM source to combat food insecurity/malnutrition issues in Sindh,
Pakistan”
Waleed Sultan, Department of Food Science and Technology, Faculty
of Science and Technology, University of Central Punjab, Lahore on
09:20 AM “New methods for planning and evaluating programs for food
fortification”
Dr. Rai Amir Ali, Institute of Food and Nutritional Sciences, PMAS-
09:30 AM Arid Agriculture University, BZU Multan on “Tackling the Issues of
Food Waste at Home, Restaurants and Grocery Stores”
Muhammad Zia Shahid, UIFST, University of Lahore, Lahore. Heat
09:40 AM Processing Effect on the Profile of Pigments and Antioxidant Capacity
of Green and Red Jalapeño Peppers
Dr. Qasim Ali (Department of Botany, Govt. College University
Faisalabad, Pakistan) on “Selection of drought tolerant mungbean
09:50 AM genotypes for better yield and nutritional quality under changing
environment: a way to overcome food insecurity and malnutrition”
Dr. Hira Arshad Assistant Professor Department of Food Science and
Technology Faculty of Engineering Sciences and Technology,
09:50 AM Hamdard University, Karachi on “Comprehensive characterization of
native and treated Nelumbium nuciferum Rhizomes”
16
Dr. Allah Rakha (National Institute of Food Science and Technology,
10:00 AM University of Agriculture, Faisalabad “Industrial hemp in food
system: a potential solution for food crises”
Dr Sadaf Javeria, Director Institute of Food Science and Nutrition,
Gomal University Dera Ismail khan on “Key challenges associated
10:10 AM with halal certification and legislation in Pakistan: key factors for halal
food authentication for consumers”
Dr. Saneela Saleem (Lecturer, Department of Food Science and
10:20 AM Technology, The University of Poonch Rawalakot) on Addressing
Nutrient Deficiencies through Food Fortification in Pakistan
Session Theme : Improved Resilience, Climate Change, and Alternative
Food Sources
Session Chair : Prof. Dr. Arshad Mehmood
Session Co-Chair : Prof. Dr. Ijaz Soomro
Session Moderator : Ms. Saima Lateef

09:10 AM Welcome: Ms. Arooj Fatima
09:15 AM Introduction of Project: Mr. Mazhar Iqbal
09:20 AM Mr. Javed Iqbal (Manager Programs, DOABA)
Prof. Dr. Shakeel Ahmad (Department of Agronomy, FAST, BZU,
09:30 AM Multan) on “Climate Change: Predictive modelling to reduce the
losses”
Dr. Sakhawat Ali, Ex-Member Science, PCSIR, Pakistan. Food Crises:
09:40 AM Solutions in the light of Islam”
Dr. M. Tauseef Sultan, (Department of Human Nutrition, Faculty of
09:50 AM Food Science and Nutrition, BZ University, Multan) on “Project
Progress Report”
Ms. Saima Latif, Assistant Professor, “Food Crises: Academia and
10:00 AM Industries should Bridge to solve the root causes”
Agriculture Department Representative (Muzaffargarh, Punjab,
10:10 AM Pakistan)
10:20 AM Forestry Department Representative (Muzaffargarh, Punjab, Pakistan)
CONCLUDING SESSION:
Gillani Law College, Bzu Multan
11:00 AM Seating of the delegates and guests
17
11:20 AM Conclusive remarks of the Dignitaries
11:40 AM Vote of thanks (Chief Organizer)
11:50 AM Distribution of Souvenirs
12:10 PM Concluding address by Vice Chancellor, BZU Multan
12:20 PM Formal conclusion of PSFST-FCIP, 2023
18
Keynote Speakers
FCIP-2023
19
Sr. No. Authors Title of Abstract Presenting author
Affiliation
FPIC-2023. KN-1. Dr. Agha Asad Noor*, Current status of street foods, Institute of Microbiology,
Nazir Ahmed Brohi, over consumption and human University of Sindh, Jamshoro,
Rasheed Ahmed health issues in Hyderabad City Pakistan
Soomro, M. Ashraf
Sial, Sanam Dahraj,
Bashir Ahmed Mahar
FPIC-2023. KN-2. Aneela Hameed, Improved sustainability and 1Faculty of Food Science and
Muhammad Junaid dairy production economics: a Nutrition, Bahauddin Zakariya
Anwar, Areeba Altaf, step towards smart industrial University, Multan
Muhammad Amir, dairy nutrition
Saima Parveen
FPIC-2023. KN-3. Dr. Anwaar Ahmed*, High pressure processing (hpp): Institute of Food and Nutritional
Hira Matloob, Rida an innovative approach in meat, Sciences, Pir Mehr Ali Shah
Anwaar, Taskeen poultry and fish processing Arid Agriculture University
Ashraf and Rawalpindi, Pakistan
Muhammad Awais
Khan
FPIC-2023. KN-4. Dr. Anwar-ul-Hassan Functional foods and health– Ex-Vice Chancellor, University
Gilani avenues of entrepreneurship of Haripur, Pakistan
FPIC-2023. KN-5. Dr. Asif Ahmad*, Current trend shifts towards Institute of Food and Nutritional
Khunsha Younas non-thermal preservation Sciences, PMAS Arid
techniques Agriculture University,
Rawalpindi
FPIC-2023. KN-6. Ramisha Anwer, Effect of storage on the levels of Department of Food science &
Madiha Rohi, TPC and Vitamin C in radish Technology, Government
Mahwash Aziz, Dr. leaves powder baked crackers College Women University,
Ayesha Sameen Faisalabad
FPIC-2023. KN-7. Dr. Ijaz Ahmad* and Alarming food crisis and PCSIR Laboratories Complex,
Ayesha Ijaz effective strategy to overcome Ferozepur Road, Lahore-54600
food crisis in Pakistan
FPIC-2023. KN-8. Dr. Imran Pasha Sustainable approaches to NIFSAT, University of
address food waste Agriculture, Faisalabad
management- A pressing
priority
FPIC-2023. KN-9. Dr. Khalid Saeed Fortitude of ochratoxin in Food and Biotechnology
Ostriches feed by ELISA and its Research Centre PCSIR
detoxification by various Laboratories Complex Lahore
physical and chemical Methods
FPIC-2023. KN-10. Dr. Mahr Un Nisa The Potential Role of Department of Nutritional
Nutraceutical Foods on Sciences Government College
Reproductive Health and University, Faisalabad
Management of Polycystic
Ovary Syndrome (PCOS)
FPIC-2023. KN-11. Dr. Mian Anjum Fermented Milk Products: An Institute of Food Science and
Murtaza Excellent Source of Bioactive Technology University of
Peptides” Sargodha
20
FPIC-2023. KN-12. Aqib Shahbaz1, Dr. Food and mental health: how do NIFSAT (NIFSAT) University
Mian Kamran Sharif* diet and nutrition affect mood of Agriculture, Faisalabad
and behavior
FPIC-2023. KN-13. Dr. Muhammad Atif Preparation and Quality NIFSAT (NIFSAT) University
Randhawa Evaluation of Aloe Vera Ginger of Agriculture, Faisalabad
Orange Blended Drink
FPIC-2023. KN-14. Muhammad Haris and Post-mortem aging; A way to NIFSAT (NIFSAT) University
Dr. Muhammad Issa improve meat quality of Agriculture, Faisalabad
Khan
FPIC-2023. KN-15. Dr. Muhammad Riaz Implementation of food safety Department of Food Safety and
systems: an effective approach Quality Management, Faculty of
to reduce disease burden and Food Science and Nutrition,
increase international trade Bahauddin Zakariya University
Multan
FPIC-2023. KN-16. Muhammad Tauseef Behavioral changes and Faculty of Food Science and
Sultan and Muhammad intelligent eating can reduce the Nutrition, Bahauddin Zakariya
Rizwan Azhar food wastage: a simple solution University, Multan
to food crisis
FPIC-2023. KN-17. Dr. Rai Muhammad Food scarcity in Pakistan: Institute of Food and Nutritional
Amir reasons and remedies Sciences PMAS Arid
Agriculture University,
Rawalpindi
FPIC-2023. KN-18. Mr. Saeed Alam Malik Role of IPM in food safety CEO PESTEX Environmental
Services
FPIC-2023. KN-19. Dr. Sagheer A. Sheikh Potential of nontraditional Hamdard University Karachi
vegetables: an alternative
nutritional source to combat
food insecurity/malnutrition
issues in Sindh, Pakistan
FPIC-2023. KN-20. Dr. Sakahawat Ali Food Crises: Solutions from IFANCA Pakistan Halal Apex
Islam Pvt Ltd Technical Director
FPIC-2023. KN-21. Dr. Sanaullah Iqbal Estimation of dietary exposure Department of Food Science &
of acrylamide in school children Human Nutrition, University of
and adolescents consuming Veterinary and Animal
packaged chips in Lahore Sciences, Lahore
FPIC-2023. KN-22. Dr. Shafqat Saeed Insects and their products as Dean Faculty of Agriculture
human foods: Challenges and MNS University of Agriculture
opportunities Multan
FPIC-2023. KN-23. Dr. Shahzad Zafar Traceability of patulin levels in Department of Applied
Iqbal selected fruits from farm to Chemistry GCUF Faisalabad
market samples
FPIC-2023. KN-24. Dr. Tahir Zahoor Sustainable development goals Nur International University,
(SDG’S) and implications for Lahore
zero hunger and food security:
role of academia and industry
FPIC-2023. KN-25. Dr. Tahseen Fatima Food Security and Climate- Institute of Food Science and
Miano Smart Food Systems Technology Sindh Agriculture,
University Tandojam, Sindh
21
FPIC-2023. KN-26. Dr. Tariq Javaid An investigation on use of Department of Biomedical
nuclear science and technology Engineering Faculty of
towards quality improvement Engineering Sciences and
and sustainability in food Technology Hamdard
production and health for University, Karachi
Pakistan
FPIC-2023. KN-27. Dr. Tufail Sherazi Useful Applications of National Centre of Excellence in
Vegetable Oil Deodorizer Analytical Chemistry University
Distillate Assessment of Safety of Sindh, Jamshoro
of Oils and Fat
22
CURRENT STATUS OF STREET FOODS, OVER CONSUMPTION AND HUMAN
HEALTH ISSUES IN HYDERABAD CITY
Agha Asad Noor, Nazir Ahmed Brohi, Rasheed Ahmed Soomro, Muhammad Ashraf Sial,
Sanam Dahraj, Bashir Ahmed Mahar
1Institute of Microbiology, University of Sindh, Jamshoro, Pakistan
*Presenter Email: aanpathan@usindh.edu.pk
ABSTRACT
Background: The use of street foods among the billions of people globally has been accessed at
their walking distance. Currently, in Hyderabad city all age groups have fun to eat different street
foods, which have severe impacts on human health.
Methods: General survey with on spot interviews were conducted to collect data of eating habits,
a survey from health institutions and the samples of the patients were collected for screening of
pathogens and antibiotic sensitivity.
Results: Total 24%, 37%, 23%, 16%; 28%, 40%, 17, 13%; 18%, 28%, 32%, 20% population of
5-25; 26-40; 41-60 years of age consume foods one time in a week, two times in a week,
periodically and as per need respectively. The hygienic standard of venders reveled, food handlers
and cook wash hands before handling and cooking (27%), wash food items before cooking (14%),
Using and re-using normal cloth for drying hands and using head covering only (11%), wash
utensils with detergent and warm water and using oven for drying crockery (10%), using new
tissue papers for drying hands (6%), using gloves, head covering and apron during cooking (5%),
infected personal serving for street foods (4%) and infected cooks (2%). Out of 375 samples the
numbers and percentage revealed P. mirabilis 4% in Rabri, S. aureus 36% in Bhutta; C. jejuni
20% in Qatlama and Nihari soup, L. monocytogenes 20% Qatlama, E. coli 24% in Chicken Mayo
roll; S. enterica 20% in Rabri; B. cereus 12% in Dahi Bhalla and street salad; S. lactis 32% Fritter;
Shigella dysenteriae 8% in Nihari soup and P. aeruginosa 5% in Fritters.
Conclusions: Over consumption, irregular eating habit, and the contamination of foods may
emerge different microbial infection and antibiotic resistance.
Keywords. Antibiotic sensitivity pattern, Bacterial isolates, Survey, Street foods, Health
hazards
23
IMPROVED SUSTAINABILITY AND DAIRY PRODUCTION ECONOMICS: A STEP
TOWARDS SMART INDUSTRIAL DAIRY NUTRITION
Aneela Hameed, Muhammad Junaid Anwar, Areeba Altaf, Muhammad Amir, Saima Parveen
Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan
*Presenter Email: draneela@bzu.edu.pk
ABSTRACT
Sustainability in the dairy business refers to meet the customer demand for nutrient-rich dairy
products in different forms which are profitable, ecologically friendly, and socially responsible
for both the present and the future. The dairy products can play prominent role in sustainable diets
of consumers. To improve the health and wellbeing of customers, dairy products have historically
been produced. Sustainability and dairy production economics are important factors that play a
crucial role in the success and growth of the dairy industry. Improving sustainability practices in
dairy production can help to reduce the environmental impact of dairy farming and also improve
the economic viability of the industry. One way to achieve this goal is through the implementation
of smart dairy nutrition. This involves using data and technology to optimize feeding strategies
and improve the efficiency of dairy production. By using real-time monitoring of animal health
and performance, dairy farmers can make informed decisions about the dietary needs of their
animals, reducing the waste of feed and improving the overall efficiency of the operation. In
addition to improving sustainability and economics, smart dairy nutrition can also improve the
health and well-being of the animals, leading to increase milk production, improved milk quality
and ultimately improve the milk-based products quality. This, in turn, can result in increased
profits for dairy farmers and a more sustainable and economically viable dairy industry. Overall,
incorporating smart dairy nutrition into dairy production can lead to a more sustainable, efficient
and economically viable industry, which is essential for the long-term success and growth of the
dairy industry.
Keywords: Sustainable Milk Production, Dairy Nutrition, Dairy Products, Consumer Health
24
HIGH PRESSURE PROCESSING (HPP): AN INNOVATIVE APPROACH IN MEAT,
POULTRY AND FISH PROCESSING
*
Anwaar Ahmed , Hira Matloob, Rida Anwaar, Taskeen Ashraf and Muhammad Awais Khan
1
Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah Arid Agriculture University
Rawalpindi, Pakistan
*Presenter Email: anwaarft@uaar.edu.pk
ABSTRACT
High Hydrostatic pressure processing is a cutting-edge approach that has a variety of commercial
processing and preservation applications all over the world. HPP is used on a wide range of semi-
solid with high moisture content and liquid foods. It is increasingly being employed by meat,
poultry and seafood processors to kill viruses and bacterial pathogens, to reduce microbial loads
in meat and poultry products, and to boost extraction yield in shellfish. Le Chatelier’s, Isostatic
and microscopic ordering are basic working principles of high-pressure processing. A high-
pressure vessel, its closures, temperature-controlling equipment, a pressure-generation and a
material-handling system make up a high-pressure system. It includes applying high hydrostatic
pressure to packed goods for a very short time period at mild temperatures in order to destroy
food-borne microbes and by rupturing cell membranes or modifying cell porousness, causes
irreversible damage to pathogenic microorganisms. When pasteurizing meat and its products,
pressures between 400 and 600 MPa are used with quick processing times. When shucking
lobsters and crabs, processors use HPP to entirely recover the flesh from the shell, enhancing
processing efficiency and product yield. Adverse changes can be prevented by altering process
variables including pressure, temperature and time as well as by removing oxygen, and raising
the pH of the final product. It is possible to enhance the rheological and functional characteristics
of meat and meat-based products with higher nutritional values. Food commodities with non-
thermal microbial inactivation technology have a longer shelf life and retain their nutritional,
sensory and physical properties. Keeping in view, the consumer preference for minimally
processed healthy and fresh food with extended shelf life, it is important to commercialize such
an innovative green and cost-effective technology that has potential to modify protein structure.
A completely new generation of value-added foods could be created using this unique approach.
Keywords: Meat; Fish; Preservation; Green technology; Pathogens; High pressure
25
FUNCTIONAL FOODS AND HEALTH – AVENUES OF ENTREPRENEURSHIP
1
Anwar-ul-Hassan Gilani,
1
Distinguished National Professor and Former Vice Chancellor, University of Haripur, Fellow
and Council Member, Pakistan Academy of Sciences, Islamabad, Pakistan:
*Presenter Email: ahgilani5@gmail.com
ABSTRACT
There is shift in disease pattern due to changing lifestyle, dietary pattern and stress of modern
competitive life. Non-communicable diseases (NCDs) are growing with rapid pace, posing
serious health challenges. Now the cardiovascular diseases are number one killer of mankind
followed by cancer while drugs come third causing death due to error or adverse effects. On the
other hand, economic burden on health is growing as the treatment of NCDs with drugs is mainly
symptomatic, requiring life-long use of expensive medicines causing serious side-effects in
addition to financial burden. Hence, there is revival of interest in using dietary and lifestyle
modifications with knowledge of “what, when, how much and how to eat”. Our research spread
over a couple of decades reflects that safety and efficacy of functional foods is influenced by their
ability to interact at multiple target sites with “effect enhancing and/or side-effects neutralizing”
potential. This presentation will highlight the role and mechanistic studies on functional foods
including Olives, Ginger, Blackseeds, Almonds, Flaxseeds, Turmeric, Moringa amongst others
for their multiple health benefits mostly based on our own studies. Naturally enriched with healthy
fatty acids, such as oleic acid, Olive oil is widely used for its capability to support brain and heart
health, and decelerate the aging process. Ginger proved to be highly valuable in stomach disorders
and pregnancy-induced nausea and vomiting, in addition to multiple other health benefits.
Almonds protects heart and liver with novelty to raise HDL (also correct other lipid abnormalities)
and it promotes brain function. Our studies on Moringa, considered to be a super dietary
supplement, projects multiple health benefits including in NCDs. Similarly, our translational
studies on Almonds and a formulation containing Turmeric & Blackseeds showed
effectiveness in cardio-metabolic disorders. We provided 1 st evidence that Flaxseeds proved
fruitful in irritable bowel syndrome, for which there is limited option in pharmaceutical medicine.
Both Turmeric and Ginger proved effective in Alzheimer’s disease (acting through multiple
targets), for which limited option in pharmaceutical medicine. Thus, combined knowledge of
Nutrition & Functional Foods presents huge potential of nutraceutical preparations for
wellness and entrepreneurship, while combing lifestyle modification offers both preventive and
curative benefits.
26
CURRENT TREND SHIFTS TOWARDS NON-THERMAL PRESERVATION
TECHNIQUES
Asif Ahmad1*, Khunsha Younas1
1
Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University, Rawalpindi
*Presenter Email: asifahmad@uaar.edu.pk
ABSTRACT
From remote times, humans have always felt the need to store and preserve food to prevent
probable food insecurity and food contamination. The need for such treatments arises when there
is presence of microbes, pathogens, and harmful organisms in the food. So, the preservation
basically deals with remediation procedures lowering the temperature, adjusting the pH, and
reducing the water content to inactivate or kill the bacteria. Most commonly and widely used
methods in ancient time was chemical preservation that involves the use of different chemicals
like benzoates, nitrites, and sulfites. Small quantities are acceptable but when the limit exceeds,
they turn into carcinogenic compounds and cause cancer and certain other health issues. The
quality of food also gets deteriorated, the nutrient structure gets destroyed and harmful chemicals
are produced. To address this problem, the world is shifting towards natural methods of
preservation either with heat or without heat application. But high temperatures do more harm
than benefit, causing undesirable changes in food. So, to promote sustainability and Green
Consumerism along with protection of nature of food, non-thermal preservation techniques are
gaining popularity. Non thermal preservation techniques, NTPs, involve either physical or
chemical treatments that not only ensure food safety, extend shelf life, retain the nutrient
composition but also protect the energy reserves of earth and is highly cost effective. The
techniques include High Pressure Processing, Pulsed Electric Field, Irradiation, Ultraviolet
Treatment, Ozone, Pulsed Ultraviolet Technique, Supercritical Fluid Technology, High
Hydrostatic Pressure, Cold Plasma Technology, use of Dense Phase Carbon Dioxide, Oscillating
Magnetic Fields, use of Nanomaterials, Microwaves technology, and use of Radio Frequency. All
these techniques involve methods that are eco-friendly, and enhance the bioactivity of some
compounds like antioxidants, total flavonoids, phenolic acids, and many others. Products having
high nutritional content and enhanced shelf life can be produced. These challenges may be
overcome by applying hurdle technology i.e., combining different techniques to acquire the
desired results. Risk benefit analysis and cost comparison should be done to find out a solution
for all the challenges related to the NTPs. Hazard analysis and computerized data can be used to
analyze where the problem lies, and data interpretation can be used to make decisions accordingly.
Keywords: Non thermal preservation; Novel food processing technologies; Sustainability;

Green consumerism
27
EFFECT OF STORAGE ON THE LEVELS OF TPC AND VITAMIN C IN RADISH
LEAVES POWDER BAKED CRACKERS
Ramisha Anwer, Madiha Rohi, Mahwash Aziz, Ayesha Sameen*
Department of Food Science and Technology, Government College Women University,
Faisalabad
*Presenter Email: dr.ayehsasameen@gcwuf.edu.pk
ABSTRACT
As the demand for healthy foods increases, producers are excited about the possibility of creating
nutrient-fortified foods by incorporating nutrient-rich food into one common food. Cruciferous
vegetables have been found to offer a range of health benefits, reducing the risk of
chronic disease. Therefore, radish leaves powder incorporated into crackers for the development
of baked crackers, so an enriched product with high nutritional aspects was prepared. A storage
study was planned to check the effect of storage on sensorial characteristics of crackers, vitamin
C and total phenolic contents (TPC). Results of analysis were statistically analyzed to find the
level of significance. Among all the treatments T4 (20% RLP+ 80% mixed flour) showed highest
TPC and vitamin C scores on all intervals of storage, mean values of TPC 1.51 to 6.76 mg/100g
GAE and vitamin C content 1.43 to 6.88 mg/100. Among all the treatments T2 (90% mix flour +
and 10% radish leaves powder crackers) T3 (85% mix flour + and 15% radish leave powder
crackers) acquired highest sensory score. This novel product is not only fulfilling SDG Erase
hunger and good health and wellbeing but also valuable addition as healthy and nutritious product
to consumer shelves.
Keywords: Radish leaves powder; Baked crackers; Vitamin C; Storage study
28
ALARMING FOOD CRISIS AND EFFECTIVE STRATEGY TO OVERCOME FOOD
CRISIS IN PAKISTAN
Ijaz Ahmad1 and Ayesha Ijaz2
1
PCSIR Laboratories Complex, Ferozepur Road, Lahore-54600
2Department of Nutrition & Health Promotion, University of Home Economics, Lahore
*Presenter Email: ijazft@gmail.com
ABSTRACT
Shocking economic crisis are being faced by the poor people in Pakistan. The economic
uncertainty has left foods in ports for several days due to delay in the clearance of payments by
the bank. The situation of wheat flour shortage in Pakistan has shown its impact on people. To
buy subsidized wheat flour is risky and life threatening in Pakistan. The anomalous changes in
climate have resulted in flood which destroyed hectares of crops across the country. This dreadful
flood damaged more than 80% of the crops. Poultry industry in Pakistan is facing problems for
raw materials used for poultry feed particularly soybeans which caused increase in the price of
poultry. There are numerous natural, economic, and political factors that are causing the food
crisis in Pakistan. The rise in fuel prices is also one of the reasons for high food prices. The
country is always facing a shortage of fertilizers, due to different reasons. Ever-increasing
population is also a challenge faced by Pakistan. The blue collar workers in Pakistan are losing
their purchasing power. The poor have limited access to quality food for healthy and active
lifestyle. We can improve food availability by reducing yield gaps and adopting post harvest
techniques, ensure sustainability in agriculture by adopting innovative farming techniques instead
of conventional farming practices. The construction of new dams will help to produce electricity
and more crops with greater yield. Growing trees may control the flow of water and stop future
flood damages. Healthy food which is full of nutrients should be available to common man to
overcome food security, food safety and malnutrition issues. Zinc deficiency is prevalent among
children and women. Pakistan’s population consume wheat as staple food. Biofortified Zinc
wheat may be an innovative solution to overcome zinc deficiency in Pakistan.
Keywords: Economic crisis, Food crisis, wheat flour, zinc biofortified wheat
29
SUSTAINABLE APPROACHES TO ADDRESS FOOD WASTE MANAGEMENT- A
PRESSING PRIORITY
Imran Pasha, Sadia Ansar, Farah Ahmad, Ali Raza, M. Subtain,
National Institute of Food Science and Technology, University of Agriculture, Faisalabad-
Pakistan
*Presenter Email: ipasha2001@uaf.edu.pk
ABSTRACT
Food and Agriculture Organization (FAO) asserts that one-third of edible food produced for
human consumption is wasted each year globally which is approximately 1.3 billion tons and
Pakistan with no exemption to it. This indicates the gravity of the situation of food waste, making
it a global concern. The exponential increase in food waste affects the environment as well as the
human life. Moreover, the drastic increases in food waste and lack of disposal space have brought
severe dangers to the population like environmental pollution and health risks. The need of the
hour is to take appropriate measures to reduce the burden of food waste by implementing effective
strategies. Natural nutrients in agro-food-waste systems must be restored in order to reduce
environmental problems, conserve precious resources and ensure future food security.
Sustainable Development Goals (SDGs) aim to reduce the per capita of food waste in food supply
chains by half. Various methods are now being utilized in waste food processing and management
for societal uses and benefits. The common strategy for tackling the problem of food waste is to
reduce, reuse and recycle. Similarly, composting, food waste regulations and food storage
standards are some other sustainable ways to reduce food waste and increase the energy output.
Besides this, various innovative strategies can be used for nutrient recycling like the anaerobic
digestion approach and composting. This has emerged as one of the most environment friendly
and effective methods for managing food waste, producing electricity and nutrient production,
which will help to meet the world's rising demand for energy.
30
FORTITUDE OF OCHRATOXIN IN OSTRICHES FEED BY ELISA AND ITS
DETOXIFICATION BY VARIOUS PHYSICAL AND CHEMICAL METHODS
Muhammad Khalid Saeed*, Naseem Zahra, Asma Saeed, Muhammad Ashraf, Syed Hussain
Imam Abidi and Quratulain Syed
Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan
*Presenter Email: rosefbrc1@gmail.com
ABSTRACT
Background: Mycotoxins are organic compounds made by moulds that are frequently found as
natural contaminants in agricultural products all over the world. Exposure to them can cause
mycotoxicosis. Ochratoxin, a metabolite produced by filamentous fungi of the genera Aspergillus
and Penicillium, particularly A. ochraceus and P. verrucosum which is one of the most significant
and dangerous mycotoxins. Ochratoxin is genotoxic, carcinogenic, neurotoxic, immunotoxic,
embryotoxic, teratogenic and toxic to the kidneys and liver. Ostriches are the tallest, heaviest and
fastest bird on two legs in the world. Their enormous size suggests that they have equally
enormous appetites. In addition to nuts, grains, legumes, berries, seeds and grit/rocks, ostriches
also eat a variety of leaves, grasses, shrubs, flowers, and roots. In the current investigation, the
amount of ochratoxin in ostrich diet was estimated.
Methods: The Enzyme Linked Immuno-sorbant Assay was used to evaluate the ochratoxin
concentration in 10 samples of ostrich feed procured from the Lahore market.
Results: Ochratoxin content was present in 60% of the samples, but 30% of those samples had
levels that were higher than those permitted by FAO regulations i.e. 20 ppb , with a maximum
value of 568.52 µg/kg followed by 67.42 µg/kg and 20.68 µg/kg . Other 30 % positive samples
were within the limit ranging from 0.52, 2.17 and 9.86 ppb and 40% of samples had no ochratoxin.
The highly contaminated sample was detoxifying by physical and chemical methods and
promising results were obtained. By physical methods ochratoxin was reduce up to 54% while by
chemical methods it was reduce up to 67%.
Conclusions: The measurement of ochratoxin in ostrich feed offered in Lahore market was done
using the ELISA immunoassay technique, and it was depicted that the majority of feed samples
are highly contaminated with ochratoxin.
Keywords: mycotoxins, ostrich feed, ochratoxin, ELISA, detoxification
31
POTENTIAL ROLE OF NUTRACEUTICAL FOODS ON REPRODUCTIVE HEALTH
AND MANAGEMENT OF POLYCYSTIC OVARY SYNDROME (PCOS)
1
Dr. Mahr-Un-Nisa
1
Department of Nutritional Sciences, Government College University, Faisalabad
*Presenter Email: Linknisa@gmail.com
ABSTRACT
PCOS is the most common heterogeneous endocrine disorder which is characterized by

biochemical or physical findings by painful bleeding, menstrual cramping, hyperlipidemia,
obesity, menstrual irregularity, infertility and insulin resistance. Although some 20%–40% of
women of childbearing age are affected, disease incidence is strongly influenced by both age and
race and, in some populations the lifetime risk may be as high as 60%. The management of PCOS
requires a multidisciplinary approach, including diet and lifestyle modifications, pharmacological
interventions, and nutraceutical supplements. Seeds cycling is one of the most raising treatments
for the reproductive disorders and PCOS. In the Department of Nutritional Sciences, Government
College University Faisalabad, different research trials have been conducted to highlight that how
different seeds like sesame seeds, flex seeds, fennel seeds, poppy seeds, pumpkin seeds, sunflower
seeds along with the moringa oleifera, saussurea lappa, soy isoflavones, tannins, sodium alginate
probiotics, prebiotics, almonds and eggs influence the reproductive health by balancing the levels
of reproductive and productive hormones. Research trials had shown that both the seed cycling
and nutraceutical compounds improves their nutrient digestibility and intake of nutrients along
with improving the lipid profile, insulin sensitivity, random blood sugar level, hormonal profile
and the they do not have any harmful effect on the liver.
32
FERMENTED MILK PRODUCTS: AN EXCELLENT SOURCE OF BIOACTIVE
PEPTIDES
1
Mian Anjum Murtaza
1
Institute of Food Science and Nutrition, University of Sargodha, Sargodha-40100, Pakistan
*Presenter Email: anjum.murtaza@uos.edu.pk
ABSTRACT
These are food components those play a constructive role in regulating body functions and have
proficiency to delay and lessen the consequences of lifetime diseases. Food products with
effective health competencies besides nutrients supply are gaining popularity. Bioactive peptides
are small fragments of amino acids and are inactive in the protein unless released by the action of
digestive enzymes. The most common and vibrant source of bioactive peptides are the milk
proteins. The inactive peptides in native milk protein structure, when released naturally or through
fermentation; become active. After absorption in body, they interact and regulate the
corresponding receptors. Fermented milk products are the best way to conserve the fresh milk as
well as excellent source of nutrients with added health benefits. Starter bacteria used in milk
fermentation are proteolytic in nature. During fermentation, they result in proteolysis by
hydrolyzing the peptide bonds. Cheese is one of the most popular fermented milk product. It is
not only a nutritious, delicious, multi-purpose food but also has large variety of forms and textures
are available. It is a complex mixture of peptides, fats, minerals, microflora, salt, moisture, amino
acids and other components embedded in casein matrix. The casein is a milk protein containing
all essential amino acids. Several biochemical changes occur in cheese during ripening. These
changes include lipolysis, glycolysis and proteolysis. Proteolysis plays a vital role in the
development of texture and flavor as well as responsible for the formation of bioactive peptides.
These peptides improve immune and digestive systems, control stress and elevate mood, affect
teeth, bone and heart health and are also helpful in diabetes and weight control. In short, these are
anti-hypertensive, anti-microbial as well as anti-carcinogenic.
Keywords: Fermented products, milk, bioactive peptides, proteolysis, therapeutic potential
33
FOOD AND MENTAL HEALTH: HOW DO DIET AND NUTRITION AFFECT MOOD
AND BEHAVIOR
Aqib Shahbaz*, Mian Kamran Sharif, Safi-ur-Rehman, Syed Muhammad Kazim Abbas
National Institute of Food science and Technology, Faculty of Food, Nutrition and Home
Sciences, University of Agriculture, Faisalabad, Pakistan
*Presenter Email: aqibshahbaz142@gmail.com
ABSTRACT
Diet has been shown to affect mood, cognition, and behavior. However, the general public
frequently pays more attention to how diet affects our physiology than our minds. Unfortunately,
while addressing mental health disorders, diet is frequently ignored. Making dietary changes and
maintaining them may be challenging without the right direction and encouragement from a
trained healthcare expert. With 264 million individuals worldwide are believed to be affected by
mental health conditions. The two mental health problems that cause the most impairment
worldwide are depression and anxiety. Subclinical signs of sadness and anxiety have an impact
on the health and functioning of a significant section of the population even when no identified
illnesses exist. New methods are thus required to treat depression and anxiety that have been
clinically identified as well as those that are subclinical. Our diets play a crucial role in both
maintaining our physical and emotional health. There is currently a plethora of data that
demonstrates how what we eat may affect our mood, even if more study is still required to fully
understand how and why this may be the case. This shows that nutrition could be a key element
in the management as well as prevention of anxiety and depression. The premise that food, stress
sensitivity, mental well-being, and long-term cognitive performance are all intimately interrelated
is one that is being increasingly supported by studies. However, there is limited knowledge
concerning how these effects happen, and the data is interpretive. To guide public health policy
on diet, new groundbreaking research on the symbiotic links between nutrition and brain function
is desperately needed. The development of innovative nutritional therapies and evidence-based
recommendations that will enhance and sustain brain fitness throughout life will be guided by
increased mechanistic knowledge of how diet influences mental health and cognition. Improving
the sustainability of our health services and lowering the financial charges related to poor mental
health and cognitive impairment will require the promotion of dietary practices that improve
mental health as well as the identification and validation of crucial individual nutritional
components.
Keywords: Mood; Mental health disorders; Diet; Health services; Emotional health; Stress
sensitivity
34
PREPARATION AND QUALITY EVALUATION OF ALOE VERA GINGER ORANGE
BLENDED DRINK
Muhammad Atif Randhawa and Mujtaba Haseeb
National Institute of Food Science & Technology, University of Agriculture, Faisalabad
*Presenter Email: atifrandhawa@yahoo.com
ABSTRACT
Now a day’s people are suffering with different health issues due to unhealthy and sedentary
lifestyle. Blended drink is one of best alternative to get phytonutrients that can improve/maintain
the health of the consumers. Orange contains lot of different phytochemicals, whereas aloe vera
is a vital source of different bioactive compounds owing to its anti-cancer and anti-inflammatory
properties. Ginger is an aromatic medicinal plant, well known around the globe due to the
presence of high quantity of sesquiterpenoids. The focus of current study was the development of
aloe vera, ginger and orange blended drink and to analyze the effect of storage on quality of
blended drink. Aloe vera, ginger and orange extracts were blended according to the treatment
plan. Total five treatments (T1, T2, T3, T4, T5) were prepared in which ginger (2%) and aloe vera
extracts were added in different concentrations (10, 20, 30, 40, 50 %) in orange drink along with
a control treatment (T0) with orange juice only. Blended drink was evaluated to check the
physicochemical properties, antioxidant and sensorial properties. Storage studies were conducted
at the interval of 0, 3, 6, 9, 12 and 15 days to check the storage stability and organoleptic properties
including taste, color, flavor, mouth feel and overall acceptability. DPPH and total phenolic
contents (TPC) were decreased after every storage interval. T2 indicated best results among all
treatments in all sensory aspects. It is concluded that ginger and aloe vera juices can be blended
with orange juice to prepare nutritious and healthy drinks with therapeutic effects. All treatments
remained acceptable during 15 days of storage, and aloe vera ginger drink containing 20% aloe
vera gel (T2) was rated the best by all the judges in terms of acceptability.
35
MPACT OF HIGH-PRESSURE PROCESSING HPP ON MEAT AND ITS
INDUSTRIAL APPLICATIONS
Muhammad Haris, Muhammad Issa Khan*, Mariam Tajammal, Farah Shabbir
National Institute of Food Science and Technology, University of Agriculture Faisalabad,
Pakistan
*Presenter Email: drkhan@uaf.edu.pk
ABSTRACT
Meat products make up about 25% of the foods that are processed using high pressure (HPP),
which has become the most widely used non-thermal processing technology in the food industry.
The extensive research carried out over the past few decades has described the molecular effects
of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme
activities, myoglobin and meat color chemistry, and lipids. As a result, the mechanisms
responsible for the majority of the texture, color, and oxidative changes observed when meat is
subjected to HPP have been characterized. The safety and quality of muscle foods are
significantly impacted by these molecular mechanisms, which have been thoroughly reviewed.
Today, HPP is used as a cold pasteurization method to kill pathogenic microorganisms and
inactive vegetative spoilage in ready-to-eat cold cuts and to extend shelf life, allowing for a
reduction in food waste and the expansion of market boundaries in a globalized economy. This is
made possible by the understanding of the high-pressure-induced molecular impacts. Although
these two procedures have hardly been adopted by industry, other applications of HPP have been
thoroughly studied, including its use for meat tenderization and structure formation in the
production of processed meats. This review summarizes the most important information that can
be used to unlock the utilization of these two common transformation processes of meat and speed
up the development of tender sous vide meats and cleaner processed meats. In order to leverage
the creation of novel applications using HPP technology for the future meat industry, the
remaining scientific and technological challenges are finally discussed.
Keywords: HPP, Meat industry, Pathogenic microorganisms, Tenderization
36
IMPLEMENTATION OF FOOD SAFETY SYSTEMS: AN EFFECTIVE APPROACH
TO REDUCE DISEASE BURDEN AND INCREASE INTERNATIONAL TRADE
Muhammad Riaz
Department of Food Safety and Quality Management, Faculty of Food Science and Nutrition,
Bahauddin Zakariya University Multan
*Presenter Email: riaz@bzu.edu.pk
ABSTRACT
After World War II General Agreement on Trade and Tariff facilitated trade among the nations
however issues related to food safety emerged. Microflora of an origin may be fatal to another
country once it is exposed to a new environment. With the development of trade many of the food
safety and quality standards including, HACCP, GMPs, Codex standards, ISO-22000, British
Retail Consortium (BRC) Standard, HALAL System, GFSI were emerged. Implementation of
these standards in the industry although is voluntary however they are playing significant role in
the development of trade. HACCP was estimated to reduce 20% reduction in food borne illnesses
in the first 7 years of its implementation in USA alone. However, adoption and implementation
of these standards in the industries in letter and spirit is the major bottle neck in the export of
developing countries. The developed countries have implemented their food safety standards with
traceability, sustainability, food recall, food fraud and food defense as a key components while
the developing countries are still struggling for uniform regulatory implementation of these food
safety standards. The developing countries like Pakistan should integrate and implement these
standards into their own food safety regulations and standards to alleviate food diseases burden
and stabilize export.
Keywords: Safety, HACCP, Trade, Traceability
37
BEHAVIORAL CHANGES AND INTELLIGENT EATING CAN REDUCE THE FOOD
WASTAGE: A SIMPLE SOLUTION TO FOOD CRISIS
Muhammad Tauseef Sultan, Muhammad Rizwan Azhar*
*Presenter Email: rizwanazhar99@gmail.com
ABSTRACT
The hunger continues to rise worldwide, with nearly one in nine people suffering from severe
undernourishment. Meanwhile, about 30-40% of the food produced globally is wasted due to poor
dietary practices, manhandling of the food, post-harvest losses and indeed food wastage.
Moreover, poor eating habits of the public especially over eating contribute to more demand that
requires more production resulting in inflation burden on communities residing in developing
countries. The serving of large portion sizes of food at households, restaurants and marriage hall,
also exacerbate the issue. This waste contributes significantly to the global food crisis and
threatens to aggravate the already alarming levels of food insecurity. The whole world is stressing
on Global Hunger Index and Sustainable Development Goals to attain zero hunger by the end of
2030 and still far behind to achieve this SGD goal. The targets can never be achieved without
controlling the extra food consumption and food waste. It is dire need of the time to educate the
peoples to implement strategies like educating the general public that adequate food consumption
along with controlling the wastage of foods is practical solution to achieve sustainable
development goals. The government should strictly be implementing the one dish serving in the
marriage halls, balanced production, and portion sizes at the restaurants, educating famers, food
handlers and developing the system to reduce food spoilage after harvesting till consumption. In
the nutshell, adoption of these measures is very important and excess food could feed not only
the current global population but also some extra 50% of the population.
Keywords: Food security, Global Hunger Index, food waste, sustainable development goals,
zero hunger
38
Tackling the Issues of Food Waste at Home, Restaurants and Grocery Stores
Rai Muhammad Amir
Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi
*Presenter Email: raiamir87@yahoo.com
ABSTRACT
Food waste is a significant problem that affects the economy, the environment, and society.
Globally, it is estimated that one-third of all food produced is wasted. Recent study aims to
provide an overview of best practices for reducing food waste at home, restaurants, and grocery
stores. At home, the best practices for reducing food waste include planning meals, buying only
what is needed, storing food properly, using leftovers, and composting. Restaurants can reduce
food waste by conducting regular food waste audits, training staff on waste reduction practices,
implementing portion control measures, and donating excess food to local charities. Grocery
stores can reduce waste by managing inventory effectively, reducing overstocking, improving
stock rotation practices, and donating unsold food to local food banks. The implementation of
these best practices requires the participation of all stakeholders, including policymakers, food
producers, retailers, and consumers. Policymakers can promote waste reduction by creating
regulations that incentivize waste reduction practices. Food producers and retailers can adopt
sustainable production and supply chain practices that reduce waste. Consumers can contribute
by making conscious food choices, reducing portion sizes, and composting food waste. In
conclusion, reducing food waste requires a concerted effort from all stakeholders, including
policymakers, food producers, retailers, and consumers. Implementing best practices at home,
restaurants, and grocery stores can help reduce food waste and promote sustainable food
production and consumption practices.
Keywords: Food waste, food audits, training stock rotation
39
ROLE OF IPM IN FOOD SAFETY
Saeed Alam Malik
CEO PESTEX Environmental Services
*Presenter Email: info@pestex.com.pk
ABSTRACT
Pests cause damage to structures and contaminate food products. Rodent activity is a nuisance
and, at worst, can lead to fires and floods. Food and medical supplies are rendered unsalable or
unusable when contaminated by either insect or rodent pests. Pest infestations make urban areas
undesirable and inhibit inward investment. They tend to be part of a vicious circle: poor housing,
health and education together with social exclusion, low business investment and high
unemployment are common in areas where chronic pest infestations persist. Pests can endanger
health; contaminate food and the environment and damage property. There are several pests that
can cause havoc in food businesses, from ants, flies and birds to cockroaches, mice and rats.
Whether you prepare, serve, sell or store food, keeping your premises pest-free is an ongoing task
that needs to be kept on priority. Not having a proper plan in place can lead to a pest infestations
and damage, causing you to lose stock and money, as well as risking your reputation. There are
few steps you can take to keep your food facilities pest free; some are things you can do yourself
and are common sense. Others need a professional pest management company to handle; pest
control is not something that should be attempted by un-trained staff. i). The windows and doors
should be fixed immediately to prevent pests from accessing the premises. ii). The birds should
be prevented from nesting and causing damage/ leaving mess in and around your property. iii).
Food preparation and storage facilities must be kept spotlessly clean to prevent attracting pests.
iv). Ensuring food is stored securely in airtight containers with well-fitting lids and v). keeping
outside area clean and free of spillages is mandatory to ensure proper hygiene.
Keywords: IPM, FOOD SAFETY, hygiene sanitation
40
Potential of nontraditional vegetables: an alternative nutritional source to combat food
insecurity/malnutrition issues in Sindh, Pakistan
Saghir Ahmed Sheikh1and Aasia Akabr Panhwar 2
1
Department of Biomedical Engineering, Faculty of Engineering Sciences and Technology,
Hamdard University Karachi, Pakistan
2
Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, 70060,
Sindh, Pakistan
*Presenter Email: sasheikh@sau.edu.pk
ABSTRACT
The aim of this study was to investigate the nutritional assessment of nontraditional/underutilized
vegetables mostly wildly grown in Sindh province of Pakistan. The survey questionnaire was
developed to collect the data on the wildly grown six vegetables salad rocket (Brassica eruca),
amaranthus (Amaranthusvirdis), Horse Radish Tree (moringa oliefera), lambs’ quarter
(Chenopodium album) and gram leaves (Cicer arietinum), their cooking methodology, utilization
and consumption. These vegetables were then cooked as per recipe given by rural
women/villagers. These cooked vegetables were then coded and presented in front of panel of
judges who were familiar with organoleptic evaluation. The data revealed that these wild
nontraditional vegetables can be utilized as an alternate food source which may be consumed in
daily meal as substitute of traditional vegetables as they contained great potential of nutritional
requirements including phytochemicals, antioxidants and ultimately play role in combating the
situation of vegetables insecurity.
Keywords: Non-traditional, Wild vegetables, Moringa oliefera, Proximate, Antioxidants
41
FOOD CRISIS AND SOLUTIONS: AN ISLAMIC PERSPECTIVE
Sakhawat Ali, Asad Abbas, Muhammad Israr
Department of Human Nutrition & Dietetics, FFSN, BZU, Multan
*Presenter Email: sakhawat106@yahoo.com
ABSTRACT
Man was created in the purest of moulds (Qur'an 95:4) which infers a perfect state of mental,
physical and spiritual health. Food is important for every living creature to sustain and enjoy his
healthy life. That’s why food security nurture into a matter of concern in human society. One of
the best ways to keep this habit from changing is for him to eat and drink only modest amounts
of clean, legal foods and beverages to quench his hunger and thirst. Hunger must be minimized
in order to attain food security. The Islamic Organization for Food Security (IOFS, 2013) defines
food as "any item, whether processed, semi-processed, or raw, which is meant for human
consumption". While, Food Security means: "A state whereby all people, at all times, have
physical, social, economic and financial access to adequate, safe and nutritious food to fulfil their
dietary needs for healthy life". The Glorious Qur'an, which is a divinely inspired source of
instruction made known for the advancement of humanity, has made explicit its viewpoint on
hunger in several passages as hunger is a test and a disaster that befalls people (Qur'an 2:155).
According to the Qur'an, Allah presents a story of a city that enjoys peace and tranquilly and is
aboundingly supplied with food from every source. Yet it was ungrateful for Allah's favors.
Because of the evil that (its people) had caused, Allah let it taste of great hunger and anxiety,
which was pressing in on it from all sides like a garment. Instead of hunger and food insecurity
there is also a concept of food storage in Quran. Other Islamic solutions for food crisis are
mentioned as moral incitements about the production, distribution and preservation of food,
normative laws for feeding for sustainable development, institutionalization of Zakat, and the
volunteer sector. If these ideas are implemented, food crisis in human civilization will most likely
be reduced to a minimum, if not eliminated entirely. Food storage is strictly prohibited in Islam
and food supply ensures benediction in food and health. Key components to its successful
implementation include the political will of governments, as well as the personal commitment of
people and communities to these Islamic models.
Keywords: Islam, Quran, Food crisis, food storage, hunger, food security, human health
42
ESTIMATION OF DIETARY EXPOSURE OF ACRYLAMIDE IN SCHOOL
CHILDREN AND ADOLESCENTS CONSUMING PACKAGED CHIPS IN LAHORE
Sanaullah Iqbal, Ruqiaya Siddiq
Department of Food Science and Human Nutrition, UVAS, Lahore
*Presenter Email: Sanaullah.iqbal@uvas.edu.pk
ABSTRACT
International Agency for Research on Cancer classified acrylamide as a group 2A carcinogen

(probable human carcinogen), considering its genotoxicity, neurotoxicity and carcinogenicity in
human and animal models. It is mainly formed in starchy foods containing the precursors for
Maillard reaction. Fried potato chips, biscuits, breads, coffee, cakes are major and readily
available sources of dietary acrylamide. Dietary exposure estimation of many studies have
demonstrated that dietary acrylamide is a potential public health concern for people of all ages
especially infants, children and adolescent. Consumer preferences of children and adolescents
regarding packaged chips was identified using pictorial questionnaire. Interview of 465 school
going boys and girls, aged 6-16 years was conducted. Bodyweight and height were measured and
frequency of intake per week and amount of intake per day was asked. Data was collected from
healthy private school students consuming packaged chips. Afterwards, 22 most frequently
consumed brand and flavors of packaged chips were selected and analyzed by HPLC-UV to
quantify acrylamide content. Risk assessment of acrylamide by consuming packaged chips was
determined by margin of exposure approach (MOE) based on benchmark dose lower limit
(BMDL10) of 0.17 and 0.43 mg/kg BW/day for neoplastic and neurological effects respectively.
The mean concentration of acrylamide among 22 analyzed branded packaged chips sample was
305.422 µg/kg with the range of <LOQ – 842.466 µg/kg while the mean acrylamide content of
one serving was 6.108 µg/20g (small), 12.217 µg/40g (medium) and 21.380 µg/70g (large). The
overall estimated dietary intake (EDI) was 0.589 µg/kg BW/day while 0.684 and 0.446 µg/kg
BW/day was recorded among children (6 – 12 years) and adolescents (13 – 17 years). The EDI
of 0.157, 0.459 and 1.971 µg/kg BW/day was calculated at P10, P50 and P90 respectively among
children. The EDI of 0.114, 0.322 and 1.399 µg/kg BW/day was calculated at P10, P50 and P90
respectively among adolescents. The overall MOE was 632.571 and 1600.034 at BMDL10 of
0.17 and 0.43mg/kg respectively while 562.234 and 1422.120 at BMDL10 of 0.17 and 0.43mg/kg
respectively was recorded among children (6 – 12 years) and 738.078 and 1866.9 at BMDL10 of
0.17 and 0.43mg/kg respectively was recorded among adolescents (13 – 17 years). Dietary
acrylamide exposure from packaged chips was moderate public health problem for school going
children and adolescents in Lahore, Pakistan.
Keywords: Acrylamide, Packaged Chips, Pakistan, Exposure
43
INSECTS AND THEIR PRODUCTS AS HUMAN FOODS: CHALLENGES AND
OPPORTUNITIES
Shafqat Saeed , Muhammad Zahid Khawar2, Asad Abbas2
1
1
Faculty of Agriculture, MNSUA, Multan
2
Department of Human Nutrition & Dietetics, FFSN, BZU, Multan
*Presenter Email: shafqat.saeed@mnsuam.edu.pk
ABSTRACT
Edible insects are increasing widely advertised as human food and animal feed because they are
sustainable alternative source of animal proteins. Farming insects for food generally requires
much less resources compared with meat production. Edible insects can also supplement other
diets by providing a different roster of nutrients and present a prospect to improve food security.
The model for formula-scale production of insects as feed for domestic animals has been explored
for a number of years, significant production and transformation to being a conventional protein
resource remains to be deeply inspected. Nutritional compositions, such as high protein, lauric
acid, omega 6, and omega 3, and bioactive compounds, such as chitin, are of great potential use
for animal feeding. Genetics is being increasingly used to improve animal production.
Metabolomics and non-target screening, which offer simultaneous analysis of a variety of
chemical substances, have developed into crucial mass spectrometry-based technologies in the
field of food sciences especially for processing of insects and insect-based food products. Crickets
black soldier flies, grasshoppers, mealworms, housefly larvae, and mealworms are used for
human food while the black soldier fly is the main species used as animal feed. Technological
development is expected to decrease the price of insect-based food products, but at the same time,
the increased use of edible insects faces challenges related to eating habits, contradictory
perceptions about the sustainability implications of insect farming, and the availability of insect-
based products. It will progress further, provided that the insect industry, academia, governmental
organizations, and public society closely cooperate.
Keywords: Insect products, metabolomics, food processing, insect industry, insect farming
44
TRACEABILITY OF PATULIN LEVELS IN SELECTED FRUITS FROM FARM TO
MARKET SAMPLES
Shahzad Zafar Iqbal1, Mehnaz Akber 1, Ijaz Ahmed Bhatti 2
1
Department of Applied Chemistry, Government College University Faisalabad, 38000,
Pakistan
2
Department of Chemistry, University of Agriculture Faisalabad, 38040, Pakistan
*Presenter Email: shahzad@gcuf.edu.pk
ABSTRACT
Patulin is a toxic secondary metabolite produced by fungi in various fruits and is known to have
carcinogenic effects. In the current research, 442 samples of selected fruits (oranges, apples,
apricots, lemons, and guava) were investigated for the natural presence of patulin. The results
have shown that 75 samples from farms, 102 samples during transportation, and 124 samples
during the processing stage were found to be contaminated with patulin. The highest mean level
was observed in the apple sample, i.e., 145.70 ± 8.20 µg/kg of patulin was observed in apple
samples during the processing step. During transportation, a mean of 135.40 ± 2.80 µg/kg and in
farm apple samples, a mean of 110.75 ± 4.30 µg/kg was documented. There is a significant
difference in the patulin levels in the farm, transportation, and processing steps (p < 0.05). The
primary patulin-producing fungi identified from fruits was Penicillium expansum. The findings
from the present results are helpful in implementing the regulation of patulin in fruits and could
create awareness among stakeholders such as farmers, traders, exporters, and consumers.
Keywords: patulin, fruits, traceability, isolation of fungi
45
SUSTAINABLE DEVELOPMENT GOALS (SDG’S) AND IMPLICATIONS FOR ZERO
HUNGER AND FOOD SECURITY: ROLE OF ACADEMIA AND INDUSTRY
Tahir Zahoor, Shazia Zahra, Saima Naz, Samreen Latif, Hamza Jan, Laraib Sheikh
Nur International University, Lahore
*Presenter Email: tahir.zahoor@niu.edu.pk
ABSTRACT
Provision of food to every single person in the world is basic right. With growing increase in the
global population, availability of food is becoming challenge. Keeping in view the United Nations
has targeted 17-point agenda in the year of 2015 to meet human’s basic requirement providing
vision of basic rights. The 17-point agenda, thus formulated, is referred as Sustainable
Development Goals (SDGs) which are self-explanatory as an independent and OR in an integrated
way of solution for the purpose. Particularly talking about the one and important SDG is the Zero
Hunger which needs focus towards Food Security. The goal aims to end hunger, achieving food
security, improved nutrition and promote sustainable agriculture by 2030. To achieve zero
hunger, although sustainable agriculture is the pre-requisite but postharvest handling and value
addition into nutritive and food products is the ultimate way. Coordinated efforts involving
governments, international organizations, civil society, private sector and most importantly in
developing countries like Pakistan the emphases on Industry Academia linkages with emerging
model of customized education is imperative. The customized education cultivates with respect
to industrial related skills development. The model is considered as utmost need of the day to
achieve the targets with paradigm shift which in the institutions following Higher Education
Commission (HEC), Pakistan offering higher education food related degree programs which
complies of real productivity of academia – industry linkages. The model encompasses the vision
of HEC for the real target of food security. Conclusively, institutions need a paradigm shift to the
model-based education in current scenario of Pakistan.
Keywords: Sustainable Development Goals (SGDs), Zero Hunger, Academia-Industry

linkages, Customized Model
46
FOOD SECURITY AND CLIMATE-SMART FOOD SYSTEMS
Tahseen Fatima Miano1
1
Institute of Food Sciences and Technology, Sindh Agriculture University, 70060 Tando jam,
Pakistan
*Presenter Email: tahseenfm@yahoo.com
ABSTRACT
This study is designed to overcome food waste to feed the world population. The increasing
population throughout the world is facing challenges to meet daily dietary requirements.
Nowadays, the world focuses to consume organic healthy food diets intake of proteins,
carbohydrates, fats, and minerals. The aim of the present study is the availability of food and
nutritional security by controlling food wastage during harvesting, production, processing,
transport, retailing, storage, and consumption. The current scenario of global warming, water
shortage, industrial waste, pollutants, and pesticide residues are directly impacting human health.
Climate change leads to food unavailability and food insecurity shortage problems. Climate
changes and food safety are interconnected chains for the survival of inhabitants. Foods have the
potential to solve many of the hunger and malnutrition problems and to help protect and preserve
the environment by increasing yield and reducing reliance on chemical pesticides and herbicides.
Food hygiene is an important action taken to ensure that food is handled, stored, prepared, and
served under controlled and hygienic conditions. The aim of this study is to ensure that the food
harvested, prepared, and distributed to the consumer is safe. Therefore, food harvested is
processed by the transformation of agricultural products into food products. Food processing
includes many forms of processing foods, from grinding grain to make raw flour to home cooking
to complex industrial methods used to make convenience foods.
Keywords: Food security, climate change, food availability, food systems.
47
AN INVESTIGATION ON USE OF NUCLEAR SCIENCE AND TECHNOLOGY
TOWARDS QUALITY IMPROVEMENT AND SUSTAINABILITY IN FOOD
PRODUCTION AND HEALTH FOR PAKISTAN
Tariq Javid1 and Saghir Ahmed Sheikh1
1
Faculty of Engineering Sciences & Technology, Hamdard University Karachi, Pakistan
*Presenter Email: tairq.javid@hamdard.edu.pk
ABSTRACT
Food and health industries are the beneficiaries of peaceful uses of the nuclear science and
technology. Both industries share common and overlapping aim to improve and sustain quality
growth and quality health. In this study, the potential of nuclear technology at national level food
products and health is assessed through a brief review of relevant research literature. The food
production depends heavily on the farming sector. The common ingredients in most variety of
food are produced from vegetables, fruits, crops, and livestock. This technology has potential to
develop the crops that are more disease-resistant and grow in extreme weather conditions. The
health industry benefits include improvements in prevention, diagnosis, and treatment of a variety
of diseases. Despite, the lack of relevant modalities and trained staff, the country has progressed
remarkably through establishment of healthcare setups in public, private, and government sectors.
This study indicates, a similar approach towards food industry may be opted to achieve the goals
set by the national institutes in order to address the problem of food security through peaceful
uses of the nuclear science and technology.
Keywords: Farming, food industry, food safety, health industry, improved quality product,
nuclear science and technology, sustainable food production
48
USEFUL APPICATIONS OF VEGETABLE OIL DEODORIZER DISTILLATE
Syed Tufail Hussain Sherazi*, Sarfaraz Ahmed Mahesar, Hadia Shoaib, Paras Azadi
National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan
*Presenter Email: tufail.sherazi@usindh.edu.pk
ABSTRACT
For the first time, the unsaponifiable part of Vegetable oil deodorizer distillate (USM-VODD) is
used as capping and reducing agent for synthesis of silver nanoparticles (AgNPs). Fabricated
USM-VODD-derived AgNPs were characterized by Ultraviolet-Visible (UV-Visible)
spectroscopy, Fourier Transform Infrared (FT-IR), Scanning Electron Microscopy (SEM),
Transmission Electron Microscopy (TEM), Atomic Force Microscopy (AFM), X-ray
Diffractometry (XRD) and Dynamic Light Scattering (DLS). The composition of USM-VODD
was evaluated by Gas Chromatography-Mass Spectroscopy (GC-MS). The results showed that
the maximum UV absorption of USM-VODD derived AgNPs was observed at 411 nm.
According to AFM, the average particle size was 12.9 ± 1.2 nm. USM-VODD functionalized
AgNPs were evaluated for the antioxidant and antimicrobial activities. Antioxidant activity of
USM-VODD derived AgNPs was determined by the 2, 2-diphenyl-1-picrylhydrazyl (DPPH)
method, whereas the antimicrobial activity was assessed through the disc diffusion method
against two bacterial strains: Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli).
Both in vitro studies demonstrated the significant potential of USM-VODD derived AgNPs to be
used as antioxidant and antimicrobial agents. Oxidative stability was also determined by a
differential scanning calorimeter (DSC) and it was observed that the oxidative stability of edible
oil was substantially increased by the addition of synthesized USM-VODD derived AgNPs, then
the synthetic antioxidant i.e., butylated hydroxyl toluene (BHT). Therefore, AgNPs fictionalized
with USM-VODD have a great potential to be used as natural antioxidant and alternative source
of synthetic antioxidants.
49
Oral Speakers
FCIP-2023
50
Sr. No. Authors Title of Abstract Presenting author
Affiliation
FPIC-2023. OS-1. Dr. Aasia Akbar Development and production Institute of Food Sciences and
Panhwar*, Saghir technology for green chilli Technology, Sindh Agriculture
Ahmed Sheikh, Bushra powder and effect of different University, Tandojam, Pakistan
Urooj Panhwar, packaging materials on quality
Shahzor Gul Khaskhali attributes of the dried green
and Dileep Kumar chilli powder
FPIC-2023. OS-2. Abdul Wajid and Tariq Glycemic and insulin responses School of Food and Agricultural
Ismail of sprouted wheat and chickpea Sciences, University of
supplemented chapatis in Management and Technology
humans Lahore
FPIC-2023. OS-3. Adeela Anwar et al. Extraction of oil from Citrus Jinnah University for Women
grandis peel and its Karachi
incorporation in the meat
products
FPIC-2023. OS-4. Adnan Amjad and M. Development of sustainable diet Department of Human
Tauseef Sultan & nutrition policy framework at Nutrition, Faculty of Food
national level: consensus is real Science and Nutrition,
need of time Bahauddin Zakariya University
Multan
FPIC-2023. OS-5. Ahmad Bilal & Ali Extraction of natural NIFSAT (NIFSAT) University
Hassan antioxidants from fruit waste for of Agriculture, Faisalabad
the oxidative stability of edible
oils
FPIC-2023. OS-6. Ahmad Din et al. Removal of adsorptive dye from National Institute of Food
water by using tomato starch- Science & Technology,
based composite membrane University of Agriculture,
Faisalabad, Pakistan
FPIC-2023. OS-7. Aiza Zafar et al. Sustainable Approaches to Department of Food Science &
Control Food Waste Technology, Government
College Women University,
Faisalabad
FPIC-2023. OS-8. Allah Rakha et al. Industrial hemp in food system: NIFSAT (NIFSAT) University
a potential solution for food of Agriculture, Faisalabad
crises
FPIC-2023. OS-9. Ambreen Naz et al. Jujubes (Ziziphus mauritiana): Department of Food Science &
Impact of drying on sugar, Technology MNS University of
organic acid, tocopherol, β- Agriculture (MNSUA), Multan
carotene and phenolic contents
FPIC-2023. OS-10. Amir Ismail, Asifa Fungal growth inhibition and Faculty of Food Science and
Saif, Usama Nasir decontamination of aflatoxins in Nutrition, Bahauddin Zakariya
maize using medicinal plants University, Multan, Pakistan
FPIC-2023. OS-11. Ashfaque Ahmed Department of Food Science and Effect of inoculating lactic acid
Khaskheli et al. Technology, Faculty of bacteria starter cultures on
Engineering Sciences and shiitake mushroom (Lentinula
Technology, Hamdard Edodes) pickle fermentations
University, Karachi
51
FPIC-2023. OS-12. Atif Liaqat1 et al. Nature-based strategies for Institute of Food Science and
quorum sensing to overcome the Technology, Khwaja Fareed
emerging bacterial pathogenesis University of Engineering and
Information Technology, Rahim
Yar Khan 64200, Pakistan
FPIC-2023. OS-13. Ayesha Khalil et al. Dairy industrial by product Department of Food Sciences,
(cheese whey) utilization as Government College University
functional foods whey base Faisalabad, Sahiwal Campus,
products to improve the human Sahiwal
health
FPIC-2023. OS-14. Azkaar Ahmad et al. Structure based virtual Institute of Food Science and
screening of arachis hypogaea Technology, Bahauddin
allergen ARA H12 with Zakariya University, Multan
phytochemicals to identify
potential therapeutics
FPIC-2023. OS-15. Dur-e-shahwar Sattar Renovation of spoiled sorghum Department of Food Science and
by incorporation of neem leaf Technology, Faculty of Food
extract for sustainable Science and Nutrition,
packaging films Bahauddin Zakariya University,
60000, Multan, Pakistan
FPIC-2023. OS-16. Faisal Aslam et al. A combined effort is the need of Department of Food Science and
hour to tackle the menace of Technology Gomal University,
food adulteration Dera Ismail Khan
FPIC-2023. OS-17. Hira Arshad et al. Comprehensive characterization Department of Food Science and
of native and treated Technology Faculty of
Nelumbium nuciferum Engineering Sciences and
Rhizomes Technology Hamdard
University, Karachi
FPIC-2023. OS-18. Iahtisham-Ul-Haq Isocaloric designer biscuits for Kauser Abdulla Malik School of
diabetic individuals Life Sciences, Forman Christian
College University Lahore
FPIC-2023. OS-19. Imtiaz Hussain, Nagina Neglected fruit wealth could be Department of Food Science
Rafique and Saiqa an opportunity for mitigation of Technology & University of
Bashir food and nutritional crises in Poonch Rawalakot
mountainous areas
FPIC-2023. OS-20. Inam Ullah Role of Nutraceuticals in Department of Agricultural
Managing Food Crisis Sciences University of Haripur,
Haripur
FPIC-2023. OS-21. Inam-ur-Raheem et al. Utilization of Citrus Peel for NIFSAT (NIFSAT) University
Essential Oil Production by of Agriculture, Faisalabad
Cold-Press Technique
FPIC-2023. OS-22. Javed Hussain Influence of Temperature on Department of Food Science and
Umarani et al. Membrane Damage, Proline and Technology Faculty of
Glycine Betaine Contents in Engineering Sciences and
Sugarcane (Saccharaum Technology Hamdard
officinarum L.) University, Karachi
FPIC-2023. OS-23. Kanza Aziz Awan et al. Nutrigenomics: Gene Language Department of Food Science &
of Diet Technology, University of
Central Punjab, Lahore
52
FPIC-2023. OS-24. Khurrum Muaz et al. Aflatoxin M removal from Forman Christian College
skimmed milk through activated University Lahore
carbon and bentonite
FPIC-2023. OS-25. Mudssar Ali et al. Insect Pollinators Improve Department of Food Science and
Nutritional Quality Parameters Technology Muhammad Nawaz
of Strawberry Sharif University of Agriculture
Multan
FPIC-2023. OS-26. Muhammad Akram Physicochemical Institute of Food and Nutritional
Khan et al. characterization of different date Sciences, PMAS-Arid
palm (phoenix dactylifera l.) Agriculture University
cultivars grown in balochistan Rawalpindi, Pakistan
FPIC-2023. OS-27. Muhammad Amer In vivo antihypertensive effects BME department, Food Science
Nazir et al. of sweet potato protein program, Hamdard University
hydrolysates (SPPH) prepared Karachi.
by enzymatic hydrolysis under
high hydrostatic pressure
FPIC-2023. OS-28. Muhammad Bilal Food waste valorization for Kauser Abdullah Malik School
Sadiq value added compounds of Life Sciences, Forman
Christian College, Lahore,
54600, Pakistan
FPIC-2023. OS-29. Ayesha Siddiqa, Valorization of edible flowers as Department of Food Science &
Muhammad Farhan an emergent natural substitute Technology, KFUEIT, Rahim
Jahangir Chughtai et for artificial additives in food Yar Khan, Punjab, Pakistan
al. industries
FPIC-2023. OS-30. Muhammad Haseeb Fresh produce waste: a valuable Government College University
Ahmad et al. source for extraction of Faisalabad Fresh
bioactive components using
novel techniques
FPIC-2023. OS-31. Muhammad Hassam Designing of continuous high- Department of Food
Siddique et al. pressure processing combined Engineering, NED University of
with thermal treatment for liquid Engineering and Technology,
foods Karachi
FPIC-2023. OS-32. Muhammad Jamshed Application of biodegradable Department of Livestock &
Khan et al. active packaging for Poultry Production, FVS, BZ.
maintaining organolaptic and University, Multan-60800
physico-chemical properties of
meat
FPIC-2023. OS-33. Muhammad Kamran Trends, innovations and Department of Food Science
Khan and Muhammad challenges in the edible oil Government College University
Faizan Afzal industry
FPIC-2023. OS-34. Muhammad Nadeem et Effect of thermos-sonication on Department of Food Science and
al. the antioxidant activity and shelf Nutrition University of
stability of persimmon drink Sargodha, Sargodha
FPIC-2023. OS-35. Muhammad Rizwan Development of Chicken Patties Department of Food Science
Tariq et al. by addition of PUFA oil IAGS, Punjab University,
extracted from Microalgae Lahore
FPIC-2023. OS-36. Muhammad Sajid Macadamia nuts; Department of Food Science &
Manzoor et al. Physiochemical attributes and Technology, University of
therapeutic properties Central Punjab, Lahore
53
FPIC-2023. OS-37. Muhammad Sameem Fruits processing industrial Faculty of Food Science and
Javed, Muhammad waste; pearl of phytochemicals Nutrition, Bahauddin Zakariya,
Mueed Tanveer University, Multan.
Malik*, Usama Nasir,
Zubair Ismail, Adnan
Amjad
FPIC-2023. OS-38. Muhammad Shahbaz*, Functional foods: a modern Department of Food Science and
Ushna Momal, approach towards food security Technology, Muhammad
Hammad Naeem, Nawaz Shareef University of
Shamas Murtaza and Agriculture Multan, Pakistan
Umar Farooq
FPIC-2023. OS-39. Muhammad Sibt-e- Potential utilization of non- Department of Food Science &
Abbas, Umar Farooq, conventional protein isolates to Technology, MNS-University
Shabbir Ahmad, Nida combat PEM in Pakistan of Agriculture Multan, Pakistan
Firdous and Umrah
Zafar
FPIC-2023. OS-40. Muhammad Usman & Microalgae as a novel source to NIFSAT (NIFSAT) University
Amna Sahar produce meat analogues of Agriculture, Faisalabad
FPIC-2023. OS-41. Muhammad Waleed et Effect of growth regulators on in Department of Horticulture
al. vitro callus induction and Hamdard University, Karachi
secondary metabolites of leaf
explant of Artemisia Scoparia
FPIC-2023. OS-42. Muhammad Waseem Tea polyphenolics: A critical Department of Food Science and
et al. review on health benefits against Technology Islamia University,
diseases Bahawalpur
FPIC-2023. OS-43. Muhammad Zia Shahid Heat processing effect on the UIFST, University of Lahore
et al. profile of pigments and
antioxidant capacity of green
and red jalapeño peppers
FPIC-2023. OS-44. Nida Firdous et al. Potential of aloe vera gel as Department of food science and
dietary therapeutic agent and Technology, Muhammad
symbiotic functional food: a Nawaz Shareef University of
review Agriculture Multan, Pakistan
FPIC-2023. OS-45. Qasim Ali et al. Selection of drought tolerant Department of Botany,
mungbean genotypes for better Government College University
yield and nutritional quality Faisalabad, Pakistan
under changing environment: a
way to overcome food insecurity
and malnutrition
FPIC-2023. OS-46. Rabia Munawar et al. Carotenoid supplementation in NIFSAT (NIFSAT) University
waffles to investigate the of Agriculture, Faisalabad
potential role in cataracts
prevention
FPIC-2023. OS-47. Rabia Shabir Ahmad Agricultural wastes valorization Department of Food Science,
and its applications Government College
University, Faisalabad
FPIC-2023. OS-48. Raheel Suleman, Tariq Utilization of natural additives Department of Food Science and
Ismail, Saeed Akhtar to enhance functional Technology, Faculty of Food
characteristics of meat and meat Science and Nutrition,
products; a healthy approach
54
Bahauddin Zakariya University,
Multan
FPIC-2023. OS-49. Sadaf Shakoor et al. Effect of different preservative University of Agriculture Sub
technique on the shelf-life of Campus Burewala-Vehari
sugarcane juice
FPIC-2023. OS-50. Dn. Saima Lateef Food crisis: academia and Department of Human
industry should bridge to solve Nutrition, Bahauddin Zakariya
the root cause University, Multan
FPIC-2023. OS-51. Saneela Saleem Addressing Nutrient Department of Food Science and
Deficiencies through Food Technology the University of
Fortification in Pakistan Poonch Rawalakot
FPIC-2023. OS-52. Shahid Hussain Heavy metal/metalloid Department of Soil Science,
contamination of soils and food Faculty of Agricultural Sciences
crops through wastewater and Technology, Bahauddin
irrigation: an overlooked threat Zakariya University, Multan,
in Pakistan's agricultural system Pakistan
FPIC-2023. OS-53. Syeda Afnan Mujahid Valorization and School of Food and Agricultural
and Dr Nauman Khalid characterization of beef liver as Sciences University of
a functional ingredient in Management Technology,
chicken nuggets Lahore
FPIC-2023. OS-54. Tahira Bano, Tahira Impact of dairy fat substitution Department of Food Science and
Mohsin Ali on functional properties of Technology, University of
analogue mozzarella cheese Karachi
FPIC-2023. OS-55. Tariq Ismail Crop maturity stages and lactic Department of Food Science &
acid fermentation affect nutrient Technology, Faculty of Food
delivering properties, and bio- Science & Nutrition, Bahauddin
accessibility of Fe, Zn and Ca in Zakariya University, Multan,
Spinacia oleracea L. Pakistan
FPIC-2023. OS-56. Tayyaba Asif Chitinase: An alternative Department of Biomedical
approach to enhance shelf life of Engineering Faculty of
food Engineering Sciences and
Technology Hamdard
University, Karachi
FPIC-2023. OS-57. Usman Mir Khan Evaluation of plants as natural NIFSAT, UAF, Faisalabad
preservatives in milk and cheese
quality aspects
FPIC-2023. OS-58. Waleed Sultan New methods for planning and Department of Food Science &
evaluating programs for food Technology, University of
fortification Central Punjab, Lahore
FPIC-2023. OS-59. Zunair Abdullah and Application of date pit powder University Institute of Food
Muhammad Ammar for quality improvement of Science and Technology, The
Khan chicken meat University of Lahore, Pakistan
55
DEVELOPMENT AND PRODUCTION TECHNOLOGY FOR GREEN CHILLI
POWDER AND EFFECT OF DIFFERENT PACKAGING MATERIALS ON QUALITY
ATTRIBUTES OF THE DRIED GREEN CHILLI POWDER
Aasia Akbar Panhwar1, * Saghir Ahmed Sheikh, 2 Bushra Urooj Panhwar, 3 Shahzor Gul
Khaskhali 1and Dileep Kumar1
1
Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Pakistan
2
Department of Food Science and Technology, Faculty of Engineering Sciences and
Technology, Hamdard University, Karachi
3
Plant Physiology/Chemistry Section, Central Cotton Research Institute, Sakrand, Sindh,
Pakistan
*Presenter Email: aapanhwar@siu.edu.pk
ABSTRACT
A study was conducted at the Laboratory, of Food sciences and Technology, Sindh Agriculture
University, Tandojam, to developed and evaluate the effect of packaging materials and storage
conditions on the shelf life of green chilli Ghotki variety. Green chili (Capsicum annuum) dried
by (vertical cabinet dryer and sun drying), was grinded. The powder was placed in two packaging
materials (plastic bottle and aluminum foil) and stored at two temperatures (37±2ºC and 6±2 ºC).
to investigate change in moisture, Vitamin C, pungency, and sensory evaluation without addition
of any chemical preservative up to 6 months at 6±2ºC Green chili powder packed in aluminum
Foil retained vitamin C and maintained its color. The sensory evaluation was also carried out by
panel of judges and recommended for market this product.
Keywords: Green chili powder, Vertical cabinet dryer, Sun Drying, sensory evaluation.
56
Glycemic and insulin Responses of Sprouted wheat and chickpea supplemented chapattis
in Humans
Abdul Wajid*1 and Tariq Ismail2
1
* School of Food and Agricultural Sciences, University of Management and Technology
Lahore
2
Institute of Food Science & Nutrition, Bahaudin Zakaria University Multan
*Presenter Email: abdul.wajid@umt.edu.pk
ABSTRACT
Wheat and chickpea are the nutrient dense food with innate potential to mediate diabetes mellitus
in variety of culture. The present study was designed in evaluating the wheat and chickpeas for
the assessment of glycemic responses in elevating the blood glucose level in humans through
Sprouted wheat and chickpea flour chapattis. The study was conducted in young healthy
adults(n=24) who were challenged with sprouted chickpea Supplemented chapattis and
unsprouted chickpea supplemented chapatti to check their postprandial glucose response and
postprandial insulin response. A significant decrease in glucose responses and insulin
responses(p=0.001) were noted when consumed supplemented sprouted chickpea chapattis as
compared to unsprouted supplemented chickpea chapattis. The study concludes that sprouted
wheat and chickpea chapattis to develop cost affective and cultural acceptability of low glycemic
foods having acceptable sensory evaluations.
57
EXTRACTION OF OIL FROM CITRUS GRANDIS PEEL AND ITS
INCORPORATION IN THE MEAT PRODUCTS
Adeela Anwar1,2, Maham Fahim1,2, Iqra Kaleem1,2
1
Jinnah University for Women Block 5C Nazimabad, Karachi, Pakistan
2
Hamdard University Madinat al-Hikmah Hakim Mohammed Said Road, Karachi, Pakistan.
*Presenter Email: Adeela.Anwar@hamdard.edu.pk
ABSTRACT
The present study aimed to extract the oil from Citrus grandis peel which has numerous
therapeutic benefits. Various compounds present in citrus fruits has been stated to be biologically
active, allopathic, antioxidants and having bio reg ulatory properties, in which grapefruit is one
of them. Peel oil was extracted by soxhlet’s apparatus i.e., through solvent extraction method,
hexane was used as a solvent. The grapefruit essential peel oil was in yellow colour, and had a
water-like consistency. Incorporation of grapefruit peel oil was performed in chicken patties at
different concentration i.e., 5%, 25%, 50%. In the estimation of sensory evaluation, the color,
taste, flavor and overall acceptability of the product found statistically that 25% grapefruit oil
treatment is very significant at all storage periods and provided maximum value for these
parameters. The density, refractive index, specific gravity, pH and acid value of peel oil
0.853g/cm3, 1.45, 0.86, 3.7, 1.168 mg of KOH/g of oil were respectively calculated. The objective
of this study is to improve the stability and sustainability of food and its quality by increasing the
potential of natural food additives from fruit waste materials.
Keywords: Grapefruit, citrus, peel, fruit, antioxidant
58
DEVELOPMENT OF SUSTAINABLE DIET & NUTRITION POLICY FRAMEWORK AT
NATIONAL LEVEL: CONSENSUS IS REAL NEED OF TIME
Adnan Amjad and Muhammad Tauseef Sultan
Department of Human Nutrition, Faculty of Food Science and Nutrition, Bahauddin Zakariya
University Multan
*Presenter Email: adnanamjad@bzu.edu.pk
ABSTRACT
Dietary Patterns for health and sustainability always need to build consensus among international
food, health sustainability experts and policymakers. The main objective is how to conceptualize
healthy and sustainable diets and, on the actions, and policies that could be implemented worldwide.
Sustainable diets need to be adopted to reduce the negative impact of food consumption on human
and planetary health. In this context, a qualitative study among food and health department,
sustainability experts and policymakers is highly required to elicit their views on multiple
dimensions of food sustainability and health. The guidelines and policies from World Health
Organization (WHO), World Food Program (WFP) and recommendations from National Nutrition
Survey (NNS) can also be taken in developing policy framework at national level. Different
workshops can be arranged at regional and sub-regional levels comprising of semi-structured
interviews, a Nominal Group Technique (NGT) and focus groups based on specific thematic
analysis. Such strategies will surely helpful in understanding the interconnected components of
sustainable healthy eating habits. This will also open new avenues in actions across different policy
domains, tools, strategic guidelines, needs, and pathways for sustainable healthy diets. A consensus
is required based upon the need for a multi-stakeholder approach, as well as the simultaneous
execution of an aligned and coherent mix of policies at the local and national levels.
59
EXTRACTION OF NATURAL ANTIOXIDANTS FROM FRUIT WASTE FOR THE
OXIDATIVE STABILITY OF EDIBLE OILS
Ahmad Bilal, Ali Hassan*, Muhammad Usman, Muhammad Haris
National Institute of Food Science and Technology, University of Agriculture, Faisalabad,
Pakistan
*Presenter Email: ali_ft32@yahoo.com
ABSTRACT
Lipid oxidation is the major cause of deterioration of fats and oils during storage and synthetic
antioxidants are widely used by the food processors to enhance the shelf life of edible oils but
they have detrimental effect on human health. Recently consumer demand for natural products
have been increased therefore food scientists are now more focused on natural antioxidants. From
a survey it was found that about 25-30% waste which includes peel, rind, pomace and seeds of
the total products are generated by fruit processing industries. This waste can cause environmental
pollution if not utilized effectively. It is reported from various studies that fruit waste such as
banana peel and pomegranate peel extracts have strong antioxidants, antimicrobial effect and
bioactive compounds. Therefore, they can be used food and pharmaceutical industries. Natural
antioxidants derived from fruits waste particularly peel can retard lipid oxidation of edible oils.
In comparison to synthetic antioxidants, natural antioxidants are inexpensive, easy to extract,
abundant and cause no harm to human health. Utilization of fruit waste can not only generate
large amounts of natural antioxidants but also reduce environmental pollution.
Keywords: Natural antioxidants, fruit waste, peel, lipids, waste utilization
60
REMOVAL OF ADSORPTIVE DYE FROM WATER BY USING TOMATO STARCH-
BASED COMPOSITE MEMBRANE
1
*Ahmad Din, Sumrah Nadeem, 2Yousuf Abbas, 1Muhammad Hammad Sarwar and 1Safeer
1
Ahmad
1
National Institute of Food Science & Technology, University of Agriculture, Faisalabad,
Pakistan
2
Divison of Science & Technology, University of Education, Lahore, Pakistan
*Presenter Email: ahmaddinft@gmail.com
ABSTRACT
The freshwater is decreasing due to the displacement of allergic, carcinogenic, and toxic chemical
dyes. Industries are trying to remove heavy metals from the water before discharging them into
the water body. The blended composite material membranes remove toxic substances from
contaminated water by adsorption, but they need a longer time. We were interested to develop
blended natural polymeric membranes that can adsorb common anionic, cationic, acids, bases,
and reactive dyes from polluted water. Natural polymers (pectin, cellulose, chitin, chitosan,
sodium alginate, and lignin) are used for the treatment of polluted water. These are derived from
renewable and recyclable blended polymeric membranes of carboxymethyl cellulose, polyvinyl
alcohol, and tomato starch. One of the main components of bio-composite is starch; non-toxic
and biodegradable. Fourier transform infrared (FT-IR), X-ray diffraction (XRD), and scanning
electron microscope (SEM) show valid results for the samples. The structure was examined by
SEM, the nature of its binding site was revealed by FT-IR, and the time of adsorption was
analyzed by UV-visible spectroscopy. In the summary, characterization results show the
significance of composite materials. They can be helpful in the future for the treatment of polluted
water. By using these polymer substances, we can increase the availability of fresh water.
Keywords: Polluted water, polymeric membrane, CMC, PVA, adsorption, tomato starch
61
SUSTAINABLE APPROACHES TO CONTROL FOOD WASTE
Aiza Zafar, Mahwash Aziz, Aysha Sameen, Rizwana Batool, Rabia Ramzan, Nazia Khalid
GC Women University Faisalabad
*Presenter Email: aizazafar@gcwuf.edu.pk
ABSTRACT
Food waste and its accumulation are becoming a critical problem around the globe due to
continuous increase of the world population. For developing countries food waste related issues
are major threatening factor for sustainable country development and food waste management
systems. Many developing countries are facing environmental and sanitary problems caused by
food waste. In food waste management systems effects of income level, population growth, and
public participation are very important. Reducing food waste and loss can decrease the global
demand for production of food and the pressure on ecosystems and natural resources such as
water and land, thus enabling increased availability of food along the supply chain. Furthermore,
decrease in food waste generates economic benefits for all supply chain stakeholders and society
as a whole by transforming that reduction into monetary savings. Different recycling activities,
related food waste management regulations, and current food waste treatment technology should
be followed in order to control food waste related issues. Popular treatment methods for food
waste that have been widely applied in developing countries are animal feeding, anaerobic
digestion composting or organic fertilizer, incineration and landfills. Various types of food losses
and wastes are generally nutritious and they can be converted into safe feeds for animal diets by
using modern technologies. Among various kinds of approaches investigated in waste food
processing and management for societal benefits and applications, anaerobic digestion approach
has appeared as one of the most ecofriendly and promising solutions for food wastes management,
nutrient and energy production which can contribute to world’s ever-increasing energy
requirements. Composting is an efficient method for disposal of food waste and is commonly
used for organic solid waste treatment in developing countries. Moreover, Incineration is a mature
technology and efficient way to reduce waste volume into heat and energy. Landfill has been the
most convenient and economic form of waste disposal that target to reduce the amount of
biodegradable food waste.
Keywords: Food waste, compositing, waste management, waste treatment technology.
62
INDUSTRIAL HEMP IN FOOD SYSTEM: A POTENTIAL SOLUTION FOR FOOD
CRISES
Allah Rakha*, Hina Rasheed, Sidra Tul-Muntaha, Iraj Fatima
National Institute of Food Science and Technology, Faculty of Food Nutrition and Home
Sciences, University of Agriculture Faisalabad
*Presenter Email: arrehman_ft@uaf.edu.pk
ABSTRACT
Any food system implemented must ensure that the food is safe for the population. The food
industry is currently experiencing serious risks in many different areas due to the increasing
number of consumers, throughout the world, and their demand for new convenient goods.
According to recent studies, the current system of food production cannot be maintained over the
long run, forcing the production of new formulations. Moreover, the fundamental issue of new
food trends is the consumption of natural products with eco-friendly production practices and
favorable nutritional profiles for the consumer's health. For instance, industrial hemp, which is
farmed for its seed and fibre, contains only legal concentrations of the psychoactive compound
tetrahydrocannabinol, which has no negative effect at that level. The legalization of industrial
hemp as an agricultural product and its usage in meals has led to growth in the hemp market. Due
to industrial hemp's resemblance to the psychoactive form of cannabis, its production has been
prohibited in the majority of countries. However, some countries as China and Canada, etc. have
legalized industrial hemp production over the past 20 years, which has inspired substantial
research into the potential benefits of hemp-derived products. Hemp is still a viable but neglected
plant in Pakistan because of the stigma attached to it. Hemp was removed from the list of illegal
drugs in Pakistan following the passage of a law pertaining to hemp. Numerous elements must be
considered in the research that underpins the expansion of the hemp industry along the food
supply chain for industrial hemp products as value added ingredients. Interestingly, hemp is a
highly nutritious plant containing essential fatty acids, protein, fiber, antioxidants, iron, zinc, B
vitamins, vitamin D, and E, as well as contain balanced ratio of omega 6 and omega 3. In order
to produce hemp seed components, that are suitable for the intended food applications, market-
led opportunities must be considered. In addition to the development of on-farm and post-farm
procedures, this will necessitate an integrated chain strategy to guarantee that the hemp-based
ingredients and foods containing hemp seed are acceptable to consumers.
Keywords: Industrial hemp; neglected plant; food system; value addition; food security
63
JUJUBES (ZIZIPHUS MAURITIANA): IMPACT OF DRYING ON SUGAR, ORGANIC
ACID, TOCOPHEROL, Β- CAROTENE AND PHENOLIC CONTENTS
Ambreen Naz1, Kashif Razzaq2, Umar Farooq1, Nighat Raza1, Samra Naseem3, Misbah Sharif1
1
Department of Food Science & Technology, MNS- University of Agriculture, Multan
2
Department of Horticulture, MNS- University of Agriculture, Multan
3
Department of Mathematics & Statisctics, MNS- University of Agriculture, Multan
*Presenter Email: Ambreen.naz@mnsuam.edu.pk
ABSTRACT
Jujube, one of the most important Chinese herbs, belongs to Rhamnaceae family. jujube is
extensively distributed in the temperate and subtropical regions of the northern hemisphere.
Drying jujube fruits can help preserve their good traits, minimise storage volume, and increase
shelf life. Though, most jujubes are consumed fresh because growers have limited experience
preserving fresh jujube fruit, and occasionally the weather is unfavourable for drying. After four
drying processes (sun, oven, microwave, and freeze drying), the study examined the changes in
sugars, organic acids, -tocopherol, -carotene, phenolic profiles, total phenolic content (TPC), and
antioxidant potential of jujube fruits. Freezedrying resulted in jujubes with higher antioxidant
activity and was also a good choice for the preparation of β-carotene from jujubes for the food
industry. Microwave-dried jujubes had a higher content of protocatechuic acid, catechin, and
epicatechin and maintained the same antioxidant capacity with the freeze-dried jujubes. The
combination of microwave- and freeze-drying may be an efficient alternative with shorter
processing time and, consequently, less impact on the nutritional value of the jujube
64
FUNGAL GROWTH INHIBITION AND DECONTAMINATION OF AFLATOXINS IN
MAIZE USING MEDICINAL PLANTS
Amir Ismail, Asifa Saif, Usama Nasir
Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
*Presenter Email: asifasaif34@gmail.com
ABSTRACT
The food crisis in Pakistan is a pressing issue that has a severe impact on the economy and health
of the country. One significant aspect of this crisis is the contamination of food with aflatoxins,
which are harmful mycotoxins produced by fungi. Maize is one of the most commonly
contaminated crops, and its consumption can lead to serious health issues, including liver cancer.
This study focuses on the use of medicinal plants to inhibit fungal growth and decontamination
of aflatoxins in maize. Several medicinal plants were reported to prevent fungal growth and
decontaminate aflatoxins in different foodstuff. Medicinal plants, including neem (Azadirachta
indica), black cumin (Nigella sativa), and turmeric (Curcuma longa) were used in different
concentrations and combinations showed significant antifungal properties and were effective in
inhibiting fungal growth. Moreover, the combination of neem and turmeric showed the most
promising results in reducing aflatoxin levels in maize. These findings suggest that medicinal
plants can be used as a safe and cost-effective method to combat fungal growth and aflatoxin
contamination in maize, which can significantly contribute to addressing the food crisis in
Pakistan. Overall, this study highlights the potential of using natural resources to address the food
crisis in Pakistan, and provides an opportunity to explore the use of medicinal plants as an
alternative to chemical methods for food decontamination. The results of this study can be
valuable for policymakers, farmers, and other stakeholders involved in ensuring food safety and
security in Pakistan.
Keywords: Food crisis, fungi, aflatoxins, maize, decontamination, medicinal plants
65
EFFECT OF INOCULATING LACTIC ACID BACTERIA STARTER CULTURES ON
SHIITAKE MUSHROOM (LENTINULA EDODES) PICKLE FERMENTATIONS
Ashfaque Ahmed Khaskheli1*, Shahzor Gul Khaskheli2, Saghir Ahmed Sheikh1, Aijaz Hussain
Soomro2, Aasia Akbar Panhwar2, Javed Hussain Umrani1
1
Food Science and Technology Department of Biomedical Engineering faculty of
Engineering Sciences and technology Hamdard University Karachi
2
Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam
*Presenter Email: Ashfaque.Ahmed@hamdard.edu.pk
ABSTRACT
Shiitake mushrooms (Lentinula edodes) have been used as food for centuries and traditional
medicines in the Asia for centuries. In China food fermentation is an extensively proficient
traditional technology in which lactic acid bacteria (LAB) are involved for processing traditional
foods. In present study three lactic acid bacteria (LAB) strains, namely Lactobacillus Casei,
Lactobacillus BB-46 and Lactobacillus Vegetable Starter culture 60 were used as starter culture
for Shiitake mushroom pickle fermentation. This study was aimed to examine the impacts of
different starters cultures (LAB) starter culture fermentation on the nitrite and the organic acids
content of pickled mushroom. The LAB population in the three different of starter’s products
remained above 7.1 logs CFU/ml throughout fermentation. During fermentation, nitrite content
declined throughout the period. Whereas apparent nitrite peak was observed for pickle inoculated
with the Lb. Casei Lb.BB-46 and Lb. Vege-Start 60. Three acids were found in the pickle sample
i.e., malic acid, lactic acid, and citric acid. Our results suggested that Lb. Casei has great potential
to be used as starter culture for producing of fermented pickle mushrooms.
Keywords: Shiitake mushroom, Fermentation, lactic acid bacteria, starter culture
66
NATURE-BASED STRATEGIES FOR QUORUM SENSING TO OVERCOME THE
EMERGING BACTERIAL PATHOGENESIS
Atif Liaqat *, Muhammad Farhan Jahangir Chughtai1, Muhammad Shahbaz2, Muhammad
1
Afzaal2, Rabia Iqbal1, Samreen Ahsan1, Dr. Muhammad Adil Farooq1

1
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan, Pakistan
2
Department of Food Science and Technology, Muhammad Nawaz Sharif University of
Agriculture Multan, Pakistan
*Presenter Email: email: atif.liaqat@kfueit.edu.pk
ABSTRACT
Food can harbor various types of microbes, including pathogenic and spoilage bacteria. Quorum
sensing (QS) is a bacterial system, in which these cells communicate among each other. It is
associated with the density of cells in the microbiome. The communication of bacterial cells
occurs using special type of chemical signals, autoinducers, that control the behavior of whole
bacterial populations. Three classes of signaling molecules, Al-1, Al-2, Al-3, have been
recognized. A population of high-density colonies can produce very small molecules which signal
each other to perform a number of activities such as pathogenicity, antibiotic resistance and gene
expression, leading to damage to the hosts. QS underlies chronic human diseases due to biofilm
formation, expression of virulence factors, microbial sporulation, enzyme secretion, or membrane
vesicle production. Many natural products (plants) have been extensively studied as anti-quorum
sensing agents. Antimicrobial resistance gene (ARG) transfer among antibiotic-resistant bacteria
is a main public health issue. Biofilms facilitated by QS is a pivotal for horizontal ARG transfer.
Understanding the QS role, particularly in response to environmental stressors such as antibiotic
exposure, is essential to develop an innovative approach to prevent microbial pathogenesis.
Recent approaches to QS control through quorum quenching (QQ) by means of QS inhibitors
(QSI) and QQ enzymes can help to provide safe food to the consumer. Advanced knowledge on
potential of QQ use will also help to control the risks of fastly emerging bacterial pathogenesis.
In last, QSIs from natural sources can help with respect to their applications in extending the shelf
life of food products and reduce foodborne pathogenicity.
keywords: Quorum sensing inhibition; qs signaling molecules; biofilm; natural products;

quorum quenching; food spoilage
67
DAIRY INDUSTRIAL BY PRODUCT (CHEESE WHEY) UTILIZATION AS
FUNCTIONAL FOODS WHEY BASE PRODUCTS TO IMPROVE THE HUMAN
HEALTH
Ayesha Khalil*, Mubashra Niaz, Bushra Farooq, Mehak Ali, Asad Mahmood Gohar, Asma
Saleem, Huzaifa Rehman, Malik Jahanzaib Awan
Department of Food Sciences, Government College University Faisalabad, Sahiwal Campus,
Pakpattan chowk, Sahiwal
*Presenter Email: ayeshakhalil.fsqm@gmail.com
ABSTRACT
Cheese whey is greenish yellow liquid and watery portion of milk that separate after
milkcoagulation and removal of curd during the manufacturing of cheese varieties and paneer. It
isrich in mineral, lactose and whey protein that easily absorb in the body and excellent
nutritionaland functional properties of whey solids. It accounts 80 to 90% of milk after the
manufacturingof cheese in dairy industry. It is usually wasted by cheese processing in dairy
industry, likedeveloping countries like Pakistan. By using the cheese whey to make the value-
added productlike whey beverage, whey powder, whey protein concentrate, whey isolate, whey
base bakery,lactose, and demineralized sweet whey. Hence the global dairy and food industries
should comeforward to develop systematic economical available the novel healthy food product
in the marketfor the consumers. Cheese whey to formulate novel products with diversified and
applications, that high valueadded products will be reintroduced in the food supply chain Thereby
enhancingsustainability and creating zero waste processes. Utilization of cheese whey in this
manner notonly enhance the nutritive value but also mitigating the problems of whey disposal at
in theindustrial level.
Keywords: Dairy Science, Processing, industrial waste, cheese whey
68
STRUCTURE BASED VIRTUAL SCREENING OF ARACHIS HYPOGAEA
ALLERGEN ARA H12 WITH PHYTOCHEMICALS TO IDENTIFY POTENTIAL
THERAPEUTICS
Azkaar Ahmad1, Ahsan Saeed2, Sohaib Mehmood2, Ahmed Akrem2, Muhammad Mudassar3
and Muhammad Riaz1
1
Institute of Food Science and Technology, Bahauddin Zakariya University, Multan
2
Department of Botany, Bahauddin Zakariya University, Multan
3
University of Comsats, Islamabad*
*Presenter Email: azkaarahmad98@gmail.com
ABSTRACT
Objective: Medicinal herbs a rich source of bioactive compounds, are being studied for
developing drug against peanut allergen Ara h12. The best approach to find drugs in real time
that have the potential to suppress the action of a compound is by molecular docking. This virtual
screening tool provides the opportunity to screen potential peanut allergy inhibitors. The study
was designed to dock phytochemical compounds with proposed structure of peanut allergen Ara
h12 and identify compounds with anti-allergy and anti-inflammatory potential.
Methods: In the current study, the structure of peanut allergen Ara h12 was proposed by Swiss-
modeling and verification was done with ERRAT and Ramachandran plot. A library of 2587
phytochemical compounds known to have bioactive effects was obtained. The active site of the
proposed structure of Ara h12 allergen was identified and binding of phytochemical compounds
against it was done. Top 10 phytochemical compounds on the basis of binding affinity,
hydrophobic residues, RMSD values, drug like behavior and ADMET profiling were selected.
Results: The structure of the allergen was obtained after establishing highest homology against
Pisum sativum defensin. ERRAT and Ramachandran plot testing validated the structure. The
phytochemical compound Zapoterin which has strong anti-inflammatory potential survived all
the rigorous testing. The compound managed to pass the binding affinity threshold, followed
Lipinski’s rule of five and didn’t cause AMES toxicity.
Conclusion: The biological activity of these compounds and their characteristics satisfied the
role of the phytochemical as an anti-inflammatory compound. It established the compound as a
drug contender and is recommended for further laboratory testing to fully establish it as a drug
against Ara h12 allergen.
69
RENOVATION OF SPOILED SORGHUM BY INCORPORATION OF NEEM LEAF
EXTRACT FOR SUSTAINABLE PACKAGING FILMS
Dur-e-shahwar Sattar
Department of Food Science and Technology, Faculty of Food Science and Nutrition,
Bahauddin Zakariya University, Multan, Pakistan
Presenter Email: dsattar@bzu.edu.pk
ABSTRACT
Currently, food loss represents the biggest challenge in the design of sustainable food systems. It
negatively impacts food security and nutrition and significantly contributes to environmental
pollution and the degradation of natural ecosystems. Sorghum is a multi-purpose crop that can
play an important role in food and fodder provision. However, the loss of sorghum is the dual
challenge of the epidemic and food crisis, it is a win-win choice to incorporate this multi-purpose
crop into the framework of the food security of Pakistan. Thus, the study aimed to renovate
spoiled sorghum to develop biodegradable films. In this film, 10% w/w neem leaf extract was
incorporated to enhance the antimicrobial activities against bacteria. The results showed that the
interfacial interaction of the neem extract and spoiled sorghum improved with physical changes
in color and opacity. The water solubility, moisture content, water vapor permeability, and
biodegradability rate of the film were reduced. The contact angle values increased, which was
interpreted as improved hydrophobicity. The tensile strength and modulus of the films increased,
while the elongation of the composite films decreased compared to the control film. Therefore,
spoiled sorghum in combination with neem leaf extracts enhanced the performance properties of
the film that has potential as packaging material.
Keywords: Spoiled sorghum, neem leaf extract, biodegradable films
70
A COMBINED EFFORT IS THE NEED OF HOUR TO TACKLE THE MENACE OF
FOOD ADULTERATION
Faisal Aslam, Dr. Malik Muhammad Hashim*, Abdul Ghaffar
Institute of Food Science & Nutrition, Gomal University, D.I.Khan
*Presenter Email email: mhmalick@gmail.com
ABSTRACT
Addition or subtraction of any substance to or from the food so that the natural composition and
the quality of food substance is affected is called adulteration. Intentional adulteration includes
addition of sand, chalk powder and harmful colors, while unintentional adulteration is inclusion
of unwanted substances due to ignorance, carelessness or lack of proper facilities and hygiene
during processing of food, such as pesticide residue and dropping of rodents. Food adulteration
involves the infusion of useless, harmful, unnecessary substances to food which decreases the
quality of food. The main challenge of adulteration is public health. Human health is highly
sensitive to food adulteration and sometime shows immediate side effects like diarrhea, dysentery
and vomiting. For example, the milk is spoiled due to the adulteration with many harmful
chemicals, such as starch formalin, detergents, urea and fertilizers etc. These adulterants have
hazardous health effects on human. Coffee powder substituted with date seed powder or tamarind
can cause abdominal cramps and vomiting. Major stakeholders which can play a vital role in
management of food safety and food security may include government, public, food producers,
food processers and marketers. A collective effort is needed to mitigate food adulteration and
save humanity. The awareness of consumer plays important role in preventing food adulteration.
Unawareness and unfair market behavior might endanger consumer health and misleading can
lead to poisoning. Therefore, basic screening tests should be known to common people. The
government should have to design a framework for implementation of laws and regulations to
maintain the food safety and food security status throughout the country. These laws and
regulations should be devised in all the aspects of food chain. In Pakistan PFA, KPK FA, FS and
HFA play an important role to control the adulteration of food.
Keywords: Food adulteration, concept, sources, impact, challenges, detection
71
COMPREHENSIVE CHARACTERIZATION OF NATIVE AND TREATED
NELUMBIUM NUCIFERUM RHIZOMES
Hira Arshad 1, Saghir Ahmed Sheikh 1, Aasia Akbar Panhwar 2
1
Program Food Science & Technology, Department of Bio-Medical Engineering,
Hamdard University, Karachi
2
Institute of Food Science and Technology, Sindh Agriculture University, Tandojam, Pakistan
*Presenter Email: hira.arshad@hamdard.edu.pk
ABSTRACT
During recent decades, commercial interest has been developed throughout the world for non-
traditional vegetables, predominantly due to their economic potential and the extensible cultural
acceptability. An aquatic plant Nelumbium nuciferum, commonly called sacred lotus, has been
appreciated to use as vegetable, functional food, and herb medicine for over 2,000 years. The
purpose of this study was to investigate the chemical characterization and bioactive profilation of
Nelumbium nuciferum rhizomes from Mirpurkhas district Sindh, Pakistan. The effect of four
treatments including boiling, cooking, thermally dehydration and shade drying were studied on
Lotus rhizomes such as ash, crude fat, crude fiber, crude protein, carbohydrates, moisture
contents, total soluble solids, pH, titratable acidity and energy values according to AOAC
methods. The results showed higher percentages of carbohydrates, crude fiber, crude protein and
ash content in treated samples as compare to untreated sample. Moreover, the treated samples
were high in Calcium, potassium, magnesium, zinc, sodium, vitamin C, B and K. The rhizomes
were found to have low quantity of organic acids. All the samples showed presences of vital
phytochemicals and bioactive molecules, including polyphenols, flavonoids and tannins. The
current investigation indicates that Nelumbium nuciferum rhizome is a good source of
carbohydrates, protein, vitamins and minerals and can be used as alternative source to enhanced
bioactive property.
72
ISOCALORIC DESIGNER BISCUITS FOR DIABETIC INDIVIDUALS
Iahtisham-Ul-Haq1
1
Kauser Abdulla Malik School of Life Sciences, Forman Christian College
(A Chartered University), Lahore, Pakistan
*
*Presenter Email: iahtisham@hotmail.com
ABSTRACT
Lifestyle related disorders are causing an alarming hazard to health especially diabetes mellitus
is one of the most widespread metabolic malfunctions globally. Hence, the consumers of this era
are moving from conventional foods to designer foods to maintain health and avoid diseases. The
diabetic people cannot enjoy many palatable foods due to limited items because of highly
selective food options for them. Further, even if their meals are controlled but the snacks, they
consume may impart unseen sugar to their diet which should be strictly monitored to avoid any
unpleasant episode. Another approach is to let them enjoy their snack with better alternatives of
regular snack items that makes them psychologically happy to consume snacks and do not bother
about their body sugar levels. Hence, the aim of this study was to develop designer biscuits
suitable for consumption by diabetics considering the glycemic and satiety indices. The designer
biscuits were prepared using different combinations of pulse flours (chickpea & mung-bean). The
pulse-based designer biscuits were assessed for their hedonic quality and best treatment was
selected for evaluation of their glycemic and satiety indices. The highest satiety index as
122.19±8.85 (P= 0.0384) and lowest glycemic index as 69.17±5.01 (P = 0.0001) were observed
in the designer biscuits prepared with incorporation of 12.5% each of chickpea and mung bean
pulse flour to wheat flour. These showed 13% less glycemic index and 9% higher satiety index
as compared to control biscuits. When these biscuits were given to the diabetic subjects as a
routine snack along with their controlled dietary plan, a 11.45% lowered fasting blood glucose
and 19.15% reduced random blood glucose levels were observed over a 4-weeks intervention
without any side effects. It was concluded that the incorporation of pulse flour (Chickpea &
Mungbean) significantly reduces the glycemic index of biscuits whilst improves the satiety index
of biscuits which could be used as a beneficial dietary management tool for people with impaired
glucose metabolism.
Keywords: Designer biscuits, diabetes mellitus, glycemic index, satiety index, blood glucose
73
NEGLECTED FRUIT WEALTH COULD BE AN OPPORTUNITY FOR MITIGATION
OF FOOD AND NUTRITIONAL CRISES IN MOUNTAINOUS AREAS
Imtiaz Hussain, Nagina Rafique and Saiqa Bashir
Department of Food Science Technology & University of Poonch Rawalakot
*Presenter Email: imtiazupr@yahoo.com
ABSTRACT
Pakistan is situated in climate sensitive region and is becoming incapable of achieving targets in
food production. Their vulnerability is being increased by deforestation, dwindling freshwater
supplies and destruction of ecosystem by extreme weather events such as heatwaves and ranging
from scarcity of rainfalls in monsoon to the impending melting of the Glaciers of Himalayas
which increase probability of natural disasters such as floods. These variations contribute to
growing hunger by triggering food crises in our country. Insufficient food availability causes
micronutrient deficiency among our population and unable to get nutritionally balanced diet from
which several deficiencies arise and decline immunity against diseases. The aim of present study
is to explore the potential of underutilized fruits from secondary data. The horticultural production
base, especially land, water and biodiversity, are fast shrinking and degrading quickly. It is
reported that from 2025 thirty percent of food crops production will be at risk due to the climate
change. Bringing change in crop production patterns by adopting climate-friendly crops and
utilizing indigenous fruits as nutritional sources can help us fight these climate induced effects.
Therefore, in order to meet the nutritional security standards and food demand we need to manage
more sustainable food sources from climate friendly resources. Pakistan abounds with a large
biodiversity of tropical and sub-tropical wild fruits whose cultivation is almost neglected. The
fruits that do not occupy a large area to justify their economy of production are called
underutilized fruits. Theses fruits include various varieties of apricot, pear, peach, figs, and plums
etc. which have both nutritional, market potential and can be processed into different novel food
products like jam, jelly, squash, pickle and juices. It is concluded that increase in production of
neglected and underutilized fruits by extending their growing season could offer a major
opportunity in mountainous areas to mitigate nutritional security in rural population. These
underutilized fruits can be used as raw materials for various products in food industry thus
increasing the total economic yield of the particular area. It is recommended that these fruits
should be used in industry so that people from low-income segments of rural population could be
a source of manpower for sourcing the raw materials thus providing job opportunities among the
rural population which would enhance economic activity.
Keywords: Neglected fruits, mountainous areas, underutilized, food crises and food security
74
ROLE OF NUTRACEUTICALS IN MANAGING FOOD CRISIS
Inam-u-llah, Muhammad Liaquat, Imran Khan, Shehla Mehsud, Muhammad Jehangir
University of Haripur, Department of Agricultural Sciences, University of Haripur
*Presenter Email: inam056@yahoo.com
ABSTRACT
Nutraceuticals and functional foods can play a vital role in controlling the food crisis by
addressing both the issues of food availability and food security. Nutraceuticals are bioactive
compounds that have potential health benefits beyond basic nutrition, while functional foods are
whole foods or fortified foods that provide health benefits beyond basic nutrition. One of the
major issues related to the food crisis is malnutrition, which can be addressed by the consumption
of nutraceuticals and functional foods. Nutraceuticals such as vitamins, minerals, and antioxidants
can help in reducing malnutrition by providing essential nutrients to individuals who have limited
access to a diverse diet. Functional foods such as fortified grains and cereals can also help in
improving the nutritional status of individuals. Another issue related to the food crisis is the
availability of food. Nutraceuticals and functional foods can also play a role in increasing food
availability by enhancing the yield and quality of crops. For example, the use of bioactive
compounds such as plant growth regulators can improve the yield and quality of crops. Similarly,
the use of functional foods such as probiotics can improve the health of livestock, resulting in
better meat and milk production. In conclusion, nutraceuticals and functional foods can play a
crucial role in addressing the food crisis by improving the nutritional status of individuals and
enhancing food availability. However, it is important to ensure that these products are affordable
and accessible to all individuals, especially those who are most vulnerable to the food crisis.
Keyword: Nutraceuticals, Food Crisis, Malnutrition
75
UTILIZATION OF CITRUS PEEL FOR ESSENTIAL OIL PRODUCTION BY COLD-
PRESS TECHNIQUE
Fazal Rahim, Muhammad Inam-ur-Raheem, Muhammad Hamdan Rashid, Arashi Shahid, Sadia
Kafeel and Muhammad Saad Akram
National Institute of Food Science and Technology, University of Agriculture, Faisalabad
*Presenter Email: hamdanrashid2@gmail.com
ABSTRACT
Fruit and vegetable production and cultivation are increasing with global population growth. As
a result, food waste accumulation has also grown, putting significant pressure on the environment,
and increasing the financial costs of its proper management due to higher moisture and
biodegradability. This research proposes utilization of citrus peels for the extraction of essential
oils thereby reducing food waste to improve the sustainability of the food system. Many studies
have uncovered the different extraction techniques of essential oil from citrus peel, including the
traditional method, steam distillation, hydro distillation, solvent extraction, and cold press
technique. In current study, the cold press technique will be used because of its potential to yield
high quality product, low cost, less labor requirements, lack of hazardous organic solvent, and
being environmentally friendly. For the extraction of essential oil from citrus fruit (orange,
grapefruit, lime, and lemon) peel, complete fruit will be placed in a device that exerts pressure on
the essential oil sacs located on the inner side of the fruit rind, then the whole fruit is pressed to
squeeze the juice, followed by centrifugation, and then filtration to obtain essential oil through
the cold-press process. Cold press technique may prove effective for the extraction of essential
oil from the waste produced by citrus processing plants in the form of citrus peel thus providing
significant economic advantages and a novel solution for food waste utilization.
Keywords: Food, Waste, Utilization, Cold-press, Citrus, Essential oils.
76
INFLUENCE OF TEMPERATURE ON MEMBRANE DAMAGE, PROLINE AND
GLYCINE BETAINE CONTENTS IN SUGARCANE (SACCHARAUM OFFICINARUM
L)
Javed Hussain Umrani1, Saghir Ahmed Shaikh2, Ashfaque Ahmed3, Amir Nazir4, Inayatullah
Rajpar5, Mamtaz Ali Sahito6, Ibtessam Tahir Ansari7 and Imran Suheryani8
1,2, 3,4
Department of Food Science and Technology, Faculty of Engineering Science and
Technology, Hamdard University, Karachi, Pakistan
5
Department of Soil Science, Faculty of Crop Production, Sindh Agriculture University
Tandojam, Sindh, Pakistan
6,7
Department of Biochemistry University of Sindh, Jamshoro, Sindh, Pakistan
8
Department of Pharmaceutics, Faculty of Pharmacy, University of Sindh, Jamshoro, Pakistan
*Presenter Email: Javed.Umrani@hamdard.edu.pk
ABSTRACT
Climate change and high temperature affects the biochemical activities and yield of sugarcane
(Saccharaum officinarum L.). During temperature stress proline and glycine betaine protects the
cell from damage. The samples of three sugarcane (Saccharaum officinarum L.) varieties viz;
SHF-246, SPF-234 and CPF-237 were conducted from various locations of lower, middle and
upper Sindh and were analyzed in Department of Food Science and Technology, Hamdard
University, Main Campus, Karachi for membrane damage rate, proline, glycine betaine and yield
components. SHF-246 and CPF-237 varieties contained (17.6%) membrane damage, (8.12 and
15.8 µg g-1) proline and glycine betaine content and higher cane yield (1678.2 maunds acre-1) as
compared to SPF-234 under high to low ± 42.1 to ± 16.2 (0C) temperatures of various parts of
Sindh. Both sugarcane varieties SHF-246, CPF-237 are suitable for adaptation in extreme
environmental conditions.
Keywords: Glycine betaine, membrane, proline, sugarcane, temperature
77
NUTRIGENOMICS: GENE LANGUAGE OF DIET
Kanza Aziz Awan*1, Masood Sadiq Butt2, Hussain Munir*3, Sanabil1 and Waleed Sultan1
1
Department of Food Science and Technology, University of Central Punjab, Lahore
2
3
Islamic Food and Nutrition Council of America
4
Al- Shaheer Foods, Lahore, Pakistan
*Presenter Email: kanza.awan6@gmail.com
ABSTRACT
The focus of nutritionists and diet care professionals was previously based on nutrient deficiencies
and health impairment. The advances in molecular biology have ushered in a new era of medicine
and nutrition. The dieticians as well as the pharmacists are seeking opportunities to position food
and nutraceuticals to promote health and prevent maladies based on genetic makeup of the
consumers. It has raised a newfangled concept of nutrient-gene interaction which has the ability
to unfold dichotomous directions in molecular nutrition. The nutrients and bioactive moieties in
food could affect the gene regulation i.e., nutrigenomics or can also have impact on the variations
in gene structure as a response to nutrient intake, classified as nutrigenetics. Nutrigenomics is the
application of high throughput technologies for the generation, processing and interpretation of
scientific information about the function, composition and the interaction of genomes with the
diet intake. This has led to unprecedented challenges to the public health personnel for increasing
understanding of how the nutrients modulate gene and protein expression, ultimately influencing
the cellular metabolism of an individual. This will also broaden the idea of the physiological fate
of the nutrients consumed and how they affect the initiation and progression of various dietary
malfunctions such as obesity, hypertension, diabetes, dyslipidemia and malignancy. This may
also give a better insight as to which extent the individual sensitizing genotypes are contributing
to such syndromes. Hence, in the coming epochs nutrigenomics will surely lead to evidence-based
dietary regimens for restoring health and well-being, thereby mitigating the occurrence of diet
related dysfunctions.
78
AFLATOXIN M1 REMOVAL FROM SKIMMED MILK THROUGH ACTIVATED
CARBON AND BENTONITE
Khurram Muaz 1,2*, Muhammad Riaz 2
1
Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered
University), Lahore
2
Department of Food Safety, Faculty of Food Science and Nutrition, Bahauddin Zakariya
University, Multan
*Presenter Email: khurrammuaz@gmail.com
ABSTRACT
Aflatoxin M1 (AFM1), a highly toxic compound, becomes the part of milk as a result of Aflatoxin
B1 ingestion by milking animals through contaminated feed. AFM1 is heat stable which makes it
difficult to eliminate AFM1 from the milk through conventional heat processing. Various
physical, chemical and biological strategies have been tested in order to cope with the grave threat
from AFM1 in milk but none has been applied for commercial purposes. This study was designed
to evaluate the impact of activated carbon (AC) and Bentonite (BENT) treatment on AFM1 levels
in skimmed milk. The milk was spiked with varying levels of AFM1 ranging from 0.1 μg/L to 0.4
μg/L and treated with AC or BENT in concentrations of 1%, 2% and 3%. The removal of AFM1
was observed to be higher amongst the treatments with AC in comparison to those with BENT at
all AFM1 concentrations with reduction of AFM1 to below limit of detection (0.018 μg/L) by 3%
AC treatment of milk spiked with up to 0.4 μg/L AFM1. However, the effect of AC and BENT
on milk composition was observed to be dependent on adsorbent concentration used and resulted
in negligible changes in total minerals, Solids not fat, Proteins, carbohydrates and organoleptic
properties of milk at 1% adsorbent concentration. This study proposes the possible usage of
various adsorbents in selective adsorption of AFM1, however, further optimization of process
may be required.
Keywords: Aflatoxin M1, activated carbon, bentonite, food safety, decontamination, milk
79
INSECT POLLINATORS IMPROVE NUTRITIONAL QUALITY PARAMETERS OF
STRAWBERRY
Mudssar Ali
Muhammad Nawaz Sharif University of Agriculture Multan
*Presenter Email: mudssar.ali@mnsuam.edu.pk
ABSTRACT
Pollinators are vital for ensuring food and nutritional security worldwide since 35% of global
food volume is dependent on their ecosystem services. Pollinators are also contributing 577
billion dollars to the global economy and their pollination services enrich nutritional quality of
many cross-pollinated fruits and vegetables. Improvement in physical and biochemical properties
of fruits through cross-pollination mainly depends on the species of pollinator and the nature of
crop being pollinated. In the present study, pollination effectiveness of two native bees (i.e., Apis
dorsata and Apis florea) and two syrphid flies (i.e., Eristalinus aeneus and Eupeodes corolla) were
evaluated in terms of physical properties of strawberry fruits at Multan, Pakistan. The physical
parameters of resultant fruits included length, pole, equator, fruit set ratio, number of days to
reach market maturity and shelf life. The biochemical properties of fruits resulted from open
pollinated plants (free insect visits) and caged plants (no insect visits) were also compared. The
biochemical parameters included TSS, TA, Vitamin C and pH. Apis dorsata was the most
abundant pollinator followed by E. aeneus and E. corollae. Based on single visit effectiveness A.
dorsata and E. aeneus proved to be the most effective pollinators in improving the physical
properties of strawberry fruit. The open pollinated plants showed better physical and biochemical
properties of fruits than the caged plants. Conservation of A. dorsata and E. aeneus, besides other
supportive pollinators, can enhance physical and biochemical properties of strawberry fruits in
the region.
Keywords: Honey bees, Syphid flies, single visit efficiency, open pollination, shelf life,
conservation
80
PHYSICOCHEMICAL CHARACTERIZATION OF DIFFERENT DATE PALM
(PHOENIX DACTYLIFERA L.) CULTIVARS GROWN IN BALOCHISTAN
Muhammad Akram Khan, Anwaar Ahmed, Asif Ahmad, Muhammad Mzahir, & Abida Mariam
Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University Rawalpindi,
Pakistan
*Presenter Email: akramtareen01@gmail.com
ABSTRACT
Pakistan is the fifth largest producer of dates worldwide, the date palm (Phoenix dactylifera L.)
and provinces of Balochistan and Sindh are responsible for more than 90 percent of the total crop
area and production in Pakistan. In the majority of the regions where date palms are grown,
production practices are conventional, there is an absence of appropriate storage methods and
processing industries, and inadequate packaging, marketing, and distribution systems are in place.
Losses in annual production due to all of these factors range from 60–75 percent. For better date
utilization across the country as a whole, having the appropriate knowledge regarding the
physiochemical and biochemical characteristics of the various date cultivars is considered to be a
key factor. In the current scenario, the present study was aimed to investigate the physical and
chemical properties of different date varieties of Balochistan. Fifteen (15) local and prominent
date palm cultivars (Aseel, Begumjangi, Burni, Gognah, Hussaini, Jansor, Kahrba, Kalakoroch,
Kaloot, Kozanebad, Muzati, Rabai, Shakri, Shareefa, and Zardkoroch) collected from two
districts of Balochistan (Turbat and Punjgur). These date palm cultivars were characterized for
their physicochemical and nutraceutical attributes at two different ripening stages (Khalal and
Tamar) for exploration and selection. The results confirm that all the date palm cultivars differed
significantly for different ripening stages for the qualitative and quantitative parameters. The
significantly highest values for chemical and nutraceutical attributes were found in Begumjangi
and Kahrba cultivars among all the tested date palm cultivars. Principal component analysis
(PCA) was carried out to show the composite variability among the tested date palm cultivars for
all qualitative and quantitative traits. The first two components of PCA showed collective
variability of 73.81% and expressed Muzati, Begumjangi, and Kahrba the best at the Tamar stage
than other date palm cultivars in terms of highest TSS % (81.33, 75.75 & 75.83% respectively),
TPC (175.94, 143.66 & 169.84 % respectively) and TFC (130.11, 104.67 & 139.43 %
respectively). The present study provides insight into the morphology and nutritional profiling of
different date palm cultivars grown in Balochistan. All the studied varieties showed variability in
morphology, chemical, and nutritional profile. Biochemical characterization of cultivars will
provide a baseline for the date farmers, researchers, scientists, technologists, exporters, and other
stakeholders from Balochistan to realize the ultimate potential of local date palm.
Keywords: Date fruit, Balochistan, sensory evaluation, DPPH, nutraceutical potential
81
IN VIVO ANTIHYPERTENSIVE EFFECTS OF SWEET POTATO PROTEIN
HYDROLYSATES (SPPH) PREPARED BY NZYMATIC HYDROLYSIS UNDER HIGH
HYDROSTATIC PRESSURE
Muhammad Amer Nazir1,2 , Zhang Miao 2, Tai Hua Mu2
1
BME department, Food Science program, Hamdard University Karachi
2
Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Beijing, China
*Presenter Email: amer.nazir@hamdard.edu.pk
ABSTRACT
Sweet potato protein was hydrolyzed using three different enzymes under specific HHP: Alcalase
under 100 MPa, papain 200 MPa and pepsin under 300 MPa pressure for an hour. SPPH from each
enzyme were fed to the SHR with two different doses and their blood pressure and weights were
monitored on weekly basis. The blood pressure of SHRs measured through tail and cuff method
displayed the maximum decrease in systolic blood pressure (SBP) of SHR after 4 hrs. of feeding.
The SPPH from Alcalase with 200mg/kg bodyweight dose, decreased the systolic blood pressure
from 19.9 ± 6.8 to 20.7 ± 7.4mm Hg with respect to blank control fed with tap water in 4 weeks
(n=10).The lower dose (100 mg/kg body weight) of SPPH from Alcalase decreased the SBP from
14.8 ±8.43 to 15.2 ± 8.69 mmHg. While the pepsin’s SPPH with higher dose showed maximum
activity after 4 hrs of feeding and decrease in SBP was observed from 15.8 ± 7.1 to 16.3 ± 6.1 mmHg
in 4 weeks with respect to blank control. While the lower dose of SPPH from pepsin displayed a
decrease in SBP from 12.7 ± 9.39 to 14.3 ± 6.34 mmHg. On the other hand, SHR fed with papain’s
SPPH showed the lowest effect on SHR’s blood pressure. Comparatively, a small decrease in DBP
was also observed for SPPH from Alcalase and pepsin at their higher dose without any note able
side effects on the rat’s health and growth.
Keywords: SPPH, SHR, hypertension, hydrolysis
82
FOOD WASTE VALORIZATION FOR VALUE ADDED COMPOUNDS
Muhammad Bilal Sadiq
Kauser Abdullah Malik School of Life Sciences, Forman Christian College (A Chartered
University), Lahore, Pakistan
*Presenter Email: bilalsadiq@fccollege.edu.pk
ABSTRACT
The food processing industries generate huge amounts of organic waste, leading to
environmental, economic and legal concerns regarding the disposal of food waste and byproducts.
This concern has led to the innovation of various methods and techniques to sort value-added
bioactive compounds from food waste. These value-added compounds exhibit various biological
functions such as antimicrobial, anticancer, anti-oxidative and antimalarial activities. Food and
plant waste/byproducts generally comprise of dietary fibers, proteins, lipids, fatty acids and
phenolic compounds depending on the nature of the byproducts. For example, the wastes from
the meat and poultry industries comprise of proteins and lipids while fruit and vegetable
processing industries generate waste rich in phenolic compounds, dietary fibers and other
carbohydrates. The recovery of these value-added compounds can be effective in the formulation
of natural preservative systems. The peels of fruits and vegetables contain considerable number
of phenolic compounds, polymers such as starch and essential oils which are natural preservative
against various foodborne bacteria and fungi. The meat and agriculture byproducts can serve as a
source of natural polymers such as proteins and carbohydrates which can be effectively used in
the formulation of food preservation systems by incorporating the natural preservatives.
Valorization of food waste/byproducts to develop natural food preservation systems will help not
only in effective utilization of waste but will also provide an alternative to synthetic food
packaging to enhance the shelf life of food products.
Keywords: Food Waste; Food byproducts; Value added compounds: Essential oils; Starch;
Natural preservatives
83
VALORIZATION OF EDIBLE FLOWERS AS AN EMERGENT NATURAL
SUBSTITUTE FOR ARTIFICIAL ADDITIVES IN FOOD INDUSTRIES
Ayesha Siddiqa*, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Samreen Ahsan
Institute of Food Science and Technology, Khawaja Fareed UEIT, Rahim Yar Khan
*Presenter Email: Ayeshasiddiqa.ft@gmail.com
ABSTRACT
Growing food demand and changing dietary patterns have attracted the interest of researchers to
investigate the natural plant-based substitute of artificial counterparts to be used in food products.
Since ancient times, edible flowers have been found in wide application in traditional cuisines
and medicines. They were commonly used as a spice or in salads and curry due to their exotic
aroma, flavor and aesthetic value. Common edible flowers such as Rosa spp., Centaurea cyanus
L., Calendula officinalis, Tagetes erecta L., Lavandula pedunculata Cav., Tamarindus indica L.
Cercis canadensis and Taraxacum officinale flowers are recognized as important functional food
components. They were widely used in folk medicines owing to their putative health benefits and
help to prevent and control various disorders. Globalization, strict legislation and consumer
awareness not only raised the need for natural and healthy substitutes of various food additives
but also contributed to a healthier lifestyle with emerging food fashion. Recent evidence has
confirmed that among natural plant substitute flowers are emergent food components in diet that
are rich in bioactive compounds. The inimitable nutritional and functional profile of edible
flowers raises their importance to be utilized in food industries as a natural substitute for synthetic
additives, artificial sweeteners and colors. They have numerous functional components including
carotenoids, polyphenols and flavonoids. Essential oils and extracts of edible flowers rich with
essential amino acids, anthocyanins; caffeoylquinic acids, cyanidin-3-O-glucoside; carotenoids;
lutein zeaxanthin and cryptoxanthin are the compounds that have strong anti-oxidant, anti-
microbial, anti-inflammatory potential therefore; effective against multiple cancers, neurological
disorders, cognitive issues and other age-related disorders. Still, there is a need to investigate the
safety and toxicity of edible flowers to be utilized within safe limits for the development of
functional food products.
84
DESIGNING-OF CONTINUOUS HIGH-PRESSURE PROCESSING COMBINED
WITH THERMAL TREATMENT FOR LIQUID FOODS
Muhammad Hassam Siddiqui and Salman Ali Khan
Department of Food Engineering, NED University of Engineering and Technology, Karachi
*Presenter Email: hassamsiddiqui@cloud.neduet.edu.pk
ABSTRACT
Recent studies show that heat treatment damages heat-sensitive nutrients present in food. So, the
thermally processed food product is of low nutritional quality than the unprocessed product.
Consumers’ call towards more nutritious diets has-activated the efforts-of--food-industry—to
design-alternative-tactics-to-yield-safer--foods-with--minimal--thermal--actions. High—
pressure processing (HPP) is an interesting non-thermal tool which mainly includes the
sterilization of food by using ultra-high pressures. It keeps-food-quality-while-avoiding-the-
need-for-excessive thermal-treatments-or-chemical-preservatives. High-pressure removes many
pathogenic and spoilage organisms and can-deactivate them, decay processes-are significantly
slowed down and in some cases even prevented. Flavors and vitamins, on the other hand, contain
of very small-molecules and belongs to strong chemical bonds. Due to this they are in contact
with each other and hence they do not damage. HPP has shown particular-effective in dairy
industry. As they are highly perishable in nature and they are also highly susceptible to microbes,
so the most important aspects that need to be highlight is the quality of milk and the quality of
products that are prepared using milk. Main components of high-pressure processing (HPP)
equipment include a vessel, pumps, pressure control device and temperature control device.
Vessel will be designed by means of ANSYS. Simulation and automation are done by using
ASPEN HYSYS. High-Pressure-Processing can not only apply to milk industry. There are
number of HPP applications that not only increased the shelf life of food product, but also modify
the structure of the food produce and increased the quality of food products.
Keywords: Non-thermal Processing Technique, High nutritional value food
85
Fresh Produce Waste: A valuable source for Extraction of Bioactive Components using
Novel Techniques
Muhammad Haseeb Ahmad, Muhammad Faizan Afzal and Muhammad Naveed Asif
Department of Food Science, Faculty of Life Sciences, Government College University
Faisalabad
*Presentor Email: haseeb.ahmad@gcuf.edu.pk
ABSTRACT
Fresh produce, such as fruits and vegetables, is popularly assumed to be very beneficial for the
health of consumers. But in developing countries like Pakistan, the waste from fresh produce is
more during processing, handling and storage which can lead to quality as well as safety issues.
Waste produced from fruits and vegetables includes pomace, peels, seeds, cores, and rinds, among
other things. In food industrial sectors, food waste is a major concern, especially when it results
in the loss of essential nutrients and bioactive substances. The bioactive compounds present in
fresh produce waste are very beneficial for human health due to their ability to better the metabolic
reactions. These bioactive compounds also have antiallergenic, anti-inflammatory, anticancer and
antioxidant properties. Currently, the recovery of these targeted compounds is challenge for food
technologists not only to reduce the burden of vegetables and fruits waste but also meet the
demand of consumers to protect against different diseases. So, these bioactive compounds are
extracted by using novel techniques like ultrasound assisted extraction and microwave assisted
extraction which are more prominent for extraction procedures. Ultrasound and microwave
assisted extraction often utilize organic solvents, ensure better safety levels, required less time to
accomplish as well as provide more yield as compare to conventional extractions techniques.
Keywords: Fresh produce Waste, Novel Techniques, Bioactive compounds
86
APPLICATION OF BIODEGRADABLE ACTIVE PACKAGING FOR MAINTAINING
ORGANOLAPTIC AND PHYSICO-CHEMICAL PROPERTIES OF MEAT
Muhammad Jamshed Khan1*, Atif Nisar Ahmend2, Abubakr Sufyan1, Irtaza Hussain2,
Muhammad Tauseef Sultan3 & Abdul Waheed1
1.
Department of Livestock & Poultry Production, FVS, BZ. University, Multan-60800
2.
Department of Pathobiology, FVS, BZ. University, Multan-60800
3.
Department of Human Nutrition, BZ. University, Multan-60800
*Presenter Email: mjkhan647@gmail.com
ABSTRACT
“Meat”, a major source of protein for humans, can intensify the microbial intensification resulting
in the in huge economical and meat losses in the World. Due to the microbial infestation, lipid
and protein oxidation and physico-chemical degradation may occur. To minimize these losses,
the utilization of the synthetic and natural anti-oxidants has been practiced in last two decades but
can ease the human health challenges even in a very low concentration. “Active packaging”,
modified environment packaging (MAP), CO2 meat packaging, and vacuum meat packaging
(VP) are being suggested to decline meat storage losses. The impact of” active packaging”,
incorporated with nanoparticles (silver, ZnO, gold etc.) can retained meat textural attributes and
pigment stability and meat muscle pH (6.11) during the storage period of 14 days at 4°C ± 2°C.
It has been proved that meat samples treated with curcumin arbitrated silver nanoparticles active
packaging (PF-C-AgNPs) indicate significantly (p ˂ 0.05) higher oxidative stability (1.32 to 5.53
mg MDA/ kg of meat), water holding capacity (86.48 ± 3.34 %), expressible fluids (59.17 ± 11.22
%), and shear force values (311.11 ± 197.16 g) along with significantly (p ˂ 0.05) lower cooking
losses (18.52 ± 2.79 %), pH (5.80 ± 0.13), and shear force energy (3.05 ± 1.93 N × mm) during.
Wrapping meat in any of polysaccharide “active packaging” (pullulan, chitosan, carrageenan
etc.), can maintain meat quality and oxidative stability with a prolonged shelf life.
Keywords: Active packaging, nanoparticles, physico-chemical properties, expressible fluids,

shear force
87
TRENDS, INNOVATIONS AND CHALLENGES IN THE EDIBLE OIL INDUSTRY
Muhammad Kamran Khan1, Muhammad Faizan Afzal1
1
Department of Food Science, Faculty of Life Science, Government College University
*Presenter Email: mks@uaf.edu.pk
ABSTRACT
The production of edible oils has significantly boosted the economies of developing tropical
nations because, edible oil attracted the interest of consumers due to the great quality, safety, and
healthiness of the oil sources utilized in meal preparation. But edible oils such as cottonseed oil,
canola seed oil, sunflower seed oil, and palm oil contain very less amount of PUFAs especially
Ω-3 and Ω-6 fatty acids. PUFAs are essential fatty acids that help to prevent may chronic diseases.
The enrichment of these polyunsaturated fatty acids may improve the quality and nutritional status
of edible oils. Recent innovations in food technologies have led to the use of novel technologies
such as microwave, ultrasound and super fluid extractions have been increasingly studied for
various food processes. These technologies may help to achieve the said target. During the oral
presentation, the recent advances in these novel technologies for enrichment of polyunsaturated
fatty acids from plant seed oils to enhance their quality and functionality will be discussed.
Keywords: Edible oils; Polyunsaturated Fatty Acids; Enrichment; Novel technologies
88
EFFECT OF THERMOSONICATION ON THE ANTIOXIDANT ACTIVITY AND
SHELF STABILITY OF PERSIMMON DRINK
Muhammad Nadeem1, Sanya Hassan1, Tahir Mahmood Qureshi2, Salim-ur-Rehman3 and
Muhammad Suhail Ibrahim4
1
Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
2
Department of Food Sciences, Cholistan University of Veterinary & Animal Sciences,
Bahawalpur, Pakistan
3
Department of Food Science and Technology, Riphah International University, Faisalabad
Campus, Faisalabad, Pakistan
4
Shamsabad, Murree Road Rawalpindi, Pakistan
*Presenter Email: nadeem.abdul@uos.edu.pk
ABSTRACT
In the present study, persimmon fruit drink was prepared and ultra-sonicated (US) for 10, 15, and
20 min at 25°C, 20 kHz frequency, and 750 W power. The influence of US treatment on the
physicochemical characteristics, antioxidant potential, microbial inactivation, and other quality
criteria was observed. Total soluble solids did not alter significantly (p < 0.05) after sonication,
but selected quality indices such as pH, titratable acidity, total antioxidant activity, and sensory
qualities improved significantly (p < 0.05) compared to non-sonicated drink (control). The US
treatment of drink resulted in the significant increase of extractability of total phenols and total
flavonoids from inner cells of juice contents. In addition, an increase in radical scavenging activity
and reducing power was observed in all sonicated drink samples. In addition, US treatment
significantly (p < 0.05) reduced the microbial population of drink. As an alternative to heat
treatment, the obtained findings justified the use of ultrasonication to enhance the quality of
persimmon drink while maintaining safety standards.
Keywords: Persimmon, Ultrasonication, antioxidant potential, DPPH radical scavenging

activity, microbiological quality
89
DEVELOPMENT OF CHICKEN PATTIES BY ADDITION OF PUFA OIL
EXTRACTED FROM MICROALGAE
Muhammad Rizwan Tariq1*, Shinawar Waseem Ali1, Waseem Safdar2, Maria Kanwal1
1
Department of Food Sciences, University of the Punjab, Lahore
2
Department of Biological Sciences, National University of Medical Sciences, Rawalpindi
*Presenter Email: rizwan.foodsciences@pu.edu.pk
ABSTRACT
Interest in developing a variety of foods high in n-3 has been increasing over the past few years.
Incorporating omega-3 LC-PUFAs in chicken is a novel way to improve product quality. This
study aimed to produce chicken patties enriched with PUFAs extracted from microalgae in a
concentration of T0 (0%), T1 (1%), T2 (2%), T3 (3%) and stored in a freezer at -18C. The product
was analyzed at 0, 10, 20 and 30 days of the interval to assess the effect of PUFA fortification.
The current study revealed that moisture content was significantly increased during the storage;
the highest value was found in T0 (67.25±0.03) on day 0, while the lowest moisture content was
found in T3 (64.69±0.04) on day 30. The fat content of patties increased with PUFA addition; the
highest fat content was observed for T3 (9.7±0.06), lowest fat content was observed for control
(9.22±0.06). TBARS were increased during storage from 1.22±0.43 at 0 Days to 1.48±0.39 at 30
Days of storage for the control sample. Due to an increase in PUFA concentration, TBARS also
increased. With the addition of PUFA, overall sensorial acceptance of Patties was decreased from
8.41±0.17 for T0 to 7.28±0.12 for T3. Sensory and physical analyses showed that the formulations
with polyunsaturated fatty acids were most comparable and best liked by the sensory panel. It is
possible to replace part of the animal meat with health-promoting oils giving chicken functional
food products a "healthy" image. T3 was the most acceptable according to the dietary and
nutritional recommendations. The current study concludes that PUFA extracted from microalgae
can be used as a functional ingredient in the preparation of the patties. However, antioxidants can
be added to prevent oxidation.
Keywords: PUFA, Microalgae, Patties, Extraction, supplementation, functional food
90
MACADAMIA NUTS; PHYSIOCHEMICAL ATTRIBUTES AND THERAPEUTIC
PROPERTIES
*
Muhammad Sajid Manzoor , Fatima Tariq, Shoaib Younas, Ukasha Arqam, Kanza Aziz Awan
Department of Food Science and Technology, Faculty of Science and Technology, University
of Central Punjab, Lahore, Pakistan
*Presenter Email: sajid.manzoor@ucp.edu.pk
ABSTRACT
Worldwide, macadamia nut output and demand have recently surged. They include polyphenol
compounds and are a strong source of monounsaturated fats (oleic and palmitoleic acids),
therefore eating them is likely to have positive health effects for people. Studies shows, despite
an increase in dietary fat intake, short-term macadamia nut consumption favorably affects the
indicators of oxidative stress, thrombosis, and inflammation, the risk factors for coronary artery
disease. Consuming macadamia nuts lowers total cholesterol (TC) and low-density lipoprotein
cholesterol (LDLC) levels. Impressively, regular consumption of macadamia nuts has been
proven to have no effect on body weight and may even cause a slight decrease in body weight,
despite their extremely high fat content. Macadamia nut oil has been shown in in vivo studies to
lower total cholesterol, LDL cholesterol, body weight, and body mass index. It has also been
shown to prevent the development of sucrose/fructose-induced hepatic steatosis, attenuate
adipocyte hypertrophy, and reduce inflammation in adipose tissue and macrophages. Because of
its fatty acid profile, cold-pressed macadamia nut has a wide range of uses in the culinary,
cosmetic, nutraceutical, and pharmaceutical industries. Kernel browning after roasting and the
development of an unpleasant flavor brought on by oxidation and rancidity during storage are two
key quality flaws in macadamia nuts. The shelf life of shelled nuts is increased by preventing
them from coming into contact with moisture and oxygen while being stored.
Keywords: LDL cholesterol, dietary fiber, nutraceutical, rancidity
91
FRUITS PROCESSING INDUSTRIAL WASTE; PEARL OF PHYTOCHEMICALS
Muhammad Sameem Javed*, Muhammad Mueed Tanveer Malik, Usama Nasir, Zubair Ismail,
Adnan Amjad
Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan.
*Presenter Email: mueedtanveer22@yahoo.com
ABSTRACT
The fruits and vegetable industry waste management are now becoming a challenge for
stakeholders in this modern era when the prices of raw material are skyscraping. The industry is
probing the way outs towards the use of industrial waste into variety of value-added products to
minimize the cost for market competition and provide functional foods with minimum prices.
Bioactive compounds from food waste can be extracted and utilized for development of
nutraceuticals products. Citrus limetta peels rich in polyphenols have been reported to
influence carbohydrate metabolism by inhibiting α-glucosidase and α-amylase enzymes
responsible for carbohydrate digestion. It also helps in avoiding chronic hyperglycemia. Mango
peel is also rich sources of carotenoids and phenolic compounds with proven benefits for
cardiovascular, metabolic syndrome and cancer, while mango seed is a rich source of vegetable
oil (stearic/oleic), proteins and macromolecular antioxidants with antibiotic potential. Similarly,
6‐O‐galloyl‐5′‐hydroxy mangiferin, mixture of 5‐hydroxy mangiferin and methyl gallate isolated
from mango seeds showed strong hypoglycemic effects against diabetes. Apple pomace also
contains polyphenols, flavanols, hydroxycinnamates, and dihydrochalcones. Quercetin and its
glucosides are the most abundant flavonoids in apple pomace. They have been linked to the
prevention of several diseases, including cardiovascular disease and cancer. In order to promote
healthy lifestyle different waste from different fruit processing industries can be used to synthesis
value added product.
Keywords: Food waste, Bioactive compounds, Polyphenols, Disease
92
FUNCTIONAL FOODS: A MODERN APPROACH TOWARDS FOOD SECURITY
Muhammad Shahbaz*, Ushna Momal, Hammad Naeem, Shamas Murtaza and Umar Farooq
Department of Food Science and Technology, Muhammad Nawaz Shareef University of
*Presenter Email: shahbaz.ft@mnsuam.edu.pk
ABSTRACT
Food has always piqued humanity's curiosity. This, although being a cliché, is value noting. The
discipline of functional foods is the conjunction of two main proceedings in our lives—health and
diet. Link concerning diet and illness is broadly accepted as the foundation of preventative
nutrition science. The notion of 'functional foods' is frequently mentioned as a new and rising
area. The ambition to creating functional foods follows the eastern belief that: 'Medicine and food
have a same genesis'. These are food products comprised of functional components that alter
the function or composition of the body and are utilized to regulate or maintain certain fitness
issues, such as blood pressure, digestive health, and blood lipid profile. The active components
will be found in the unprocessed materials, or they will be generated or improved throughout the
production process. Thus, functional foods improve bioregulation such as appetite, stress and
absorption; biodefense such as allergy and immunity and inhibition; disease prevention such as
constipation, diarrhea, cancer, and diabetes; and ageing suppression via immune-stimulation as
well as suppression of carcinogenesis, mutagenesis, oxidation processes, cholesterolemia, and
intestinal putrefaction. Functional food is a critical idea for the future of nutrition as a discipline
since it emerges from the application of all basic scientific information collected over the last two
or three decades in nutrition science. This development cannot be disregarded for the sake of
public health; it must be properly recognized and used. Nonetheless, functional food is still
primarily a scientific notion that encourages study and the creation of new products.
93
POTENTIAL UTILIZATION OF NON-CONVENTIONAL PROTEIN ISOLATES TO
COMBAT PEM IN PAKISTAN
Muhammad Sibt-e-Abbas, Umar Farooq, Shabbir Ahmad, Nida Firdous and Umrah Zafar
Department of Food Science & Technology, MNS-University of Agriculture Multan, Pakistan
*Presenter Email: sibte.abbas@mnsuam.edu.pk
ABSTRACT
Malnutrition has been prevailing around the globe particularly in the developing countries
generally persisting due to insufficient intake of nutrients. Various nutrition-related health
disparities include under nutrition, over nutrition as well as vitamin & mineral deficiencies that
affect the physical growth and development of human body. Among these deficiencies, protein
energy malnutrition (PEM) has sought the attention of researchers due to its severity particularly
in the developing nations owing to an accelerating increase in population. Pakistan is among those
developing nations facing this menace. Quality of proteins has a vital role in maintaining better
health of an individual. Purposely, the proteins from animal sources exhibit high quality compared
to plant sources, however, animal proteins are more expensive than vegetable proteins. Owing to
these specifics, it has become inevitable to find some new sources of better quality protein.
Keeping in view these facts and severity of protein energy malnutrition in Pakistan, the vulnerable
segment of population need provision of high protein diet by adding protein isolates from different
oilseed meals i.e. sesame, flaxseed and canola. These protein isolates have been tested for protein
yield and functional properties as well as bioefficacy studies. Based on the evidences from
different research explorations, these protein isolates can be potentially utilized in the product
development. Certain bakery products i.e. bread and muffins were prepared by adding selected
protein isolate in varying proportions to enhance protein levels. Conclusively, supplementation
of food products with oilseed protein isolates enhanced their nutritional value and hedonic
response. Therefore, these protein isolates from non-conventional sources can serve as a handy
tool to combat protein energy malnutrition in Pakistan.
Keywords: Protein Energy Malnutrition, Oilseed protein isolates, Bakery Products,

Supplementation, Quality Proteins
94
MICROALGAE AS A NOVEL SOURCE TO PRODUCE MEAT ANALOGUES
Muhammad Usman1, Amna Sahar1, 2
1
38000, Pakistan
2
Department of Food Engineering, University of Agriculture, Faisalabad, 38000, Pakistan
*Presenter Email: amnasahar@uaf.edu.pk
ABSTRACT
Meat analogues can be defined as products that mimic meat in its functionality. It is known as a
sustainable and healthier alternative to meat. Currently, plant-based proteins are generally used
for the preparation of meat analogues but its yield and protein content cannot overcome the huge
market demand. Therefore, focus has been shifted from plant-based protein sources towards novel
sustainable sources such as fungus, edible insects and algae. In recent years, microalgae have
been studied as a novel protein source for meat analogues. It contains a number of functional
elements such as peptides, lipids, vitamins, carbohydrates and minerals. Depending upon different
species, the microalgae protein content can be up to 71%. Microalgae growth rate is more superior
when compared to traditional plant-based crops. Schizochytrium sp., Chlorella sp.,
Arthrospira sp., H. pluvialis, and Dunaliella sp., are the common species widely used as food
ingredients across continents. However, an underlying risk of using microalgae in meat analogues
is its toxicity as some species can produce toxins. Thus, toxicity level of microalgae should be
carefully investigated prior to food applications.
Keywords: Meat analogues, Proteins, Microalgae
95
EFFECT OF GROWTH REGULATORS ON IN VITRO CALLUS INDUCTION AND
SECONDARY METABOLITES OF LEAF EXPLANT OF ARTEMISIA SCOPARIA
Muhammad Waleed1, Muhammad Akhlaq2, Said Ahmad3,
1
Department of Horticulture, Hamdard University Karachi
2
Faculty of Eastern medicine, Hamdard University Karachi
3
Department of Horticulture, Agriculture University of Peshawar
*Presenter Email: muhammadwaleed812@gmail.com
ABSTRACT
The experiment entitles” Effect of plant growth regulators on in vitro callus induction and
secondary metabolites of leaf explant of Artemisia scoparia” was conducted at Plant Tissue
Culture Laboratary, Department of Horticulture, The University of Agriculture Peshawar during
the year 2019. The research work was carried out in two sub experiments and each experiment
was carried out using Completely Randomized Design (CR-Design). The plant was collected
from Swat valley and were confirmed from Pakistan Council of Scientific and Industrial Research
(PCSIR). In the first experiment callus was induced from leaf explants. Various type of plant
growth regulators (PGRs) i.e (Butyl amino purine, and naphthaline acetic acid) were
supplemented to the culture media (Murashige and Skoog; MS-media). During this experiment,
PGRs were optimized for callus induction. Results indicates that earliest callus induction (15.6
days) was occurred in the media fortified with BAP+NAA (3.0+1.0 mgL-1). Where as the highest
callus induction (86.76%) was induced on MS media incorporated with BAP+NAA (2.0+1.0
mgL-1). Furthermore, maximum fresh weight and dry weight (1.86gL-1 and 1.39gL-1) were noted
in media added with BAP+NAA (2.0+1.0mgL-1). The induced callus was further exposed to
various concentration of melatonin, the maximum fresh and dry weight (2.21 gL-1 and 1.73 gL-1)
were obtained when melatonin @2mgL-1 was supplemented with MS media including
BAP+NAA @2+1mgL-1 moreover, the way the event happens maximum DPPH scavenging
activity, total phenolic and flavonoid content (84.68%, 1.70 and 1.80 mg/g DW) respectively was
noted when media was supplemented with melatonin @2mgL-1. It was observed from the current
research that different levels of PGRs i.e BAP+NAA @2+1mgL-1 was good for callus induction
of Artemisia scoparia while, melatonin @2mgL-1 was better in order to obtain good growth for
callus and secondary metabolites.
96
TEA POLYPHENOLICS: A CRITICAL REVIEW ON HEALTH BENEFITS AGAINST
DISEASES
Muhammad Asad Ali Khan, Muhammad Asif Khan, Zulfiqar Ahmad, Muhammad Waseem†,
Umair Ali, Hammad Hafeez, Hafiz Talha Hafeez and Baila Ahmad
Department of Food Science and Technology, Faculty of Agriculture and Environment, The
Islamia University of Bahawalpur, Pakistan.
*Presenter Email: mwaseem@iub.edu.pk,
ABSTRACT
Tea is widely consumed beverage throughout the world. It is widely preferred due to its particular
aroma, taste and medicinal properties. Tea is commonly produced in three forms throughout the
world i.e., green tea (unfermented), black tea (fully fermented), and oolong tea (partially
fermented) based on the type of fermentation adopted to produce the tea. Many environmental
factors affect the composition of tea including climate, horticultural practices, season in which
tea has grown, leaves of the tea plant and the species of the plant. There are many bioactive and
phenolic compounds present in tea that help prevent diseases. Among these, catechins are the
fundamental polyphenols in green tea that include epigallocatechin-3-gallate (EGCG),
epigallocatechin, gallo-catechins, epicatechin-3-gallate, epicatechin, and gallo-catechin gallate.
Catechins, particularly EGCG, has been known for their medicinal potential to treat cancer,
polycystic ovary syndrome (PCOS) and cardiovascular diseases. Moreover, polyphenolic
elements present in tea are also most effective in preventing diabetes and neurological diseases.
Black tea is another important form of tea. Most common examples of the catechins present in
black tea are theaflavins and thearubigins. On the other hand, partially fermented tea leaves i.e.,
oolong tea is attributed to exhibit remarkable anti-inflammatory, anti-obesity and antioxidative
properties. The current review was conducted to investigate different bioactive compounds in
teas, their effect on health and their effectiveness against different prevailing diseases.
Keywords: Tea, polyphenols, catechins, bioactive compounds, health benefits
97
Heat Processing Effect on the Profile of Pigments and Antioxidant Capacity of Green and
Red Jalapeño Peppers
Muhammad Zia Shahid , Assiya Afzal2, Jawaria Qamar1, Syeda Rida Ameen1, Ammar Ahmed
1
Khan1
1
UIFST, University of Lahore
2
Department of Pediatrics Oncology, Indus Hospital Lahore
*Presenter Email: zia.shahid@uifst.uol.edu.pk
ABSTRACT
Raw and heat-processed jalapeño peppers (green and red) were evaluated for their pigment profile
and antioxidant capacity. Sixty-seven pigments were separated and characterized by HPLC-
DAD-MS, including carotenoids (isomers and esters), chlorophylls, and pheophytins. The
distinctive characteristics of this pepper genotype were the presence of antheraxanthin
monoesters, zeaxanthin monoesters, mutatoxanthin diesters, and a higher content of free
capsanthin relative to the mono- and diesterified forms. Chlorophyll a and free all-trans-lutein
were the major pigments in raw green peppers, whereas free all-trans-capsanthin was the most
abundant pigment in raw red peppers. Twelve compounds were generated by the heat treatments,
mainly pheophytins and cis isomers of carotenoids. Heat treatments affected differentially the
concentration of individual pigments. Red peppers showed a higher antioxidant capacity than
green fruits. Heating caused minor changes in the antioxidant capacity of peppers.
98
POTENTIAL OF ALOEVERA GEL AS DIETARY THERAPEUTIC AGENT AND
SYMBIOTIC FUNCTIONAL FOOD: A REVIEW
Nida Firdous , Umar Farooq 1, Zafar Iqbal 2, Muhammad Asim Ijaz Sidhu 2, Tahira Siddique 2,
1
Shabbir Ahmad 1, Muhammad Sibt-e-Abbas 1

1 Department of food science and Technology, Muhammad Nawaz Shareef University of
2 Punjab Food Authority (PFA), (HQ), Lahore, Pakistan
*Presenter Email: nida.firdous@mnsuam.edu.pk
ABSTRACT
Consumer awareness has increased towards health promoting diets including functional foods to
mitigate chronic degenerative and non-transmissible diseases. Trend has been shifted to an
innovative concept i.e., use of symbiotic functional foods as a tool to combat diseases in a more
efficient manner reaping maximum benefits. The symbiotics are food items that combine the
characteristics of the probiotics and the prebiotics, nourishing the microorganisms that benefit the
host and establishing new colonies of beneficial microorganisms. Clinical indications have been
expanded to provide greater clinical and nutritional control of diseases through introduction of
symbiotic functional foods which utilizes association of probiotics with prebiotic. Aloe
barbadensis Miller (Aloevera) contains more than 75 active components in which few act as
prebiotics and long-term dietary intake of aloevera gel influences the structural and activity of
microorganisms in the human gut. Its unique composition consisting of organic and inorganic
substances is responsible for exceptional therapeutic claims associated with it. The
phytochemicals responsible for its functional characteristics are polysaccharides and
oligosaccharide fractions like acemannan and fructans. Many scientific studies have proved the
prebiotic potential of aloevera mucilage and its utilization in development of functional food
products. This review covers maximum aspects about aloevera from basic introduction, history,
phytochemistry, pharmacological properties, utilization and potential as symbiotic functional
food with special reference to particular functional and bioactive components responsible for each
therapeutic benefit. All the information provided in this review is based upon solid scientific
background, experiments, in vitro and in vivo investigations. One of the objectives of writing this
review is to promote production and utilization of this plant at household and industrial level. Still
there is room for extensive research about its uses, composition and stabilization to attain more
benefits from it. Further investigations should be conducted to isolate and characterize the active
components of this plant and to ensure safety of its use.
Keywords: Phytochemicals, probiotics, prebiotics, polysaccharides, oligosaccharides
99
SELECTION OF DROUGHT TOLERANT MUNGBEAN GENOTYPES FOR BETTER
YIELD AND NUTRITIONAL QUALITY UNDER CHANGING ENVIRONMENT: A
WAY TO OVERCOME FOOD INSECURITY AND MALNUTRITION
Qasim Ali1*, Shafaqat Ali2, Abdullah Ijaz Hussain3, Farah Saeed4, Tabish Virk1, Rehan Ahmad
Kasana1
1
Department of Botany, Government College University Faisalabad, Pakistan
2
Department of Environmental Science and Technology, GCU Faisalabad Pakistan
3
Department of Chemistry, Government College University Faisalabad, Pakistan
4
Department of Botany, Government College Women University Faisalabad, Pakistan
*Presenter Emails: qasimbot_uaf@yahoo.com; drqasimali@gcuf.edu.pk
ABSTRACT
Rapidly increasing world population along with shortage of fresh water for irrigation not only
created the problem of food shortage but also the malnutrition especially in areas having problem
of water shortage/drought. Development and use of the drought tolerant genotypes that can
perform better in production is one such strategy. Present study was performed for the selection
of drought tolerant mungbean genotypes based on the growth, seed yield and seed nutritional
quality when grown under field water deficit conditions. Mungbean is nutritionally rich,
economically important but is ignored crop. Experiment was performed in the field area of
Botanical Garden GC University Faisalabad with four high yielding mungbean genotypes (NM-
2006, 8005, 97001 and Azri-06) Water stress was maintained based on the number of irrigations
by withholding irrigation at vegetative and flowering stages. Water shortage significantly
adversely affected the growth attributes of all genotypes, but less decrease was recorded in
genotypes NM-2006 and 8005. This water stress induced decrease was also found in all mungbean
genotypes, and more decrease was recorded in genotypes Azri-06 and 97001. The extent of
decrease in yield attributes was directly associated with the biomass production. Reduced
irrigation also significantly adversely effected the seed nutritional quality related attributes such
as seed proximate composition, seed oil physico-biochemical properties, seed oil fatty acid
composition, tocopherol content, antioxidant potential and seed mineral composition of all
mungbean genotypes but the performance was genotypes specific. Genotypes NM-2006 and 8005
were found better in maintaining better nutritional quality and genotype Azri-06 was inferior one
in this regard. The better nutritional quality was associated with better biomass production. In
conclusion, genotypes Azri-06 and 97001 were found better in their performance under water
deficit conditions regarding seed yield and nutritional quality. Finally, it is recommended that
genotypes Azri-06 and 97001 should be grown in arid and semi-arid areas under changing
environmental condition for better mungbean production with nutritional quality
Keywords: Water stress, Seed yield, nutritional quality, Proximate composition, Seed oil quality
100
CAROTENOID SUPPLEMENTATION IN WAFFLES TO INVESTIGATE THE
POTENTIAL ROLE IN CATARACTS PREVENTION
Rabia Munawar*, Dr. Muhammad Amir, Muhammad Sheraz Arif, Aqsa Irfan
National institute of food sciences and technology, faculty of food, nutrition and home sciences,
university of Agriculture, Faisalabad, Pakistan
*Presenter Email: rabiamunawar37@gmail.com
ABSTRACT
Carotenoid supplemented waffles are used to determine its important role in cataracts prevention.
Despite the fact that every part of the body has its own significance, the eye is the only one that
requires particular attention. Various studies have established the value of the carotenoid’s
zeaxanthin and lutein for the eyes. Carrots, fish, eggs, corn, peppers, pasta, salmon, and
cantaloupe all have a yellow or orange hue thanks to the carotenoid pigments found in Lutein and
Zeaxanthin. Various investigations are done to determine the effects of lutein and zeaxanthin on
human health, specifically that of the eyes. In cataracts the retina’s yellow spot of a humans, the
vital pigments that keep the blue light away from macula, enhance optical sharpness, and forage
destructive oxygen radicals in reaction are introduced. Age-related macular degeneration (AMD)
risk is decreased and cataracts also been linked to them. Firstly, acquired material will be used to
make carotenoid supplemented waffles and will be further used for carotenoid evaluation.
Afterwards, carotenoid supplemented waffles will be explored in human subjects for a time of 1
week. Finally, blood samples will be collected from human subjects for carotenoid presence in
the form of vitamin A. The obtained data will be statistically evaluated to determine the degree
of significance.
101
AGRICULTURAL WASTES VALORIZATION AND ITS APPLICATIONS
Rabia Shabir Ahmad
Department of Food Science, Government College University, Faisalabad
*Presenter Email: rabiaahmad@gcuf.edu.pk
ABSTRACT
Huge quantity of agricultural food wastes and byproducts with important bioactive components
is generated globally. The first step to prevent environmental issues, assisting the economy, and
assisting society is to minimize food waste and byproducts. Agro-food wastes and by products
are not only a source of high-value bioactive compounds (e.g., phenolic compounds,
anthocyanins, and organic acids) but also emerged as an innovative technology that can compete
with conventional extraction methods for the efficient extraction of such biomolecules from the
residues. There are several management strategies for using agricultural food wastes generated
on a yearly basis. Recent advances in nanotechnology and biotechnology have been employed in
creative, environmentally friendly ways to valorize agricultural food wastes and increase their
stability and usability. Using edible food waste in the development of functional foods is
alternative method of valorizing it. Also, future perspectives are taken into account when one
investigates the issues and restrictions of waste management and valorization techniques.
Keywords: Food waste, Valorization, bioactive components, valorization techniques
102
UTILIZATION OF NATURAL ADDITIVES TO ENHANCE FUNCTIONAL
CHARACTERISTICS OF MEAT AND MEAT PRODUCTS; A HEALTHY APPROACH
Raheel Suleman, Tariq Ismail, Saeed Akhtar
Bahauddin Zakariya University, Multan.
*Presenter email: raheelsuleman12@yahoo.com
ABSTRACT
Meat is a good source of minerals, lipids, proteins and vitamins. There are two major causes
related to spoilage of meat products: chemical deterioration and microbial growth. Oxidative
rancidity is common type of chemical deterioration because lipids are main components of
muscle. The oxidative rancidity (that occurred in meat and meat products) can vary greatly from
color losses, extensive flavor changes and proteins structural damage to “freshness loss” that
results in the lower purchase by consumers. Due to lipid oxidation many other compounds also
form that have an adverse effect on the nutritive as well as the quality aspects of meat products
and lipid oxidation greatly reduces the shelf life of meat products. The use of natural additives as
antioxidants from natural source are accepted by consumer because of their non-toxic effects.
Antioxidants from natural source are more powerful than the synthetic ones. Because of the
carcinogenicity and toxicity of the synthetic antioxidant, the demand and use of natural
antioxidants has recently increased. Phenolic compounds are primarily present in natural plants
extracts which are potential antioxidants. The potential use of antioxidants in diet has a positive
effects in human health and protect many cellular component i.e. membrane lipid, DNA and
protein from ROS (reactive oxygen specie) attack. Many spices, herbs and their extracts have
been used in many foods in order to improve to improve their shelf-life and sensory characteristics
of meat and meat products.
Keywords: Meat, antioxidants, shelflife, spices.
103
EFFECT OF DIFFERENT PRESERVATIVE TECHNIQUE ON THE SHELF-LIFE OF
SUGARCANE JUICE
Sadaf Shakoor , Seerat Saleem1, Inam ur Raheem2, Muhammad Tauseef Asghar1
1
1
University of Agriculture Sub Campus Burewala-Vehari
2
National Institute of Food Science and Technology, University of Agriculture Faisalabad
*Presenter Email: sadafshakoor@uaf.edu.pk
ABSTRACT
Sugarcane juice is a popular beverage in many parts of the country obtained from cash crop
because of its refreshing taste and nutritional value. The aim of this study was to enhance storage
stability of ready-to-drink bottled sugarcane juice by examining the physicochemical, color,
microbial, antioxidant and sensorial characteristics of different treatments of sugarcane juice fit
for human consumption during the off-season period. Sugarcane juice samples were prepared by
microwave pasteurization of the sugarcane juice at 80 and 90ºC for 15-20 minutes and adding
sodium benzoate and citric acid at varying ratios and stored at refrigeration (5 ± 1ºC) temperature
in 120 mL PET bottles and analyzed for physicochemical, color (L*, a* and b*), microbial,
antioxidant and sensory properties after every 10 days’ storage interval for 40 days. The titratable
acidity, total soluble solids, L* value and microbial analysis decreased. Whereas, pH, color (a*
and b* value) and total phenolic content increased significantly during storage when compared to
the early stages of storage, the modification in many sensory qualities was noticeably more
significant at the lateral stages of storage. The treatment T4 and T5 showed the best results among
all the treatments in all analysis including sensory characteristics. The sugarcane juice treatments
having sodium benzoate and citric acid as food-grade additives or preservatives with heat
treatment showed minimum changes in sensory quality during storage. An acceptable quality of
ready-to-drink (RTD) bottled sugarcane juice with satisfactory storage stability for 40 days was
prepared by keeping in view the possible consumer health.
Keywords: Sugarcane Juice, Microwave Pasteurization, Shelf life, Nutrients, Consumer Health
104
FOOD CRISIS: ACADEMIA AND INDUSTRY SHOULD BRIDGE TO SOLVE THE
ROOT CAUSE
Dn. Saima Lateef
Department of Human Nutrition and Dietetics, University of Pooch, Rawalkot
*Presenter Email: saneelasaleem@upr.edu.pk
ABSTRACT
Global statistics are worsening with each passing day as forty-five million people are close to
starvation right now – facing famine or famine-like conditions – with children and women hit the
hardest. Twenty-six million children under 5 are suffering from wasting, which is the most visible
and life-threatening form of malnutrition. Under these conditions, need for sharing good practices
to bring industry into the classroom and how to get students to the industry is very important toc
hange trhe dynamics of the society. Industry-academia collaboration has been reported to improve
students’ attitudes that may focus on internship programs that night beneficial to higher education
institutions. Since, this attracts potential students, enhance their reputation and visibility, and
strengthen bonds of collaboration between the academia and industry. Moreover, education and
training impart individuals with a stock of marketable skills that increase their productivity and
consequently their incomes. University-industry collaborations can occur in different ways and,
when properly designed and managed, they are beneficial to both academia and industry partners.
These collaborations may take place at different scales and have different purposes: e.g., they can
be research-motivated or focused on providing experience to enhance education. Collaboration
may take place in the academic context, e.g., by company members participating in teaching
courses. University degrees should be designed considering employers and experts. Should be
updated from time to time. The Higher education Institutes should have research translation
centers (RTCs) designed to help faculity members and students to conduct research that is relevant
to community and to disseminate the results of this research back into community. They should
engage community through collaboration and provide data collection support for faculty
members.
105
ADDRESSING NUTRIENT DEFICIENCIES THROUGH FOOD FORTIFICATION IN
PAKISTAN
Saneela Saleem
Department of Human Nutrition and Dietetics, University of Pooch, Rawalkot
*Presenter Email: saneelasaleem@upr.edu.pk
ABSTRACT
Pakistan is facing a significant burden of nutrient deficiencies, particularly in women and

children. According to National Nutrition Survey 2018, approximately 40% of children under the
age of five are stunted, while anemia affects almost half of all women of reproductive age. Food
fortification is considered an effective approach to address micronutrient deficiencies in
developing countries. However, the implementation and effectiveness of food fortification
programs in Pakistan have not been adequately studied. To diminish the dilemma of hidden
hunger food fortification is a promising vehicle for middle- and low-income countries. A study
published in 2018 assessed the effectiveness of vitamin D-fortified wheat flour in improving the
vitamin D status of women of reproductive age in Pakistan. The study found that consuming
fortified flour for 6 months significantly increased the women's vitamin D levels. Iodine
fortification in salt is another success story in Pakistan. The country has a history of iodine
deficiency, with an estimated 70% of the population suffering from iodine deficiency disorders
(IDD) in the 1990s. According to a NNS 2011, the prevalence of goiter had decreased from 49%
in 1994 to 17% in 2011. In conclusion, food fortification can be an effective strategy to address
micronutrient deficiencies in Pakistan. However, several challenges need to be addressed,
including awareness and education, quality control, distribution and availability, cost, and
regulatory framework, to ensure the success and sustainability of food fortification programs.
106
HEAVY METAL/METALLOID CONTAMINATION OF SOILS AND FOOD CROPS
THROUGH WASTEWATER IRRIGATION: AN OVERLOOKED THREAT IN
PAKISTAN'S AGRICULTURAL SYSTEM
Shahid Hussain
Department of Soil Science, Faculty of Agricultural Sciences and Technology, Bahauddin
Zakariya University, Multan 60800, Pakistan
*Presenter Email: shahid.hussain@bzu.edu.pk
ABSTRACT
In Pakistan, untreated municipal wastewater is often discharged directly into rivers and canals,
resulting in significant additions of organic matter, plant nutrients, pathogens, organic pollutants,
and heavy metals/metalloids in agricultural soils. While the organic matter and plant nutrients in
the wastewater can enhance soil fertility and productivity, other constituents can contaminate soils
and pose significant risks to human health and the environment. Exposure to pathogens, organic
pollutants, and heavy metals/metalloids in wastewater puts farmers and farmworkers at a greater
risk of health problems. Crops grown on contaminated soils can accumulate hazardous levels of
heavy metals/metalloids, such as lead, cadmium, copper, chromium, zinc, nickel, arsenic, iron,
and manganese, posing a danger to people living throughout the country. The use of municipal
wastewater or canal water contaminated with municipal wastewater for irrigation is a major
source of heavy metal/metalloid contamination of food crops. Continuous use of contaminated
canal water over a prolonged period can lead to heavy metal/metalloid accumulation in soils
beyond the soil's retention capacity. This contamination of general food crops with heavy
metals/metalloids can have serious effects on human health, such as kidney stones, heart failure,
liver dysfunction, neuropathy, and even various types of cancer. To address this issue, there is an
urgent need for research efforts that assess the extent of the problem and explore potential
solutions. Monitoring of irrigation water for heavy metal/metalloid levels, soil availability of
these elements for plants under different irrigation schemes, and screening of food crops for
toxicants can provide useful information about the extent of the problem and trends over time.
Immediate action must be taken to prevent soil heavy metal contamination from becoming an
even more serious problem.
Keywords: Food crops, Heavy metals/metalloids, Irrigation water, Soil pollution, Wastewater
107
VALORIZATION AND CHARACTERIZATION OF BEEF LIVER AS A
FUNCTIONAL INGREDIENT IN CHICKEN NUGGETS
1
Syeda Afnan Mujahid, 1Sawera Asghar, 1Liaqat Mehmood, 2Nauman Khalid*
1
Department of Food Science and Technology, School of Food and Agricultural Sciences,
2
University of Management and Technology, Lahore 54000 Pakistan
*Presenter Email: f2021325004@umt.edu.pk
ABSTRACT
As the world is advancing, new innovations regarding supplementing nutrition to cater

malnutrition and other nutrient deficiencies is getting incredible. Valorization of by-products
from food industries has taken over the market due to its remarkable nutritional benefits. The by-
products hold great potential and can be used as an alternative to meat items. The fundamental
aspect of this research was the determination of nutritional content of beef liver and its
valorization to formulate protein rich processed food items. The nutritional value of beef liver
was determined using proximate analysis (moisture, ash, protein, and fat), DPPH assay, total
phenolic composition, color, FFA, and POV at different days (0, 1, 3, 5, and 7), as well as protein
was also evaluated at different hours (0, 2, 4, 6, and 8) at a storage temperature of 4ºC.
Furthermore, the kinetics of protein degradation were investigated to understand whether the
proteins from liver were stable and valuable replacers. The standardized proximate and kinetics
were later used to create different percentages of chicken nuggets with the addition of liver as
replacer of existing protein substitute. The formulation was also evaluated for the organoleptic
properties of value-added chicken nuggets to perceive the consumers acceptance. The variance
analysis of beef liver revealed a significant decrease in moisture, ash, protein, fat, DPPH, and
TPC at various days and hours. Whereas, beef liver showed tremendous anti-oxidant potential. In
contrast, the FFA and POV of beef liver increased significantly (p=0.000) with storage time. The
color analysis (L*, a*, b* values) revealed that the overall sensorial properties of beef liver was
compromised with storage time. Following formulation, an analysis of variance revealed that
increasing the amount of liver resulted in a significant (p=0.000) increase in the overall nutrition
value of chicken nuggets predominantly that of protein and micronutrients. This study proposed
that beef liver can be valued as a protein replacer in various processed foods, as an alternative to
other expensive and allergenic protein substitutes.
Keywords: Beef liver, nutritional profile, protein replacer, value-addition
108
IMPACT OF DAIRY FAT SUBSTITUTION ON FUNCTIONAL PROPERTIES OF
ANALOGUE MOZZARELLA CHEESE
Tahira Bano1, Tahira Mohsin Ali1
1Department of Food Science and Technology, University of Karachi
*Presenter Email: Tahira.BanoSheikh@hamdard.edu.pk
ABSTRACT
Analogue cheese is a plant-based substitute that resemble dairy cheese in taste, texture and
appearance. Analogues can be classified as Dairy, Partial Dairy and Non-Dairy. Development of
cheaper vegetable-based analogue mozzarella cheese (AMC) with nutritional benefits and
functional characteristics like meltability and stretchability is encouraged in fast food industries.
This study aimed to evaluate the effectiveness of vegetable-based fats/oils as a replacement for
dairy fat in AMC as pizza toppings. The functional, rheological and sensorial properties of the
cheese were examined along with potential health benefits. All cheese samples were found to be
pseudoplastic as indicated by their values of 'n' for the storage and loss modulus to be smaller
than 1. The cheese made with hydrogenated palm kernel oil had the highest G′ and G′′ among all
samples, indicating that it was the most resistant to deformation. All cheese samples made with
vegetable fats/oils showed better meltability than those made with dairy fat contributing to
increased consumer acceptability. The use of palmolein was found the highest in stretchability
and also resulted in a healthier fatty acid composition compared to the dairy fat cheese. The
findings suggest that the use of vegetable-based fats/oils in AMC production could lead to a
healthier balance of saturated and unsaturated fats and offer potential health benefits in the fast-
food industry.
109
CROP MATURITY STAGES AND LACTIC ACID FERMENTATION AFFECT
NUTRIENT DELIVERING PROPERTIES, AND BIO-ACCESSIBILITY OF FE, ZN
AND CA IN SPINACIA OLERACEA L.
Tariq Ismail
Department of Food Science & Technology, Faculty of Food Science & Nutrition, Bahauddin
Zakariya University, Multan, Pakistan
*Presenter Email: tariqismail@bzu.edu.pk
ABSTRACT
Spinach (Spinacia oleracea L.) has a widespread consumer acceptance and has an impressive
nutritional and biomolecular composition that demonstrates health wellness. This study was
planned to explore variability in nutritional composition of spinach at different maturity stages
and comparative effect of blanching and fermentation in reducing oxalates burden and improving
minerals bioaccessibility. Spinach samples harvested at an age of 4th, 5th and 6th week were
processed as raw, blanched and fermented to develop freeze dried powders. Spinach growth stage
from 4th to 6th week anticipated significant (p<0.05) increase in crude fiber (12.1 – 16.1g/100g),
protein (6.6 – 12.1 g/100g), inorganic residues (9.7 – 12.3 g/100g), total carbohydrates (75 – 65.4
g/100g), Fe (150 – 297mg/kg), Ca (147 – 236 mg/kg), vitamin C (96 – 111 mg/100g) and total
oxalates contents (1.46 – 2.35 g/100g) of the spinach on dry weight basis. Oxalates concentration
in 4th to 6th week raw, blanched and fermented spinach samples were 1.46 – 2.35 g/100g d.w.,
1.07 – 1.54 g/100g d.w., and 1.01 – 1.29 g/100g d.w., respectively. Bio-accessibility of Fe, Zn
and Ca were recorded low in 6th week old spinach while Lactobacillus plantarum v299 led
fermentation improved bioaccessibility of Fe, Zn and Ca of the spinach that ranged between 19.6
– 26.7%, 32.4 – 41.6% and 19 – 33.9%, respectively. Contrary to the blanched spinach, ascorbic
acid levels were maintained in fermented spinach. The study concludes blanching led
fermentation as an effective strategy to mitigate the burden of antinutrients in spinach and increase
minerals bioaccessibility however, fermentation led increase in solubility of the divalent minerals
may also risks a significant loss during cooking operations.
Keywords: Spinach; lactic acid fermentation; blanching; oxalates; ascorbic acid; Iron; Zn;
bioavailability
110
CHITINASE: AN ALTERNATIVE APPROACH TO ENHANCE SHELF LIFE OF
FOOD
Tayyaba Asif , Maria Ali Ziaee , Syeda Taskeen Fatima Rizvic, Afsheen Amand
a b
Department of Biomedical Engineering, Faculty of engineering Science and Technology,

Hamdard University, Karachi, Pakistan a,b,c
Dr. A.Q. Khan Institute of Biotechnology and Genetic Engineering, University of Karachi d
Presenter Mail: tayyaba.asif@hamdard.edu.pk
ABSTRACT
Fungi are the major food and feedstuffs spoiler. Different Fungal species are reported as
phytopathogenic which stimulates different type of infections and allergies not only in human as
well as it also infects plants and animals. These fungi include Aspergillus and Fusarium genera
which are currently emerging as pathogen in humans. These few fungi spp. cause huge economic
losses to agriculture, loss of food for consumption, and serious, often fatal diseases in humans
and animals. The impact of fungi in agricultural sector causes reduction in yield and quality of
food along with significant economic losses. The cell wall of fungi contains a biopolymer known
as chitin which provide stability and strength to the fungal cell wall. This exopolysaccharide
consists of a linear chain of β-(1→4)-Linked-N-acetylglucosamine units. Chitinase is a glycosyl
hydrolase that cleaves chitin into oligomers. Chitinolytic microbial species can be alternatively
used for degradation of chitin instead of chemical treatment in agricultural sector. This biological
approach has lesser environmental impact because of its apparently safe nature. In the current
study, bioprospecting of chitinase producing species was conducted and different chitinolytic
bacterial strains were screened for chitinase production which could have anti-fungal potential.
Hyphal extension method was used for determination of anti-fungal potential of chitinase.
Glutamicibacter uratoxydans was indigenously isolated and identified for chitinase
production. The chitinase biosynthesized by G. uratoxydans is effectively potent
against Aspergillus fumigatus thus, suggesting that this extracellular enzyme could be used for
the treatment of fungal infection caused by filamentous fungi. Aspergillus species are the
ubiquitous fungi that contaminate various food substrates and produce mycotoxins. The
enzymatic treatment of high sugar containing food with chitinase might help in the reduction of
contamination caused by fungus and also increases the shelf life of food.
111
EVALUATION OF PLANTS AS NATURAL PRESERVATIVES IN MILK AND
CHEESE QUALITY ASPECTS
Usman Mir Khan* , Aysha Sameen2, Rana Muhammad Aadil1, Syed Muhammad Abrar-ul-Haq1,
1
Muhammad Haris1
1
38000, Pakistan
2
Department of Food Science and Technology, Government College for Women University,
Faisalabad, 38000, Pakistan
*Presenter Email: usmanmirkhan@yahoo.com
ABSTRACT
Since ancient times, plants have been utilised in the production of cheese and preservation of milk
and they haver gained importance for their odor, qualities or as technological aids (e.g., milk-
clotting enzyme preparations, cheese waxing). These plants may serve as natural preservatives
for raw milk and other dairy products because some of them are known to have antibacterial and
antioxidant characteristics. Traditional flavourings for cheeses include aromatic plants extract
while fresh cheeses combined with aromatic herbs are the most popular ones. In order to impart
a specific flavour that will be intensified during the ripening process, the milk was incorporated
with hebs and spices and it was coagulated with the used of plant protease immediately with the
cheese curd at the beginning of the process and cheese was then analyzed with their impact on
the health. Herbs and spices are frequently used to flavour cheeses. While the addition of natural
extracts to cheese curd for fortification may increase the level of antioxidant in the blood of
conusmer. Some of those plants have peptides and secondary metabolites that are antibacterial
and effective against infections that cause food poisoning. Plants as protease proved to have
higher protein content in the cheese and no significant effect was observed in the fat, pH, salt and
moisture content of the cheese. The higher protein content of cheese was due to the protein content
of plant protease which is the range of 20 to 35 mg/L protein in their extract. However, a lack of
refrigeration or adequate equipment for transformation increased the level of pathogenic strain
infection in raw milk. So, one potential option might be to delay microbial contamination of raw
milk with plants typically connected to dairy products. All of the Mediterranean nations can build
such solutions while respecting legal requirements and financial considerations.
Keywords: Plants, natural preservatives, Milk, Cheese, Quality
112
NEW METHODS FOR PLANNING AND EVALUATING PROGRAMS FOR FOOD
FORTIFICATION
Waleed Sultan, Kanza Aziz Awan, Sanabil Yaqoob, Hiba Naveed, Ahmad Faraz
of Central Punjab, Lahore
*Presenter Email: waleed.sultan@ucp.edu.pk
ABSTRACT
In the past, food fortification programmes were frequently implemented without much
consideration for factors like micronutrient bioavailability, ideal levels of addition, or efficacy,
as well as for monitoring the effects on dietary status, health, and human function. Significant
advancements in the design and evaluation of fortification programmes have been made recently
as a result of a number of developments. The methodology for determining the prevalence of
insufficient nutrient intakes and tolerable upper intake levels in a population has been established,
and it can be used as the foundation for determining the ideal levels of nutrient addition. More
focus is being placed on determining the bioavailability of nutrients (especially minerals) using
stable and radioactive isotopes, and iron compounds' bioavailability can be inferred from changes
in the body's total iron content, which is calculated from the ratio of transferrin receptors to serum
ferritin. There are established protocols for quality assurance of the fortification process. Utilizing
retinol isotope dilution, new methods for tracking the effects of fortification over time include an
evaluation of liver retinol stores. In conclusion, nutritionists are now required to conduct a number
of formative research procedures that were not typically expected or conducted in the past in order
to design and evaluate food fortification programmes.
Keywords: food fortification, design, micronutrient, evaluation, planning
113
APPLICATION OF DATE PIT POWDER FOR QUALITY IMPROVEMENT OF
CHICKEN MEAT
Zunair Abdullahl, Dr. Muhammad Ammar Khan,
University Institute of Food Science and Technology, The University of Lahore, Pakistan
*Presenter Email: zunair.abdullah@uifst.uol.edu.pk
ABSTRACT
The need for poultry feed is rising with increase of human population and consequently increasing
broiler meat consumption. Industrial waste causes significant environmental pollution which
causes lot of health issues as well as deterioration of ecosystem. Significant amounts of date pits
are produced every year after industrial and household production of date fruit. By using date pit
powder in the broiler diet, not only the industrial waste can be minimized, but also environmental
pollution can be reduced. At first, about 700, one-day-old chicks were raised for three weeks on
basal diet under ad libitum conditions. About 160 almost equal-weight birds were divided into
four treatments (D0, D1, D2, and D3 at 0%, 0.25%, 0.5%, and 1% date pit powder) after three
weeks. Each treatment had 40 birds, which were divided into 5 replicates, each of which had 8
chicks. The growth performance results revealed that when compared to the control, D3 showed
significant feed intake (FI) in 5th week. Similarly, live bird weight (LBW) of D1, D2 and D3
increased significantly than control in 4th week. Body weight gain (BWG) results revealed that
D1 and D2, when compared to the control, showed significant increase in 4th week. Finally, feed
conversion ratio (FCR) of D1 & D2 increased significantly than control in 5th week. After
slaughtering the treated chicks, it was revealed that the weight percentages of the dressed bird,
carcass, breast, thigh, drumstick, drumette, gizzard, niblet, heart, liver, feathers, feet, and body
fats were non-significant. The supplementation had no effect on the meat samples' pH, ash,
moisture content (MC), expressible moisture (EM), water holding capacity (WHC), cook loss
(CL), drip loss (DL), and thaw loss (TL) as compared to control meat samples. The results of the
lightness (L* values), redness (a* values), and yellowness (b* values) on the instrument color
evaluation were also non- significant statistically when DPP supplementation was used. However,
compared to raw meat, the cooked meat samples a* values, b* values, and L* values all
significantly decreased. Finally, date pit powder supplementation had no effect on any of the
following sensory qualities: hardness, springiness, aroma, texture, juiciness, color, taste, or
overall consumer acceptability. In conclusion, date pit powder supplementation in the broiler diet
did not negatively affect the growth performance of the broiler chickens or the quality of chicken
meat, hence can be added in broiler feed to reduce environmental impact of date pit waste.
Keywords: Meat; Date Pit Powder; Supplementation; Growth Performance, Processing; Meat
Quality; Broilers
114
POSTER PRESENTERS AND ABSTRACT
BOOK ONLY
FCIP-2023
115
Sr. No. Authors Title of Abstract PRESENTING
AUTHOR
AFFILIATION
1
FPIC-2023. PA-1. Aasia Akbar Standardization, sensory and Institute of Food Sciences and
Panhwar1*, Saghir storage stability of green chilies Technology, Sindh Agriculture
Ahmed Sheikh2, Bushra tomato chutney University, Tandojam, Pakistan
Urooj Panhwar3 2
Department of Food Sciences
and Technology, FEST, Hamdard
University, Karachi, Pakistan
3
Plant Physiology/Chemistry
Section, Central Cotton Research
Institute, Sakrand, Sindh,
Pakistan
FPIC-2023. PA-2. Abdul Mannan Shakir1, Bio-plastic production from 1
Department of Food Science &
Shamas Murtaza1, potato peel to reduce food waste Technology, MNS- University of
Muhammad Shahbaz1, Agriculture, Multan. 2
.
Naveed Akram1, Department of Agronomy, MNS-
Muhammad Zia ur University of Agriculture,
Rahman1, Muhammad Multan
Habib Ur Rahman2,
Hassan Anwar1
FPIC-2023. PA-3. Abida Mariam1, Physicochemical characterization 1
Institiute of Food and Nutritional
Anwaar Ahmed1, Asif of different olive cultivars grown Sciences, PMAS-Arid
Ahmad1, Muhammad in Pothowar (Pakistan) Agriculture University
Sheeraz Ahmad1, Rawalpindi, Pakistan
Muhammad Akram
Khan1 and Nabeel
Ahmed1
FPIC-2023. PA-4. Abubakar Sufyan1, Prospects on genetically 1

Department of Livestock and
Nazir Ahmad Khan2, modified products with reference Poultry Production, Bahauddin
Muhammad Jamshed to safety of food from animal Zakariya University Multan.
Khan1 and Asim Faraz1 origin
FPIC-2023. PA-5. Adan Naeem, Rizwana Technological strategies and Department of Food Science and
Batool, Saima Tehseen, consumer approach to reduce Technology, Government
Rabia Ramzan, Madiha food waste College Women University,
Rohi, Sidra tul Faisalabad
Muntaha, Wajeeha
Nusrat
FPIC-2023. PA-6. Adeela Yasmin Plant based proteins: a promising Department of Food Science,
solution to food insecurity in Government College University,
developing economies Faisalabad, Pakistan
FPIC-2023. PA-7. Afshan Ismail*, Ali Ijlal Assessing food security in Department of Food Science and
Aleem, M. Sajid Pakistan: a review of current Technology, Faculty of Science
Manzoor, Shoaib challenges and potential solutions and Technology, University of
Younas, Dr. Ayesha Central Punjab, Lahore, Pakistan
Murtaza, Dr. Kanza
Aziz Awan
FPIC-2023. PA-8. Aftab Zahoor1, Raheel Assessment of heavy metals and 1
Department of Food Science and
Suleman1, Majid microbiological quality of Technology, Faculty of Food
116
Hussain2*, Saeed riverine and farmed nile tilapia Science and Nutrition, Bahauddin
Akhtar1, Tariq Ismail1, (Oreochromis Niloticus) fish of Zakariya University, Multan.
Hira Choudhary1, Weili Pakistan 2
Department of Dairy
Rao3 Technology, Faculty of Food
Science and Nutrition, Bahauddin
Zakariya University, Multan.
3
College of Food Science and
Technology, Hebei Agricultural
University, Lekai South Avenue,
Baoding, 071000, P.R China.
FPIC-2023. PA-9. Ahmad Faraz1, Sanabil Improving farmers' welfare by 1
Department of Food Science
Yaqoob1, Kanza Aziz improved information and Technology, Faculty of
Awan1, Waleed Sultan1, technology adoption: an event Science and Technology,
Hiba Naveed1 study of the food crisis' threat University of Central Punjab,
Lahore.
FPIC-2023. PA-10. Ahmad Rafi1, Dr. Utilization of falsa (Grewia 1
: NIFSAT, University of
Ahmad Din1, Poonam Asiatica l.) through value- Agriculture Faisalabad
Gill1, Umair Ashraf1, addition at commercial scale
Ahmad Uzair1,
FPIC-2023. PA-11. Ali Sher Kashif, Adnan Mitigation of pesticide residues Faculty of Food Science and
Amjad, Muhammad in fruits and vegetables by the Nutrition, Bahauddin Zakariya
Tauseef Sultan, technique of saponin extracts University, Multan, Pakistan
Muhammad Khurram from food products in south
Afzal punjab, pakistan.
FPIC-2023. PA-12. Alia Fatima, Mariam Emerging risk of malnutrition Department of Human Nutrition
Mumtaz due to food crisis in Pakistan and Dietetics, University College
of Montgomery Sahiwal, Punjab,
Pakistan
FPIC-2023. PA-13. Aliza Batool, *1Umar Importance of aquaculture in 1
Farooq, 1Afshan Shafi, providing food and nutritional Technology, Muhmmad Nawaz
1
Nida Firdous, 2Palosha security Shareef University of
Khanum, 1Naqi Abbas, Agriculture, Multan, Pakistan.
1
Zahid Rafiq, 1Mariam 2
. Institute of plant breeding and
Jameel, Ramsha Akram Biotechnology, Muhmmad
Nawaz Shareef University of
Agriculture, Multan, Pakistan
FPIC-2023. PA-14. Ambreen Naz1, Kashif Pakistan on the brink of food crisis; 1
Razzaq2, Nighat Raza1, current scenario and future Technology, MNS- University of
Umar Farooq1, Samra perspective Agriculture, Multan. 2
.
Naseem3, Misbah Department of Horticulture,
Sharif1 MNS- University of Agriculture,
Multan. 3. Department of
Mathematics & Statistics, MNS-
University of Agriculture,
Multan
FPIC-2023. PA-15. Ammara Basit and Addressing zinc deficiency and Department of Soil Science,
Shahid Hussain arsenic toxicity in humans: the Faculty of Agricultural Sciences
viable role of soil zinc application and Technology, Bahauddin
to zinc-biofortified wheat Zakariya University, Multan,
irrigated with arsenic- Pakistan
contaminated water
117
FPIC-2023. PA-16. Aneela Hameed, Detection and management of Faculty of Food Science and
Muhammad Junaid food adulterants and allergens via Nutrition, Bahauddin Zakariya
Anwar, Anzeela emerging technologies to ensure University, Multan
Mumtaz*, Muhammad food safety
Usman Khalid
FPIC-2023. PA-17. Aneela Hameed, Harmonization of food policies to Faculty of Food Science and
Muhammad Junaid ensure food safety and food Nutrition, Bahauddin Zakariya
Anwar, Sidra Aziz*, security University, Multan
Memoona Amir,
Muhammad Amir
FPIC-2023. PA-18. Anees Murtaza1*, Impact of lactoferrin fortification 1
Saima Rafiq2. Aysha on physicochemical and Technology, Faculty of
Sameen3. antioxidant properties of soft Agriculture, The University of
cheese Poonch, Rawalakot, AJK,
Pakistan.
2
. Food Science Research
Institute, PARC-National
Agricultural Research Centre,
Islamabad, Pakistan
FPIC-2023. PA-19. Anees Murtaza1*, Development and evaluation of 1Department of Food Science and
Saima Rafiq3 , Aysha cottage cheese fortified with Technology, Faculty of
Sameen2 emulsified lactoferrin Agriculture, The University of
Poonch, Rawalakot, AJK,
Pakistan. 2. Food Science
Research Institute, PARC-
National Agricultural Research
Centre, Islamabad-44000, Pakistan
FPIC-2023. PA-20. Aniqa Saeed*, Nazish Interaction of different food Faculty of Food Science and
Javaid, Uzma Islam, additives on the fresh-cut Nutrition, Bahauddin Zakariya
Fasiha Jamil, Talha Bin watermelon packed in different University Multan, Pakistan
Iqbal packaging material
FPIC-2023. PA-21. Aniqa Saeed*, Majid Enzymatic preparation of Faculty of Food Science and
Hussain, Uzma Islam, chitosan derivative and Nutrition, Bahauddin Zakariya
Ali Musarrat, evaluation of its physicochemical University Multan, Pakistan
Muhammad Faizan Ali and rheological properties in
yogurt
FPIC-2023. PA-22. Anisa Sohail1*, Rai Food crisis in Pakistan post 2022 1Institute of Food and Nutritional
Muhammad Amir1* floods Sciences, PMAS Arid
Agriculture University
Rawalpindi, Punjab Pakistan.
FPIC-2023. PA-23. Anjum Nawab*, Feroz Effect of pre-gelatinization and Department of Food Science and
Alam, Tooba Khalid hydrothermal treatment on Technology, University of
mango (Mangifera Indica) kernel Karachi
starch
FPIC-2023. PA-24. Ansa Zafar1*, Dr Tariq Combined effect of non-thermal 1Department of Food Science and
Ismail1, Areeba Altaf1 processing techniques & Technology, Faculty of Food
conventional thermal processing Science & Nutrition, Bahauddin
methods to increase safety, quality Zakariya University, Multan
and nutrition of dairy products
118
FPIC-2023. PA-25. Ansa Zafar1*, Dr Tariq Effect of using date pits powder 1
Ismail1, Hamza and different nanoparticles Technology, Faculty of Food
Zulfiqar2 supplement in the feed of broiler to Science & Nutrition, Bahauddin
study growth effect & carcass Zakariya University, Multan.
2
characteristics . Department of Food Science
and Technology, Islamia
University Bahawalpur
FPIC-2023. PA-26. Areeba Irfan *Kanza Allergen sensitivity to fodmaps Department of Food Science and
Aziz Awan, Sanabil (fermentable, oligo, di, Technology, Faculty of Science
Yaqoob, M. Sajid monosaccharides, and polyols) and Technology, University of
Manzoor, Waleed Central Punjab, Lahore, Pakistan
Sultan, Dania Irfan,
Zakia Akram
FPIC-2023. PA-27. Ariba Zulfiqar*, Iqra Role of unpredictable and Department of Human Nutrition,
Nadeem, Amina Tahir, abnormal changes in the climate Faculty of Food Science and
Fatima Waseem, and absence of government Nutrition, Bahauddin Zakariya
Maheen Kazmi, Aqsa interventions in looming food University, Multan.
Shabir, Mubashir Razaq crises
FPIC-2023. PA-28. Ariba Zulifqar*, Double burden of malnutrition: Faculty of Food Science and
Muhammad Usman alarming situation in Pakistan Nutrition, Bahauddin Zakariya
Khalid, Muhammad University Multan, Pakistan.
Israr, and Ali Musarrat
FPIC-2023. PA-29. Ariba Zulifqar1, Food security and fortification: 1
Faculty of Food Science and
Muhammad Usman Pakistan perspective Nutrition, Bahauddin Zakariya
Khalid*, Hadiqa University, Multan, Pakistan. 2.
Shafiq1, Zunaira NIFSAT University of
Saleem1, Syeda Aqsa Agriculture Faisalabad, Pakistan
Bibi1, Binish Almas2
FPIC-2023. PA-30. Armish Fatima*1, Dietotherapy and controlling 1
. Department of Human
2
Umrah Zafar nutritional deficiencies: Nutrition and Dietetics, Nishtar
Medical University, Multan,
Pakistan. 2. . Department of Food
Science and Technology, MNS-
University of Agriculture
Multan, Pakistan
FPIC-2023. PA-31. Arooj Aslam*, Saeed Lactose intolerance and human Department of Food Science and
Akhtar, Hafiz health: a challenge for society Technology, FFSN, Bahauddin
Muhammad Ahsan, Zakariya University, Multan
Tariq Ismail, Noor
Fatima.
FPIC-2023. PA-32. Asad Abbas1*, Tariq Effect of dietary Multan Medical and Dental
Ismail2, Naveed supplementation of raw and College, Multan, Faculty of Food
Ahmad1 fermented carrot powder in Science and Nutrition
improving various health indices
of type 2 diabetic patients
FPIC-2023. PA-33. Asad Irshad, Baila Powdered potato peel waste Department of Food Science and
Ahmad, Muhmmad utilization in poultry feed and its Technology Islamia University,
Ammar Khan*, Muskan effect on meat quality Bahawalpur
Fatima, Zahida Qadeer,
Zulfiqar Ahmad,
Muhammad Asif Khan,
119
Muhammad Waseem,
Hammad Hafeez
1
FPIC-2023. PA-34. Asifa Saif *, Nauman Qualitative and quantitative Faculty of Food Science and
Rasool estimation of phenolic contents of nutrition, Bahauddin Zakariya
basil seeds University, Multan, Pakistan
FPIC-2023. PA-35. Asim Faraz*1, Hafiz Worth effects of camel milk – a 1

Muhammad Ishaq1, peculiar food product Poultry Production, Bahauddin
Nasir Ali Tauqir2, Zakariya University Multan,
Usama Mujahid1, Attiqa Pakistan
Mujahid1 2
Department of Animal
Nutrition, The Islamia University
of Bahawalpur, Pakistan
FPIC-2023. PA-36. Asim Faraz*1, Hafiz A potential therapeutic role and 1
Muhammad Ishaq1, solitary composition of camel Poultry Production, Bahauddin
Usama Mujahid1, milk: a meta-analysis study Zakariya University Multan,
Muhammad Arslan Pakistan
Akbar2, Attiqa Mujahid1 2
Department of Breeding and
Genetics, Cholistan University of
Veterinary and Animal Sciences
Bahawalpur, Pakistan
FPIC-2023. PA-37. Asim Masood Nanotechnology in food Institute of Food and Nutrition
packaging Science, Pir Mehr Ali Shah Arid
FPIC-2023. PA-38. Asma Anwar*, Imran Nutritional deficiencies and NIFSAT, University of
Pasha, Farah Ahmad, malnutrition in children Agriculture, Faisalabad.
Muhammad Subtain,
Ali Raza, Sadia Ansar,
Ubaid Ur Rehman,
Fatima Noor
FPIC-2023. PA-39. Atta Ullah1*, Reclaiming soil to ensure food 1
Department of Structures and
1
Muhammad Usman security in the environment of Environmental Engineering,
Farid, 2Zunaira Saleem, climate change University of Agriculture
3
Mian Farhan Haider, Faisalabad-Pakistan
2 2
Hira Sohail Department of Human Nutrition,
BZU Multan, Pakistan
3
NUR International University,
Lahore (FMH Lahore)
FPIC-2023. PA-40. Ayesha Mazhar, Food crisis in Pakistan Department of Human Nutrition
Rukhsar Aslam and Dietetics, University College
of Montgomery Sahiwal,
Pakistan.
FPIC-2023. PA-41. Ayesha Siddiqa1,2*, Supplementation of margold for Faculty of Food Science and
Tariq Ismail1, Kashif the development of lutein rich Nutrition, Bahauddin Zakariya
Akram1, Tauseef functional eggs University, Multan, Institute of
Sultan1 Food Science and Technology,
Khawaja Fareed UEIT, Rahim
Yar Khan
120
FPIC-2023. PA-42. Ayta Umar and Shahid Comparing standard and zinc- Department of Soil Science,
Hussain* biofortified wheat for agronomic Faculty of Agricultural Sciences
zinc biofortification with soil and Technology, Bahauddin
zinc application Zakariya University, Multan,
Pakistan
FPIC-2023. PA-43. Bareera Eman1, Allah Evaluating the effect of dietary 1
NIFSAT, University of
Rakha1, Iahtisham-Ul- patterns and depression on Agriculture Faisalabad, Pakistan.
Haq2, Fahid Nazir3*, polycystic ovarian syndrome 2
. Kauser Abdulla Malik School
Muqadas Zia1, Sadia among females of northern of Life Sciences, Forman
Munir1 Punjab Christian College (A Chartered
University), Lahore, Punjab,
Pakistan.
3
. Department of Human
Nutrition, Bahauddin Zakariya
University Multan, Pakistan
FPIC-2023. PA-44. Binish Almas, Mian Potential of community-based NIFSAT, UAF Faisalabad
Kamran Sharif, Fareeha therapeutic care for severe acute
Shahid, Maira Abdul malnutrition in children during
Razzak, Elia Ali Rohma famine.
Anwar
FPIC-2023. PA-45. Bisma Khaliq, Effect of probiotic combination Faculty of Food Science &
Mamoona Amir, Rohan on the sequestration of heavy Nutrition, Bahauddin Zakariya
Ahmad, Hafiza Noor metals in yougurt University, Multan, Pakistan
Fatima, Aneela
Hameed, Majid Hussain
FPIC-2023. PA-46. Cecilia Konima Cereal bran and their processing National Institute of Food
Conteh*, Imran Pasha, as food ingredient Science and Technology,
Farah Ahmad, University of Agriculture,
Muhammad Subtain, Faisalabad, Pakistan
Ali Raza, Husnain
Rasheed, Rimsha
Perveen, Sadia Ansar,
Summaia Fordos
FPIC-2023. PA-47. Cecilia Konima Cereal grains and public health National Institute of Food
Conteh*, Imran Pasha, Science and Technology,
Farah Ahmad, University of Agriculture,
Muhammad Subtain, Faisalabad, Pakistan
Ali Raza, Husnain
Rasheed, Sadia Ansar,
Summaia Fordos
FPIC-2023. PA-48. *Danish Muavia, Imran Alleviation of zinc and iron National Institute of Food
Pasha, Farah Ahmad, deficiency through bio Science and Technology,
Sadia Ansar, Husnain fortification of wheat University of Agriculture,
Rasheed, Saeed Ahmad Faisalabad.
FPIC-2023. PA-49. Dua Amna*, Recent progress of food Department of Food Science and
Muhammad Rehan emulsions based on food graded Technology, Faculty of Food
Islam, Tariq Ismail particles, a comprehensive Science and Nutrition, Bahauddin
review Zakariya University, Multan.
FPIC-2023. PA-50. Eesha Rashid, Fatima Food crisis in Pakistan due to Department of Human Nutrition
Sajid flooding and Dietetics, University College
121
Pakistan
FPIC-2023. PA-51. Eisha Hassan and Vacuum frying of fresh produce; Department of Food Science and
Nighat Raza a better value-addition approach Technology, MNS-University of
Agriculture Multan
FPIC-2023. PA-52. Eisha Hassan* and Healthful impacts of Department of Food Science and
Nighat Raza* nutraceutical consumption Technology, MNS-University of
Agriculture, Multan.
FPIC-2023. PA-53. Elia Ali, Ahmad Din Calcium fortified soymilk to NIFSAT (NIFSAT) University of
and Binish Almas improve vegans ca% daily value Agriculture, Faisalabad
FPIC-2023. PA-54. Ersa Naeem, Water borne microbial disease Faculty of Food Science and
Muhammad Khurram control in food Nutrition, Bahauddin Zakariya
Afzal and Muhammad University Multan, Pakistan
Naeem Zubairi
FPIC-2023. PA-55. Fareeha Shahid1*, Mian Global leadership initiative on National Institute of Food science
Kamran Sharif1, Tabana malnutrition (glim): a diagnostic and Technology, Faculty of Food,
Naz1, Maira Abdul tool in healthcare settings Nutrition and Home Sciences,
Razzak1, Roma University of Agriculture,
Saleem1, Muhammad
Arham Rauf1 and
Tahreem Aslam1
FPIC-2023. PA-56. Fareeha Shahid1*, Mian Nanotechnology and nutritional National Institute of Food science
Kamran Sharif1, Tabana sciences and Technology, Faculty of Food,
Naz1, Maira Abdul Nutrition and Home Sciences,
Razzak1, Roma University of Agriculture,
Saleem1, Muhammad Faisalabad, Pakistan.
Arham Rauf1 and
Tahreem Aslam1
FPIC-2023. PA-57. Farheen Zulfiqar, Determinants and prevalence of Department of Food Science and
Mahnoor Matloob, dietary supplements use and Human Nutrition, University of
Abdul Rafay, Zohaib related knowledge assessment Veterinary and Animal Sciences,
Safdar, Zunaira Akram, among university students in Lahore, Pakistan.
Hira Mustafa, Azmat Lahore - a cross-sectional study
Ullah
FPIC-2023. PA-58. Farwa Noor1, Dr. Amna Current challenge of ensuring Faculty of Food, Nutrition and
Sahar2, Muhammad food security in changing climate Home Sciences, University of
Usman3 Agriculture, Faisalabad
FPIC-2023. PA-59. Farzana Sarwar*, Assessment of patients suffering Institute of Food Science and
Shahid Mahmood Rana, from melasma regarding Nutrition, University of
Ghulam Mueen ul Din, nutritional health status Sargodha, Sargodha-Pakistan
Nayab Anjum, Zainab
Naseer, Radia Malik,
Saba Parveen, Aleena
Shabir
FPIC-2023. PA-60. Farzana Yasmin, Dietary effects of chilling injured Department of Biomedical
Ayesha Saeed fruits and vegetables Engineering NED University of
Engineering and Technology,
Pakistan
122
FPIC-2023. PA-61. Fasiha Jamil Chitosan and alginate Department of Human Nutrition,
microencapsulation: functional Faculty of Food Science and
and medicinal properties of Nutrition, Bahauddin Zakariya
fenugreek seed oil University (BZU), Multan, 66000,
Pakistan
FPIC-2023. PA-62. Fatima Latif * and Response of silicon application Department of Soil Science,
Muhammad Abid on chromium uptake of maize Faculty of Agricultural Sciences
exposed at different levels of and Technology, Bahauddin
chromium contamination Zakariya University, Multan,
Pakistan
FPIC-2023. PA-63. Fatima Tariq*, Plantain peel; a versatile biomass Department of Food Science and
Muhammad Sajid with novel applications and Technology, Faculty of Science
Manzoor, Shoaib nutritional benefits and Technology, University of
Younas, Ukasha Central Punjab, Lahore, Pakistan
Arqam, Kanza Aziz
Awan
FPIC-2023. PA-64. Fatima Waheed1*, Ali Obesity is no laughing matter- 1
NIFSAT, Faculty of Food,
Hassan1, Muhammad novel and emerging therapies for Nutrition and Home Sciences,
Arslan1, Umm-e- the treatment of obesity University of Agriculture,
Tazeem Arshad1, Faisalabad, Pakistan.
Ahmad Bilal and Sara
Ishtiaq1
FPIC-2023. PA-65. Fatima Waheed1*, Role of functional foods and 1
Ayesha Fatima1, nutraceuticals in optimizing gut Nutrition and Home Sciences,
Muhammad Arham health University of Agriculture,
Rauf1, Rafaqat Ali1 and Faisalabad, Pakistan.
Maham Fatima1
1
FPIC-2023. PA-66. Hafiz Faseeh-ur- In-feed supplementation of Department of Anatomy and
Rehman1*, Hafsa selenium nanoparticles and Histology, University of
Zaneb1, Saima mannan oligosaccharide improve Veterinary and Animal Sciences,
Masood1, Muhammad growth and selenium fortification Lahore.
Shahbaz Yousaf2, Mirza in broiler breast meat 2
. Department of Physiology,
Muhammad Usman1, University of Veterinary and
Khalid Abdul Majeed2, Animal Sciences, Lahore.
3
Muhammad Sheraz . Institute of Biochemistry &
Yasin3 Biotechnology, University of
Veterinary and Animal Sciences,
Lahore
FPIC-2023. PA-67. Hafiz Mehran Mukhtar, Effect of black cumin dietary Department of Home Economics,
Dr. Farhana Nosheen, intervention on weight GC University, Faisalabad,
Rabia Noreen, Naveed management Pakistan
Rasheed, Muhammad
Shaheryar, Arif Ali
FPIC-2023. PA-68. Hafiz Muhammad Factors contributing to household Department of Human Nutrition,
Fayyaz, Khuram Afzal, food insecurity in Pakistan Faculty of Food Science and
Muhammad Zahid Nutrition, BZU, Multan
Khawar
1
FPIC-2023. PA-69. Hafiz Muhammad Quality evaluation of date seed School of Food and Agricultural
Rizwan Abid1, Anwaar powder and its utilization in Sciences, University of
Ahmed2, Ubaid-ur- cookies Management and Technology
Rehman1, Nauman Lahore, Pakistan
123
Khalid1 and Ali Sher 2
Institute of Food and Nutrition
Kashif3 Sciences, Arid Agriculture
University, Rawalpindi, Pakistan
3
University, Multan, Pakistan
FPIC-2023. PA-70. Hafiz Talha Hafeez1, Nutritional and physicochemical Islamia University Bahawalpur,
Muhammad Waseem, characterization and storage Bahawalpur
Zulfiqar Ahmad1, Baila stability of carrot powder-based
Ahmad1, Muhammad goat milk yogurt
Ammar Khan1, and
Muhammad Asad Ali
Khan1 (
FPIC-2023. PA-71. Hafiza Mamoona Sustainable supply chain Department of Food Science and
Ahmad and Shabbir management to ensure food Technology, MNS University of
Ahmad security Agriculture, Multan
FPIC-2023. PA-72. Hafiza Mamoona Sustainable diet: A solution to a Department of Food Science and
Ahmad, Shabbir Ahmad food security issue Technology, MNS University of
Agriculture, Multan
FPIC-2023. PA-73. Hafsa Sattar and Dur-e- Improvement in catalytic Department of Food Science and
shahwar Sattar behavior and operational stability Technology, Faculty of Food
of serine metalloprotease of Science and Nutrition, Bahauddin
aspergillus niger kibge ib36 by Zakariya University Multan
fabrication of alginate hydrogel
microshperes
FPIC-2023. PA-74. Hammad Naeem*, Underutilized fruits and Department of Food Science and
Muhammad Shahbaz, vegetables of Pakistan Technology, Muhammad Nawaz
Ramsha Ahmad, Ushna Shareef University of Agriculture
Momal, and Shamas Multan, Pakistan
Murtaza
FPIC-2023. PA-75. Hammad ul Hassan*, Averting strategies against food Department of Food Science and
Muhammad Shahbaz, crisis Technology, Muhammad Nawaz
Hammad Naeem, Shareef University of Agriculture
Uhsna Momal and Multan, Pakistan
Shamas Murtaza
FPIC-2023. PA-76. Hannia Habib*, Opuntia ficus-indica: promote the Faculty of Food Science and
Muhammad Tauseef health benefits with high Nutrition, Bahauddin Zakariya
Sultan, Muhammad nutritional profiling University Multan
Usman Khalid, Musfira
Akram, Muhammad
Israr
FPIC-2023. PA-77. Haq Nawaz1, Comparative assessment of 1
Department of Biochemistry,
Muhammad Aslam quality of different brands of Bahauddin Zakariya University,
Shad1, Haseeba edible cooking oils Multan, Pakistan.
Shahzad1, Mohibullah 2
. Department of Biochemistry
Shah1, Raheela Jabeen2, and Biotechnology, Women
Aqsa Nawaz1, Zakia University, Multan, Pakistan.
Riaz1and Sumaira
Jamal1
124
FPIC-2023. PA-78. Haseeb Ahmed*1, Assessment of date palm pollen 1
NIFSAT, UAF, Pakistan
Waqas Ahmad Khan1, and extra virgin olive oil impact
Muhammad Israr2, on fertility or semen quality of 2
. Faculty of Food Science and
Hassan Raza2, men Nutrition, Bahauddin Zakariya
Muhammad Usman University, Multan
Khalid*2 and Hira
Sohail2
FPIC-2023. PA-79. Haseeba Shahzad1, A novel construct of microbe 1
School of Biochemistry and
Amtul Jamil Sami2, base cellulosic nano-structured Biotechnology, University of the
Zelle Humma2, Waqas biosensor for enzymatic detection Punjab, Quaid-i-Azam Campus,
Hanif3 of organophosphates Lahore, Pakistan.
2
Department of Experimental
Medicine, University of Genoa,
Italy
3
Department of Pathology,
Combined Military Hospital,
Bannu, Pakistan.
FPIC-2023. PA-80. Haya Fatima 1*, Rai Food scarcity in pakistan: reasons 1
Institute of Food and Nutritional
Muhammad Amir1, Asif and remedies Sciences, PMAS Arid
Ahmad1, Hina Ashraf 2 Agriculture University
and Zainab Amjad1 Rawalpindi, Punjab Pakistan
2
Institute of Food Science and
Nutrition, University of
Sargodha, Punjab Pakistan
FPIC-2023. PA-81. Hiba Naveed1, Sanabil Effects of Pakistan's food price 1
Yaqoob1, Kanza Aziz crisis on consumption and caloric and Technology, Faculty of
Awan1, Waleed Sultan1, availability Science and Technology,
Ahmad Faraz1 University of Central Punjab,
Lahore.
FPIC-2023. PA-82. Hina Batool, Alia Beneficial effects of dietary fiber Department of Human Nutrition
Fatima on human health & Dietetics College of
Montgomery Sahiwal, Pakistan.
FPIC-2023. PA-83. Hina Rasheed1, Jawad Edible insects as promising 1
NIFSAT, Faculty of Food
Abdullah2, Usama Bin agents towards food security Nutrition and Home Sciences,
Tayyab2, Sidra Tul- University of Agriculture
Muntaha1, Waqas Faisalabad
Ahmad Khan1 2
. Department of Entomology,
Faculty of Agriculture,
University of Agriculture
Faisalabad
FPIC-2023. PA-84. Hira Choudhary, Raheel Influence of flaxseed Department of Food Science and
Suleman*, Saeed supplementation on the oxidative Technology, Faculty of Food
Akhtar, Tariq Ismail, stability and quality of cooked Science and Nutrition, Bahauddin
Aftab Zahoor mutton patties Zakariya University, Multan-
Pakistan
FPIC-2023. PA-85. Hira Sohail, Role of vitamin d supplement in Department of Human Nutrition
Muhammad Tauseef cancer stem cells along with stem and Dietetics, Faculty of Food
Sultan, Muhammad cells therapy Science and Nutrition, BZU,
Usman Khalid, Syed Multan.
Hassan Raza, Zunaira
125
Saleem, Naima Tariq
and Iqra Baig
FPIC-2023. PA-86. Hira Sohail1*, Dr. Effect of fennel seeds and dill Faculty of Food Science and
Muhammad Tauseef seeds in improvement liver Nutrition, Bahauddin Zakariya
Sultan1, Hassan Raza1, antioxidants against University, Multan
Muhammad Usman hyperlipidaemia
Khalid1, Zunaira
Saleem1 & Muhammad
Israr1
FPIC-2023. PA-87. Husnain Rasheed*, Dr. Strategies for addressing National Institute of Food
Imran Pasha, Farah nutritional deficiencies: tips for Science & Technology,
Ahmad, Muhammad overcoming inadequate nutrient University of Agriculture
Subtain, Sadia Ansar intake Faisalabad
and Cecilia Konima
Conteh
FPIC-2023. PA-88. Husnain Rasheed*, Role of local food industries in National Institute of Food
Imran Pasha, Farah addressing food insecurity during Science & Technology,
Ahmad, Muhammad a global food crisis University of Agriculture
Subtain, Sadia Ansar, Faisalabad
Cecilia Konima Conteh,
Anila Faiz
FPIC-2023. PA-89. Husnain Rasheed*, Effective strategies for reducing National Institute of Food
Imran Pasha, Farah food waste and controlling food Science & Technology,
Ahmad, Muhammad losses in the food industry University of Agriculture
Subtain and Sadia Faisalabad
Ansar
FPIC-2023. PA-90. Husnain Rasheed and Revolutionizing cereal products: National Institute of Food
Imran Pasha navigating the challenges and Science & Technology,
embracing the trends in the 21st University of Agriculture
century Faisalabad
FPIC-2023. PA-91. Ieaman Fatima1, Dr. Pakistan's poverty and nutritional 1
Amna Sahar2*, Rimsha situation Agriculture, Faisalabad, 38000,
Younas1 Pakistan.
2
. Department of Food
Engineering, University of
Agriculture, Faisalabad, 38000,
Pakistan
FPIC-2023. PA-92. Imtiaz Hussain, Nagina Reducing food loss could be an Department of Food Science
Rafique and Sanila opportunity for mitigation of food Technology & University of
Saleem crises in Pakistan Poonch Rawalakot
FPIC-2023. PA-93. Inam-u-llah, Seed Efficacy by home based dietary University of Haripur,
Akhtar, Tauseef Sultan, approaches to cope malnutrition Department of Agricultural
Raheel Suleman, Sciences, University of Haripur
Muhammad Jehangir
FPIC-2023. PA-94. Inam-u-llah, Seed Use of block chain to manage University of Haripur,
Akhtar, Tauseef Sultan, food crisis and improve Department of Agricultural
Shehla Mehsud, traceability Sciences, University of Haripur
Muhammad Jehangir
126
FPIC-2023. PA-95. Iqra Irshad*1, Pumpkin seeds powder: an 1
Muhammad Asim indigenous source to increase the Nutrition, University of
Shabbir2, Ali Asghar2, antioxidant value of biscuits Sargodha, Sargodha-Pakistan. 2.
Rida Batool1, Kanwal NIFSAT, University of
Fatima3 and Kiran Agriculture, Faisalabad-Pakistan.
Tanvir1 3
. Department of Allied Health
Sciences, University of
Sargodha, Sargodha-Pakistan
FPIC-2023. PA-96. Iqra Kaleem1,2 , Adeela Incorporation of water chestnut 1
Jinnah University for Women
Anwar1,2, Maham (eleocharis dulcis) in the Block 5C Nazimabad, Karachi –
Fahim1,2 formation of calcium rich 74600
, Pakistan. 2. Hamdard
cookies” University Madinat al-Hikmah
Hakim Mohammed Said Road,
Karachi – 74600, Pakistan.
FPIC-2023. PA-97. Iqra Nusrat1*, Mian Role of sustainable development 1
National Institute of Food
Kamran Sharif1, Maira goals to combat hunger and food science and Technology, Faculty
Abdul Razzak1 Tabana insecurity around the globe of Food, Nutrition and Home
Naz1 and Rohma Sciences, University of
Anwar1 Agriculture, Faisalabad,
Pakistan.
FPIC-2023. PA-98. Iqra Razzaq*, Aysha Antihyperglycemic effects of National Institute of Food
Sameen, Sara Nadeem, guava leaves (Psidium Guajava) Science & Technology, Faculty
Rimsha Rimsha, of Food, Nutrition and Home
Tayyaba Tariq, Farwa Sciences, University of
Tariq Agriculture Faisalabad
FPIC-2023. PA-99. Iraj Fatima*1, Hassam, Exploring the hepatoprotective NIFSAT, University of
Sidra tul Muntaha, Hina potential for cucumis sativus lin Agriculture, Faisalabad,
Rasheed and encapsulation Pakistan.
Muhammad Asif
FPIC-2023. PA-100. Kainat Munir Prevalence, trends, and Department of Human Nutrition,
socioeconomic determinants of Faculty of Food Science and
coexisting forms of malnutrition Nutrition, BZU, Multan
in under-five years old children in
Pakistan
FPIC-2023. PA-101. Kamran Ashraf, Asma Impact of dry aging on the color Department of Food Sciences,
Saleem, Asad and nutritional value of beef Government College University
Mahmood Gohar*, Faisalabad, Sahiwal Campus,
Mubashra Niaz, Ayesha Pakpattan chowk, Sahiwal
Khalil, Malik Jahanzaib
Awan, Mehak Ali, Ume
Raqia Bushra Farooq,
Zartasha Sadique
FPIC-2023. PA-102. Kashaf Aslam and Formulation and characterization Institute of Food Science and
Tusneem Kausar* of food bar based on apple and Nutrition, University of
carrot residues Sargodha, Sargodha, Pakistan
FPIC-2023. PA-103. Kashaf Rasool*1, Ali Supply chain management in NIFSAT, Faculty of Food,
Hassan1, Sajr Akhtar1 disaster events to enhance the Nutrition and Home Science,
availability of food resources University of Agriculture,
127
FPIC-2023. PA-104. Khadija Yousaf1*, Mian impact of food price volatility on National Institute of Food science
Kamran Sharif1, Maira agricultural market and economy and Technology, Faculty of Food,
Abdul Razzak1, Tabana Nutrition and Home Sciences,
Naz1, Freeha Shahid1 University of Agriculture,
and Muhammad Arham Faisalabad, Pakistan.
Rauf1
FPIC-2023. PA-105. Khansa Hayat*, Shahid Quality evaluation of ready to Institute of Food Science and
Mahmood Rana, serve apple cider vinegar with Nutrition, University of
Ghulam Mueen ul Din, ginger, garlic, lemon and honey Sargodha, Sargodha, Pakistan
Saba Parveen, Aleena
Shabir
FPIC-2023. PA-106. Kiran Tanvir1*, Nayab Nutritional health status 1
Anjum1, Shahid assessment of breast cancer Nutrition, University of
Mahmood Rana1, patients Sargodha, Sargodha-Pakistan. 2.
Ghulam Mueen ul Din1, Department of Allied Health
Farah Naz Akbar2, Saba Sciences, University of
Parveen1, Iqra Irshad1, Sargodha-Pakistan
Rida Batool1
1
FPIC-2023. PA-107. M. Shoaib Fayyaz, Dr. Comparative study of processing Institute of Food Science and
M. Farhan Jahangir conditions on the quality Technology, Khwaja Fareed
Chughtai, Dr. Adnan characteristics of tomato pulp University of Engineering and
Khaliq, Dr. Tariq Technology, Rahim Yar Khan
Mehmood, Syed
Junaid-ur-Rehman
FPIC-2023. PA-108. M. Tauseef Sultan, Iqra Exploring nutraceutical activity Faculty of Food Science and
Baig, Hassan Raza, M. of Papaver Somniferum seed oil Nutrition, Bahauddin Zakariya
Usman Khalid, Hira against non- communicable University Multan
Sohail diseases
FPIC-2023. PA-109. Maham Fatima*, Mian Use of supplementation and NIFSAT, Faculty of Food,
Kamran Sharif, Tabana ergogenic aids to enhance Nutrition and Home Sciences,
Naz, Maira Abdul performance in sports and University of Agriculture,
Razzak, and Fareeha exercise Faisalabad, Pakistan.
Shahid
FPIC-2023. PA-110. Maham Fatima*, Mian Functionality of nutraceutical and NIFSAT, Faculty of Food,
Kamran Sharif, emerging technologies to control Nutrition and Home Sciences,
Tahreem Aslam, Fatima food crisis University of Agriculture,
Waheed, and Faisalabad, Pakistan.
Muhammad Arham
Rauf
FPIC-2023. PA-111. Maham Fatima*, Intertwined relationship between NIFSAT, Faculty of Food,
Muhammad Saeed, malnutrition and food scarcity in Nutrition and Home Sciences,
Umer Asmat, Mahpara Pakistan University of Agriculture,
Sajid, and Maryam Faisalabad, Pakistan.
Amanullah
FPIC-2023. PA-112. Mahwish1*, Farhan Bitter melon (momordica 1
Institute of Home & Food
Saeed1, Mahr un Nisa1, charantia l.) fruit containing Sciences, Government College
Muhammad Tahir charantin and vicine as dietary University Faisalabad, Pakistan
Nadeem1, Atif Nisar supplement in diabetes 2
Faculty of Veterinary Sciences,
Ahmad2, Bakhtawar prophylaxis and treatment Bahauddin Zakariya University,
Bahar3 Multan, Pakistan
128
3
FPIC-2023. PA-113. Maieda Aziz1*, Irsa Side effects of long-term 1
Zulfiqar, Muhammad consumption of low carb food Nutrition, Bahauddin Zakariya
Junaid Anwar1, and their solutions for better University, Multan,
1
Zargham Faisal nutrition Pakistan
FPIC-2023. PA-114. Maira Abdul Razzak1, Rediscovering the multi- 1

Mian Kamran Sharif1, functionality of pulses as future Nutrition and Home Sciences,
Tabana Naz1, Fareeha smart foods (fsf) to address University of Agriculture,
Shahid1, Muhammad hunger and malnutrition Faisalabad, Pakistan
Arham Rauf1, Roma
Saleem1,
FPIC-2023. PA-115. Maira Abdul Razzak1, Novel functional and 1
Mian Kamran Sharif1, nutraceutical ingredients for food Nutrition and Home Sciences,
Tabana Naz1, Fareeha applications in Pakistan University of Agriculture,
Shahid1, Muhammad Faisalabad, Pakistan
Arham Rauf1
FPIC-2023. PA-116. Maria Khan Impact of school kitchen garden Department of Human Nutrition,
programs on health promotion of Faculty of Food Science and
children Nutrition, Bahauddin Zakariya
FPIC-2023. PA-117. Maria Rahman, Mian Development of cereal based National institute of Food
Kamran Sharif nutri-bars supplemented with Science and Technology,
quinoa University of Agriculture,
FPIC-2023. PA-118. Mariam Farooq, Ayesha Environmental role in averting Department of human nutrition
Tariq future food crises and dietetics, University College
of Montgomery, Sahiwal,
Punjab, Pakistan
FPIC-2023. PA-119. Mariam Mumtaz Role of economic indicators in Department of Human Nutrition
perspective of energy crisis in and Dietetics, University College
Pakistan of Montgomery, Sahiwal,
Punjab, Pakistan
FPIC-2023. PA-120. Mariam Mumtaz Emerging risk of hypertension Department of Human Nutrition
due food crisis in Pakistan and Dietetics, University College
of Montgomery Sahiwal, Punjab,
Pakistan
FPIC-2023. PA-121. Mariam Mumtaz Food security indicators, Department of Human Nutrition
distribution and techniques for and Dietetics, University college
agriculture sustainability in of Montgomery Sahiwal, Punjab,
Pakistan Pakistan
FPIC-2023. PA-122. Marwa Waheed, Zarina Chemical, biological and Department of Food Science,
Mushtaq, Rabia Shabir medicinal properties of thyme: a Faculty of Life Sciences,
Ahmad & Muhammad Mediterranean herb Government College University,
Bilal Hussain Faisalabad, Pakistan.
129
FPIC-2023. PA-123. Maryam Batool*, Iron fortification in bakery items Department of Food Science and
Muhammad Shahbaz, to prevent anemia Technology, MNS-University of
Shamas Murtaza, Agriculture, Multan, Pakistan
Hammad Naeem, Ali
Hamza, Ushna Momal
FPIC-2023. PA-124. Maryam Jamil, Afshan Food security in changing climate Department of Food Science and
Shafi, Umar Farooq, Technology, Muhammad Nawaz
Aliza Batool, Ramsha Shareef University of
Akram, Agriculture, Multan, Pakistan.
FPIC-2023. PA-125. Maryam Nadeem1*, Effects of HPCD treatment on Department of Food Science and
Mahnoor Shah2, Ayesha fruits and vegetables and its Technology, University of
Murtaza3, Shoaib effects on enzymes, on microbes Central Punjab, Lahore, Pakistan
4
Younas , Sajid and on sensory attributes
Manzoor 5, Kanza Aziz
Awan6
FPIC-2023. PA-126. Maryam Tofique1, Dr. Food security in climate change NIFSAT, University of
Mian Kamran Sharif2, Agriculture, Faisalabad
Maimoona Waheed3
FPIC-2023. PA-127. Memoona Kanwal*, Dr. Effect on the quality of kinnow Institute of Food Science and
Shahid Mahmood Rana, drink (rts) by the incorporation of Nutrition, University of
Ghulam Mueen ul Din, moringa oleifera leave powder Sargodha, Sargodha, Pakistan.
Hafsa Imran, Farzana
Sarwar, Khansa Hayat,
Aleena Shabir, Nayab
Anjum
FPIC-2023. PA-128. Mian Shamas Murtaza1, Aroma profile and bioactive 1
Atka Arooj1, Hassan components in specialty coffee: &Technology, MNS-University
Anwar1, Umar Farooq1, impact of the roasting process of Agriculture, Multan
Nazar Faried2, 2
Department of Horticulture,
Muhammad Shahbaz1 MNS-University of Agriculture,
Multan
FPIC-2023. PA-129. Mian Shamas Murtaza1, Role of computer vision in 1
Hassan Anwar1, Afshan determining food security Technology, MNS- University of
Shafi1, Umar Farooq1, Agriculture, Multan, Pakistan
Muhammad Shahbaz1, 2
Department of Computer
Aamir Hussain2 Science, MNS-University of
Agriculture, Multan
FPIC-2023. PA-130. Misbah Amir1, Habib- Physiological survival strategies Institute of Pure and Applied
ur-Rehman Athar1, in maize under drought stress due Biology, Bahauddin Zakariya
Zaffar ullah Zafar1, Ali to climate change harmful to food University, Multan, Pakistan
Sher Kashif2 security Faculty of Food Science and
University, Multan
FPIC-2023. PA-131. Misbah Sharif1, Edible mushrooms; a special 1
1
Ambreen Naz , Umar reference to clinical and research Technology, MNS- University of
Farooq1, Kashif implication Agriculture, Multan. 2
.
Razzaq2, Samra Department of Horticulture,
Naseem3, Ghulam MNS- University of Agriculture,
Murtaza4, Nighat Raza1, Multan. 3. Department of
Ali Hamza1, Hammad Mathematics & Statistics, MNS-
Naeem1, Ushna University of Agriculture,
130
Momal1, Bushra Iram Multan. 4. Department of Primary
Fatima1 & Secondary Health, Statistician
FPIC-2023. PA-132. Mubashra Akbar, Physical and biochemical Department of human nutrition,
Arslan Hameed, M. modification of amaranth seeds Faculty of food science and
Tauseef Sultan. to improve the mineral nutrition, BZU, Multan.
bioavailability of herbal plant
mix (panjiri).
FPIC-2023. PA-133. Mubeen Asad*1, Rida Role of functional foods in 1
Anwaar1, Jawad Aamir1 preventing chronic diseases and Sciences, PMAS- Arid
promoting health: a review Agriculture University
FPIC-2023. PA-134. Mudasir Ali 1*, Rai Positive impacts of value-added Institute of Food and Nutritional
Muhammad Amir 1, honey products on the honey Sciences, PMAS Arid
Asif Ahmad 1 and industry Agriculture University
Abdus Samee 1 Rawalpindi
FPIC-2023. PA-135. Mudasser Ali*, Imran Detection of food adulteration National Institute of Food science
Pasha, Farah Ahmad, and fraud through latest and Technology, University of
Muhammad Subtain, fingerprinting techniques Agriculture, Faisalabad
Ali Raza, Husnain
Rasheed, Sadia Ansar
1
FPIC-2023. PA-136. Mueen Abbas, Nimra Ensuring food quality and NIFSAT, University of
Tanveer transparency using technology- Agriculture, Faisalabad, Pakistan
enabled food safety and
traceability
1
FPIC-2023. PA-137. Muhammad Ahmad*, Multisectoral policies and impact Faculty of Food Science and
Muhammad Tauseef on food crisis Nutrition, Bahauddin Zakariya
Sultan, Muhammad University, Multan
Usman Khalid,
Tasneem Kousar,
Ayesha Tahir
1
FPIC-2023. PA-138. Muhammad Amjad Application of biostimulants to College of Agriculture,
Bashir1,2*, Qurat-Ul- enhance the turnip production University of Layyah, Layyah,
Ain Raza2, Abdur and quality compared with 31200
, Pakistan. 2. Department of
Rehim2, Hafiz chemical fertilization Soil Science, Faculty of
Muhammad Ali Raza1,2, Agricultural Sciences and
Faiz-Ul-Hassan1, Asad Technology, Bahauddin Zakariya
Ismail Noor1, University, Multan, Pakistan
Muhammad Usama
Iqbal1, Muhammad
Amir1, Iram Rasheed1,
Zara Qasim1, Aqsa
Mahtab1
1
FPIC-2023. PA-139. Muhammad Arham Nutraceutical potential of NIFSAT, Faculty of Food,
Rauf1*, Fatima pseudocereals: a thinking outside Nutrition and Home Sciences,
Waheed, Hafiza Maria of cereal box University of Agriculture,
Shakoor2, Rafaqat Ali1, Faisalabad, Pakistan.
Muhamad Jalil1 and 2
Department of Chemistry,
Syed Ali Akbar Faculty of Sciences, University
Bukhari1 of Agriculture, Faisalabad,
Pakistan.
131
1
FPIC-2023. PA-140. Muhammad Arham Blockchain: a novel technology NIFSAT, Faculty of Food,
Rauf1, Mian Kamran for food traceability, authenticity, Nutrition and Home Sciences,
Sharif1*, Maira Abdul and safety University of Agriculture,
Razzak1, Tabana Naz1, Faisalabad, Pakistan.
Fareeha Shahid1 and
Tahreem Aslam1
FPIC-2023. PA-141. Muhammad Armghan Edible packaging from agro- Department of Food Science,
Khalid, Bushra Niaz*, industrial wastes and its role in Government College University,
Farhan Saeed enhancing safety and quality of Faisalabad, Pakistan
fresh products
FPIC-2023. PA-142. Muhammad Asif1, Impact of climate change and Department of food science and
Muhammad Hassan2, water scarcity on food technology, MNS-University of
Umer sharif2, Hafiz availability in Pakistan. agriculture, Multan Institute of
Muhammad Taimoor1, plant protection, MNS-
Nida firdos1 University of agriculture, Multan
FPIC-2023. PA-143. Muhammad Atif Effect of pomegranate peel National Institute of Food
Randhawa1 and powder enrichment on functional Science & Technology,
Muhammad Tayyab characteristics of cupcakes University of Agriculture,
Faisalabad
FPIC-2023. PA-144. Muhammad Awais Health benefits of chia seeds Institute of Food and Nutritional
Khan, Anwaar Ahmed (Salvia Hispanica) Sciences, PMAS-Arid
*, Rida Anwaar Agriculture University
1
FPIC-2023. PA-145. Muhammad Bahadur Food crisis in Pakistan; causes Hoor Oil Industries Pvt. Ltd.
Ali1, 2Tariq Ismail, and possible solutions Multan.
2
Raheel Suleman, 2Anza 3
Ghafoor, 3Muhammad Technology Bahauddin Zakariya
Shahbaz and 3Shamas University Multan
3
Murtaza Department of Food Science and
Technology Muhammad Nawaz
Shareef University of
Agriculture, Multan.
FPIC-2023. PA-146. Muhammad Bilal Utilization of Potato peel as a Department of Food Science,
Hussain, Rabia Shabir sustainable product Faculty of Life Sciences,
Ahmad & Marwa Government College University,
Waheed Faisalabad, Pakistan.
FPIC-2023. PA-147. Muhammad Haris, Assess the quality and safety NIFSAT, University of
Muhammad Issa Khan, parameters of chicken meat Agriculture Faisalabad, 38000
Mehreen Afzal, Farwa through pre-rigor stretching Pakistan
Saleem, Syed
Muhammad Abrar ul
Haq, Usman Mir Khan
FPIC-2023. PA-148. Muhammad Haris1, Meat consumption and its 1
38000
Muhammad Issa impacts on human health Agriculture Faisalabad,
Khan1*, Syed Ahtisham Pakistan
Abbas1, Farwa Saleem1,
Muhammad Usman1
FPIC-2023. PA-149. Muhammad Haris1, Chicken pickles a traditional NIFSAT, University of
38000
Muhammad Issa meat product Agriculture Faisalabad,
Pakistan
132
Khan1*, Urooj Fatima1,
Farwa Saleem1
FPIC-2023. PA-150. Muhammad Hassam Ethanol fermentation from Department of Food Engineering,
Siddiqui (Assistant restaurant/kitchen waste. NED University of Engineering
Professor), Salman Ali and Technology, Karachi.
Khan (Lecturer),
FPIC-2023. PA-151. Muhammad Hussain, Effective waste management Faculty of Food Science and
Muhammad Tauseef strategies to reduce food Nutrition, Bahauddin Zakariya
Sultan insecurity caused by wheat crop University, Multan
waste in Pakistan
FPIC-2023. PA-152. Muhammad Hussain1, Assessing the potential of oat 1
Mamoona Amir2, Asrar milk consumption as a strategy to and Technology, Faculty of Food
Ahmad1, Sidra Aziz1, reduce food insecurity in Pakistan Science and Nutrition, BZU
Hamza Shafique1, 2
Department of Dairy
Aneela Hameed2 Technology, Faculty of Food
Science and Nutrition, BZU
FPIC-2023. PA-153. Muhammad Ilyas Shah Effect of vitamin d and vitamin e Department of Human Nutrition,
supplementation on reducing Faculty of Food Science and
number of exacerbations and Nutrition, Bahauddin Zakariya
overall, lung function in COPD University, Multan, Pakistan
patients; A randomized
controlled trial
FPIC-2023. PA-154. Muhammad Israr1*, Exploring the hepato-protective Faculty of Food Science &
Muhammad Tauseef potential of locally developed Nutrition, Bahauddin Zakariya
Sultan1, Muhammad herbal supplement University, Multan, Pakistan
Usman Khalid1, Fahid
Nazir1, Hamza Zahid1
and Hira Sohail1
FPIC-2023. PA-155. Muhammad Israr1*, Comparative study of f75 1
Waqas Ahmad Khan2, commercial and f75 (rice based Nutrition, Bahauddin Zakariya
Muhammad Usman modified recipe) in children University, Multan. 2. NIFSAT,
Khalid1, Sidra Tul- UAF, Pakistan
Muntaha2, Hina
Rasheed2,
1
FPIC-2023. PA-156. Muhammad Junaid Strengthening of local food Faculty of Food Science and
Anwar1, Ali Awais1*, systems: a way to meet food Nutrition, Bahauddin Zakariya
Muhammad Asad-u- crises University, Multan
llah1
1
FPIC-2023. PA-157. Muhammad Junaid Addressing the impact of food Faculty of Food Science &
Anwar1, Muhammad price fluctuations and their Nutrition, Bahauddin Zakariya
Asadullah1*, Ali Awais1 solutions: a global priority University, Multan
1
FPIC-2023. PA-158. Muhammad Junaid Nourishing the nation: Faculty of Food Science and
Anwar1, Muqadas Zia overcoming food crisis in Nutrition, Bahauddin Zakariya
1
*, Izhar Ahmad Pakistan University, Multan
1
FPIC-2023. PA-159. Muhammad Junaid Role of ozone in management of Faculty of Food Science and
Anwar1, Sana Tariq1*, mycotoxins linked health hazards Nutrition, Bahauddin Zakariya
Aiman Mazhar1, Arish in food: a step towards food University, Multan, Pakistan
Hayat1 safety
133
FPIC-2023. PA-160. Muhammad Khalid Fortitude of ochratoxin in Food and Biotechnology
Saeed, Naseem Zahra, ostriches feed by elisa Research Centre, PCSIR
Muhammad Ashraf, Laboratories Complex, Lahore,
Asma Saeed and Pakistan
Quratulain Syed
FPIC-2023. PA-161. Muhammad Khurram Effective causes of global food Faculty of Food Science and
Afzal*, Saeed Akhtar, crises leading towards Nutrition, Bahauddin Zakariya
Muhammad Tauseef malnutrition University Multan, Pakistan
Sultan, Tariq Ismail,
Ersa Naeem,
Muhammad Naeem
Zubairi
FPIC-2023. PA-162. Muhammad Khurram Exploring the effects of chia Faculty of Food Science and
Afzal*, Saeed Akhtar, (salvia hispanica l.) mucilage Nutrition, Bahauddin Zakariya
Muhammad Tauseef against hypertension in University Multan, Pakistan.
Sultan, Tariq Ismail, hyperlipidemic patients
Muhammad Naeem
Zubairi and Laraib Aziz
Joher.
FPIC-2023. PA-163. Muhammad Mohsin, Food inflation and food price Faculty of Food Science and
Ali Raza trends in Pakistan Nutrition, Bahauddin Zakariya
University, Multan.
FPIC-2023. PA-164. Muhammad Naeem Phytochemical and bio-safety Faculty of Food Science and
Zubairi, Muhammad evaluation stevia rebaudiana Nutrition, Bahauddin Zakariya
Khurram Afzal, leaves based functional tea University Multan, Pakistan
Muhammad Usman
Khalid and Mohib Ali
Aabdi
1
FPIC-2023. PA-165. Muhammad Rahman Utilization of cotton seed protein Department of Food Science
and Muhammad Younis for its potential to alleviate and Technology, Faculty of Food
malnutrition Science and Nutrition, Bahauddin
Zakariya University, Multan,
Pakistan
1
FPIC-2023. PA-166. Muhammad Rehan Effect of different concentration Department of Food Science and
Islam1, Dua Amna1, of silver nanoparticles on Technology, Faculty of Food
Muhammad Usama1, germination of kidney beans Science and Nutrition, Bahauddin
Dur-e-Shahwar Sattar1 (phaseolus vulgaris) Zakariya University, Multan.
FPIC-2023. PA-167. Muhammad Rizwan1, A short overview of the climate 1
Nida Firdous1, *, Shabir change and food security in Technology, Muhammad Nawaz
Ahmad1, M. Sibt-e- Pakistan Shareef University of
Abbas1 Agriculture, Multan, Pakistan.
FPIC-2023. PA-168. Muhammad Sheraz Arif Assessment of drinking water National institute of food
1
, Muhammad Amir, quality of surface water and sciences and technology, faculty
Rabia Munawar, Aqsa ground water treated by WASA of food, nutrition and home
Irfan Faisalabad sciences, university of
Agriculture, Faisalabad, Pakistan
FPIC-2023. PA-169. Muhammad Subtain*, Date palm, potential health National Institute of Food
Imran Pasha, Farah benefits and by products Science and Technology,
Ahmad, Husnain University of Agriculture,
Rasheed, Rimsha Faisalabad, Pakistan
134
Perveen, Sadia Ansar,
Summaia Fordos, Ali
Raza, Cecilia Konima
Conteh
FPIC-2023. PA-170. Muhammad Tayyab *, Adapting to climate change: the Department of Food Science and
Muhammad Shahbaz, role of agricultural practices in Technology, MNS-University of
Hammad Naeem, Noor- enhancing food security Agriculture, Multan
ul-Huda and Ushna
Momal
FPIC-2023. PA-171. Muhammad Umair The role of social media in NIFSAT University of
Azam shaping consumer perceptions of Agriculture, Faisalabad
food quality and safety in the
digital age.
FPIC-2023. PA-172. Muhammad Umar Sono-humid chamber: a novel NIFSAT, University of
Farooq*1, Wajahat technology to efficiate the supply Agriculture, Faisalabad,
Jillani Qureshi2, Mohib chain management of fruits and Pakistan, Department of
Ali Aabdi³, Muhammad vegetables (persimmons and Agricultural Sciences, Institute of
Usama1, Nadia Bashir1 potatoes Graduate Studies and Research,
European University of Lefke,
Northern Cyprus, Faculty of
Food Science and Nutrition,
Multan, Pakistan
1
FPIC-2023. PA-173. Muhammad Usama Bovine colostrum as immuno Deapartment of Food science
Mubarak1, Umar booster and Technology, MNS-
Farooq1, Nadeem University of Agriculture
Akhtar2, Afshan Shafi1, Multan.
Khizar Hayat1 2
Department of Food science and
Technology, The University of
Lahore.
1
FPIC-2023. PA-174. Muhammad Usama Effect of vinegar in stress control Deapartment of Food science
Mubarak1, Umar and Technology, MNS-
Farooq1, Nadeem University of Agriculture
Akhtar2, Afshan Shafi1, Multan.
Khizar Hayat1, Ramsha 2
Department of Food science and
Akram1 Technology, The University of
Lahore.
FPIC-2023. PA-175. Muhammad Usman Ashwa gandha root extract (agre) Faculty of Food Science and
Khalid*, Muhammad modulates cancer cachexia allied Nutrition, Bahauddin Zakariya
Tauseef Sultan, Ahmad to inflammatory cytokines and University Multan, Pakistan.
Mujtaba Noman, Fahid cell death
Nazir, Rabbia Shamim
FPIC-2023. PA-176. Muhammad Usman Alkaloids: a way towards anti- Faculty of Food Science and
Khalid*, Muhammad inflammatory activity of Nutrition, Bahauddin Zakariya
Tauseef Sultan, Hassan Withania Somnifera (l.) dunal. University Multan, Pakistan.
Raza, Naima Tariq,
Arslan Hameed, Hannia
Habib.
FPIC-2023. PA-177. Muhammad Younis, Comparative study of nutritional Faculty of Food Science and
Khurram Afzal, M. composition, antioxidant Nutrition, Bahauddin Zakariya
Tauseef Sultan*, Saeed properties of leaf and stem of University, Multan, Pakistan
135
Akhtar, Tariq Ismail bathua (chenopodium album) and
and Muhammad Usman their utilization in cupcakes
Khalid
1
FPIC-2023. PA-178. Muhammad Zahid Antidiabetic effect of amaranth Faculty of Food Science and
Khawar1, Hafiz Nutrition, BZU, Multan. 2.
Muhammad Fayaz1*, Multan Medical and Dental
Asad Abbas2 College, Multan
1
FPIC-2023. PA-179. Muhammad Zaman, Food technology and food NIFSAT, University of
Muhammad Asif, resources Agriculture, Faisalabad, Pakistan
Muhammad Ibrahim
FPIC-2023. PA-180. Muqadas Fatima1*, Rai wheat shortage; major cause of 1
Muhammad Amir1, food crisis in Pakistan Sciences, PMAS Arid
Sana javed1 and Zainab Agriculture University
Amjad1 Rawalpindi, Punjab Pakistan
FPIC-2023. PA-181. Muqadas Zia1, Ali Effect of pumpkin seeds on 1
Hassan1, Iahtisham-Ul- anemic patients Agriculture Faisalabad, Pakistan.
Haq2, Fahid Nazir2*, 2
. Kauser Abdulla Malik School
Bareera Eman1, Sadia of Life Sciences, Forman
Munir1, Naima Tariq2 Christian College (A Chartered
University), Lahore, Punjab,
Pakistan. 2. Deprtment of Human
FPIC-2023. PA-182. Museera Nauman¹* Dr. Pakistan’s food crisis: water, ¹Institute of Food and Nutritional
Rai Muhammad Amir¹* energy, agriculture & power: the Sciences, PMAS Arid
conflict ahead Agriculture University
Rawalpindi, Punjab Pakistan
FPIC-2023. PA-183. Musfira Akram*1, Fruit leather: preparation, Department of Human Nutrition,
Sheeraz Ahmad1, packaging and its effect on FFSN, BZU Multan
Muhammad Tauseef sensorial and physio-chemical
Sultan1, Tariq Ismail1 properties
and Zainab Akram2
FPIC-2023. PA-184. Nabia Noor, Ghulam Development and nutritional Institute of Food Science and
Mueen Ud Din, evaluation of choongan Nutrition, University of
Muhammad Nadeem, (Caralluma Tuberculate L.) Sargodha, Sargodha
Tusneem Kausar, drink
Shahid Mahmood,
Ammara Ainee
FPIC-2023. PA-185. Naeem Munawar, Mitigating the effects of food Faculty of Food Science and
Muhammad Khurram Nutrition, Bahauddin Zakariya
Afzal, Muhammad University Multan, Pakistan
Naeem Zubairi and
Naeem Sarwar
FPIC-2023. PA-186. Nauman Rasool, Dur e Chito-oligosaccharides and Faculty of Food Science and
Shahwar Sattar, Saima alginate edible film: an effective Nutrition, Bahauddin Zakariya
Perveen, Zargham polysaccharide-based coating to University Multan, Pakistan.
Faisal, Laraib Akhlaq maintain eggs quality and safety
136
FPIC-2023. PA-187. Nida Javed* Food supply chain management: National Institute of Food science
best practices and emerging and Technology, University of
trends Agriculture, Faisalabad
FPIC-2023. PA-188. Nimra Irshad*, Functional foods a potential Department of Food Science and
Muhammad Shahbaz, solution to enhance food security Technology, Muhammad Nawaz
Hammad Naeem, Shareef University of Agriculture
Ushna Momal, and Multan, Pakistan
Shamas Murtaza
FPIC-2023. PA-189. Nimra Mushtaq Food crisis in Pakistan Department of Human Nutrition
and Dietetics, University College
Pakistan
FPIC-2023. PA-190. Noor Akram1, Nanotechnology a promising 1
Department of Food and
Muhammad Afzaal2, approach for targeted delivery of Nutrition, Government College
Zargham Faisal3, Yasir bioactive compounds in dairy University Faisalabad, Pakistan.
Abbas Shah4, Aasma products 2
Department of Food Science,
Asghar1 Government College University
Faisalabad, Pakistan.
3
University Multan, Pakistan.
4
Natural & Medical Science
Research Center, University of
Nizwa, Oman.
FPIC-2023. PA-191. Noor Fatima1, Dr. Metformin and its association 1
Muhammad Riaz1,2, Dr. with vitamin b12 among diabetic Nutrition. 2
. Chairman
Tauseef Sultan1,3, Dr. patients Department of Food Safety and
Memona Amir1,4 Quality Management. 3
.
5
Aqlima Abid , Asifa Chairman Department of Human
Saif1,Zil-e-Huma1 Nutrition and Dietetics. 4.
Department of Dairy
Technology. 5. University of
agriculture, Faisalabad
FPIC-2023. PA-192. Noor ul Huda*¹, Utilization of date seeds waste as ¹Department of Food Science and
Muhammad Shahbaz¹, a value-added product and their Technology, MNS-University of
Hammad Naeem¹, benefits. Agriculture, Multan
Ushna Momal¹ and
Shamas Murtaza¹
FPIC-2023. PA-193. Noshaba Fiaz1, Shams Nutritional and therapeutic 1
Murtaza1, Umar potential of garlic Technology, MNS-University of
Farooq1, M. Shahbaz1, Agriculture, Multan. 2
.
Sami ullah2, Aliza Department of Horticulture,
batool1, Rimsha Umer1, MNS-University of Agriculture,
Smara Qaisar Alvi 1, M. Multan. 3. Institute of food
Usama Mubarik1, science and technology,
Sumayah Abbas3 University of Agriculture
Faisalabad
FPIC-2023. PA-194. Poonam Gill1, Dr. Plant-based meat substitutes: the 1
: NIFSAT, University of
Ahmad Din1, Ahmad future food Agriculture, Faisalabad.
137
Rafi1, Umair Ashraf1,
Muhammad Adnan1
FPIC-2023. PA-195. Qurat-Ul-Ain Raza1, Comparison of biostimulants and Department of Soil Science,
Muhammad Amjad chemical fertilization on the Faculty of Agricultural Sciences
Bashir1,2, Abdur production and quality of radish and Technology, Bahauddin
Rehim2*, Hafiz crop Zakariya University, Multan,
Muhammad Ali Raza1,2, Pakistan 1College of Agriculture,
Asad Ismail Noor2, University of Layyah, Layyah,
Muhammad Amir2, 31200
, Pakistan
Muhammad Usama
Iqbal2, Faiz-Ul-
Hassan2.
FPIC-2023. PA-196. Rabia Sarwar1, Shamas Recent challenges and strategies 1
Murtaza1, Hassan in halal food authentication Technology, MNS-University of
Anwar1, Ambreen Naz1, Agriculture, Multan. 2
.
Naveed Akram1, Umar Department of Horticulture,
Farooq1, Gulzar MNS-University of Agriculture,
Akhtar2, Multan
FPIC-2023. PA-197. Rabiah Ibrahim Variation in the home food Department of Human Nutrition,
environment and dietary intake Faculty of Food Science and
throughout a behavioral weight Nutrition, BZU Multan
loss intervention for adolescents’
difference based on food security
status
FPIC-2023. PA-198. Rabiya Shamim*, M. Food inflation-a serious threat to Department of Human Nutrition,
Tauseef Sultan, food security, subsequently FFSN, BZU, Multan
Khurram Afzal, Sharim leading to malnutrition in
Asghar, Maham Pakistan
Nadeem, Ali Raza,
Hafiz Muhammad
Fayyaz
FPIC-2023. PA-199. Ramsha Ahmad*, Food insecurity in Pakistan Department of Food Science and
Muhammad Shahbaz Technology, MNS-University of
and Hammad Naeem Agriculture Multan
Ushna Momal and
Shamas Murtaza
1
FPIC-2023. PA-200. Ramsha Akram , Effect of diet quality during Department of Food Science and
1
Afshan Shafi , Umar pregnancy Technology, MNS- University of
Farooq 1 , Aliza Batool 1 Agriculture, Multan, Pakistan
, Muhammed Usama
Mubarak
FPIC-2023. PA-201. Ramsha Akram, Afshan Organic agriculture towards Department of Food Science and
Shafi, Umar Farooq, sustainable development goals Technology, Muhammad Nawaz
Aliza Batool, Maryam (zero hunger) Shareef University of
Jamil, Zahid Rafiq, Agriculture, Multan, Pakistan.
Naqi
Abbass, Muhammed
Usama Mubarak
FPIC-2023. PA-202. Rida Anwaar, Anwaar Health benefits of flaxseeds Institute of Food and Nutritional
Ahmed*, Muhammad (Linum Usitatissimum) Sciences, PMAS-Arid
138
Awais Khan, Hira Agriculture University
Matloob, Taskeen Rawalpindi, Pakistan
Ashraf
FPIC-2023. PA-203. Rida Batool*1, Papaya seed powder reverses 1
Muhammad Kashif insulin resistance among Nutrition, University of
Iqbal Khan2, Syed streptozotocin induced diabetic Sargodha, Sargodha-Pakistan. 2.
Qamar Abbas2, Samina albino rats during a clinical NIFSAT, University of
Kauser1, Iqra Irshad1 control trial Agriculture, Faisalabad-Pakistan
and Kiran Tanvir1
FPIC-2023. PA-204. Rimsha Rimsha*, Consumption of seasonal fruits National Institute of Food
Ahmad Din, Iqra and vegetables to prevent hidden Science and Technology,
Razzaq, Ayesha Aslam hunger University of Agriculture,
and Muhammad Usama Faisalabad
FPIC-2023. PA-205. Rohan Ahmad, Development of probiotic cheese Faculty of Food Science and
Mamoona Amir*, enriched with carissa carandas Nutrition, BZU, Multan, Pakistan
Bisma Khaliq, Noor
Fatima, Aneela
Hameed, Majid Hussain
FPIC-2023. PA-206. Rohma Anwar1*, Mian Impact of nutritional deficiencies 1
Kamran Sharif1, Tabana on cognitive and physiological science and Technology, Faculty
Naz1, Binish Almas1 development of children of Food, Nutrition and Home
and Shafia Shahid1 Sciences, University of
Agriculture, Faisalabad-38040,
Pakistan.
FPIC-2023. PA-207. Rubbiya Maqbool, Ali Nutrition education: a practical NIFSAT, University of
Hassan, Soha Zahid, approach to combat the Agriculture Faisalabad
Sadaf Rafiq, consequences of diabetes
Muhammad Arslan mellitus in Pakistan
FPIC-2023. PA-208. Rubbiya Maqbool1*, Recent advances in the use of NIFSAT, University of
Ali Hassan and Soha smart probiotics for health Agriculture Faisalabad
Zahid promotion
FPIC-2023. PA-209. Saba Maqbool Effect of lifestyle on nutritional Department of Food & Nutrition,
status among adolescents Govt. Graduate College of Home
Economics, Multan, Pakistan.
FPIC-2023. PA-210. Sabiha Abbas1*, Mian Phalsa (grewia asiatica l.); a 1
Kamran Sharif2, promising functional food Technology, University of Okara,
Muhammad Tauseef ingredient Okara Pakistan. 2. NIFSAT,
Sultan3 and Muhammad University of Agriculture
Sibt-e-Abbas4 Faisalabad, Faisalabad, Pakistan.
3
. Institute of Food Science and
University, Multan, Pakistan. 4.
Technology, Muhammad Nawaz
Shareef University of
FPIC-2023. PA-211. Sadia Khan and Waqar Kwashiorkor prevalence is Department of Human Nutrition,
Mehdi Multan Pakistan: root causes, Faculty of Food Science and
management and association with Nutrition, Bahauddin Zakariya
139
protein energy malnutrition University (BZU), Multan,
(PEM) Pakistan
FPIC-2023. PA-212. Sadia Munir1, Binish Effect of potassium content of 1
Israr1, Fahid Nazir2*, jackfruit seeds powder among Agriculture Faisalabad, Pakistan.
Muqadas Zia1, Bareera normal and hypertensive test 2
. Deprtment of Human Nutrition,
Eman1, Hassan Raza2 subjects Bahauddin Zakariya University
Multan, Pakistan
FPIC-2023. PA-213. Saeed Akhtar, Aliza Effect of thermal and non- Department of Food Science and
Nayyar, and Tariq thermal processing of mango Technology, Faculty of Food
Ismail seeds on seed kernel Science and Nutrition, Bahauddin
susceptibility to black mold Zakariya University, Multan,
growth and kernel quality Pakistan
FPIC-2023. PA-214. Saghir Ahmed Sheikh1 Climate change and food Department of Biomedical
and Aasia Akbar insecurity: causes and future Engineering, Faculty of
Panhwar2 strategies Engineering Sciences and
Technology, Hamdard
University, Karachi, Sindh
Pakistan.
FPIC-2023. PA-215. Said Ahmad1, Optimization of plant growth 1
. Department of Horticulture,
Muhammad Waleed2, regulators for micro propagation Hamdard University Karachi
Muhammad Akhlaq3 of artemisia scoparia 2
. Faculty of Eastern medicine,
Hamdard University Karachi
3
. Department of Horticulture,
Agriculture University of
Peshawar.
FPIC-2023. PA-216. Sajr Akhtar¹*, Mian Averting global water crisis and ¹NIFSAT, Faculty of Food,
Kamran Sharif¹, Kashaf climate change for food security Nutrition and Home Sciences,
Rasool¹ and Fareeha and sustainability University of Agriculture,
Shahid¹ Faisalabad, Pakistan.
1
FPIC-2023. PA-217. Salman Haider, Tahira Effects of citric acid Department of Food Science &
Mohsin Ali, Ghulam modifications on the structural, Technology, University of
Mustafa, Abid Hasnain rheological, functional and Karachi, Karachi, Pakistan
1
digestibility characteristics of Department of Physics, NED
pakistani common buckwheat University of Engineering and
(Fagopyrum Esculentum) starch Technology, Karachi, Pakistan
1
FPIC-2023. PA-218. Samina Kauser*, Mian Preparation and quality Institute of Food Science and
Anjum Murtaza, assessment of yogurt enrichment Nutrition, University of
Tusneem Kausar with flaxseed Sargodha, Sargodha-Pakistan
FPIC-2023. PA-219. Samiullah*, Rai Food crisis in Pakistan Institute of Food and Nutritional
Muhammad Amir. opportunities and solutions Sciences, PMAS Arid
FPIC-2023. PA-220. Sara Amin*, Imran Diet effecting lifestyle of young National Institute of Food
pasha, Farah Ahmad, people Science and Technology,
Sadia Ansar, University of Agriculture
Muhammad Subtain, Faisalabad
Rimsha Perveen
140
FPIC-2023. PA-221. Sara Awan*1, Health benefits of Elettaria 1
Muhammad Tauseef Cardamomum: a way towards Nutrition BZ University Multan,
Sultan1, Muhammad healthy life style Pakistan. 2Faculty of Pharmacy,
Usman Khalid1, Nwal Bahauddin Zakariya University
Afzal1, and Usman Multan, Pakistan.
Awan2.
FPIC-2023. PA-222. Sehar Imran, Tusneem Production and quality evaluation Institute of Food Science and
Kausar* of functional yoghurt enriched Nutrition, University of
40100
with guava leaf powder Sargodha, Sargodha ,
Pakistan
FPIC-2023. PA-223. Sehrish Jabbar1, Mian Delving the appropriate routes for NIFSAT, Faculty of Food,
Kamran Sharif1, Tabana elimination of toxicants and Nutrition and Home Sciences,
Naz1, Fareeha Shahid1, foodborne pathogens from body University of Agriculture,
Maira Abdul Razzak1 to ensure health benefits Faisalabad, Pakistan.
and Amna Amjad1
FPIC-2023. PA-224. Sehrish Jabbar1, Mian Probing the appropriate strategies 1
Kamran Sharif1, Tabana and interventions in food waste Nutrition and Home Sciences,
Naz1, Fareeha Shahid1 management: a global concern to University of Agriculture,
and Maira Abdul tackle food losses Faisalabad, Pakistan.
Razzak1 and Amna
Amjad1
FPIC-2023. PA-225. Shabbir Ahmad and Nutraceutical and functional food Department of Food Science &
Iqra Nawaz as a sustainable solution for food Technology, Muhammad Nawaz
crisis management Sharif University of Agriculture,
Multan
FPIC-2023. PA-226. Shafaq Shafiq*, Halal food production and its Department of Food Science and
Mahwash Aziz, potential Technology, Government
Shumaila Zafar, Aysha College Women University,
Sameen, Saima Tehseen Faisalabad, Pakistan
1
FPIC-2023. PA-227. Shahzor Gul Sustainable utilization of food Institute of Food Sciences and
Khaskheli1*, Saghir waste Technology, Faculty of Crop
Ahmed Sheikh2, Aijaz Production, Sindh Agriculture
Hussain Soomro1, Aasia University, Tandojam, Sindh,
Akbar Panhwar1, Pakistan-
2
Ashfaque Ahmed Department of Food Science and
Khaskheli2 Technology, Faculty of
Engineering Science and
Technology, Hamdard University
Karachi
FPIC-2023. PA-228. Shakeel Hussain*1, Factors behind the food 1
Department of Dairy
Shehzad Ali2 and insecurity and their solutions in Technology, University of
Hamza Shahid2 Pakistan Veterinary and Animal Sciences.
2
. Department of Food Sciences,
Govt. College University
Faisalabad
FPIC-2023. PA-229. Sharim Asghar*, M. Preventing the upcoming global Department of Human Nutrition,
Tauseef Sultan, food crisis FFSN, BZU, Multan
Khurram Afzal, Rabiya
Shamim, Hafiz
Muhammad Fayyaz, Ali
Raza, Maham Nadeem
141
FPIC-2023. PA-230. Sharim Asghar, Food crisis in Pakistan: focus Faculty of Food Science and
Khurram Afzal, Saeed should be diverted on food Nutrition, Bahauddin Zakariya
Akhtar, Muhammad distributions University Multan, Pakistan
Tauseef Sultan, Rabiya
Shamim, Hafiz
Muhammad Fayyaz, Ali
Raza, and Maham
Nadeem\
FPIC-2023. PA-231. Sheema Nauman¹* Dr. Status and factors of food ¹Institute of Food and Nutritional
Rai Muhammad Amir¹* security in Pakistan Sciences, PMAS Arid
FPIC-2023. PA-232. Shumaila Ramzan* Role of important wild vegetables Institute of food Science and
Malik Muhammad in nutrition & health, used by Nutrition, Gomal University,
Hashim. tribal communities of sargodha Dera Ismail Khan, Institute of
region, Pakistan. food Science and Nutrition,
Gomal University, Dera Ismail
Khan
1
FPIC-2023. PA-233. Shumaila Zafar*, Recent trends in food technology Department of Food Science and
Mahwash Aziz, Aysha to improve food resources Technology, Government
Sameen, Rizwana College Women University,
Batool Faisalabad, Pakistan
FPIC-2023. PA-234. Sidra Tul-Muntaha1*, unveiling circular economy in 1
Allah Rakha1, Hina banana waste utilization: an Nutrition and Home Sciences,
Rasheed1, Iraj Fatima1 approach to promote University of Agriculture,
environmental sustainability Faisalabad, Pakistan
FPIC-2023. PA-235. Sidra Tul-Muntaha1*, Bamboo shoots: a novel and 1
Allah Rakha1, Hina functional solution to mitigate Nutrition and Home Sciences,
Rasheed1, Iraj Fatima1, food crises University of Agriculture,
Waqas Ahmad Khan1 Faisalabad, Pakistan
FPIC-2023. PA-236. Sidra Zafar, Shahid A cross-sectional study for University of Agriculture,
Mahmood Rana, assessment of nutritional health Faisalabad
Ghulam Mueen ul Din, status of authentic patients
Nayab Anjum, Farzana belonging to district Gujranwala
Sarwar, Saba Parveen,
Aleena Shabir
FPIC-2023. PA-237. Smara Qaisar Alvi1*, Potential of microalgae as 1
Depatment of Food Science &
Shamas Murtaza1, functional food for promoting Technology, MNS University of
1
Umar Farooq , Umrah healthy aging Agriculture, Multan, Pakistan.
Zafar1, Aneesa Altaf1,
Noshaba Fiaz1, Rimsha
Umar1
FPIC-2023. PA-238. Smara Qaisar Alvi1, Clinical evidences supporting Depatment of Food Science &
Umrah Zafar1*, Umar omega-3 fatty acids Technology, MNS University of
Farooq1, Afshan Shafi1, supplementation in Agriculture, Multan, Pakistan.
Asrar Ali2, Muhammad neurodegenerative disorders
Maaz2, Babar Ali1
142
FPIC-2023. PA-239. Smara Qaisar Alvi1, Current status of malnutrition and 1
Depatment of Food Science &
Umrah Zafar1*, Umar stunting in Pakistan: initiatives to Technology, MNS University of
Farooq1, Afshan Shafi1, resolve the prevailing condition Agriculture, Multan, Pakistan
Asrar Ali2, Muhammad
Maaz2, Babar Ali1
FPIC-2023. PA-240. Sumera Batool, Use of robotics in food industry Department of Food Science and
Muhammad Sibt-e- and future prospects Technology, Muhammad Nawaz
Abbas, Sania Ilyas Sharif University of Agriculture,
Multan
FPIC-2023. PA-241. Summaia Fordos*, Food waste reduction and National Institute of Food
Namrah Abid, management strategies Science and Technology,
Muhammad Gulzar, Ali University of Agriculture,
Iqbal Faisalabad, Pakistan
FPIC-2023. PA-242. Suqlain Hassan1*, Ali Potential of internet of things 1
Food Science Research Institute,
Hassan2, Amer (IOT) in microbial biosensors to NARC Islamabad
Mumtaz1, Muhammad monitor critical control points 2
Arslan2, Mishal Khan (CCP) at dairy processing plant Science and Technology,
Khosa2, Muhammad University of Agriculture,
Usman3 Faisalabad
3
Muhammad Nawaz Sharif
University of Agriculture,
Multan
FPIC-2023. PA-243. Syed Ali Hassan, Control of fungal decay in fresh NIFSAT, University of
Samran Khalid, tomatoes by the application of Agriculture, Faisalabad, 38000,
Muhammad Umar aloe vera gel coating enriched Pakistan
Farooq1, Aman Ali, with orange (citrus sinensis) peel
Muhammad Naeem essential oil
FPIC-2023. PA-244. Syed Ali Hassan1, Utilization of okara as a NIFSAT, University of

Samran Khalid1, Ahsan byproduct of soybean to enhance Agriculture, Faisalabad, 38000
,
Ali1, Muneeba Khaliq1, the textural and nutritional Pakistan
Rimsha Amjad1, properties of bread
Ahmad Din1, Rana
Muhammad Aadil1
FPIC-2023. PA-245. Syeda Aqsa Bibi, M. Nutritional & therapeutic Department of Human Nutrition
Tauseef Sultan, Roshina potential of flaxseed: a review and Dietetics, Faculty of Food
Rabail, Fizza Ali and Science and Nutrition, BZU,
Junaid Anwar Multan
2
FPIC-2023. PA-246. Syeda Hania Zainab Impact of climate changes on . Department of Human
Gardezi*1, Dur e crop production system Nutrition, Faculty of Food
Shahwar2. Science and Nutrition, BZU
Multan
FPIC-2023. PA-247. Tabana Naz 1, Mian Role of food supplement in a NIFSAT, Faculty of Food,
Kamran Sharif 1, Hafiz optimal health of WRA Nutrition & Home Sciences,
Rizwan Sharif 2 University of Agriculture,
Faisalabad, Pakistan. b
University Institute of Diet and
Nutritional Sciences, Department
of Allied Health Sciences, The
University of Chenab, Gujrat,
Pakistan.
143
FPIC-2023. PA-248. Tahir Naqqash1*, Nadia First report on the probiotic 1
Institute of Molecular Biology
Wazir1, Kashif Aslam1, potential of mammaliicoccus and Biotechnology, Bahauddin
Ghulam Shabir1, sciuri isolated from raw goat milk Zakariya University, Multan,
Muhammad Tahir2 and Pakistan. 2. Department of
Rehan Sadiq Shaikh1* Environmental Science,
COMSATS University
Islamabad, Vehari Campus
FPIC-2023. PA-249. Tahira Bano, Tahira Impact of dairy fat substitution on Department of Food Science and
Mohsin Ali. functional properties of analogue Technology, University of
mozzarella cheese Karachi.
FPIC-2023. PA-250. Talha Bin Iqbal a, *, Effect of chemical additives on a Department of Food Science
Uzma Islam a, Nazish the physico-chemical and and Technology, Faculty of Food
javaid a, Aniqa Saeed a, microbial attributes of minimally Science and Nutrition, Bahauddin
Fasiha Jamil processed apple at refrigeration Zakariya University Multan, 66000,
temperature Pakistan
b Department of Dairy Science
and Technology, Faculty of Food
Zakariya University Multan, 66000,
Pakistan
FPIC-2023. PA-251. Taskeen Ashraf1, A review on nutritional and 1
Anwaar Ahmed*1, Rida medicinal properties of nigella Sciences, PMAS-Arid
Anwaar1, Hira sativa (kalonji): a miracle seed Agriculture University
Matloob1, Muhammad Rawalpindi, Pakistan
Awais Khan1
FPIC-2023. PA-252. Tayyab Zahra 1*, Eisha Role of smoke flavoring in food 1
Razia 1 industries Nutrition, Bahauddin Zakariya
FPIC-2023. PA-253. Tayyaba Tariq, Immuno-modulating potential of NIFSAT
Muhammad Asim goat milk University of Agriculture,
Shabbir, Muhammad Faisalabad
Furqan Nawaz and
Seemal Munir
FPIC-2023. PA-254. Tayyaba Tasleem Non-communicable diseases and Food and Nutrition
chrono-nutrition
FPIC-2023. PA-255. Tommy Jose Gonzalez1, G-plan: a retrospective analysis 1
Garcia BSBA
Asad Abbas 2*, Dr. on weight-loss outcomes MetropolitanUniversity, Carcas,
Manzar Ali3, Adan Venezuela. 2. Multan Medical
Ijaz4, Dr. Mujjahid and Dental College, Multan
Abbas5
FPIC-2023. PA-256. Umair Ahmad1, Shamas Food irradiation: way of 1
Murtaza1, Nighat Raza1, mitigating food losses Technology, MNS- University of
Naveed Akram1, Asif Agriculture, Multan. 2
.
Shehzad2, Hassan Department of Agronomy, MNS-
Anwar1, Umar Farooq1 University of Agriculture,
Multan
144
FPIC-2023. PA-257. Usama Mujahid*, Asim Animal food processing through Department of Livestock and
Faraz1, Attiqa Mujahid novel technologies; a food Poultry Production, Bahauddin
security concern Zakariya University, Multan-60800
FPIC-2023. PA-258. Usama Nasir1*, Amir Artificial ripening of fruits in 1
Ismail1,2, Mueed Pakistan: impacts on fruit quality Nutrition, Bahauddin Zakariya
Tanveer Malik1, Zubair and human health University, Multan, Pakistan. 2.
Ismail1 Department of Food Safety and
Quality Management, FFSN,
Multan Pakistan
FPIC-2023. PA-259. Uzma Islam a, *, Nazish Development and a Department of Food Science
Javaid a, Talha Bin characterization of melon seed and Technology, Faculty of Food
Iqbal a, Fasiha Jamil a, powder in relation to end product Science and Nutrition, Bahauddin
Aniqa Saeed b quality Zakariya University Multan, 66000,
Pakistan
b Department of Dairy Science
and Technology, Faculty of Food
Zakariya University Multan, 66000,
Pakistan
FPIC-2023. PA-260. Wajeeha Batool, Food insecurity in Pakistan Department of Food Science and
Rizwana Batool, possibility and explication Technology Government College
Ayasha Sameen, Rabia Women University, Faisalabad,
Ramzan, Mahwash Pakistan
Aziz, Faiza Ashfaq
FPIC-2023. PA-261. Waseem Khalid1, Zahra Consumer behavior and sensory 1
University Institute of Food
Maqbool2 acceptance against antioxidant Science and Technology, The
composed raw and processed University of Lahore, Lahore,
food Pakistan. 2. Department of Food
Science, Faculty of Life Sciences,
Government College University,
Faisalabad
FPIC-2023. PA-262. Zafar Iqbal, Farhat Health impact estimation of Environmental Protection
Abbas, Muhammad heavy metals’ intake via Agency Punjab, Feroze Pur Road
Ibrahim, Abid consumption of vegetables grown Lahore, Pakistan.
Mahmood, Matin Guld, with wastewater
Tahir Imran Qureshi
FPIC-2023. PA-263. Zahida Qadeer, Baila Incorporation of thermophilic Department of Food Science &
Ahmad*, Muhammad and mesophilic cultures camel Technology, Faculty of
Asif Khan, Muhmmad milk cheese and their influence Agriculture & Environment, The
Ammar Khan, Saira on cheese quality Islamia University of
Tanweer Bahawalpur, Bahawalpur,
Punjab, Pakistan
FPIC-2023. PA-264. Zainab Amjad 1*, Rai Food supply chain management 1
Muhammad Amir1, Asif and food security Sciences, PMAS Arid
Ahmad1, Haya Fatima1 Agriculture University
and Muqaddas Fatima 1 Rawalpindi, Punjab Pakistan
FPIC-2023. PA-265. Zainab Naseer*, Shahid Investigating the association of Institute of Food Science and
Mahmood Rana, myocardial infarction patient’s Nutrition, University of
Ghulam Mueen ul Din, health status with nutrition Sargodha, Sargodha-Pakistan
145
Nayab Anjum, Farzana
Sarwar, Radia Malik
FPIC-2023. PA-266. Zargham Faisal1*, Nutraceuticals and functional 1
Department of Human Nutrition,
Aneela Hameed2, Noor foods: possible expansion to Faculty of Food Science and
Akram3, Aimen counter food crisis Nutrition, Bahauddin Zakariya
Mazhar1, Nauman University, Multan, Pakistan
Rasool1 2
3
Department of Food and
Nutrition, Government College
University Faisalabad, Pakistan
FPIC-2023. PA-267. Zargham Faisal1*, Impact of zinc deficiency on 1
Department of Human Nutrition,
Aneela Hameed2, Tariq reproductive health of south asian Faculty of Food Science and
Ismail2 women, and appropriate Nutrition, Bahauddin Zakariya
interventions University, Multan, Pakistan
2
FPIC-2023. PA-268. Zerafshan Ramzan Impact of HACCP on the safety NIFSAT, University of
and quality of dairy products Agriculture Faisalabad
FPIC-2023. PA-269. Zikhatu Amina Alleza Food crisis in Pakistan Institute of food and Nutritional
and Rai Muhammad Sciences, PMAS Agriculture
Amir University Rawalpindi
FPIC-2023. PA-270. Zill-e-huma1, Asifa Exploring nutraceutical potential 1
Saif1, Noor Fatima1, of water chestnut flour against Nutrition. 2
. Chairman
Iqra Baig1, Dr. Tauseef diabetes Department of Human Nutrition
Sultan1,2, Muhammad and Dietetics
Usman Khalid1
FPIC-2023. PA-271. Zunaira Saleem, Role of tea in cardiovascular Department of Human Nutrition,
Muhammad Tauseef disease prevention FFSN, BZU, Multan.
Sultan, Mian Farhan
Haider, Hira Sohail &
Muhammad Usman
Khalid
FPIC-2023. PA-272. Zunaira Saleem, Nutritional and functional Department of Human Nutrition,
Muhammad Tauseef properties of Hibiscus Rosa FFSN, Bahauddin Zakariya
Sultan, Mian Farhan sinesis as functional tea University, Multan
Haider, Hira Sohail,
Hassan Raza
146
STANDARDIZATION, SENSORY AND STORAGE STABILITY OF GREEN CHILIES
TOMATO CHUTNEY
Aasia Akbar Panhwar , * Saghir Ahmed Sheikh2, Bushra Urooj Panhwar 3
1
1
Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Pakistan
2
Department of Food Sciences and Technology, FEST, Hamdard University, Karachi, Pakistan
3
Plant Physiology/Chemistry Section, Central Cotton Research Institute, Sakrand, Sindh,
Pakistan
*Presenter Email: aapanhwar@sau.edu.pk
ABSTRACT
Traditional food adjuncts such as chutneys and pickles are widely consumed. Many studies have
been conducted on the standardization and characterization of such food adjuncts. The research
was conducted to develop new food product Green Chili tomato Chutney that can be used as
substitute of curry with meals as well as and in different recipes, like burgers, sandwich, cutlass,
and Fritter. The product was stored in various packaging materials at room temperature to
evaluate its shelf life. Sensory evaluation was also conducted by the penal of judges who were
familiar with the sensory attributes after the intervals of every 15 days using 9 points hedonic
scale. Green chili tomato chutney stored in pet bottles can easily be stored up to 6 months without
any negative impact. All sensory parameters average scored over 8 points by the judges. The cost
effectiveness was also calculated and found out that this type of product can also be used low,
medium and high-class families and can easily be marketed in small as well as high class
stores/marts.
Keywords: Traditional food, Green Chili tomato, Sensory evaluation and cost effectiveness
147
BIO-PLASTIC PRODUCTION FROM POTATO PEEL TO REDUCE FOOD WASTE
Abdul Mannan Shakir1, Shamas Murtaza1, Muhammad Shahbaz1, Naveed Akram1, Muhammad
Zia ur Rahman1, Muhammad Habib Ur Rahman2, Hassan Anwar1
1
2
Department of Agronomy, MNS- University of Agriculture, Multan
*Presenter Email: Shamas.murtaza@mnsuam.edu.pk
ABSTRACT
Potato is the fourth most widely produced crop each year. The primary waste stream of enterprises
that process potatoes, potato peel waste, is produced in vast numbers and poses a global
environmental problem. However, due to its chemical makeup, accessibility, and lack of budget,
potato peel waste is a natural resource for creating high-value bioproducts. Plastics derived from
petroleum have been the source of many environmental hazards. As a result, researchers have
started looking at novel materials that may replace plastics in various applications. Bioplastics,
also known as compostable plastics, are an environmentally friendly alternative to traditional
plastics since they can be made from renewable resources like potatoes or microorganisms if the
criteria are met. In addition, most researchers are interested in using renewable resources for
industrial purposes, such as the manufacturing of bioplastics. Due to this, researchers have been
concentrating on finding ways to use the wastes as bioplastic products. This analysis used a
bioplastic made from potato peel, which is food waste. The biodegradability and water absorption
capacity of bioplastic were investigated. In addition, a commercial bioplastic’s water absorption
capacity and biodegradability were measured to compare it to one made from potato peel waste
under different circumstances. The potato peel bioplastic absorbed more water than commercial
plastic. As a result, potato peel may be utilized in creating biodegradable bioplastics as a food
industry waste. In this approach, global petroleum-based plastic pollution might be reduced.
Keywords: Bioplastic; Potato peel; Food waste; Environmental pollution
148
PHYSICOCHEMICAL CHARACTERIZATION OF DIFFERENT OLIVE CULTIVARS
GROWN IN POTHWAR (PAKISTAN)
Abida Mariam , Anwaar Ahmed1, Asif Ahmad1, Muhammad Sheeraz Ahmad1, Muhammad
1
Akram Khan1 and Nabeel Ahmed1

1
Institiute of Food and Nutritional Sciences, PMAS-Arid Agriculture University Rawalpindi,
Pakistan, 46300
ABSTRACT
The plant olive (Olea europaea L.) is known for its commercial significance due to its nutritional
and health benefits. Pakistan is ranked 4th among countries that import olive oil whereas, 70% of
edible oil is imported to fulfill the country`s need. There is great potential for olive cultivation in
Pakistan. The popularity and cultivation of olive fruit have increased in the recent past due to its
high socio-economic and health significance. There is a dire need for identification,
documentation and selection of highly nutritious cultivars to fetch maximum economic potential.
With this caveat in mind, a study has been conducted to characterize the olive cultivars collected
from Pothwar region of Pakistan for their physicochemical properties. Ten olive cultivars
(Gemlik, Coratina, Sevillano, Manzanilla, Leccino, Koroneiki, Frantoio, Arbiquina, Earlik and
Ottobratica) were collected from Barani Agriculture Research Institute, Chakwal, Pakistan. The
study involved the determination of the physicochemical characteristics of all ten olive cultivars.
The Earlik cultivar found superior in physicochemical properties on performing the principal
component analysis (63.1%) such as width (20.93mm), length (27.34mm) and length/width ratio
of fruit (1.3068), thickness of flesh (19.69mm), sphericity (80.25%), surface area (1581.212
mm2), volume (5933.474 mm3), pH (4.87), total soluble solids (9.83⁰Brix) and titratable acidity
(0.473 g/L). Olive fruit was analyzed for proximate composition by using methods defined in
AOAC (2016) and Earlik revealed best traits in this regard with moisture content 66.7%, crude
fat 14.77 %, crude protein 3.077%, crude fiber 3.36 %, total carbohydrates 3.567% and ash 1.17%.
Gross calorific values ranged from 6.48-7.2 Cal/g contributing significantly in daily energy intake
among different cultivars. Olives were found to be a good source of K, Na, Ca, Mg, and Fe. Traces
of Mn, Co, Ni, Cu, Zn, Pb and Cd were also found. In the nutshell, the results were significant
with considerable differences in parameters analyzed for all ten cultivars which confirm that
genetic factors are important contributors to varietal differences in defining physicochemical and
nutraceutical characteristics of olives. The best cultivar assessed for table quality is Earlik with
superior physicochemical properties. This characterization will help farmers and food
industrialists to choose the best olive cultivars which are high in nutritional significance.
Keywords: Characterization; Extra Virgin Olive Oil; Oil Yield; Fatty Acid
149
PROSPECTS ON GENETICALLY MODIFIED PRODUCTS WITH REFERENCE TO
SAFETY OF FOOD FROM ANIMAL ORIGIN
Abubakar Sufyan , Nazir Ahmad Khan2, Muhammad Jamshed Khan1 and Asim Faraz1
1
1
Department of Livestock and Poultry Production, Bahauddin Zakariya University Multan
2
Department of Animal Nutrition, University of Agriculture Peshawar
*Presenter Email: linksufyan@bzu.edu.pk
ABSTRACT
The components in feed, an animal eats, are directly translated into the components of products
like milk, meat and egg. Therefore, any toxicant or hazard present in feed will end up in the human
body and can cause serious health problems, if not detoxified during the metabolism. Among
various concerns about the feed used in livestock, poultry and fisheries, use of genetically
modified (GM) products is the area of immense concern for the organizations and stakeholders
related to food safety and security. A GM product is a plant, animal or microbe whose DNA has
been altered using genetic engineering in the laboratory in order to enhance particular trait(s) in
the resultant organism or generations of organism. Very basic question with regard to food safety
is that ‘does animal use GM products in their feed?” and the answer is yes. A substantial amount
of corn, cotton, canola, soybeans and their byproducts are used in livestock, poultry and fish feed.
Advantages of GM crops include higher yield, less use of pesticides, added nutrients and cheaper
prices. Some organizations showed various concerns over the use of GM products including
allergy reaction, transfer of transgenic DNA, monopoly of fewer investors and hazard to crop
ecosystem. In a nutshell, to date no scientific data has been reported to indicate that the
consumption of GM crops as food or feed is harmful to animal or human. Therefore, use GM
crops in animal or human consumption is advocated by many scientific communities and other
organizations like FAO, FDA and WHO. Current article will provide insights on various aspects
of use of GM crops in animal feed with reference to food safety and security.
150
TECHNOLOGICAL STRATEGIES AND CONSUMER APPROACH TO REDUCE
FOOD WASTE
Adan Naeem, Rizwana Batool, Saima Tehseen, Rabia Ramzan, Madiha Rohi, Sidra tul
Muntaha, Wajeeha Nusrat
Faisalabad
*Presenter Email: naeem@gcwuf.edu.pk
ABSTRACT
Globally, around one-third of the food produced is annually discarded. This amount would be
able to satisfy ten times the need of undernourished people. If nothing is done, the mass of
discarded food could further rise, compromising the right to food of future generations. Almost
all food discards are nowadays disposed of or used for energy recovery. Strategies for recovery
of value-added compounds have also been proposed. However, more sustainable options are
available. In the field of food science, technological skills are required to develop novel
approaches that could allow both reducing disposal of discards and preventing their generation.
Effective technological strategies are expected to directly reduce food loss within the production
chain but also to drive consumer towards more sustainable choices and behaviors. Balancing
primary production, food production and consumption would be the easiest way to avoid food
loss and waste generation. Multiples strategies that include diversification of production line,
innovative technological solutions, adequate labeling and development of regulatory framework
to decrease food wasting, are synergistically implemented to deal with the food related crisis.
These integrated approaches would provide a new definition of food quality that includes not only
sensory and nutritional aspects, but also the potential environmental and social impact of food
products with special attention to the issue of food loss and waste generation.
Keywords: Food, production, discarded, consumption, strategies
151
PLANT BASED PROTEINS: A PROMISING SOLUTION TO FOOD INSECURITY IN
DEVELOPING ECONOMIES
Adeela Yasmin
Department of Food Science, Government College University, Faisalabad, Pakistan
*Presenter Email: adeelayasmin@gcuf.edu.pk
Providing safe and nutritious food to poor and undernourished has been a crucial challenge for
the developing world. The modification in eating patterns demands innovative products that fulfil
consumer requirements of healthy and delicious food which substitute the function of animal
proteins as well as contribute a similar high protein nutrition. The interest has been increased in
plant-based protein analogues due to their similar functional and nutritional value as well as cheap
and easy availability. Globally, rising awareness in consumers about healthy and sustainable
foods has led to increased interest in plant-based proteins. The new population group of
“flexitarians” is rapidly growing. These are the consumers who reduce their meat consumption in
daily diet. Additionally, religious and lifestyle choices may forbid specific consumers from eating
meat and meat products. Vegetable proteins having lower price than muscle proteins
consequently, reduce the cost of meat products. Protein with a vegetable origin can be employed
as an alternative to animal protein for food applications due to the widespread sources, like
legumes, oilseeds, cereals and fungi. Compared to chief food sources, the exploitation of these
proteins is nowadays limited to soy and pea proteins only. However, there is a less explored and
cost-effective source “apricot kernels”. They can be obtained as a by-product from apricot
processing plants. owing to the lack of organized collection and use of apricot kernels, this valued
by product with major industrial potential remained unexploited. However, apricot kernel flour
and protein isolates may be good source of protein for food applications. These protein isolates
have low glycemic index, excellent bioactive and functional properties and good protein
digestibility. The defatted pressed apricot kernel cake contained 34.5% crude protein and hence
could be used to make protein isolates. As, Pakistan is leading producer of apricots with annual
production of 178,957 tons. The apricots kernels may be exploited as an alternative protein source
as, a steady shift from animals to plant-based proteins are required in order to maintain
affordability, environmental stability, greater food safety and to combat global food crisis.
152
ASSESSING FOOD SECURITY IN PAKISTAN: A REVIEW OF CURRENT
CHALLENGES AND POTENTIAL SOLUTIONS
Afshan Ismail*, Ali Ijlal Aleem, M. Sajid Manzoor, Shoaib Younas, Ayesha Murtaza, Kanza
Aziz Awan
*Presenter Email: afshanismailkhera@gmail.com
ABSTRACT
Nutritional security also called food security is a major concern for Pakistan, as millions of people
suffer from malnutrition and hunger. Pakistan has a high population growth rate and is facing
various challenges such as climate change, economic instability, water scarcity, and political
instability. These factors, coupled with an inadequate food distribution system, have resulted in a
high incidence of food insecurity in the country. The primary causes of food insecurity in Pakistan
include poverty, lack of access to education and healthcare, limited access to clean water, and
inadequate infrastructure for food distribution. Furthermore, climate change and natural disasters,
such as floods and droughts, have significantly impacted agriculture, the primary source of
livelihood for the majority of the population. To address food insecurity in Pakistan, various
solutions can be implemented, including the promotion of sustainable agriculture practices, the
provision of adequate irrigation facilities, and the expansion of social protection programs.
Additionally, the government can implement policies to improve access to education and
healthcare, increase employment opportunities, and invest in infrastructure for food distribution.
In conclusion, food security is a critical issue for Pakistan, and addressing it requires a multi-
dimensional approach. While several challenges persist, implementing sustainable and practical
solutions can help alleviate food insecurity and improve the quality of life for millions of people
in Pakistan.
Keywords: Malnutrition, food insecurity, climate change, natural disasters, practical solutions
153
ASSESSMENT OF HEAVY METALS AND MICROBIOLOGICAL QUALITY OF
RIVERINE AND FARMED NILE TILAPIA (OREOCHROMIS NILOTICUS) FISH OF
PAKISTAN
Aftab Zahoor1, Raheel Suleman1, Majid Hussain2*, Saeed Akhtar1, Tariq Ismail1,
Hira Choudhary1, Weili Rao3
1
2
Department of Dairy Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya
University, Multan.
3
College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue,
Baoding, 071000, P.R China
*Presenter Email: mhussain@bzu.edu.pk
ABSTRACT
In Pakistan, fishes are regarded as a major riverine or seafood and highly valued as a source of
protein. Due to the waste products from numerous sources, such as industrial effluent, biological
wastes, agricultural runoff, and domestic sewage in rivers, this greater concentration of heavy
metals and bacteria is feasible. This study was created to examine the content of heavy metals in
various body parts of Nile tilapia (Oreochromis niloticus) that were gathered from five different
locations of Punjab, Pakistan. Encompassing both natural and controlled populations, such as
rivers (Ravi and Chenab) and farms (Head Muhammad Wala (HMW), Shorkot and Rangpur,
Punjab, Pakistan. It was revealed that the liver of riverine and farm fishes had the highest
concentrations of heavy metals, including arsenic (138 mg/kg), chromium (321 mg/kg), cadmium
(13.69 mg/kg), and lead (33.79 mg/kg), compared to the meat, skin, gills, and scales. The findings
showed that fish from rivers had significantly (p<0.05) greater quantities of heavy metals than
fish from farms. The fish gathered from the Chenab River had the highest Coliform count
(5.61×102 cfu/g), while the fish from Ravi had the highest Total Plate Count (1.5×104 cfu/g),
Salmonella (3.73×102cfu/25g), and E. coli counts (76.55 cfu/g). Farm fish, on the other hand had
significantly (p<0.05) better microbiological quality. The study concluded that water pollution
should be addressed for better human health since it has detrimental impacts on the aquatic life
and ultimately human population that consumes riverine species, particularly fish.
Keywords: Heavy metals, fish meat, Nile tilapia, microbiology, water contamination
154
IMPROVING FARMERS' WELFARE BY IMPROVED INFORMATION
TECHNOLOGY ADOPTION: AN EVENT STUDY OF THE FOOD CRISIS' THREAT
Ahmad Faraz, Sanabil Yaqoob, Kanza Aziz Awan, Waleed Sultan, Hiba Naveed
*Presenter Email: farazfigures@gmail.com
ABSTRACT
Food security has become a global issue in the midst of a war, which has resulted in an increase
in the price of basic necessities, particularly our main staple food, rice. Overcoming this, the
government is expected to pay attention to farmer welfare so that farmers can continue to produce
and meet the country's food needs. This necessitates the government's attention in providing
counseling and training to farmers in order to increase their ability to adopt agricultural
technology so that production output can be increased while maintaining sustainability in the
domestic agricultural sector. Technology adoption theory is the primary focus in improving
farmer welfare, owing to the benefits of information technology as a supporting sector in the
production process, allowing farmers to increase output in a shorter period of time. The greater
farmers' ability to adopt technological developments, the greater their ability to cultivate
production land capable of increasing production yields, resulting in an increase in farmer welfare
Keywords: food security, food crisis, technology, welfare of farmers
155
UTILIZATION OF FALSA (GREWIA ASIATICA L.) THROUGH VALUE-ADDITION
AT COMMERCIAL SCALE
Ahmad Rafi, Dr. Ahmad Din, Poonam Gill, Umair Ashraf, Ahmad Uzair
*Presenter Email: Ahmaddinft@gmail.com
ABSTRACT
Falsa (Grewia asiatica L.) is a berry fruit that is native to South-East Asia and the Indian sub-
continent and is cultivated in South Asian countries including Pakistan, India, Nepal, and
Bangladesh. It is a drought-tolerant plant, with high nutritive and medicinal value, that thrives in
arid and semi-arid environments. About 69–93% of the fruit is edible flesh that contains essential
bioactive compounds like flavonoids, phenolics constituents and a rich source of fats, citric and
malic acids, proteins, vitamins, and anthocyanins. The plant is reported to also have antidiabetic,
antihyperglycemic, antioxidant, and antiviral properties. This valuable crop has very short season
and a shelf life of about 2 to 3 days after harvesting. Falsa fruits are highly perishable and
deteriorate at a faster rate in hot and humid climate conditions. There is lack of post-harvesting
management practices resulting in huge losses in fruits and vegetables. The post-harvest loss of
many fresh fruits and vegetables is estimated to be 30-40%. To minimize or prevent such losses,
on site processing of fruits is recommended to enhance the storage stability. The value-added
products such as drink, nectar, jam, squash fruit leather, can also be produced successfully from
Falsa fruits. The concept of on-farm value addition of Falsa fruit can lessen the burden on our
economy with the increase in exports, improvement of input-use efficiency and reduction in post-
harvest losses. Moreover, with the on-site production of value-added products, more opportunities
would be available for farmers to improve their social structure.
156
MITIGATION OF PESTICIDE RESIDUES IN FRUITS AND VEGETABLES BY THE
TECHNIQUE OF SAPONIN EXTRACTS FROM FOOD PRODUCTS IN SOUTH
PUNJAB, PAKISTAN
Ali Sher Kashif, Adnan Amjad, Muhammad Tauseef Sultan, Muhammad Khurram Afzal
*Presenter Email: alisherkhanewal396103@gmail.com
ABSTRACT
The region of South Punjab, Pakistan is heavily populated and demands increasing production of
vegetables and fruits to feed. The climate of this region is hot and arid with a minimum level of
rainfall. The application of various pesticides on different vegetables and fruits is an integral part
of their cultivation adopted by farmers. Excessive application of pesticides may cause retention
in the final product and ultimately there would be health issues for consumers. Long-term
exposure to pesticides found in vegetables and fruits may cause a variety of health problems.
Soybean meal and camellia seed cake, both dietary byproducts, have high concentrations of
saponins that are underutilized. The purpose of this research was to compare the efficacy of
saponins derived from soybean byproducts (SBE) and camellia seed cakes (CSE) in cleaning the
production of pesticide residues. Total saponin concentrations of soybean byproducts and
camellia seed cake were 40.32 ± 1.50 mg/g and 216.49 ± 0.79 mg/g, respectively. Pesticide
residues in field-sprayed fruits and vegetables were considerably dislodged by 0.1 mg/mL SBE-
or CSE-assisted aeration washing operations compared to tap water and commercial detergent
cleaning solutions. The results indicate that aeration coupled with SBE or CSE is an efficient
approach for eliminating pesticide residues. In conclusion, our findings give persuasive evidence
that SBE and CSE are eco-friendly for washing pesticide residues off, and may be ideal for using
the fresh-cut vegetables and fruits business in the South Punjab region.
Keywords: Fruits, Vegetables, Pesticides residues, South Punjab Region, Saponin Extracts
157
EMERGING RISK OF MALNUTRITION DUE TO FOOD CRISIS IN PAKISTAN
Alia Fatima, Mariam Mumtaz
Department of Human Nutrition and Dietetics, University College of Montgomery Sahiwal,
Punjab, Pakistan
*Presenter Email: aliafatimach456@gmail.com
ABSTRACT
Malnutrition is a chronic problem in Pakistan. The consequences of diets deficient in vitamins

and minerals represent serious health problems that are widespread in developing countries,
including Pakistan. For example, many factors play an important role in influencing growth in
early childhood. Food insecurity, poverty, maternal health and nutritional status, maternal age at
marriage and education level, low birth weight, premature birth, socioeconomic status,
environmental and living conditions. Infants and women of childbearing age are the most
vulnerable and are particularly victims of malnutrition. Micronutrient deficiencies lead to anemia,
goiter and many other diseases including iron, iodine and vitamin deficiency. Reducing
micronutrient deficiencies can improve people’s health cause. Malnutrition is one of the major
health problems affecting about 2 billion people. Malnutrition destroys mental health and the
physical condition of the immune system. It also stops the growth of the whole body, slows down
thinking, promotes proper development of the fetus and prevents some infectious diseases.
Keywords: Malnutrition, Deficiencies, Disease, Health
158
IMPORTANCE OF AQUACULTURE IN PROVIDING FOOD AND NUTRITIONAL
SECURITY
1
Aliza Batool, * Umar Farooq, Afshan Shafi, 1Nida Firdous, 2Palosha Khanum, 1Naqi Abbas,
1 1
1
Zahid Rafiq, 1Mariam Jameel, Ramsha Akram
1
Department of Food Science and Technology, Muhmmad Nawaz Shareef University of
2
Institute of Plant Breeding and Biotechnology, Muhmmad Nawaz Shareef University of
*Presenter Email: Umar.farooq@mnsuam.eud.pk
ABSTRACT
The major method for improving the socioeconomic condition of a nation and reduce hunger
would be through improved food security. In underdeveloped nations, this issue is still evident in
the present. The focus of human nutritional inadequacies is therefore on the value of animal
protein in daily diet. In order to solve this issue, fisheries significantly increase the amount of
animal protein in people's diets all over the world. The most affordable and nutrient-dense sources
of protein are aquatic animals, which are also great food supplements for the poor by supplying
vital vitamins, proteins, micronutrients, and minerals. A diet rich in micronutrients, high-quality
animal proteins, and polyunsaturated fatty acids, especially omega-3 eicosapentaenoic and
docosahexaenoic acids, is one that includes fish. Also, fish is more readily available and less
expensive in tropical countries than other sources of animal proteins. Aquaculture, one of the
fastest-growing sectors in the food production sector, has the potential to make a significant
contribution to the eradication of hunger, malnutrition, and nutrient deficiencies on a worldwide
scale. According to the Food and Agriculture Organization (FAO), aquaculture has the ongoing
potential to achieve economic development goals for the nation and improved human welfare.
Nonetheless, nutritional data on fish will be useful in selecting species for aquaculture and in
using fish to achieve nutritional security.
Keywords: omega-3, eicosapentaenoic acid, docosahexaenoic acid, malnutrition; hunger
159
PAKISTAN ON THE BRINK OF FOOD CRISIS; CURRENT SCENARIO AND
FUTURE PERSPECTIVE
Ambreen Naz , Kashif Razzaq , Nighat Raza1, Umar Farooq1, Samra Naseem3, Misbah Sharif1
1 2
1
2
3
Department of Mathematics & Statisctics, MNS- University of Agriculture, Multan
*Presenter Email: Ambreen.naz@mnsuam.edu.pk
ABSTRACT
Pakistan has recently earned the position of a food surplus nation due to its effective agricultural
policies, which enabled Pakistan to become a significant producer of wheat in the area. As an
agrarian nation, Pakistan's agriculture industry played a significant role in our economy,
contributing 24% of our GDP. In addition, this sector's importance can be determined by the fact
that it is the largest source of foreign exchange revenues and provides food for both the rural and
urban populations. The National Nutrition Survey was done and the sobering results showed that
36.9% of the population was experiencing food insecurity. This is because of a number of
economic, environmental, and political issues that are contributing to Pakistan's food crisis.
Unpredictable and aberrant climatic change that has caused catastrophe and devastated tracts of
agriculture nationwide are factors contributing to the impending food crisis. Farmers' issues have
not been addressed due to a lack of interest on the part of the administration and a skewed political
environment. Another issue Pakistan faces is an unregulated population. The absence of water is
another factor that leads to majority of the water leaks into the grounds because there is no system
of cemented canals. Our farmers ought to receive international training in order to learn about
cutting-edge agricultural methods and abandon conventional farming in order to increase the
quality and yield of their harvests. By exporting the surplus to other nations, this method will help
farmers maximize their income while ensuring steady and enough food production.
160
ADDRESSING ZINC DEFICIENCY AND ARSENIC TOXICITY IN HUMANS: THE
VIABLE ROLE OF SOIL ZINC APPLICATION TO ZINC-BIOFORTIFIED WHEAT
IRRIGATED WITH ARSENIC-CONTAMINATED WATER
Ammara Basit and Shahid Hussain
ABSTRACT
Zinc is an essential micronutrient that is commonly deficient in humans. Zinc malnutrition is

prevalent in developing countries and it can lead to serious health problems, including mortality.
In addition to zinc deficiency, there is growing concern over arsenic toxicity. High levels of
arsenic in irrigation water can lead to toxic levels of arsenic in wheat grains, and consumption of
such contaminated grains can cause arsenic-induced diseases related to zinc deficiency. To
address this issue, a study was conducted to investigate the effects of soil zinc application on
arsenic and zinc concentrations in two zinc-biofortified wheat cultivars that were irrigated with
arsenic-contaminated water. The study included two cultivars (Akbar-2019 and Zincol-2016),
two zinc application rates (0 and 8 mg zinc kg⁻¹), and three levels of arsenic in irrigation water
(0, 100, and 1000 µg arsenic L⁻¹). The results showed that zinc application mitigated the negative
effects of arsenic on the yield and yield attributes of both cultivars. On average, zinc application
increased grain zinc concentration by 114% compared to without zinc application. Furthermore,
zinc application decreased grain arsenic concentration by 25%, 33%, and 29% at, respectively, 0,
100, and 1000 µg arsenic L⁻¹ in irrigation water. In conclusion, soil zinc application was effective
in increasing grain zinc and decreasing grain arsenic concentration in zinc-biofortified wheat.
These findings may be useful in devising strategies to improve human zinc nutrition and decrease
dietary arsenic intake, especially in developing countries where zinc malnutrition and arsenic
toxicity are major concerns.
Keywords: Akbar-2019, arsenic, irrigation water, soil application, wheat, zinc malnutrition,
Zincol-2016
161
DETECTION AND MANAGEMENT OF FOOD ADULTERANTS AND ALLERGENS
VIA EMERGING TECHNOLOGIES TO ENSURE FOOD SAFETY
Aneela Hameed, Muhammad Junaid Anwar, Anzeela Mumtaz*, Muhammad Usman Khalid
Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan,
Pakistan
*Presenter Email: anzeelachmumtazahmed@gmail.com
ABSTRACT
The presence of allergens and adulterants in food trigger allergic reactions that result in extreme
ailments which are sometime fatal. Food regulatory authorities are responsible to ensure food
safety and food quality by detection and analyzing the different hazards and provision protection
to consumer’s health. In food stuff, the presence of allergens and adulterants in trace amount make
their detection very difficult. Proper labelling of food containing allergens can prevent the
outbreak of allergic reactions but there are chances that accidental exposure due to cross
contamination or other reasons can result in detrimental health hazards. This makes consumer
skeptical about certain products and also increase the chances of loss of confidence towards
specific brand. The detection of allergens is important in order to prevent any toxicity that occurs
in result of their reactions. Many approaches were set for their detection on genetic and functional
level. It took years of research to establish the detection methods. Immunological and
deoxyribonucleic acid (DNA)-based assays are most advanced technologies of current era. In
addition, mass spectrometry also plays key role as a highly promising confirmatory tool.
Electrochemical biosensors devices are also being used for detection of specific allergen proteins.
These detection tools enable the routine allergen detection quite satisfactory and has relevancy in
quality control and safety of food. The future research on electrochemical biosensors has a great
scope and it can enable the development of more efficient allergen detection methodologies.
These modern methodologies can enable authorities to detect and eradicate adulteration from food
systems and results in production of safe and higher quality products and can decrease the disorder
rates in the consumers.
Keywords: Food Safety; Immunological Assay; Deoxyribonucleic Acid (DNA)-based Assay,

Electrochemical biosensors, Mass spectrometry
162
HARMONIZATION OF FOOD POLICIES TO ENSURE FOOD SAFETY AND FOOD
SECURITY
Aneela Hameed, Muhammad Junaid Anwar, Sidra Aziz*, Memoona Amir, Muhammad Amir
*Presenter Email: sidraazizsidraaziz71@gmail.com
ABSTRACT
The burden of foodborne illnesses due to unsafe food supply chain during national and
international trades is increasing gradually all over the world. The climate crisis is one of the
leading reasons of rapid rise in food unsafety, food insecurity, global hunger, climate shocks,
crops and livelihoods. The hunger can only be controlled by taking immediate actions to fight
these climate variations. Different policies should be adopted and implement to ensure the food
safety, food security, reduce food wastage and ultimately reduce food crises. Currently, the major
challenge to meet these problems is the harmonization of food safety requirements with
international standards i.e., Codex Alimentarius which includes requirements for food quality,
safety and production, hygiene standards and provisions for methods of sampling, analysis,
labeling, microbiological and nutritional supplements, control of pesticide, antibiotic residues,
and other contaminants. Harmonizing the policies can regulate food safety and food security by
utilizing up-to-date, validated knowledge of foodborne pathogens and toxicology. Harmonizing
regulations on a scientific basis can provide a true understanding of risk while improving
requirements for product testing, reducing food waste and ensuring food safety and food security.
Moreover, the establishment of regulatory framework should closely be related to this issue.
Harmonization of food regulations must be based on pure scientific evidence to ensure food
security and human health. Moreover, food legislation should be simple and facilitating with
proper framework to reduce unnecessary barriers and limitation for trade.
Keywords: Food Borne Diseases, Harmonization, Global Food Challenges
163
IMPACT OF LACTOFERRIN FORTIFICATION ON PHYSICOCHEMICAL AND
ANTIOXIDANT PROPERTIES OF SOFT CHEESE
Anees Murtaza1*, Saima Rafiq2. Aysha Sameen3
1
Department of Food Science and Technology, Faculty of Agriculture, The University of
Poonch, Rawalakot, AJK-12350, Pakistan.
2
Food Science Research Institute, PARC-National Agricultural Research Centre, Islamabad-
44000, Pakistan
*Presenter Email: aneesmurtaza43@gmail.com
ABSTRACT
Dairy products are widely used around the world due to their good nutritive value. Cheese is
fermented dairy product and gaining more interest in developed countries for its nutritional
properties. There are hundreds of varieties are available but soft cheese simple to make at home.
Soft cheese was prepared with mesophilic bacterial culture of Lactobacillus spp with addition of
rennet. Lactoferrin is a glycoprotein of 80 kDa that can bind iron and have antioxidant properties.
The aim of this study was to evaluate the impact of lactoferrin fortification in soft cheese for its
physicochemical and antioxidant properties. The cheese was developed and fortified with
emulsified lactoferrin with quantity of 0, 25, 50, 75, 100mg/100g of soft cheese. In this study the
evaluation wad done for 15 days and characterized for its physicochemical properties (pH, acidity,
fat, protein, moisture and ash), antioxidant property (DPPH), texture, and sensory analysis. The
fortification in soft cheese significantly influenced the physicochemical and antioxidant
properties. These properties improved under storage period of 15 days. T4 improved more than
other for antioxidant potential. T0 got less but T1 and T2 got maximum score for sensory
attributes. From the results, it is described that the lactoferrin improved the antioxidant potential
and quality of soft cheese and that can be used for anemia as well.
Keywords: Soft Cheese, lactoferrin fortification, cheese manufacturing, antioxidant potential
164
DEVELOPMENT AND EVALUATION OF COTTAGE CHEESE FORTIFIED WITH
EMULSIFIED LACTOFERRIN
Anees Murtaza1*, Saima Rafiq3 , Aysha Sameen2
1
Department of Food Science and Technology, Faculty of Agriculture, The University of
Poonch, Rawalakot, AJK-12350, Pakistan
2
Food Science Research Institute, PARC-National Agricultural Research Centre, Islamabad-
44000, Pakistan
*Presenter Email: aneesmurtaza43@gmail.com
ABSTRACT
Dairy products are popular among the majority of the world's population. Fermented dairy
products have distinctive physicochemical characteristics with high nutrition value including
essential vitamins and minerals. Cheese products have become the dietary habits of the vast
majority of people. The aim of this study was to develop and evaluate cottage cheese with
lactoferrin fortification. Lactoferrin is a glycoprotein that helps to bind iron and has antioxidant
properties. The cottage cheese was prepared with a mesophilic starter culture of lactobacillus spp
and rennet as a coagulant. The emulsified lactoferrin was made by oil-in-water emulsion. The
fortification of cottage cheese was done after whey removal with different concentrations of 0mg,
25mg, 50mg, 75mg, and 100mg per 100g of lactoferrin in cottage cheese. The purpose of
fortification was to mitigate iron deficiency (ID) and iron deficiency anemia (IDA) because
lactoferrin can be used for iron-binding. In this study, five treatments were made and a storage
study of 15 days was evaluated and characterized by physicochemical analysis (pH, acidity, fat,
protein, moisture, and ash), iron for both raw milk and cottage cheese, antioxidant analysis
(DPPH), microbial analysis (TPC), texture analysis and sensory analysis (color, taste and overall
acceptability) were analyzed. All these characteristics of cottage cheese were analyzed to be
significantly influenced by changing concentrations of emulsified lactoferrin during storage.
Cottage cheese fat, protein, ash, iron, and antioxidant activity were improved. T4 had the highest
level of protein, fat, ash, iron, and DPPH content while T0 had the lowest. T1 and T2 got maximum
scores of sensory attributes i.e color, taste, texture, appearance, and overall acceptability. From
the physicochemical, texture, and sensory evaluation it was determined that the use of lactoferrin
can improve the cottage cheese quality and anemia.
Keywords: Cottage Cheese, lactoferrin, fortification, anemia, cheese manufacturing
165
INTERACTION OF DIFFERENT FOOD ADDITIVES ON THE FRESH-CUT
WATERMELON PACKED IN DIFFERENT PACKAGING MATERIALS
Aniqa Saeed 1, Nazish Javaid 1, Uzma Islam 1, Fasiha Jamil 2, Talha Bin Iqbal 1
1
Bahauddin Zakariya University Multan, 66000, Pakistan
2
Department of Dairy Science and Technology, Faculty of Food Science and Nutrition,
*Presenter Email: aniqasaeed.fst@gmail.com
ABSTRACT
The fastest growing food sector is the fresh-cut produce industry, because increasing of consumer
claim for fresh, healthy, natural, is a strong marketing demand. A fresh product has minimum
shelf life due to undergo the enzymatic browning and unstiffening, microbial infection and with
the production of unfavorable vo1atile compounds there for consumers show great interest in
minimally processed fruits and vegetables or ready to serve commodities. Fresh-cut commodities
are the fruits and vegetables that are washed, peeled, trimmed and sliced into hundred percent
eatable products which are packed in different packaging material. Through fresh-cut technology,
we ensure the wholesomeness and nutritional value of fruits to fulfill the consumer demands and
maintain the quality and shelf life. Fresh fruit likewise to vegetables are vital component of a
strong diet, able to decrease the risk of cardiovascular diseases and cancer. Now culture is
characterized by an increasing health awareness and rising concern with food for maintaining and
educating human well-being and consumer health. In this project cuts of watermelon are
minimally processed due to its supreme nutritional profile. Watermelon is an economically
significant fruit crop and valuable another source of water in desert areas. It’s a brilliant source
of lycopene and an excellent choice for consumers. Watermelon will be treated with calcium
chloride and citric acid, stored at 4oC and evaluated through different physico-chemical and
sensory attributes after each 2 two days of interval and till spoilage. Watermelon is preferred for
the current study because this fruit is appreciated by its high nutritional value, and excellent
sensorial properties. This work will help to evaluate the impact of some preservation parameters
on watermelon fresh cut.
Keywords: Fresh-cut, chemical additives
166
ENZYMATIC PREPARATION OF CHITOSAN DERIVATIVE AND EVALUATION
OF ITS PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES IN YOGURT
Aniqa Saeed*, Majid Hussain, Uzma Islam, Ali Musarrat, Muhammad Faizan Ali
Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan, 66000, Pakistan
*Presenter E-mail: aniqasaeed.fst@gmail.com
ABSTRACT
Chitosan, a biopolymer derivative of chitin obtained by chemical or enzymatic deacetylation is a

liner polysaccharide, composed of the polymer of D-glucosamine and N-acetyl glucosamine and
has a wide range of prospective industrial applications. Chitosan has antioxidant, nontoxic, and
anti-allergic activities but its application is restrained due to its high molecular weight (MW) and
poor solubility in bio-medicinal applications. Chitooligosaccharide, a derivative of chitosan
obtained by hydrolysis of chitosan is an oligosaccharide and has applications in agriculture and
biomedical fields. In this study, the enzymatic hydrolysis of chitosan was carried out by using α-
amylase to lower the degree of deacetylation (DD) and MW of chitosan. The operating
temperature and time range for chitosan hydrolysis were 55οC and 0-5 hours respectively. The
chitosan hydrolysate fractions were withdrawn after every hour and spray-dried into powder form.
Chitooligosaccharide was attained after complete hydrolysis having a molecular weight of 3900
Da and less than 20 DD. Symbiotic yogurts from cow milk was prepared using a mixture of
lactobacillus bulgaricus and streptococcus thermophilus. The preparation of sodium alginate
hydrogel with each hydrolysate treatment that was carried out and incorporated into the yogurt
samples. The results implicated that each probiotic yogurt treatment was compared by evaluating
their functional, antioxidant, and rheological properties as well as sensory evaluation and viability
count during a storage study of 21 days after intervals of every 7 days. The molecular mass and
viscosity decreased after the hydrolysis of chitosan. The molecular weight and viscosity value
before and after complete hydrolysis was 640,489.55 Da to 10,642.41 Da and 41.7 cPs to 17.3
cPs respectively. Therefore, the results revealed that the hydrogel (sodium alginate and chitosan
oligosaccharides) improved yogurt stability, quality, and acceptability.
Keywords: Chitosan, Hydrolysis, Chito-oligosaccharide, Yogurt, Sodium Alginate
167
FOOD CRISIS IN PAKISTAN POST 2022 FLOODS
Anisa Sohail*, Rai Muhammad Amir*
Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi,
Punjab Pakistan
*Presenter Email: anisasohail34@gmail.com
ABSTRACT
The floods of 2022 have been referred to as ‘monsoon on steroids. This climatic disaster was
preceded by Covid-19 pandemic, an already increased inflation and severe heatwave. This has
exasperated the entire food supply chain in an already malnourished country. The floods that hit
across 81 districts of Pakistan and affected almost 78,000 square km of agricultural land, caused
one-third of the country to submerge in deep waters. Out of 40% of agricultural land, 45% of it is
completely destroyed along with 80%-90% of crops. International Rescue Committee reported 4
million acres of crops being destroyed with 80,000 livestock perished. Many informal
marketplaces where people use pushcarts and small shops made out of mud structures in low-
income areas that have previously been dealing with food insecurity are disintegrated. More than
600km of roads and bridges have been damaged. The floods also disrupted transportation and
distribution networks, causing food prices to rise and making it difficult for people to access the
food they need. With many staple and vegetable crops affected, Pakistan greatly struggles to feed
itself and countries that depend on its exports. Pakistan is 8th largest wheat exporter with 90% of
total production consumed locally, including landlocked neighbor Afghanistan and due to the
natural disaster, Pakistan has not been able to live up to its commitment of exporting 120,000
metric tons of wheat, as part of a WFP aid effort in Afghanistan for which UN has already warned
Pakistan. Pakistan is also 4rth largest rice exporter to China and Sub-Saharan Africa. Non-food
crops like cotton are also poorly affected. Food costs have dramatically hiked, inflation rate before
floods was 26% and has now risen to 500%. Cost of onions in urban areas increased by 89% from
July 2021 to July 2022 and in rural areas it increased by 100%. Cost of potatoes seared four times
to 100/kg, 300% in case of tomatoes now being 400/kg and prices of ghee climbed by 400%.
Dairy and wheat warehouses were also flooded. People of KPK, reported difficulty in accessing
any food. While decreased land ownerships in marginalized areas leads to a huge food insecurity
problem. This climatic catastrophe, along with damage caused by Covid and Ukraine-Russia war
poses an impending danger to the food supply chain of not only Pakistan but the entire world.
Keywords: flood, food crisis, food insecurity, food unavailability, inflation, hidden hunger
168
EFFECT OF PRE-GELATINIZATION AND HYDROTHERMAL TREATMENT ON
MANGO (MANGIFERAINDICA) KERNEL STARCH
Anjum Nawab, Feroz Alam and Tooba Khalid
Department of Food Science and Technology, University of Karachi, Sindh Pakistan
*Presenter Email: anjumnawab@uok.edu.pk
ABSTRACT
Pakistan imports thousands metric tons of modified starch every year and spend millions of
valuable foreign exchanges which is an economic burden on Pakistan’s weak economy. There is
a dire need to explore and process low-cost indigenous raw material for the modification of starch
that can result in significant cost savings for domestic food processing industry, cut the imports
budget and would also be an opportunity to earn valuable foreign exchange by capturing global
share in billion-dollar international modified starch market. The food processing industry in
Pakistan generates a significant amount of waste, which, if managed properly, can be a valuable
resource for the production of value-added starch products. By extracting starch from processing
waste, industries can also reduce the amount of waste that goes to landfills, thereby reducing
environmental pollution and greenhouse gas emissions. Mango is a major agricultural product
and Pakistan is the fourth-largest mango producer in the world. Mango seed is usually discarded
but its kernel can be utilized as a potential source of starch. Mango kernel starch has several
advantages over other starch sources, including high amylose content, high gelatinization
temperature, and good stability. Amongst different methods for starch modification, physical
methods have received more attention recently. Hydrothermal treatment and pre-gelatinization of
starch is a physical method to modify the properties of native starch. The present study was aimed
to investigate the functional characterization of hydrothermal treated (HT) and pre gelatinized
(PG) mango kernel modified starches. It was found that both modifications had significant effect
on solubility and swelling power. HT starch has low swelling power with increased solubility
when compared with PG counterparts. It was also noted that pasting properties were significantly
affected by HT treatment and increased pasting temperature, peak viscosity, setback and final and
then reduced with severity of the treatment. HT starches have shown x-ray diffraction patterns
(A-type) similar to PG starches with decrease in their relative crystallinities. Pre-gelatinized
starch (PG) also showed cold water viscosity at room temperature and can be used as a thickening
agent in instant food products.
Keywords: Mango kernel, Modified starch, Pre-gelatinization, Hydrothermal treatment
169
EFFECT OF USING DATE PITS POWDER AND DIFFERENT NANOPARTICLES
SUPPLEMENT IN THE FEED OF BROILER TO STUDY GROWTH EFFECT &
CARCASS CHARACTERISTICS
Ansa Zafar1*, Tariq Ismail1, Hamza Zulfiqar2
1
Department of Food Science and Technology, FFSN, Bahauddin
Zakariya University, Multan
2
Department of Food Science and Technology, Islamia University Bahawalpur
*Presenter Email: ansaz9879@gmail.com
ABSTRACT
Date pits weight varies from 4.6 to 15 percent of the entire date fruit; these constitutes 10% of the
fruit. Date pits have higher level of Ca, Mg, K and P. As compared to the fruit date pits have
higher protein level. The crude protein content is about 5.47% in the date pits. The date pit powder
was added to the basal diet. This experiment was performed to evaluate effect of DPP on growth
performance of Cobb broiler. Total of 240 one day old Ross broilers were selected. From Day 0
to 14 these were fed with basal diet and from day 14-28 these were fed with DPP supplement in
concentration 10ppm,20ppm,40ppm and a control. At day 28 these were slaughtered to determine
organ weight and carcass characteristics. There was significant gain in weight by DPP supplement
and Cooking (80°C for 10 minutes), Storage (at 94 °C & 4°C) and compression was affected by
DPP. It showed non-significant effect on instrumental color, pH, drip loss and organ weights.
Organoleptic properties evaluation also showed insignificant effect on color, aroma, texture,
juiciness, hardness, springiness and overall acceptability. This research suggested that the date
pits which were usually discarded as waste can efficiently be used in the feed of poultry to enhance
the growth, carcass characteristics and meat quality. It also showed much better technological
behavior and yield under processing conditions. Thus, the results of this study will be beneficial
for the poultry Industries, meat processors and producers in obtaining both good quality meat &
economic gain.
Keywords: Date pits powder, DPP, Cobb Broiler, Growth effect, Carcass characteristics
170
COMBINED EFFECT OF NON-THERMAL PROCESSING TECHNIQUES &
CONVENTIONAL THERMAL PROCESSING METHODS TO INCREASE SAFETY,
QUALITY AND NUTRITION OF DAIRY PRODUCTS
Ansa Zafar1*, Tariq Ismail1, Areeba Altaf1
1
Department of Food Science & Technology, FFSN, Bahauddin
Zakariya University, Multan
*Presenter Email: ansaz9879@gmail.com
ABSTRACT
Traditionally, preferred processing method for treating milk to increase its shelf life and render
its safe for consumption has been thermal treatment. The primary method of safety used in the
processing of milk is pasteurization. Since technology improvements have made upscaling and
ongoing treatment possible, non-thermal processing technologies have gained popularity and
have been used more frequently. Non-thermal treatments are frequently environmentally and
energy efficient, making them durable. Different non-thermal techniques have high upfront costs,
and microbial inactivation needs to be routinely checked and verified. Combining thermal and
nonthermal processing methods may be more feasible to produce safe dairy products with
minimal influence on nutrients and quality characteristics while improving the
environmental/energy impact. The thermal processing of milk has a negative impact on both its
sensory quality and nutritional content. Thus, the intense interest in novel non-thermal
technologies is understandable. Non-thermal methods for processing dairy products include cold-
plasma, pulsed electric fields, super-critical CO2, high pressure processing & high intensity
Ultrasound. The most talked-about revolutionary thermal processing methods for dairy products
are ohmic heating and microwave heating. Research on ultrasonic, pulsed electrical fields & high
hydrostatic pressure showed a more prominent trend among non-thermal methods. The areas that
should receive the attention include the influence of key operating conditions on process control
& the effects of latest technologies on safety, quality, nutrition and energy efficiency as compared
to conventional approaches in the dairy processing.
Keywords: Pasteurization, Ohmic heating, Latest non-thermal technologies, Quality, Safety &
Nutrition enhancement, Dairy products
171
ALLERGEN SENSITIVITY TO FODMAPS (FERMENTABLE, OLIGO, DI,
MONOSACCHARIDES, AND POLYOLS)
Areeba Irfan *Kanza Aziz Awan, Sanabil Yaqoob, M. Sajid Manzoor, Waleed Sultan, Dania
Irfan, Zakia Akram
*Presenter Email: kanza.awan@ucp.edu.pk
ABSTRACT
The prevalence of irritable bowel syndrome (IBS) is about one in seven people worldwide.
Everyone is aware of some of the common food allergens and intolerances. Foods from practically
all of the major food groups are included in the FODMAP category. These have short-chain carbs,
which do not absorb well in the small intestine and frequently pass undigested into the large
intestine. It became food for the bacteria in the gut, which produce the gas that makes people feel
bloated and queasy. Studies show that it might be intolerable for some people, produce severe
diarrhea and discomfort, and start interfering with their daily activities. The only way to solve
this problem is to eat a low FODMAP diet. Apples, honey, milk, beer, bread, and lentils are a few
examples of common FODMAP foods that can cause an adverse reaction. The clinical research
on the management of irritable bowel syndrome (IBS) with dietary limitation of fermentable
oligosaccharides, disaccharides, monosaccharides, and polyols is compiled in this review.
According to different researches, following the diet, up to 86% of IBS patients report relief in
both overall gastrointestinal symptoms and specific symptoms such abdominal pain, bloating,
constipation, diarrhea, abdominal distention, and flatulence.
Keywords: Irritable bowel syndrome, fermentable foods, diarrhea, carbohydrates, allergen
172
ROLE OF UNPREDICTABLE AND ABNORMAL CHANGES IN THE CLIMATE AND
ABSENCE OF GOVERNMENT INTERVENTIONS IN LOOMING FOOD CRISES
Ariba Zulfiqar, Iqra Nadeem, Amina Tahir, Fatima Waseem, Maheen Kazmi, Aqsa Shabir,
Mubashir Razaq
University, Multan
*Presenter Email: aribazulfiqar.fiesta@gmail.com
ABSTRACT
Unpredictable and abnormal climate change that has caused the catastrophe and devastated
hectares of cropland nationwide are factors contributing to the impending food crisis. Farmers'
concerns have not been addressed due to a lack of interest on the part of the administration and a
skewed political environment. The nation is constantly experiencing a shortage of fertilizers,
either as a result of a lack of government insight into demand and the supply chain or because of
hoarders who amass millions of tonnes of fertilizer to benefit unjustly. Vendors have the freedom
to establish their prices due to a lack of government intervention and an unregulated crop market.
To prevent a food catastrophe, Pakistan should strictly adhere to and carry out the NFSP's policy,
which directs the government to increase food availability by closing yield gaps, promoting
kitchen gardening, and cracking down on traditional farming methods. It also seeks to provide
agricultural loans in convenient installments to support Pakistan's agricultural activities, as well
as agricultural inputs like high-quality seeds and pesticides to increase food production. Our
farmers ought to receive foreign training to learn about cutting-edge farming methods and
abandon conventional farming to increase the quality and yield of their harvests. Exporting the
surplus to other nations, this practice will help farmers optimize their profits while ensuring stable
and sufficient food production.
173
DOUBLE BURDEN OF MALNUTRITION: ALARMING SITUATION IN PAKISTAN
Ariba Zulifqar1*, Muhammad Usman Khalid1, Muhammad Israr1, and Ali Musarrat1
1
Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan, Pakistan
*Presenter Email: usmanchbzu@gmail.com
ABSTRACT
The National Nutrition Survey highlighted the double burden of malnutrition amongst population
aged 15-49. The stunting and wasting are major problems under age of Five years and statistics
revealed that the ~40.00% of children are stunted, 17.70% are wasted, 28.90% are underweight
and 9.50% are overweight. The major causes of malnutrition in Pakistan are maternal
malnutrition, nutrients inadequacy, food insecurity and lack of awareness about feeding and poor
healthcare practices. Eliminating micronutrient deficiencies through food fortification, providing
food substitutes, development of nutritious recipes and awareness to poor people that help them
in fulfilling daily nutrient needs. Furthermore, focusing on the breast-feeding practices will prove
efficient to take out children from malnutrition. We can play our part as effective Pakistani in
eradicating the malnutrition from Pakistan.
Keywords: Malnutrition, Deficiencies, Stunting, Awareness, Feeding practices and

Fortification
174
FOOD SECURITY AND FORTIFICATION: PAKISTAN PERSPECTIVE
Ariba Zulifqar1, Muhammad Usman Khalid1*, Hadiqa Shafiq1, Zunaira Saleem1, Syeda Aqsa
Bibi1, Binish Almas2
1
2
National Institute of Food Science and Technology University of Agriculture Faisalabad,
Pakistan
ABSTRACT
Pakistan is a self-sufficient country in the production of major staples, it ranked 8th position in
the wheat production, 5th in sugar cane, 10th in rice production and ranked 4th in milk production.
As a developing nation, Pakistan is facing major challenges in the form of poverty, rapidly
increasing populace, inflation, lack of infrastructure and social and political instability. Besides
all these, environmental fluctuations are significant concern towards food insecurity and
moreover, poor economic status of public is followed by malnourishment and stunting. Current
fact supports that 62% of young children in Pakistan are anemic, 54% of young children in
Pakistan are vitamin A deficient, 69% of pregnant women in Pakistan are vitamin D deficient,
40% of young children in Pakistan are vitamin D deficient and 51% of pregnant women in
Pakistan are anemic. To combat such issues Food Fortification is safe and most cost-effective
methods in eradicating the nutritional deficiencies. Fortified cereals flour and juices with essential
micronutrients proves enough to sustain healthy life by overcoming deficiencies and
malnourishment. In Pakistan with the contribution of UK funded aid, Food Fortification
programme is run by nutrition specialists & experts and they are working to enhance food quality
through fortification.
Keywords: Food security, Food Fortification, FFP, Self Sufficient and Vitamin D
175
DIETOTHERAPY AND CONTROLLING NUTRITIONAL DEFICIENCIES:
Armish Fatima*1, Umrah Zafar2
1
Department of Human Nutrition and Dietetics, Nishtar Medical University, Multan, Pakistan
2
Department of Food Science and Technology, MNS-University of Agriculture Multan,
Pakistan
*Presenter Email: armishfatima003@gmail.com
ABSTRACT
A diet rich in nutrients is an important factor that helps you stay healthy and active. Such a diet
is recommended for all to fulfill the body’s nutrient requirements. In this regard, a proper meal
plan and lifestyle modifications contribute to a sound mind and body. Dietotherapy includes the
therapeutic benefits of foods. It is concerned with the recommendation of a special diet for a
specific disease. Disorders due to nutritional deficiencies are of high prevalence nowadays. These
affect groups like children, pregnant and lactating women, women of reproductive and child-
bearing age, elderly, obese, immuno-compromised persons, and especially those who don’t take
a nutrient-dense diet, that is people of low-income areas. Nutritional deficiency disorders occur
when one lacks vitamins and minerals in his diet as these are necessary for maintaining the body
and keeping it healthy and fit. The most common nutritional deficiencies are vitamin D
deficiency, calcium deficiency, iron deficiency anemia, folic acid deficiency, and vitamin B12
deficiency. Protein-energy malnutrition (PEM) also occurs globally and it is due to a lack of
nutrients in the diet, leading to nutritional deficiencies and malnourishment. So, there should be
variety and diversity in the diet of a person, including all food groups such as grains and cereals
(carbohydrates), fruits, vegetables, milk and milk products, meat and eggs (protein-containing
foods), and a low amount of fats. Thus, nutrients from all these food groups are provided to the
body for its normal functioning and maintenance, according to the recommended dietary
allowances (RDAs) for each age group. In this way, nutritional deficiencies can be controlled
through dietotherapy and lifestyle changes.
Keywords: Dietotherapy, Nutritional deficiency disorders, healthy, nutrients, diet
176
LACTOSE INTOLERANCE AND HUMAN HEALTH: A CHALLENGE FOR SOCIETY
1
Arooj Aslam*, 1Saeed Akhtar, 1Hafiz Muhammad Ahsan, 1Tariq Ismail, 1Noor Fatima
1
*Presenter Email: aroojaslam2021@gmail.com
ABSTRACT
Lactose intolerance occurred after consuming lactose-containing meals. It’s prevalence 57% to
65% in society. It is occurred by a reduction in lactase-phlorizin hydrolase activity in the small
intestinal mucosa's brush border. Gut microbiota may ferment undigested lactose, which increases
the creation of short-chain fatty acids and gas. The symptoms of lactose intolerance include
abdominal pain, bloating, gas, cancer, and diarrhea. It is incorrectly labeled as "milk allergy"
symptoms. Any condition that prevents the small intestine from properly digesting and/or
absorbing lactose is known as lactose malabsorption (LM). A person with LM is said to have
lactose intolerance (LI) if they begin to experience gastrointestinal symptoms such as bloating,
discomfort, and diarrhea after consuming lactose. Those with visceral hypersensitivity linked to
anxiety or irritable bowel syndrome (IBS) are at higher risk of the illness independent of lactose
digestion. In adults lack of lactase have no effect on calcium absorption. Unabsorbed lactose
enhances calcium absorption and has a bifidogenic effect. Several varieties of milk made from
animals have variable amounts of this carbohydrate (lactose). It is 7.0 mg/100 ml in human breast
milk, 4.7–5.0 mg/100 ml in cow milk, 4.4–4.8 mg/100 ml in sheep milk. Lactose is not present in
the milk of vegetable origin (nut, rice, oat, soy). Lactase activity will eventually return to normal
if the underlying reason is treated. It is diagnosed by different test such as lactose breath test,
lactose tolerance testing, fast lactase tests, genetic tests, and hydrogen breath tests (HBT). HBT
is the best option in terms of diagnostic precision. An acceptable intervention is consuming
lactose free foods, or low-lactose diet that have nutritional properties similar to dairy products.
The use of exogenous enzymes, probiotics, and colonic adaptation via prebiotics, as well as the
selection of milk with particular types of beta-casein and lactase supplementation are all possible
treatments for LI.
177
EFFECT OF DIETARY SUPPLEMENTATION OF RAW AND FERMENTED
CARROT POWDER IN IMPROVING VARIOUS HEALTH INDICES OF TYPE 2
DIABETIC PATIENTS
Asad Abbas1*, Saeed Akhter2, Tariq Ismail2, Naveed Ahmad1
1
Assistant Professor, Multan Medical and Dental College, Multan
2
Associate Professor, Faculty of Food Science and Nutrition
*Presenter Email: asadabbaskhichi@gmail.com
ABSTRACT
The preventive impact of dietary supplementation on the menace of type 2 diabetes is equivocal
based on prospective studies. The demand and application of dietary supplements and fermented
food products as substitutes for synthetic drugs for the management of type 2 diabetes has been
on the increase in recent years. This study aimed at evaluating the sensory assessment, nutritional
composition, microbial analysis, glycemic indexing, glycemic response and antidiabetic potential
of chapattis developed from supplementation of raw and fermented carrot powder. Carrots were
fermented with Lactobacillus plantarum which is widely utilized in food processing industries
for raw food processing and approved presumptions for human health protection. Chapattis were
developed using raw and fermented carrot powder with Lactobacillus plantarum supplemented
by 5%, 10% and 15% respectively. Among 7 treatments, To, T2 and T5 showed more acceptability
levels in chapattis. The highly acceptable treatments were further analyzed in terms of
physiochemical, nutritional, pH and microbial analysis at different storage period (0 and 28 days)
and obtained data was subjected statistical design. These organoleptically acceptable chapattis
were designed to modulate glycemic response of carbohydrate rich staples and challenged to 10
healthy individuals with whole wheat chapatti, raw carrot supplemented chapatti (RCSC) and
fermented carrot supplemented chapatti (FCSC) to estimate their postprandial glucose. A total of
30 diabetic participants fulfilled inclusion criteria were randomly distributed to control group
(n=10), group A (n=10) and group B (n=10) with recommendation of To, T2 and T5 respectively.
Interestingly, group A and group B significantly (p<0.05) improved fasting and random blood
glucose levels, sodium, potassium, total cholesterol, LDL, HDL and triglycerides among diabetic
participants as compared to control group. These results suggest raw and fermented carrot powder
could be a good constituent of staple chapattis. In conclusion, current study observed and seeks
to recommend carrot powder supplemented chapatti samples, especially fermented carrot powder
supplemented, as dietary intervention for type 2 diabetes and its complications management.
Keywords: Type 2 Diabetes, Glycemic Index, Random Blood Sugar, Carrot powder,
Fermented Carrot powder, Supplementation
178
POWDERED POTATO PEEL WASTE UTILIZATION IN POULTRY FEED AND ITS
EFFECT ON MEAT QUALITY
Asad Irshad , Baila Ahmad , Muhmmad Ammar Khan1*, Muskan Fatima1, Zahida Qadeer1,
1 1
Zulfiqar Ahmad1, Muhammad Asif Khan1, Muhammad Waseem1, Hammad Hafeez1

1
Department of Food Science & Technology, Faculty of Agriculture & Environment, The
Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan
*Presenter Email: ammar@iub.edu.pk
ABSTRACT
The demand for poultry meat is rising rapidly due to the globally increasing population, therefore,
the meat production efficiency is also required to be increased. In this regard, the current study
targeted to examine the effect of utilization of potato wastes in broiler diet. The experimental
design consisted of 500 broilers that were raised for three weeks on basal diet. These birds were
divided into four treatments (P0, P1, P2, and P3 at 0%, 0.25%, 0.5%, and 1% potato waste) after
three weeks. Each treatment had 40 birds, which were then divided into 5 replicates, each of
which had 8 chicks. Powered potato peels were incorporated in chicken feed from week 4 to 5 to
evaluate the impact of potato waste addition on the quality measures of chicken meat. Following
slaughter, meat processing and proximate analyses were conducted. Potato waste addition had no
effect (p>0.05) on the pH, ash, moisture, protein, expressible moisture (EM), water holding
capacity (WHC), cook loss (CL), drip loss (DL), and thawing loss (TL) of chicken meat as
compared to control. Similarly, biofortification of potato waste in chicken meat did not alter
(p>0.05) the instrumental color parameters including lightness (L* values), redness (a* values),
and yellowness (b* values). However, compared to raw meat, the cooked meat samples
demonstrated significantly decreased (p<0.05) redness and yellowness as well as significantly
increased (p<0.05) lightness values. Lastly, potato peel addition in poultry feed sustained the
sensory attributes of chicken meat, thereby assuring the effective waste utilization of potato
wastes in chicken diet without using synthetic feed additives.
Keywords: Potato waste; Potato peel powder; Supplementation; Quality; Meat; Biofortification
179
QUALITATIVE AND QUANTITATIVE ESTIMATION OF PHENOLIC CONTENTS
OF BASIL SEEDS
Asifa Saif *, Nauman Rasool
*Presenter Email: asifasaif34@gmail.com
ABSTRACT
The commercial advancement of plants as antioxidants sources to increase food preservation and
health is of recent attention. Basils contain a wide variety of polyphenol-rich essential oils as well
as a wide range of other natural products. These include essential oils, phenolic acids,
polyphenols, and flavonoids. This study set out to assess the antioxidant capacity of both purple
and green basil seeds. Basil's greater flavonoid and total phenolic contents, which contribute to
the antioxidant capabilities of basil seeds, were discovered by phytochemical analysis of the plant.
The findings revealed that basil belongs to the salvianolic acid family (present specially in the
flowers of basil). In the form of phenolic acids, they also contain salvianic acid and 4-
hydroxybenzoic acid. The study also showed that acylated anthocyanins are present in purple
leaves in higher amounts while purple flowers have anthocyanins with lowest levels of decoration.
Basil seeds has all the essential amino acids other than tryptophan and Sulphur containing types
in the range of 11.4-22.5 g per 100 grams. Soluble and insoluble dietary fiber in the range of 7.11-
26.2 g per 100 grams, while linolenic fatty acids in the range of 0.3-75 g per 100 grams and
linoleic acids in the range of 12-85.6 g per 100 grams. When compared with green basil seeds,
purple contains the highest levels of antioxidants. These results suggest that the antioxidant
activity in basils is largely due to the presence of phenolic components. Because of their high
relative antioxidant activity, these basils may serve as new dietary sources of antioxidant
phenolics.
Keywords: Basil seeds, phenolic acids, antioxidants, flavonoids, anthocyanins
180
WORTH EFFECTS OF CAMEL MILK – A PECULIAR FOOD PRODUCT
Asim Faraz*1, Hafiz Muhammad Ishaq1, Nasir Ali Tauqir2, Usama Mujahid1, Attiqa Mujahid1
1
Department of Livestock and Poultry Production, Bahauddin Zakariya University Multan,
Pakistan
2
Department of Animal Nutrition, The Islamia University of Bahawalpur, Pakistan
*Presenter Email: drasimfaraz@bzu.edu.pk
ABSTRACT
Growing awareness has changed the camel's place in the livestock species; the camel is considered
a food animal with therapeutic worth now. The dromedary camel is well known for its ability to
produce milk. In Africa and Arabian Peninsula, camels are used to produce milk and meat. In
Asia and Africa, its milk is known as food as well as a remedy for 5000 years. So, it is not only
food rather than medicine. It has rich concentrations of mono and polyunsaturated fatty acids
(PUFA), lactoferrins, serum albumins, immunoglobulin, lysozyme, vitamins C & E, magnesium,
and iron contents along with the hormone insulin. Camel milk could be used for the treatment of
many diseases like stomach and intestinal disorders, diabetes mellitus, and food allergies. It is
also used to reduce the cholesterol level in the blood, and to treat psoriasis, autism, and
tuberculosis disease. It is used for the healing of inflammation; reducing the growth of cancer
cells, to strengthen the immune system of the body. Camel milk is a wealthy source of protein
along with potential anti-microbial and defensive mechanisms. In addition to that, the fat present
in camel milk doesn’t form a layer so it is evenly distributed throughout the milk in the form of
small globules which makes its digestion very easier. It contains a higher concentration of long-
chain fatty acids (C14-C18) thus it is healthier. It has a distinctive attribute to inhibit the growth
of microorganisms as it possesses protective proteins such as lactoferrin, peptidoglycan protein
(PGRP), and enzyme lactoperoxidase with special antibacterial and antiviral properties. It
contains insulin so used to treat Diabetes mellitus. The amount of insulin (42μU/ml) is not so
much higher than in cow’s milk but this insulin is protective that is not destroyed in the stomach
and causes depletion in the blood sugar level when passes to the intestine.
Keywords: Camel, Milk, Diseases, Effects, Food
181
A POTENTIAL THERAPEUTIC ROLE AND SOLITARY COMPOSITION OF CAMEL
MILK: A META-ANALYSIS STUDY
Asim Faraz* , Hafiz Muhammad Ishaq1, Usama Mujahid1, Muhammad Arslan Akbar2, Attiqa
1
Mujahid1
1
Department of Livestock and Poultry Production, Bahauddin Zakariya University Multan,
Pakistan
2
Department of Breeding and Genetics, Cholistan University of Veterinary and Animal
Sciences Bahawalpur, Pakistan
*Presenter Email: drasimfaraz@bzu.edu.pk
ABSTRACT
Camel milk is not only considered a food with high nutritive values but also a food with
therapeutic values that could be used to assist patients with some diseases. These include the
presence of peculiar antibodies that can penetrate the cancerous tissues and the presence of
insulin-like molecules that could be used to treat diabetes, bioactive peptides that are derived from
camel milk protein full of antimicrobial, antioxidant, and anti-hypertensive activity. Moreover,
the presence of β-lactoglobulins in Bovine milk is the main factor for allergy by far the most
prevalent food allergy, especially in children. However, Camel milk lacks this protein and is
enriched with α-lactalbumin protein such as human milk. Camel milk is a very rich source of
protein along with potential anti-microbial and protective activity while the fat present in camel
milk doesn’t form a layer so it is evenly distributed throughout the milk in the form of small
micelles when kept undisturbed which makes its digestion easier. It contains a higher
concentration of long-chain fatty acids (C14-C18) than short-chain fatty acids, so it is healthier.
Camel milk has a unique property to inhibit the growth of certain microorganisms because it
contains protective proteins and enzymes with special antibacterial and antiviral properties such
as lactoferrin, peptidoglycan protein (PGRP), and lactoperoxidase. It carries insulin so can be
used to treat Diabetes mellitus. The amount of insulin (42μU/ml) is not so much higher than in
cow’s milk, but this insulin is protective that is not destroyed in the stomach and passes to the
intestine causing a dwindling in the blood sugar level. Camel immunoglobulins are small and
have no short chains, so they are active against antigens. The immunoglobulins pass into the
camel milk and so are available for combating autoimmune diseases. Furthermore, Camel milk
can protect gastric mucosa against ulcers. It can be used in the treatment of tuberculosis as well.
It has a handsome amount of lactose percentage which is tolerant to human beings so don’t cause
lactose allergy in people. Camel milk is considered very special in this regard having SNF and
Total Solids almost very near to cattle milk but considered healthier than cattle milk.
Keywords: camel, milk, diseases, immunoglobulin, characteristics, composition
182
NANOTECHNOLOGY IN FOOD PACKAGING
Asim Masood1
1
Institute of Food and Nutrition Science, Pir Mehr Ali Shah Arid Agriculture University
*Presenter Email: khan24553@gmail.com
ABSTRACT
Food nanotechnology is gaining more and more interest and opens up a whole new universe of
possibilities for the food industry. The main categories of applications and functions of
nanotechnology that are currently being developed for food packaging include: improving
barriers made of plastic materials, incorporating active components that can provide
functionalities beyond those of conventional active packaging, and reading and transmitting
relevant information. Nanomaterials for food packaging can extend the shelf life of food, improve
food safety, alert consumers when foods are contaminated or spoiled, repair breaks in packaging,
and even release preservatives to extend the life of food in packaging. The application of
nanotechnology in the food industry can be used to detect bacteria in packaging or to improve the
quality of taste and color, as well as improve safety by increasing barrier properties.
Nanotechnology promises to bring benefits not only to food, but also to food. In fact,
nanotechnology is opening up new opportunities for innovation in the food industry at a
tremendous rate, but it is also bringing uncertainty and health concerns. EU/WE/Global
legislation on the regulation of nanotechnologies in food products is sparse. Moreover, the current
legislation does not correspond to the specifics of nanotechnologies.
Keywords: Food, Nanotechnology, Packaging, Industry, Taste, Color, Food Safety
183
NUTRITIONAL DEFICIENCIES AND MALNUTRITION IN CHILDREN
Asma Anwar1*, Imran Pasha1, Farah Ahmad1, Muhammad Subtain1, Ali Raza1, Sadia Ansar1,
Ubaid Ur Rehman1, Fatima Noor1
*Presenter Email: asmaanwar881@gmail.com
ABSTRACT
Nutritional inadequacy has always been a vital consideration in pediatrics. Despite the fact that
various forms of nutritional deficiencies are retained during training, nutrients insufficiency can
occur in otherwise asymptomatically growing children and are often missed. Two most common
deficiencies in growing children are normally iron and vitamin D. These deficiencies are common
and can have an important impact on the overall health of a child. Pakistan is a developing state
with the second highest infant and child mortality rate in South Asia. In this era, malnutrition
underlies a greater risk of high infant and child morbidity and mortality rates. The fight to address
the issue of malnutrition among young Pakistani children has been going on since many decades,
and has found no solution to overcome it. The main purpose to overcome these deficiencies is to
analyse the biological, maternal, environmental, and politico-economical determinants of
malnutrition among young children in Pakistan so that need based interventions can be
recommended to prevent and overcome this growing issue. Factors of malnutrition among
Pakistani children are multiple and are widespread at individual, family, and community levels.
An analysis of biological, maternal, socio-cultural, environmental, and politico-economic factors
indicate that most of these are interconnected. In order to solve this issue, there is a need to plan
composite interventions in malnourished children, their families, and in Pakistani community.
Keywords: Growth, vitamin & micronutrients deficiency, Pediatric, Iron deficiency, Pakistani
Community
184
RECLAIMING SOIL TO ENSURE FOOD SECURITY IN THE ENVIRONMENT OF
CLIMATE CHANGE
1
*Atta Ullah, Muhammad Usman Farid, 2Zunaira Saleem, 3Mian Farhan Haider, 2Hira Sohail
1
1
Department of Structures and Environmental Engineering, University of Agriculture
Faisalabad-Pakistan
2
Department of Human Nutrition, BZU Multan, Pakistan
3
NUR International University, Lahore (FMH Lahore)
*Presenter Email: attaullahshabir8724@gmail.com
ABSTRACT
Food insecurity is a major concern around the world due to the prevalence of crises brought on
by natural disasters like floods. Climate change has caused agricultural lands to be destroyed and
crop yields to go down, making the problem worse. Precision agriculture can help solve this
problem in a big way by coming up with and putting into action solutions that make the food
system more resilient and productive. Looking at the problems of climate change, food security
crises, floods affected soil, crop land, and the way people grow crops can be fixed. Using drought-
resistant crops like millets, sorghum, and quinoa, as well as new methods of sustainable and
precision agriculture like conservation tillage and crop rotation. These methods of land
reclamation affect the structure, fertility, and productivity of the soil and gives important
information that can be used to make land reclamation and agricultural management practices that
are more sustainable. The results can help decision-makers, farmers, and others figure out the best
ways to fix soil, crop land, and cropping patterns, as well as deal with the effects of climate change
and floods. It will help with efforts to improve food security and spread farming methods that are
good for the environment, the economy, and the local community. The results are very important
that focus on sustainable agriculture, and reducing the effects of climate change. They can also
help shape policies and guidelines to deal with problems related to food security.
Keywords: Food security, Precision agriculture, Climate change, Floods
185
FOOD CRISIS IN PAKISTAN
Ayesha Mazhar, Rukhsar Aslam
Pakistan
*Presenter Email: ayeshamazhar349@gmail.com
ABSTRACT
Food crisis mainly occurs when rates of hunger and malnutrition rises sharply at local, national,
or global levels Pakistan is facing severe food crisis issues it will soon lead to poor economic
condition of country. It mainly occurs due to water scarcity problems, poor governance, conflict,
poverty, economic shocks, rising market prices, environmental shocks such as flooding or
drought. More than 1,100 people have died in Pakistan just because of massive floods brought by
historic monsoon rains that destroyed bridges, crops, roads, and infrastructure. According to
forecasts in the World Bank’s 2021 Climate Risk Country Profile, “yield decreases in numerous
essential food and cash crops, including cotton, wheat, maize, sugar cane and rice” are expected
in Pakistan during the next ten years. COVID-19 resulted in closure of food production facilities,
restricted food trade policies, and financial pressures in food supply chain. Similarly, population
of Pakistan is increasing day by day it will lead to shortage of food as resources become less and
consumers will be more. In addition, attack of locusts on crops every year leads to destruction of
millions of crops. Food safety issues are also serious cause of food crisis issues. Similarly,
shortage of fertile land due to increasing human population to provide them place to live is also
leading cause of food shortage. In addition, corruption is also a main reason for it. The result
could be “malnutrition, mass hunger and famine that could last for years”. According to world
food program’s estimation about 49 million people are facing emergency levels of hunger and
about 811 million people go to bed hungry each night.
Keywords: Food safety, population, crisis, malnutrition
186
SUPPLEMENTATION OF MARGOLD FOR THE DEVELOPMENT OF LUTEIN
RICH FUNCTIONAL EGGS
Ayesha Siddiqa1,2*, Tariq Ismail1, Kashif Akram1, Tauseef Sultan1
Institute of Food Science and Technology, Khawaja Fareed UEIT, Rahim Yar Khan
*Presenter Email: ayeshasiddiqa.ft@gmail.com
ABSTRACT
Marigold is an important edible flower that belongs to the Composite family and is highly
recognized for its commercial value. It has to gain popularity and its demand is increased by USD
405 million by 2027, especially in the food and pharma sector. Marigold lutein also has GRAS
status and EU-approved food additive (E 161B) therefore, can be used as a food additive or as a
supplement to develop functional foods. Recent research trends promote its use as a functional
component for the development of nutraceutical foods. In comparison to natural food sources,
marigold is rich in xanthophylls (lutein, zeaxanthin) comprising 90 % of lutein (20g/kg) that can
be easily extracted. The study was planned to improve the lutein content in its natural and most
bioavailable source i.e, poultry egg. Poultry birds were fed for four weeks on lutein-enriched feed.
Supplementation was performed by varying dose concentrations of supplemented marigold lutein
powder (2-10g) and extract (0.25-1.0g). Results showed that marigolds in extract form give
significant results revealing deposition of lutein from feed to egg yolk. The Chroma color index
ratio of lutein extract supplemented yolk significantly increased to 45.5 b* from 30.15 in the
control group. Roche Yolk Color Fan (RYCF) value of yolk also significantly increased to 10.09
than in the control group with 4.25. Results concluded that the lutein deposition in all
supplemented feed groups was in order; marigold extract > dried powder. Thus, the intensity of
yolk color indicated that supplemented marigold lutein deposition from feed to egg yolk will in
turn lead to its deposition in the eye macula on consumption.
Keywords: Lutein, Marigold, Egg yolk, Edible flower
187
COMPARING STANDARD AND ZINC-BIOFORTIFIED WHEAT FOR AGRONOMIC
ZINC BIOFORTIFICATION WITH SOIL ZINC APPLICATION
Ayta Umar1 and Shahid Hussain1*
1
ABSTRACT
Zinc is an essential element for humans, but its deficiency has become a global issue. Low zinc
availability is also a common problem all over the world, particularly in alkaline calcareous soils.
Low zinc availability from soils can lead to low zinc uptake by cereal crops and it ultimately
contributes to human zinc deficiency and malnutrition. Increasing zinc concentration in wheat
grains is, therefore, vital in combating zinc deficiency in humans who rely on wheat as their
regular diet. An experiment was conducted to investigate the potential of soil zinc application in
increasing grain zinc concentration in standard and zinc-biofortified wheat cultivars. The
experiment included two zinc rates (0 and 8 mg zinc kg⁻¹) and two wheat cultivars (standard
Jauhar-2016 and zinc-biofortified Zincol-2016), which were harvested at different growth stages.
The results showed that soil zinc application increased zinc concentration in stems, leaves, chaff
and grains of both cultivars. At both zinc rates, however, the grain zinc concentration was higher
in Zincol-2016 than in Jauhar-2016. In both cultivars, there was a similar pattern of zinc
partitioning in different shoot parts and net zinc remobilization from shoots to grains. Most of the
grain zinc in both cultivars was provided by the remobilization of pre-anthesis stored zinc in
different shoot parts. However, both cultivars differed in the share of post-anthesis shoot zinc
uptake in grain zinc accumulation. Zincol-2016 had higher post-anthesis shoot zinc uptake than
Jauhar-2016, which may be associated with continuous zinc uptake at pre- and post-anthesis
stages in Zincol-2016. In conclusion, it was found that zinc-biofortified wheat, when grown under
soil zinc application, could better contribute to combating zinc deficiency and malnutrition in
humans who rely on wheat as a regular diet, especially in alkaline-calcareous soils.
Keywords: Fertilizer application, Human zinc deficiency, Zinc-biofortified wheat
188
EVALUATING THE EFFECT OF DIETARY PATTERNS AND DEPRESSION ON
POLYCYSTIC OVARIAN SYNDROME AMONG FEMALES OF NORTHERN
PUNJAB
Bareera Eman1, Allah Rakha1, Iahtisham-Ul-Haq2, Fahid Nazir3*, Muqadas Zia1, Sadia
Munir1
1
Pakistan
2
Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered
University), Lahore, Punjab, Pakistan
3
Deprtment of Human Nutrition, Bahauddin Zakariya University Multan, Pakistan
*Presenter Email: fahidpk89@gmail.com
ABSTRACT
Polycystic ovary syndrome (PCOS) is a multifaceted process of female endocrinopathy that

affects 14-19% of women of reproductive age. It has been established that PCOS is linked with
other metabolic disorders and obesity. Depression has a detrimental influence on PCOS
prevalence. The treatment of PCOS needs self-motivation (psychological drive) and significant
lifestyle modification alongside medication. Weight reduction and depression management can
improve spontaneous ovulation, menstrual cycle, and prospective pregnancy. A well-balanced
diet and micronutrient supplementation are often used to achieve significant results in PCOS
management. The objective of the present study was to evaluate the impact of dietary patterns in
conjunction with PCOS-associated depression development in females. The women of
reproductive age (18-35) were included in the study, lactating and post-menopausal women
were excluded from the current study. The data were collected via surveys and physical
interviews. Demographic information, socioeconomic status, and anthropometric profile
(BMI, waist circumference, and BMR) were included in the study questionnaire. The 24-hour
recall, food frequency, and dietary preferences retrieved from the nutritional practices of
participants. Furthermore, the effect of PCOS-associated depression on hormonal imbalance,
sleep cycle, and dietary patterns was also assessed. The data were then statistically analyzed,
showing a significant (P < 0.05) association between the dietary pattern and PCOS development.
Furthermore, the association of depression was also significant in females suffering from PCOS.
The depression significantly (P < 0.05) affected females' sleep cycle and nutritional status. From
the findings of the current study, it is suggested that appropriate intervention and dietary
approaches should be adopted to control and manage. PCOS-associated depression for large-scale
awareness programs should be launched. The population should be encouraged to visit dietitians
and nutritionists to consult about their routine and specialized dietary requirements.
Keywords: PCOS, Endocrinopathy, Depression, Dietary practices, Socioeconomic
189
POTENTIAL OF COMMUNITY-BASED THERAPEUTIC CARE FOR SEVERE
ACUTE MALNUTRITION IN CHILDREN DURING FAMINE
Binish Almas1, Mian Kamran Sharif1, Fareeha Shahid1, Maira Abdul Razzak1, Elia Ali1 Rohma
Anwar1
1
National Institute of Food Science and Technology, UAF Faisalabad
*Presenter Email; binishalmas12@gmail.com
ABSTRACT
Kwashiorkor and marasmus collectively termed as “SAM” Severe acute malnutrition. It is defined
as severe wasting, Weight for Height less than -3 z-score and MAUC less than 115mm. SAM
account for at least 10% of all deaths among children under 5 years of age worldwide. During
Famine several factors like seasonal food insecurity, environmental enteropathy, climate changes
and lack of access to foods, poor complementary feeding practices, chronic and acute infections
contribute to development of SAM. Severely acute Malnourished can be treated with Community
based therapeutic care which is form of treatment that helps in resolving physical, mental and
emotional issues as well. CTC programs aim to treat the entire severely malnourished children
with ready to use therapeutic foods under the community-based management of acute
malnutrition. Ready to use therapeutic food is made according to a standard, Energy rich
composition defined by WHO. Benefits of RUTF include low moisture content, long shelf life
without needing refrigeration. RUTF reduced ratio of deaths among severely malnourished
children. It has roots in public health, principle of coverage, population level impact and cost
effectiveness. Main focus of community based therapeutic care is on epidemiological and food
technology aspects of nutritional interventions.
Keywords: severe acute malnutrition, community-based therapeutic care, Ready to use

therapeutic foods
190
EFFECT OF PROBIOTIC COMBINATION ON THE SEQUESTRATION OF HEAVY
METALS IN YOUGURT
Bisma Khaliq , Mamoona Amir2, Rohan Ahmad1, Hafiza Noor Fatima3, Aneela Hameed2,
1
Majid Hussain2
1
Department of Food Science & Technology, Bahauddin Zakariya University, Multan, Pakistan
2
Department of Dairy Technology, Bahauddin Zakariya University, Multan, Pakistan
3
Department of Human Nutrition, Bahauddin Zakariya University, Multan, Pakistan
*Presenter Email: mamoonaameer@bzu.edu.pk
ABSTRACT
Yogurt is a nutritious fermented dairy product containing beneficial bacteria (probiotics) namely
Lactobacillus bulgaricus and Streptococcus thermophilus. Yogurt has a significant role in
maintaining weight and gut, bone and heart health. Yogurt is a rich source of protein, calcium,
essential vitamins and minerals. Despite its numerous health benefits, contamination of yogurt
can occur at various stages, making it risky for consumption. Among these, metal contamination
of yogurt has become a significant public health issue, posing potential health risks to consumers.
Heavy metals in animal feed chain may mainly introduce from the contaminated feed and water.
These metals become part of the milk and ultimately a basic component of the all-dairy products.
In our country, metal contaminated soils have a major share in contamination of feed and food.
Therefore, it is crucial to ensure contamination free yogurt prior its consumption. Various
methods have been employed; one promising approach is the use of probiotics. The lactobacillus
species are known for their ability to sequester heavy metals through surface binding. They have
been found to bind up to 60-85% of mercury. While, Lactobacillus rhamnosus can reduce 80-
84% of lead and 70-72% of cadmium. Additionally, bifidobacteria and streptococcus species have
also been shown to bind heavy metals. The binding of heavy metals by these bacteria has been
found to be species-specific and varies from one metal to another. Bifidobacteria have been found
to bind up to 90% of cadmium, while streptococcus species can bind up to 80% of lead and 29-
77 % of cadmium. These findings determine the potential of probiotics, especially lactobacillus,
bifidobacteria, and streptococcus species, in reducing the heavy metal contamination of yogurt
and improving its health benefits.
Keywords: Yogurt, beneficial bacteria, probiotics, heavy metals, surface binding
191
CEREAL BRAN AND THEIR PROCESSING AS FOOD INGREDIENT
Cecilia Konima Conteh*, Imran Pasha, Farah Ahmad, Muhammad Subtain, Ali Raza, Husnain
Rasheed, Rimsha Perveen, Sadia Ansar, Summaia Fordos
Pakistan
*Presenter Email: ceciliakscdj2019@gmail.com
ABSTRACT
Enhancing the quality of cereal brans as a health-promoting ingredient for functional foods is
gaining traction, despite their low shelf stability and presence of non-nutrient components. Cereal
bran can be a good source of dietary fiber in daily utilized foods. Pre-processing treatment of
different cereal brans such as dry and wet heating, microwave heating, extrusion cooking, and by
applying different chemical methods under varying conditions can improve the physico-chemical
properties of brans. Cereals are important sources of protein, iron, vitamin B complex, vitamin E,
carbohydrates, niacin, riboflavin, thiamine, fibre, and minerals. Cereal bran has high nutritional
quality, but is underutilized in food processing. Parts of the cereals are starchy endosperm,
pericarp, aleurone, testa, and germ contain fractions of cereal bran. Cereal bran is involved in
other innovative practical properties in food processing. The primary properties of cereal bran as
a dietary fiber source are associated with its solubility, viscosity, water-binding capacity, organic-
molecule-binding capability, mineral content, gel-forming ability and oil-binding ability affecting
the end-product quality. Bran's hydration properties increase with temperature and resulting in
higher dietary fiber solubility. Cereal bran is high in fiber and protein which helps to prevent heart
problems, colon disorders, cancer, high blood pressure and constipation. Cereals contain soluble
bran which can help to reduce blood cholesterol levels. Therefore, incorporating processed cereal
brans as a dietary fortificant in the development of value-added food products can offer substantial
health benefits."
Keywords: Cereal Brans, Pre-processing of cereal brans, Cereal brans applications
192
CEREAL GRAINS AND PUBLIC HEALTH
Cecilia Konima Conteh*, Imran Pasha, Farah Ahmad, Muhammad Subtain, Ali Raza, Husnain
Rasheed, Sadia Ansar, Summaia Fordos
Pakistan
*Presenter Email: ceciliakscdj2019@gmail.com
ABSTRACT
Cereal grains are a crucial source of human food, with their production steadily increasing to meet
the growing demand of our world's population. However, the modernization of society and
expansion of the cereal food industry has created a need for highly efficient processing
technologies, particularly for flour production. While the invention of the modern steel roller mill
has led to refined flour becoming a staple component in most cereal-based foods, epidemiological
studies have shown that consuming whole cereal grains offers health benefits. The health benefits
of whole cereal grains are attributed to the combined effects of micronutrients, phytochemicals,
and dietary fiber, which are primarily located in the outer bran layer and germ. Unfortunately, the
removal of bran and germ during polishing and milling results in refined flour and food products
with lower bioactive compounds and dietary fiber contents than those found in whole grains. To
address this issue, food scientists and nutritionists are searching for strategies and processing
technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and
dietary fiber in cereal foods. These enhancements would result in even greater health benefits for
consumers. The health status of society can be enhanced by improving bioactive compounds and
dietary fiber contents of cereal and cereal-based foods, and to present the bioactivities or
biological effects of these.
193
ALLEVIATION OF ZINC AND IRON DEFICIENCY THROUGH BIO FORTIFICATION
OF WHEAT
*Danish Muavia, Imran Pasha, Farah Ahmad, Sadia Ansar, Husnain Rasheed, Saeed Ahmad
* Presenter Email: danishmuavia6483@gmail.com
ABSTRACT
Micronutrient malnutrition is a widespread global health issue which on averagely affects two billion
people across the globe making almost 17% of the population and predominantly, in most
developing and under developed countries, it is prevailing as a major malnutrition threat to children
and adults. However, wheat is the major staple crop being used as basic food commodity making
more than 50% of the diet in middle and lower middle class of Pakistan which is significantly
deficient in micronutrients especially in zinc and iron, posing a serious health problem and a major
cause of malnutrition. Moreover, wheat being deficient in zinc and iron paves the way for many
health disorders like loss of immunity, anemia, severe skin problems as well as gastrointestinal
problems. To make wheat fortified with zinc and iron, there is a dire need of some economical as
well as sustainable methods that may emphasize on alleviation of zinc and iron deficiency in wheat.
For that purpose, bio-fortification of zinc and iron in wheat appears to be a better option to optimize
zinc and iron intake in human body. In contrast to bio-fortification, some other methods like genetic
fortification and some plant breeding techniques also play a vital role for zinc/ iron uptake. But as
far as bio-fortification is concerned, no method could be more sustainable, accurate and well-
documented for zinc and iron fortification in wheat.
Keywords: Bio-fortification, Bioavailability, Wheat, Zinc deficiency, Micronutrient
194
RECENT PROGRESS OF FOOD EMULSIONS BASED ON FOOD GRADED
PARTICLES, A COMPREHENSIVE REVIEW
Dua Amna*, Muhammad Rehan Islam, Tariq Ismail
*Presenting Email: duaamna32@outlook.com
ABSTRACT
Pickering emulsions also known as stabilized-particle emulsion on account of their application in

food have gained significant attention of the research community and the industry in the recent
years. Comparing with the conventional emulsifier, pickering emulsions have entirely different
stabilization mechanism thus anticipating better emulsion stability. Ordinarily, inorganic solid
particles are deployed for pickering emulsions synthesis. However, the recent trends towards
production of food grade emulsions for potential application in food processing necessitate
research to develop organic particles for food grade pickering emulsions production. The review
in hand comprehensively encompasses up to the date literature on progress towards synthesis of
food grade organic particles for pickering emulsions production. The study also covers at length
the benefits, technical challenges and or the disadvantages associated with the use of pickering
emulsions in food industry as alternate to the conventional emulsifier. This review also covers
stabilization and degradation mechanisms of the pickering emulsion, and its application in
innovative food products development.
Keywords: Food emulsions, pickering emulsions, stabilization mechanism, inorganic particles
195
FOOD CRISIS IN PAKISTAN DUE TO FLOODING
Eisha Rashid, Fatima Sajid
Pakistan
*Presenter Email: eesharshd@gmail.com
ABSTRACT
The disastrous floods in Pakistan have pushed the country to the brink. These floods following
the Covid 19 pandemic and most severe heat waves are something that the country has faced in
more than 60 years. Across 81 districts, a total of about 78,000 sq km of farmland was flooded.
More than 80% of the crops were damaged across the country. Thousands of hectares of standing
food crops like rice, onion, tomatoes, chilli and lots of other vegetables were destroyed badly.
Moreover, the soil was affected badly due to floods and it will take months to recover. Wheat is
Pakistan’s top food crop and the annual planting season will begin soon. More than 90% of the
households are wheat consumers and need it in their daily life. But with soo much land being
destroyed and damaged, the wheat harvest can be at risk. The farmers fear that their land will not
be useable within the next three months. Pakistan will likely to have import more food which
could raise costs and can worsen the country’s balance. Before floods, the food inflation was at
25% but in recent days the costs have surged by as much as 500%. These high costs will be felt
heavily in cities as it will affect the urban area also. Rural land ownership is wildly unequal, and
most residents own little or no land, which compounds food insecurity. In the longer term, this
could exacerbate a public health challenge: stunting in children attributed to poor nutrition. A
food crisis in Pakistan would have international implications. The country is the fourth-largest
global rice exporter, with buyers from China to sub-Saharan Africa. Any dramatic drop in exports
will only add to global food insecurity fueled by reduced wheat exports from Ukraine, although
high global rice stocks could soften the blow. Pakistan also exports many non-food crops,
especially cotton. If the flood waters recede soon enough, Pakistan can still avoid a worst-case
scenario, salvaging some agricultural land. The international donor community is already
grappling with acute crises in Afghanistan and Ukraine, and donor fatigue remains a concern for
Pakistan.
Keywords: Floods, Pakistan, damaged, crops, food, land, wheat
196
VACUUM FRYING OF FRESH PRODUCE; A BETTER VALUE-ADDITION
APPROACH
Eisha Hassan* and Nighat Raza*
*Department of Food Science and Technology, MNS-University of Agriculture Multan
*Presenter Email: ehktareen@gmail.com
ABSTRACT
Fresh produce is highly perishable and goes through physical and chemical changes, regulated by
both internal and external causes. Diversifying postharvest processing methods for fruits and
vegetables is essential to prevent spoiling during surplus seasons and ensuring their availability
round the year. Traditional frying has a number of negative effects, including the creation of
carcinogenic chemicals, non-enzymatic browning, oil degradation, increased oil intake, and
dissolution of natural nutrients. Since vacuum frying has the potential to yield items with higher
sensory acceptability than standard frying, it is seen to be a preferable method. It is also excellent
for frying sugar-rich fruits, which is otherwise impossible with regular frying because it results
in unacceptable browning of the final product. Fruit and vegetable items that are vacuum fried
maintain their original qualities, such as color, flavor, and improved texture. Industrial-scale
vacuum frying facilities have been established to make nutritious fried snacks in response to the
market's expanding demand and consumer preferences for low-fat, nutrient-rich snacks.
Compared to normally fried apple slices, vacuum-fried apple slices showed an oil absorption
reduction of up to 50% when heated to the same temperature. Vacuum frying also reduces
generation of acrylamide. Combination of vacuum frying with other technologies like
microwaves, high pressures, pulsed electric fields, ultrasonics, etc. should be investigated to
enhance the nutritional and sensory properties of products.
197
HEALTHFUL IMPACTS OF NUTRACEUTICAL CONSUMPTION
Eisha Hassan1* and Nighat Raza1
1
Department of Food Science and Technology, MNS-University of Agriculture, Multan
*Presenter Email: ehktareen@gmail.com
ABSTRACT
Fruits, vegetables and herbs have long been recognised as healthy foods because they are effective
deterrents of the ageing process and can aid in the prevention of ailments linked to old age. Most
of their components are also categorized as nutraceuticals. When ingested, nutraceuticals work as
medications with preventative and/or adjuvant effects during the healing phase because they
strengthen our resistance to dangerous environmental factors. Tea consumption lowers the risk of
dementia, according to epidemiological studies. The most notable phenolic ingredient in olive oil,
oleuropein, also possesses a number of other advantageous traits, such as guarding nerve cells
from neurotoxin-induced death. The primary phenolic acids found in coconut oil, including p-
coumaric acid, ferulic acid, caffeic acid, and protocatechuic acid, are recognised for their
antioxidant qualities. Resveratrol (RSV) is a phytoalexin that is primarily found in fruit species
other than grapevine species (Vitis sp.), RSV has a potent ability to eliminate free radicals due to
the presence of OH groups in positions 3, 4, and 5 as well as aromatic rings and a double bond in
the molecule. In traditional Indian, Middle Eastern, and Thai cuisine, curcumin (CUR), a bright
yellow polyphenol found in the rhizome of Curcuma longa, is used as a spice in food. Curcuma
longa has a strong anti-inflammatory and antioxidant effect, stopping free radicals from moving
around and preventing the production of new ones. The prevailing situation of shortage of
nutraceutical supply in diets, should be overcome by utilizing this locally available produce.
Keywords: Antioxidants, nutraceuticals
198
CALCIUM FORTIFIED SOYMILK TO IMPROVE VEGANS Ca% DAILY VALUE
Elia Ali 1, Ahmad Din 1 and Binish Almas 1
1
National Institute of Food Science & Technology, University of Agriculture Faisalabad,
Pakistan
*Presenter Email: eliaalibaloch@gmail.com
ABSTRACT
Vegan is specific group of individuals who follow foods of plant origin exclusively. The foods
obtained from animals (e.g., meat, eggs, fish and dairy products) are not consumed by the group.
Their increasing prevalence in Europe has escalated the risk of calcium deficiency among local
population. Vegans experience several benefits having lower obesity, cancers and cardiovascular
diseases. Yet they also have to face nutrient deficiencies specifically vitamin B12 as this vitamin
almost lack from plant origin foods. The prevalence of vegans has increased to 350% in Europe
in the last 10 years. Calcium intake is important for our bone health and to maintain calcium
balance in blood. There are variant sources of calcium, dairy products being the optimum calcium
sources. The vegans lack calcium in their blood as a result calcium imbalance and weak bones
may develop. Soy milk is plant-based milk derived from soybean. The texture and flavor of
soymilk depends upon the variety of seeds, processing and storage conditions of soybean. As
calcium level in soymilk is less than 5% of daily value, so by fortification of soymilk with calcium
salt may improve calcium intake in vegans. Adding calcium lactate in soymilk, the calcium
bioavailability becomes equal to cow milk. Calcium lactate do not change the sensory qualities
of soymilk. Calcium enriched soymilk is prepared by conventional method of grinding soybean,
filtration, heating at 65 centigrade for 30 minutes, then adding stabilizing agent before calcium
addition in the form of calcium lactate and calcium carbonate (1.2 mg/dl). One cup of Calcium
fortified soymilk will provide calcium intake nearly 28% of daily value as 100g (one serving) of
calcium fortified soymilk provides 150 mg of calcium which meets nearly 12 % of daily value of
calcium requirement and 40 kcal. Individuals following vegan foods should increase their calcium
intake by consuming calcium fortified soy milk.
Keywords: vegans, calcium fortified soymilk, calcium lactate, vitamin B12, % daily value
199
WATER BORNE MICROBIAL DISEASE CONTROL IN FOOD
Ersa Naeem1, Muhammad Khurram Afzal1 and Muhammad Naeem Zubairi1
1Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan
*Presenter Email: Khurram.afzal@bzu.edu.pk
ABSTRACT
Water-borne microbial diseases are illnesses caused by microorganisms that are transmitted
through contaminated water. These diseases can be caused by bacteria, virus and parasite and can
be spread through drinking water, recreational water and even through contact with contaminated
surfaces. Common water-borne diseases include cholera, typhoid fever, cryptosporidiosis and
giardiasis. Control of these diseases involves a combination of measures including improving
water quality through proper treatment and sanitation. Promoting safe hygiene practices,
education and awareness’s are key components of water borne diseases control and providing
access to clean water. Additionally regular monitoring and surveillance of water sources can help
identify and respond to outbreaks. Effective control of water-borne microbial diseases requires a
multi-faceted approach, involving the participation of individuals, communities and governments.
Overall water-borne microbial diseases are serious public health issue and it is important to take
steps to prevent and control them. There are several factors are including in food crisis such lack
of knowledge, lack of food secure, lack of saving method, undesirable food storage place and
store.
Keywords: Contamination, cryptosporidiosis, giardiasis, multifaceted
200
GLOBAL LEADERSHIP INITIATIVE ON MALNUTRITION (GLIM): A
DIAGNOSTIC TOOL IN HEALTHCARE SETTINGS
Fareeha Shahid1*, Mian Kamran Sharif1, Tabana Naz1, Maira Abdul Razzak1, Roma Saleem1
and Muhammad Arham Rauf1
1National Institute of Food science and Technology, Faculty of Food, Nutrition and Home
Sciences, University of Agriculture, Faisalabad-38000, Pakistan
*Presenter Email: fareehashahid1293@gmail.com
ABSTRACT
Clinical nutrition researchers have been interested in developing common criteria for
identification of malnutrition in healthcare settings for decades. Malnutrition is a chronic state in
which a combination of under/overnutrition and inflammatory activity leads to changes in body
composition and functional decline. Dietary interventions to enhance food intake and fulfill
nutrients requirements can alleviate malnutrition. The global acute malnutrition rate (GAM) of
Pakistan is 17.7% which exceeds emergency thresholds. Due to floods in all provinces, 71% of
households are food insecure and lacks access to basic services including health and nutrition
which may lead to worsening of malnutrition. In 2018, the Global Leadership Initiative on
Malnutrition (GLIM) was introduced by major clinical nutrition societies including ESPEN,
ASPEN and PENSA as a framework for diagnosis of malnutrition in diverse global healthcare
settings. The GLIM criteria model is divided into two steps: nutritional risk screening using any
validated screening tool and severity grading of malnutrition. The GLIM contains survey-based
approach to select and categorize five criteria, three as phenotypic criteria and two as etiologic
criteria. Patients with at least one phenotypic criterion and one etiologic criterion of GLIM were
considered to be malnourished. The phenotypic criteria include significant weight loss or low
body mass index (BMI) or low lean muscle mass. The etiological criteria consist of reduced food
intake or its assimilation and inflammation in body. This allows researchers to further
subcategorize malnutrition based on the etiology of impaired nutritional intake, reduced
assimilation, and related chronic diseases. On the other hand, the severity of malnutrition can be
assessed by clinical features such as significant weight loss, low BMI and low skeletal muscle
mass. According to international guideline committees, the etiological basis of the undernutrition
is decreased protein intake resulting in sarcopenia (low muscle mass). The GLIM is an efficient
tool to further categorize malnutrition associated with: a) chronic diseases with sustained
inflammation, b) chronic disease with minimal inflammation, c) acute injury with severe
inflammation, or d) pure chronic starvation not related to any disease. Furthermore, the GLIM is
considered more beneficial than other techniques due to its simple implementation even by
nonspecialized healthcare personnel in everyday practice.
Keywords: Healthcare settings, malnutrition, sarcopenia, nutritional screening
201
NANOTECHNOLOGY AND NUTRITIONAL SCIENCES
Fareeha Shahid *, Mian Kamran Sharif1, Tabana Naz1, Maira Abdul Razzak1, Roma Saleem1,
1
Muhammad Arham Rauf1 and Tahreem Aslam1

1
*Presenter Email: fareehashahid1293@gmail.com
ABSTRACT
Nutritional science is defined as the study of food systems and their interactions with all relevant
biological, environmental and social systems. This field primarily deals with prevention of
diseases and lifecycle modifications to improve health. Modern nutritional science has embraced
innovative analytical techniques in genomics, data network science, metabolomics, and machine
learning categories. In the last decade, the development of novel nano-based food materials, smart
delivery systems, advanced food packaging techniques, use of nano-biosensors to provide safer
foods, rapid sampling of contaminants and nanoencapsulation of nutraceuticals has revolutionized
the food and nutrition sectors. Nanotechnologies are considered far better than the conventional
food processing techniques to prevent contamination, increase the shelf life and improve overall
food quality. Furthermore, these are used to enhance the bioavailability of nutrients and improve
the hedonic response through novel methods of modifications in particle size, possible cluster
formation, and surface charge of food nanomaterials. Furthermore, the use of nano sensors in food
packaging helps to monitor the quality of stored products through the detection of food toxins,
color and flavor formation. The nanomaterials have a potential to produce safer, healthier, and
high-quality functional foods. Naturally occurring bioactive compounds found in certain foods
possess physiological benefits that helps to reduce the risk of chronic diseases. By reducing
particle size, nanotechnology improves the delivery, solubility, prolonged residence time in GIT
system and efficient absorption through cells. The greater surface area to volume ratio of
nanoparticles results in more biologically active compounds than large size particles with same
chemical composition.
Keyword: Nanoparticles, hedonic response, lifestyle modifications, nutritional sciences, delivery

of nutrients
202
DETERMINANTS AND PREVALENCE OF DIETARY SUPPLEMENTS USE AND
RELATED KNOWLEDGE ASSESSMENT AMONG UNIVERSITY STUDENTS IN
LAHORE - A CROSS-SECTIONAL STUDY
Farheen Zulfiqar, Mahnoor Matloob, Abdul Rafay, Zohaib Safdar, Zunaira Akram, Hira
Mustafa, Azmat Ullah
Department of Food Science and Human Nutrition, University of Veterinary and Animal
Sciences, Lahore, 54000, Pakistan
*Presenter Email: rdn.farheen6@gmail.com
ABSTRACT
Dietary supplements (DS) are gaining popularity globally, but there is a limited number of This
research aimed to evaluate the determinants and the prevalence of DS use among university
students in Lahore. A cross-sectional survey was administered to 509 (aged 18 to 27 years)
university students (319 females and 188 males). A structured questionnaire that comprises social
and demographic information and questions related to lifestyle factors, DS knowledge, attitude,
and pattern (KAP) was used. Of the 509 participants surveyed, 23.7% of university students were
using DS. There was greater use of DS by female students (28.2%) and usually, they consumed
multivitamins/mineral supplements (44.6%) while the male students preferred protein
supplements (30%). It was found that DS use was more related to the presence of a health
condition. Furthermore, results showed no association of DS use with physical activity (P=0.244).
Male students consumed DS to fulfill therapeutic needs and to enhance their muscle endurance,
while female students consumed DS for therapeutic purposes (P= 0.001). There was a significant
difference in DS-related knowledge between DS users and non-DS users (P= 0.000). Most of the
DS users acknowledged that DS was important for health (68.4%), and only users admitted that
they were noninvasive to use. The common sources of information for DS users were medical
professionals (42.5%), and social media (23.3%). The DS usage prevalence was higher in health
sciences students (29.4%). Most preferred DS by health sciences students were
multivitamins/mineral supplements (47%). Most health sciences students believed DS was
essential health maintenance (76.3%) and were safe to use (37.6%), while non-health sciences
students reported that DS could cause weight gain (59.2%). The prevalence of DS use among
university students was moderate in Lahore. The outcomes also indicated that different lifestyle
factors and demographic factors have different effects on DS use, such as participants with health
problems using more DS as compared to those who do not have health problems. Thus, these
findings will help develop appropriate nutrition education interventions regarding the use and
adverse side effects of DS in the target group.
Keywords: Dietary Supplements, Knowledge, Lahore, Prevalence
203
Current Challenge of Ensuring Food Security in Changing Climate
Farwa noor1, Amna Sahar1, Muhammad Usman1
1
Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad
*Presenter Emails: farwanoor18@gmail.com
ABSTRACT
In order to mitigate the impacts of climate change on food security, it is necessary to implement
climate-smart agriculture practices, improve the resilience of food systems, and reduce
greenhouse gas emissions from agriculture. Additionally, investing in research and development
of crops that are better adapted to changing climate conditions, and enhancing food distribution
networks can help ensure food security in a changing climate. Food security is challenged by
climate change in several ways, including Climate variability, Extreme weather events, Soil
degradation, Pests, and Sea level rise. Lack of investment, Lack of political will, Inadequate
infrastructure, Market instability, Resistance to change, and Lack of information and data are
several challenges in ensuring food security in the context of climate change Climate-related food
price spikes and supply chain disruptions can lead to food insecurity, particularly among the most
vulnerable populations. Farmers and other stakeholders may be resistant to changing their
practices, even when it is in their best interest to do so, because of habit, lack of knowledge, or
distrust of new technologies. There is a lack of reliable data and information on the impacts of
climate change on food security, making it difficult to assess the risks and opportunities and
develop effective responses. Addressing these challenges will require a multi-stakeholder
approach, including governments, the private sector, civil society organizations, and international
organizations working together to prioritize food security and implement effective solutions in
the face of climate change.
Keywords: Challenges; Climate change; Food Security; Agriculture Practices
204
ASSESSMENT OF PATIENTS SUFFERING FROM MELASMA REGARDING
NUTRITIONAL HEALTH STATUS
Farzana Sarwar , Shahid Mahmood Rana1, Ghulam Mueen ul Din1, Nayab Anjum1, Zainab
1*
Naseer1, Radia Malik1, Saba Parveen1, Aleena Shabir1

1
Institute of Food Science and Nutrition, University of Sargodha, Sargodha-Pakistan
*Presenter Email: fazimeher3@gmail.com
ABSTRACT
Melasma is a skin disorder that common all over the world. It is common, assimilated, unnatural
darkening of the skin muscle having hyperpigmentation in uniformity with terrestrial ragged and
unsymmetrical boundaries, brown on color, which is mostly present on face and rare in women.
Melasma occur due to deficiency of Fe and Vitamins in pregnant women and due to UV radiation,
hormonal disturbance, thyroid difunctional and extra use of cosmetics in women. 46% pregnant
women have melasma in the world. Melasma is common in Pakistan for this purpose research
nutritional status patient was assessed to find out nutritional factors on patients. Melasma
diagnosed by physical examination of dark patches skin with by Wood Lamps examination
technique. Volunteers assessed through anthropometrics, demographic, body composition, vital
signs observations, clinic sign and symptoms along with FFQ and CBC. Researcher concluded
that correlation between melasma and health status. It was observed that poor skin care and
exposer of sunrays face have dark areas on face in patches form with dark hairs. Researcher
observed that anthropometric melasma patients were have higher weight, body surface area, body
fat. The dietary trends showed that poor intake of diet, lower cereals intake, low intake of milk,
fruits and vegetables portion and higher intake of fast food more consumption of fat and oils in
daily diet effect melasma patient individuals. However, the Hb levels in melasma patient were
lower than normal peoples. Lab test showed that the peoples suffered in melasma had higher
Serum Total Bilirubin’s, serum ALT, serum albumins as compare to control group.
Keywords: Melasma, Pregnant, Disorder, Anthropometry, Sun Rays, Hormones
205
DIETARY EFFECTS OF CHILLING INJURED FRUITS AND VEGETABLES
Farzana Yasmin1, Ayesha Saeed1
Food and Biomedical Engineering Department, NED University of Engineering & Technology
*Presenter Email: farzana47@neduet.edu.pk
ABSTRACT
Adequate consumption of phytonutrients is essential for a healthy human diet. Due to the short
post-harvest life span of fruits and vegetables, consumers keep them at refrigerated temperature
to prevent losses. Exposure to long period of lower temperature storage causes chilling injuries
to fruits and vegetables. These include an increase in membrane permeability, change in nutrient
concentration, increased level of off-flavor compounds, or diminished amount of pigment family
compounds (chlorophylls, anthocyanins, carotenoids, and betalains). Due to chilling injury, levels
of minerals, vitamins, carbohydrates, proteins, or water become altered and such fruits and
vegetables can lose their ability to prevent diseases (cardiovascular diseases, cancer) and protect
health. The aim of this study is to discuss the risk factors for reduced consumption of fruits and
vegetables as well as the dietary effects of low temperature-induced changes in fruits and
vegetables on a consumer's diet. Intake of chilling injured fruits and vegetables that have
alteration in concentrations of micro and macro nutrients can lead to a range of health issues.
These include dermatological problems like skin depigmentation, hair loss, and brittle nails.
Moreover, consumption of off-flavor compounds found in chill-injured foods can reduce appetite,
cause weakness and gut-associated disorders such as heartburn, diarrhea, and constipation.
Keywords: Chilling injury; low temperature storage; phytonutrients, dermatological problems,

off-flavors, pigments, gut disorders
206
CHITOSAN AND ALGINATE MICROENCAPSULATION: FUNCTIONAL AND
MEDICINAL PROPERTIES OF FENUGREEK SEED OIL
Fasiha Jamil
University (BZU), Multan, 66000, Pakistan
*Presenter Email: fasiha.jamil1022@gmail.com
ABSTRACT
Fenugreek (trigonella foenum-graecum) is a legume and belongs to fabaceae family. Fenugreek

seed is a rich pedigree of vital amino acids and contains 20%–25% protein, 45%–50% dietary
fiber and 2%–5% steroidal saponin. Fenugreek seed oil is known for many years because of its
medicinal purposes. It acts as an antioxidant, anti-inflammatory, antidiabetic, anti-
hypercholesterolemic, anti-cancer, laxative and antibacterial agent. The aim of this research is to
encapsulate fenugreek oil to increase its shelf life and to sustain its medicinal properties after
encapsulation. The core materials used for encapsulation are chitosan, sodium alginate and
fenugreek oil. Chitosan is a chitin derivative polysaccharide. It also has health benefits and works
as an anti-inflammatory, anti-cancer and anti-bacterial agent. The oil is extracted from fenugreek
seeds by soxhlet extraction method. Then the micro-particles are formed by extrusion
encapsulation. They are exposed to UV radiation of range 254 nm for 32 hours after which they
are further used for analysis of antioxidants, anti-diabetic and anti-inflammatory agents present
in oil. The antioxidant property of oil was studied. The fenugreek seed oil indicated a strong
radical scavenging activity against DPPH with IC50 of 172.6 ± 3.1, TPC with 38.97 ± 0.34 mg
GAE/g. oil, TFC with 14.417 ± 0.23 mg QE/g. oil, FRAP with 0.66 ± 0.03 and TBARS with value
64.7±5.2. The oil was analyzed for inhibition of alpha glucosidase with IC50 of 15.67μg and
alpha amylase with IC50 of 101μg in this way antidiabetic activity was assessed. The anti-
inflammatory activity of oil was evaluated by using albumin denaturation method with value
45.66μg/ml. The results revealed that chitosan protects these properties after UV exposure as it is
UV resistant. The medicinal properties of fenugreek seed oil remain stable after encapsulation.
Keywords: Fenugreek, medicinal properties, chitosan, encapsulation
207
RESPONSE OF SILICON APPLICATION ON CHROMIUM UPTAKE OF MAIZE
EXPOSED AT DIFFERENT LEVELS OF CHROMIUM CONTAMINATION
Fatima Latif 1* and Muhammad Abid1
1
*Presenter Email: fatimalatif23@gmail.com
ABSTRACT
Chromium (Cr) is a potentially toxic metalloid to affect soil health and food quality. A high level
of Cr in the environment deteriorates soil and water quality and enters the human food chain via
both drinking water and edible crops. This may cause serious health issues. Among different
techniques employed to ameliorate the deleterious effects of Cr, the use of plant nutrients, organic
amendments, and rhizobacteria might be a stand-out option. The present study aimed to
investigate the potential effect of silicon (Si), on Cr dynamics in soil, and subsequent impacts on
Cr uptake in maize. Si is a beneficial element and exerts its role in mitigating metal
contaminations of soils. Si has antagonistic relation with Cr in plants, hence it reduces its
accumulation in different plant parts. For this purpose, a pot experiment was conducted and soil
was spiked with four levels of Cr contamination (0, 5, 10 and 25 mg Cr kg−1). Cr was applied in
each respective pot as potassium dichromate (K2Cr2O7). After four weeks of incubation, different
levels of Si (0, 15, and 30 mg Si kg−1) were applied as silicic acid (H4SiO4). The crop was
harvested at seedling, vegetative, and reproductive stages. The data collected revealed that all the
treatments significantly decreased Cr concentration in root, shoot, and grain as compared to
control. However, a high level of Si was more effective in reducing Cr uptake at respective growth
stages. The trend of Cr concentration seems to be root>>shoot>>grain. It was suggested from the
above findings that Si has the potential to mitigate Cr uptake and remediate the polluted soils by
reducing both inorganic and organic pollutant solubility and bioavailability, reducing food chain
contamination.
Keywords: Cr-contamination, Heavy metal, Maize, Silicon
208
PLANTAIN PEEL; A VERSATILE BIOMASS WITH NOVEL APPLICATIONS AND
NUTRITIONAL BENEFITS
Fatima Tariq , Muhammad Sajid Manzoor1, Shoaib Younas1, Ukasha Arqam1, Kanza Aziz
1*
Awan1
1
*Presenter Email: fatimatariq206@gmail.com
ABSTRACT
One of the main crops grown in the humid lowland tropical regions is the plantain. Plantain's pulp
and peel both have significant amounts of nutritive and biologically active substances. These
consist of minerals like potassium, calcium, and magnesium as well as bioactive compounds like
carotenoids, flavonoids, and polyphenols, along with carbohydrates like hemicellulose, resistant
and digestible starch, pectin, lipids, and proteins. Dietary fiber plays a role as an antioxidant in
plantains. The majority of these compounds have been connected to the management and
prevention of chronic degenerative disorders. Most of the vital components are found in its peel
and is a neglected source of required nutrients. Almost 60% of plantain biomass is dumped after
harvest. In addition, the physicochemical characteristics of its different varieties such as their
lignocellulosic content, density, and capacity to adapt to extreme climatic, soil, and water
conditions, have good potential for use in wastewater treatment, bioplastics, and nanotechnology
implications. The peel has long been used to cure a variety of illnesses. This by product has also
a high phenolic content. Plantain peel phenolics have been connected to a number of therapeutic
benefits and have been discovered to have strong antioxidant and antibacterial capabilities.
Recovering phenolics from this byproduct is therefore beneficial for use in the food and
pharmaceutical industries.
Keywords: plantain, peel, phenolics, therapeutic, minerals
209
“OBESITY IS NO LAUGHING MATTER” - NOVEL AND EMERGING THERAPIES
FOR THE TREATMENT OF OBESITY
Fatima Waheed , Ali Hassan1, Muhammad Arslan1, Umm e Tazeem Arshad1, Ahmad Bilal and
1*
Sara Ishtiaq1
1
National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home
*Presenter Email: fatimawaheed75@gmail.com
ABSTRACT
Globally, more than 2 billion people are obese. More than 3 million deaths are caused by obesity
annually and making it the 5th leading cause of deaths. Pakistan ranks 10th out of 188 countries in
terms of obesity with 50% population being obese. Different factors like lifestyle, psychosocial
and biomedical including poor diet, sedentary lifestyle depression, binge eating, genetics, and
medications., are linked with the onset and severity of obesity. Increased adipocyte hyperplasia
and hypertrophy are associated with the pathogenesis of obesity and impart influence on the brain,
liver, and muscles in terms of reduced energy expenditure, increased lipid accumulation,
increased insulin resistance, and decreased fatty acid oxidation. Generally, lifestyle modification
(low caloric diet, increased fiber, low saturated and trans fats), pharmacological therapy (different
drugs are used like sibutramine and orlistat) and surgical therapy (bariatric surgeries via
malabsorptive and restrictive procedures) are used to treat obesity. With the advancement and
innovations in the treatment of obesity, different therapies can be the ultimate solution to keep
the world obesity free. “Gene therapy” is an intracellular delivery of genes into the body to cure
different diseases having abnormalities like DNA methylation, histone modification etc. Two
types of gene therapy are used; germ cell gene therapy – reproductive cells are used for gene
introduction to treat different ailments and somatic cell gene therapy – other than egg and sperm
cells are used (blood cells, skin cells etc.). Genetic alterations are not carried to the next generation
in somatic cells. So, somatic cell gene therapy is preferred. “Modulation of gut microbiome” is
the modification of gut microbiome involve in the fermentation of indigestible polysaccharides
into short chain fatty acids. The dysbiosis of the microbial ecosystem has been linked with
increased lipogenesis. Microbiome modulation therapies include prebiotics, probiotics and
Synbiotics (prebiotics + probiotics) to treat obesity and related disorders. “Nano therapy” is an
alternative approach to overcome the limitations of conventional pharmacotherapy. Nanoparticles
with unique physicochemical properties selectively modified by attaching targeted sequences that
can recognize specific biomarkers. In a nutshell, people must acknowledge the circumstances and
aftermath of obesity and its related disorders and emphasize on the healthy lifestyle to make the
world a better place to live.
Keywords: Obesity, pathogenesis, general therapies, innovative therapies, recommendations
210
ROLE OF FUNCTIONAL FOODS AND NUTRACEUTICALS IN OPTIMIZING GUT
HEALTH
Fatima Waheed , Ayesha Fatima , Muhammad Arham Rauf1, Rafaqat Ali1 and Maham Fatima1
1* 1
1
*Presenter Email: fatimawaheed75@gmail.com
ABSTRACT
Eating habits and trends in food production and consumption have health, sociocultural and
environment related impacts. A person’s diet being one of the major factors in the maintenance
of gut health. The complications like irritable bowel disease, celiac disease and Crohn’s disease
are caused by either imbalance or overgrowth of gut microflora. Gut health determines an
individual’s overall health. If the GI track doesn’t work properly, it will ultimately bring a
downfall in person’s normal physiology. Imbalanced diet, high intake of processed foods, cultural
preferences, and economic crisis will lead to the dysbiosis of GI track. “Functional foods” are
same as conventional foods, but the difference is that the former one being cooked or prepared
under the scientific knowledge. Functional foods having a variety of vitamins, fats, proteins, and
carbohydrates impart different physiological benefits to the body required for the proper
functioning and survival as well. In case of gut health, functional foods increase biochemical
parameters and improve neuronal function. “Nutraceutical” is a combined term of “nutrition” and
“pharmaceutical” and it is defined as a part of food that provides medical and health benefits
including prevention and treatment of different ailments. Different functional foods are
supplemented with a variety of probiotics as ingredients to have healthy GIT e.g., different dairy
and fruits-based products supplemented with probiotics. Different polyphenols (flavonoids,
phenolic acid etc.), vitamin E, selenium, vitamin D, catechins and quercetin are different
nutraceuticals widely studied in human health. Polyphenols are secondary metabolites derived
from plants present in fruits, vegetables, cereals, tea, coffee, and legumes etc. Polyphenols are
involved in promoting gut health. The gut microbiota modifies the ingested polyphenols to
produce microbial derivatives that produce the beneficial effects in the host. A large variety of
polyphenols are converted into the end products via microbial modifications. These end products
of polyphenols affect the intestinal ecology as these constituents are not completely absorbed and
metabolized by liver and excreted back into the gut through biliary secretions. These stored
metabolites provide prebiotic like effects on the gut microflora and stimulate the growth of
healthy bacteria and ultimately colonize the probiotic in the gut. Thus, functional foods and
nutraceuticals have promising gut health promoting benefits. So, involve in improving the quality
of life.
Keywords: Diet, factors to dysbiosis, functional foods, nutraceuticals, gut
211
FACTORS CONTRIBUTING TO HOUSEHOLD FOOD INSECURITY IN PAKISTAN
Hafiz Muhammad Fayyaz, Khuram Afzal, Muhammad Zahid Khawar
Department of Human Nutrition, Faculty of Food Science and Nutrition, BZU, Multan
*Presenter Email: mzahidkhawar@gmail.com
ABSTRACT
Some studies were designed to investigate factors influencing household food insecurity in
Punjab, Pakistan. Food insecurity means that not everyone has access to enough food all the time
to lead an active and healthy life. The problem of food crisis arose due to high population growth,
because the low development of agriculture could not meet the nutritional needs of the people,
and large numbers of people suffered from malnutrition. Population growth has significant
implications for agriculture and food issues. Development economists have also recognized the
importance of the relationship between population growth and the food crisis. Pakistan is facing
a high growth rate of its population which is very adversely affecting Pakistan's resources and
economy as the need for food, electricity, land, security, health, education and other basic
facilities have increased. The lack of quality resources has contributed to the increase in costs and
therefore the purchasing power of the people has decreased. The main focus was on the
possibilities and motives of population explosion and food insecurity in Pakistan in the light of
Malthusian theory. In addition, some proposals have been made to address the serious problem
of the food crisis. The study was conducted in Punjab, Pakistan. A sample of 300 respondents
was selected from three randomly selected districts of Punjab. Quantitative data were collected
through an interview schedule. The collected data were analyzed using the Statistical Package for
the Social Sciences (SPSS). Food insecurity has been found to be a major problem for the entire
world as well as for Pakistani society.
Keywords: Food crisis, food shortage, nutritional status
212
IN-FEED SUPPLEMENTATION OF SELENIUM NANOPARTICLES AND MANNAN
OLIGOSACCHARIDE IMPROVE GROWTH AND SELENIUM FORTIFICATION IN
BROILER BREAST MEAT
Hafiz Faseeh-ur-Rehman1*, Hafsa Zaneb1, Saima Masood1, Muhammad Shahbaz Yousaf2,
Mirza Muhammad Usman1, Khalid Abdul Majeed2, Muhammad Sheraz Yasin3
1
Department of Anatomy and Histology, University of Veterinary and Animal Sciences, Lahore
2
Department of Physiology, University of Veterinary and Animal Sciences, Lahore
3
Institute of Biochemistry & Biotechnology, University of Veterinary and Animal Sciences,
Lahore
*Presenter Email: faseeh.rehman@uvas.edu.pk
ABSTRACT
Background: Poultry meat is a functional food with high nutrient content, and serves as a primary
source of protein in developing countries. Meat fortification through dietary supplementation of
micronutrients, such as selenium as nano-particles, is a new concept that improves bird
performance and provides additional nutritional benefits to consumers due to higher meat
deposition. Study hypothesis: This study hypothesized that combining selenium nanoparticle
(SeNP) supplementation with a prebiotic, Mannan oligosaccharide (MOS), will increase nano-
selenium absorption and deposition in tissues, leading to improved growth performance and
breast muscle histomorphometry and juiciness in broiler chickens. Study design: A total of 168-
day-old Ross chicks were divided in three groups with eight replicates each (n=7): control [basal
diet only (BD)], Se-MOS (BD+Se-0.15mg/kg+MOS05gm/kg), and SeNP-MOS (BD+SeNP-
0.15mg/kg+MOS-05gm/kg). The data for zootechnical parameters were collected on weekly
basis. The data for aforementioned parameters were statistically analysed through one-way
analysis of variance (ANOVA) and mean separation between groups was done by Tukey’s test
(SPSS-20.0). The p-value of p<0.05 was considered as level of significance. Results: The result
of the study indicated that from 4th week onward till 6th week, the weekly body weight was
significantly high (p<0.05) in Se-MOS and SeNP-MOS groups. From 3rd week onward, the feed
intake was low (p<0.05) in SeNP-MOS while SeNP-MOS also improved FCR (p<0.05). The
breast muscle fibre diameter increased (p<0.05) and muscle fibre density/mm2 decreased
(p<0.05) in SeNP-MOS group. The breast muscle fibre diameter increased (p<0.05) and muscle
fibre density/mm2 decreased (p<0.05) in SeNP-MOS group. The breast muscle water holding
capacity and Se deposition increased (p<0.05) in SeNP-MOS group compared to Se-MOS and
control group. Conclusion: Our findings suggest that SeNP-MOS supplementation is more
effective than Se-MOS supplementation in improving growth, increasing breast muscle fibre size,
and its water holding capacity with higher Se deposition in breast muscle.
Keywords: Prebiotics, nano-particles, Histo-morphometry, Water holding capacity
213
EFFECT OF BLACK CUMIN DIETARY INTERVENTION ON WEIGHT
MANAGEMENT
1
Hafiz Mehran Mukhtar, Dr. Farhana Nosheen, 1Rabia Noreen, 1Naveed Rasheed, 1Muhammad
1
Shaheryar, 1Arif Ali

1Department of Home Economics GC University, Faisalabad, Pakistan
*Presenter Email: hafizmehran7@gmail.com
ABSTRACT
Background: Obesity is the most frequent public health concern of the twentieth century, as well
as the main cause of death that may be prevented globally, with an increasing prevalence in young
people, children and adults. Objectives: The present study was planned to evaluate effect of black
cumin (Bunium persicum) and specific diet in obese humans and its anti-obesity properties.
Methodology: In this study, 24 subjects were selected having BMI (>30 kg/m2) according to
preset inclusion and exclusion criteria from private hospital (Chiniot general hospital) and GCU,
Faisalabad. On first meeting the participants were advised to attend 5 sections after every 15 days
of interval. Anthropometric measurements and biochemical test related to the obesity were
recorded in each section. In protocol, they were filled food frequency questionnaire and consent
Performa. Results: From results in short term human efficacy trial shows that group T1 (Black
cumin 1000mg–diet plan) were maximum weight reduced (15.80kg) as compare to other
treatments T2 (Black cumin 1500mg-diet plan) and T0 (only diet plan) as 15.46 and 8.44 kg,
respectively. Same trend was observed for BMI, treatment T2 exhibited maximum decline (5.35
kg/m2) in BMI than T1 and T0 as 5.15 and 1.11 kg/m2, respectively. The same trends were
observed for waist circumference and biochemical analysis. All anthropometric measurements
were highly significant. Conclusion: It was deduced that black cumin and dietary intervention has
good point to deal with weight management.
Keywords: Black cumin, Obesity, dietary intervention
214
QUALITY EVALUATION OF DATE SEED POWDER AND ITS UTILIZATION IN
COOKIES
Hafiz Muhammad Rizwan Abid , Anwaar Ahmed2, Ubaid-ur-Rehman1, Nauman Khalid1 and
1
Ali Sher Kashif3

1
School of Food and Agricultural Sciences, University of Management and Technology
Lahore, Pakistan
2
Institute of Food and Nutrition Sciences, Arid Agriculture University, Rawalpindi, Pakistan
3
Faculty of Food Science and Nutrition, Bahaudin Zakariya University, Multan, Pakistan
*Presenter Email: Rizwan.abid@umt.edu.pk
ABSTRACT
The present project was undertaken to explore the functional and nutraceutical properties of date
pits. Date seed powder is supplemented at different levels (5%. 10% 15% and 20%) with wheat
flour for the manufacturing of cookies. Date seed powder enriched cookies were subjected to
physio-chemical analysis for moisture, crude protein, crude fiber, mineral (Ca, Mg, Fe), and
antioxidants. The date seed powder-supplemented cookies were analyzed at 15 days storage
intervals at 0, 15, 30, 45, and 60 days of storage. Sensory evaluation was performed to analyze
the sensory attributes of cookies during the subsequent incorporation of date seed powder. The
results manifested that the mean value of different parameters among the treatment ranges from
3.38% to 3.47% for moisture content, 8.85-10.27% for protein, 2.06-3.07% for fiber, 327.00-
469.26 % Calcium, magnesium (400.42-427.31%), total phenolic content (TPC) (3.29-3.68 µg
GAE/100g) and Radical scavenging activity (DPPH) (10.95-11.02). The significantly higher
moisture content (3.47%), protein (10.27%), fiber (3.07%), calcium (469.26%), magnesium
427.31% TPC (3.68 µg GAE/100g), and DPPH (11.02) was found in T4 (20% date seed powder)
while significantly lower content of these components was found in T1 (5% date seed powder).
Results showed that the mean value for different parameters of supplemented cookies was
significantly decreased from moisture content (3.74% to 3.28%), Protein (9.79-9.30%), fiber
(2.96-2.55%), Calcium (469.00-468.58%), magnesium (421.02-417.11%), total phenolic content
(TPC) (3.66-3.20 µg GAE/100g) and Radical scavenging activity (DPPH) (11.08-10.76) during
60 days of storage interval. The best sensory results were obtained for T2 (10% date seed powder)
in terms of color, flavor, texture, taste, and appearance.
Keywords: Functional foods, nutritional value, Date pits, Date seed powder
215
NUTRITIONAL AND PHYSICOCHEMICAL CHARACTERIZATION AND STORAGE
STABILITY OF CARROT POWDER-BASED GOAT MILK YOGURT
Hafiz Talha Hafeez1, Muhammad Waseem, Zulfiqar Ahmad1, Baila Ahmad1, Muhammad
Ammar Khan1, and Muhammad Asad Ali Khan1
1
Islamia University Bahawalpur, Bahawalpur
†
*Presenter Email: mwaseem@iub.edu.pk
ABSTRACT
Current study was performed to assess the physicochemical, nutritional, sensory parameters and
stability of storage period of goat milk, carrot powder and functional yogurt (i.e., 0.75%, 1.25%,
and 2% carrot powder supplementation) at 0 – 14 days of storage. Results showed appreciable
(p<0.05) increment in the total solids (10.9 – 13.3%), acidity (0.34 – 0.89%), protein (3.44 –
4.08%), vitamin A (0.05 – 1.83mg/100g) and carotenoid contents (0.84 – 1.29mg/100g) on
increasing the concentration of carrot powder in the goat milk yogurt. Results for storage study
of supplemented yogurt exhibited significant (p<0.05) decrease in the protein, vitamin A, pH and
carotenoid contents from 4.2 to 4.1, 1.9 to 1.8, 4.4 to 3.9 and 1.3 to 1.1 respectively at 0 – 14 days
of storage period. The results for the sensory attributes of the supplemented yogurt elucidated the
highest texture and aroma score for T2 i.e., 8.1 and 8.2. The overall acceptability of the
supplemented yogurt was observed as the highest acceptability T2 i.e., 8.1. The study revealed the
significantly improved nutritional and mineral attributes of fabricated yogurt @ 0 – 2% carrot
powder supplementation. Similarly, the results also indicated the significantly higher consumer
acceptance for the functional goat milk yogurt prepared at 1.25% (i.e., T2) elucidating maximum
health significance with increased vitamin A content. Present research could be a viable approach
for the impoverished people in developing and under developed regions of the globe to overcome
the micronutrients deficiencies including vitamin A.
Keywords: Carrot powder, vitamin A, goat milk, enriched yogurt
216
SUSTAINABLE SUPPLY CHAIN MANAGEMENT TO ENSURE FOOD SECURITY
Hafiza Mamoona Ahmad, 1Dr. Shabbir Ahmad
Department of Food Science and Technology, MNS University of Agriculture, Multan
*Presenter Email: monaahmadmsfst01@gmail.com
ABSTRACT
Pakistan is an agricultural country and this sector contributes 20% of the country’s economy.
Despite being a good producer of wheat, sugar, and dairy products, almost 47% population is
food insecure. The average daily intake of calories per person is less than the required level
because of uneven access to food and also most of the food is wasted. One of the reasons is that
the food processing industry of Pakistan faces a lot of problems due to ineffective supply chain
management. There is an utter need to increase supply chain productivity in order to feed the
growing population. Sustainable supply chain management is a framework that provides
sustainability and profitability to agri-food businesses. This smart management framework
optimizes the use of natural resources, reduces food waste, and thus enhances the availability of
food resources. Through this approach, the supply chain manager reduces the negative impacts
of food production on the environment and provides social well-being to local communities. It
also provides long-term economic value. The core elements of SSCM are stakeholder
management, multi-supplier management, supplier evaluation, sustainable products and services,
risk management, communication, and collaboration. New trends show that only this framework
cannot ensure 100% sustainability. Also, the integration of digital technologies such as artificial
intelligence with sustainable supply chain management improves its sustainability performance.
In conclusion, sustainable supply chain management is a tool for enhancing the availability of
food resources to meet the demands of the population without compromising the needs of future
generations.
217
SUSTAINABLE DIET: A SOLUTION TO A FOOD SECURITY ISSUE
Hafiza Mamoona Ahmad, 1Dr. Shabbir Ahmad
Department of Food Science and Technology, MNS University of Agriculture, Multan
*Presenter Email: monaahmadmsfst01@gmail.com
ABSTRACT
Pakistan is an agricultural country as 25% of its GDP depends on the agricultural sector but
irrespective of this it has a 36.1 global hunger index and ranked 99th out of 121 countries
according to the IFPRI report of 2022. It shows that Pakistan has an alarming situation in terms
of food security with problems of malnutrition, and high food prices. As in the case of Pakistan,
there is a dire need to transform the food system into a sustainable one that benefits society, and
the environment and also ensures food security. If the population adopts a sustainable dietary
pattern, our country can be positioned better and capable of achieving UN 2030 sustainable
development goals (SDGs). A sustainable diet reshapes the human dietary pattern. It promotes a
sustainable environment and biodiversity. It is culturally acceptable and provides food and
nutrition security. Consumer choices play important role in shifting trends toward sustainable
diets. Consumer awareness, the impact of food on the environment, the economic parameters of
food, public health nutrition, and national and international food policies play important roles in
shaping consumer choices. A sustainable dietary pattern can be achieved in our country through
organic agriculture and using eco-friendly packaging. Sustainable food products can also be
promoted through auditing, certification, and training. Food system vulnerability should be
reduced by developing policies that promote a pro-health diet with low eco-impact, zero waste,
and significant behavioral changes on a mass scale level.
218
IMPROVEMENT IN CATALYTIC BEHAVIOR AND OPERATIONAL STABILITY OF
SERINE METALLOPROTEASE OF ASPERGILLUS NIGER KIBGE IB36 BY
FABRICATION OF ALGINATE HYDROGEL MICROSHPERES
Hafsa Sattar and Dur-e-shahwar Sattar
Department of Food Science and Technology, FFSN, Bahauddin Zakariya University, Multan
*Presenter Email: hafsa.sattar@szabist.pk
ABSTRACT
Serine metalloproteases have substantial scientific interest due to their unique physicochemical
properties and capability to degrade complex casein polymer. The catalytic performance of an
immobilized enzyme could be enhanced by using entrapment technique. In this contemporary
study, serine metalloprotease is subjected to entrap in anionic polysaccharide alginate
microsphere. The experimental studies revealed that the enzymatic activity was attained when
3.0% of anionic polysaccharide alginate was used. Hugh titer of 60% in immobilization yield was
observed with 0.3% of cationic calcium chloride of 0.5 M. Moreover, reaction pH conditions was
stable at pH: 5.0 and reaction temperature was also remain constant i.e. 50 ºC in case of both
soluble and entrapped serine metalloprotease. Whereas, an increment in reaction time was noticed
from 20.0 to 30.0 min. The K m and V max of serine metalloprotease were affected by entrapment
approach. It was found that the K m value of soluble serine metalloprotease increased from
1.883 mM to 2.368 mM with an R 2 value of 0.986 and V max value decreased from 1753 U mg
−1 to 1336 U mg −1 with an R 2 value of 0.9721 respectively after calcium alginate entrapment
of serine metalloprotease. Additionally, entrapped serine metalloprotease within the anionic
polymer exhibited significant increase in the thermal stability at various temperatures and
retained approximately 50.0% of its residual activity at 60 °C for 40 minutes. However, at this
extreme temperature the soluble serine metalloprotease lost its catalytic activity. Storage stability
profile revealed enzymatic performance as entrapped serine metalloprotease shown enzymatic
activity up to 30 days as compared to soluble enzyme. Recycling efficiency was calculated up six
cycles which further add an exceptional characteristic for economic feasibility and continuous
reusability of serine metalloprotease in bioprocess applications.
Keywords: Alginate beads; Aspergillus niger; serine metalloprotease; Enzyme Immobilization;

Casein polymer
219
UNDERUTILIZED FRUITS AND VEGETABLES OF PAKISTAN
Hammad Naeem*, Muhammad Shahbaz, Ramsha Ahmad, Ushna Momal, and Shamas Murtaza
*Presenter Email: hammadnaeem50@gmail.com
ABSTRACT
Fruits that have a fair value but are hardly ever found in market place or widely produced in the
field are considered underutilized. Underutilized fruits and vegetables might be utilized to create
a variety of goods with added value. These commodities are healthy, loaded with fiber and full of
antioxidants. Nonetheless, the fruits have a brief blooming season and are quite perishable. During
the ripening season, there is an abundance and no fair market value. The requirement of the time
is to add value to these fruits using straightforward technologies that farmers may use on their
farms. Several items were produced at the site as a result of successful efforts, including dry and
desiccated fruits. With solar drying, RTS, condensed fruit juices, wines, squash, and sweets,
powders, and fruit bars were produced. The northern hemisphere's temperate zones are habitat to
the healing plant known as sea buckthorn thought to be a "super food". In spite of its extensive
growth, sea buckthorn is an underappreciated plant in Pakistan. Several common fruit and
vegetable varieties are important sources of protein, minerals and vitamins. Setting proper food
quality standards, improving stakeholder communication, and stepping up training opportunities,
particularly for those who collect sea buckthorn fruits, are urgently needed. One practical and
affordable method of utilizing these veggies and fruits is to blend two or even more vegetable and
fruit juices with spices to create nutritive ready-to-serve (RTS) beverages. Locally obtainable
fruits like sapota, ber, pomegranate, date palm, bael, aonla and wood apple were employed in the
production of wood apple powder, candies, aonla squash, and date palm fruit bars. In this way
underutilized fruits and vegetables can be utilized efficiently.
220
AVERTING STRATEGIES AGAINST FOOD CRISIS
Hammad ul Hassan*, Muhammad Shahbaz, Hammad Naeem, Uhsna Momal and Shamas
Murtaza
*Presenter Email: chhammad.1999@gmail.com
ABSTRACT
The food crisis in Pakistan is a complex and multi-dimensional issue that has severe consequences
for the country's economy, society, and environment. This study aims to analyze the opportunity
and solution to address the food crisis in Pakistan. Several studies indicate that the food crisis in
Pakistan is mainly caused by a combination of factors, including poor infrastructure, lack of
access to credit, inadequate irrigation facilities, climate change, and a rapidly growing population.
These factors have resulted in low agricultural productivity, rising food prices, and food insecurity
for many vulnerable populations in the country. Several studies have also identified several
opportunities and solutions to address the food crisis in Pakistan. The findings include investing
in infrastructure development, promotion of sustainable agriculture practices, and improvement
of access to credit and market information, and increased support for small-scale farmers. There
is need for collaboration among different stakeholders, including the government, civil society
organizations, and the private sector, to ensure the successful implementation of the said
solutions. The ongoing debate on food security and provides important insights for policymakers
and practitioners involved in addressing the food crisis in Pakistan. The data highlights the need
for a comprehensive and integrated approach that addresses the root causes of the problem and
emphasizes the importance of long-term, sustainable solutions.
221
OPUNTIA FICUS-INDICA: PROMOTE THE HEALTH BENEFITS WITH HIGH
NUTRITIONAL PROFILING
Hannia Habib*, Muhammad Tauseef Sultan, Muhammad Usman Khalid, Musfira Akram,
Muhammad Israr
Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan
ABSTRACT
There are many economically promising plants that belong to the Cactaceae family. Opuntia
Ficus- indicus (L.) known as prickly pear also belongs to cactaceae family. Cactus is studying
more due to its multiple health benefits and high nutritive value. It is a miracle of nature that has
been provided us to minimize the risk of many disasters. Opuntia ficus-indica contains up-to 80%
moisture and 8 to 10% total fiber with 3-5% protein. It has maximum nutritional value with high
sugars i.e., glucose, fructose, and sucrose, other macronutrients like protein, lipid, ash, fiber, and
minerals. Opuntia ficus is rich in polyphenols, vitamins, polyunsaturated adipose acids and amino
acids, phenolic acids, flavonoids, betalains, carotenoids, biothiols, taurine, saponins, and
phytosterols. It not only serves as food, also impact on positive health effect on human body. Due
to high percentage of polyphenol and flavanoid content, It has anti-inflammatory, antioxidant,
hypoglycemic, antimicrobial and neuroprotective effects. Opuntia Ficus is stressed as excellent
source of natural colors and is operations is in food assiduity and cosmetics. Poly phenolic
contents of peel, Pulp and seed was (1427.15±34.48) mg GAE/100 g, (525.88±51.66) mg
GAE/100 g, and (256.92±3.81) mg GAE/100 g and have good antioxidant and the inhibition of
sugar digestive enzyme activities.
Keywords: Opuntia ficus, polyphenol, flavonoid, macronutrients, hypoglycemic
222
COMPARATIVE ASSESSMENT OF QUALITY OF DIFFERENT BRANDS OF
EDIBLE COOKING OILS
Haq Nawaz , Muhammad Aslam Shad1, Haseeba Shahzad1, Mohibullah Shah1, Raheela
1
Jabeen2, Aqsa Nawaz1, Zakia Riaz1and Sumaira Jamal1

1 Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan
2 Department of Biochemistry and Biotechnology, Women University, Multan 60800, Pakistan
*Presenter Email: haseebashahzad388@gmail.com
ABSTRACT
Majority of the edible oils utilized for frying, cooking and food formulations are extracted from
plant sources, particularly from oil seeds like canola, sunflower seeds, soybean, peanuts and
cotton seed. Maintaining and monitoring edible oil quality is of pre-eminent importance to
ascertain the product safety for consumers. There are many parameters that contribute in
determining the quality of edible oils and it is very important for oil industries to focus on such
parameters while sailing the product for health safety. Our study was based on the comparative
evaluation of physical and physicochemical properties and antioxidant potential of different
cooking oils as awareness for the consumers. The cooking oils extracted from sunflower, corn,
canola, soybean, and rapeseed and available for consumers as different commercial brands were
purchased from the local market and analyzed for their physical, physicochemical and antioxidant
properties. All of the selected oils were found to be statistically similar on the basis of their
physical properties including odour, specific gravity (P=.65) and refractive index (P=0.84). All
of the selected oils contained vitamin A except one brand of each of the sunflower, corn and
canola oils. The selected oils and their blend showed statistically different physicochemical
properties and antioxidant potential (P=.000). The corn oil and rapeseed oil were found to be the
best quality oil due to comparatively lower acid, peroxide and saponification values and higher
antioxidant potential in terms of free radical scavenging capacity. The study results would provide
valuable information to the consumers and the researchers regarding the selection of the best
quality cooking oils available in the market.
223
ASSESSMENT OF DATE PALM POLLEN AND EXTRA VIRGIN OLIVE OIL
IMPACT ON FERTILITY OR SEMEN QUALITY OF MEN
Haseeb Ahmed*1, Waqas Ahmad Khan1, Muhammad Israr2, Hassan Raza2, Muhammad Usman
Khalid*2 and Hira Sohail2
1
National Institute of Food Science and Technology, UAF, Pakistan
2
ABSTRACT
Allah Almighty bestows countless benefits on us, including our lives as human beings, our health,
food, and nutrients for body nourishment. Date palm pollens and extra virgin olive oil are divine
blessings for us among the foods. Extra virgin olive oil contains a unique quantity of
phytochemicals, as well as components such as Oleuropein, Squalene, and the maximum level of
oleic acid, all of which contribute to promote fertility. Estriol, estrone, triterpene, and estradiol
are all structural precursors of immature gonadotropic and a-amyrin structure in date palm pollen.
Other disorders can be prevented and mitigated by using date palm pollen and extra virgin olive
oil. A 21-day study was done to see how date palm pollen and extra virgin olive oil influence
men's sperm quality and testosterone levels. Human males were randomly selected and split into
four experimental groups based on the food provided. Effect on Testosterone and anthropometric
measurements were also evaluated. Sperm count, sperm motility, sperm morphology, and semen
volume were analyzed during the Semen Quality Test. Statistical analysis results showed that
treatments had highly significant (P < 0.01) effect on the testosterone level where highest
testosterone increase from 4.62 ± 1.63 ng/ml at day 1 to 8.64 ± 0.59 ng/ml at day 21. The results
showed that treatments had significant effect (P < 0.05) on the sperm count of the participants
where sperm count 35.01 ± 5.28 million/ml to 50.73 ± 5.86 million/ml. In case of sperm
morphology and semen volume significant (P < 0.05) of treatments was seen.
224
A NOVEL CONSTRUCT OF MICROBE BASE CELLULOSIC NANO-STRUCTURED
BIOSENSOR FOR ENZYMATIC DETECTION OF ORGANOPHOSPHATES
Haseeba Shahzad1, Amtul Jamil Samia1, Zell e Huma 2, Waqas Hanif 3
1
School of Biochemistry and Biotechnology, University of the Punjab, Quaid-i-Azam Campus,
Lahore, 54590, Pakistan
2
Department of Experimental Medicine, University of Genoa, Italy
3
Department of Pathology, Combined Military Hospital, Bannu, Pakistan
*Presenter Email: haseebashahzad388@gmail.com
ABSTRACT
Background: The spray of organophosphorus pesticides on crops has very toxic health influence
on living organisms. The lungs, skin, gastrointestinal tract and conjunctiva instantly absorb
organophosphorus compounds which are metabolized by cytochrome P450 isozymes in liver and
generates metabolites that are more harmful than parent compounds and lead to various disorders.
The purpose of the current research was to fabricate a highly sensitive, cheap, portable and instant
response giving bioluminescent bacteria based micro pad biosensor, for the detection of the
organophosphates.
Methods: The biosensor was fabricated by using filter paper discs, bioluminescent bacteria and
two different types of nanoparticles. The trichlorfon pesticide as source of organophosphates,
filter paper disc as matrix material for reaction, the bioluminescent bacteria for the detection of
organophosphates and nanoparticles to enhance the binding of bacterial cells and
organophosphates were used. The luminescence property of bacteria was confirmed via UV-
transilluminator during growth curve analysis. Firstly, 6.93×106 bioluminescent bacterial cells
were fixed on filter paper disc and then immobilized by coating with nanoparticles. After that, the
disc was treated with pesticide. Quenching effects of biosensor, (after exposure to different
concentration of nanoparticles and pesticide) for quantification of organophosphates, were
analyzed by using image J software.
Results: Our results depicted the high quenching effect of bioluminescent bacteria with
increasing the concentration of pesticide and nanoparticles. By using silver nanoparticles
minimum and maximum fluorescence was observed using pesticide concentration of 5 mg/ml and
1mg/ml respectively. Similarly minimum and maximum fluorescence was observed by using
silver nanoparticles with concentration 50µl and 10µl respectively. The bioluminescent based
biosensor showed varying degree of fluorescence by using different concentration of both
nanoparticles and pesticide.
Conclusion: After optimization of both pesticide and nanoparticles, our results depicted the
minimum fluorescence using the maximum concentration of pesticide and nanoparticles.
However as compare to silver nanoparticles, the better binding of bacterial cells was observed
with iron nanoparticles.
225
FOOD SCARCITY IN PAKISTAN: REASONS AND REMEDIES
Haya Fatima 1*, Rai Muhammad Amir1, Asif Ahmad1, Hina Ashraf 2and Zainab Amjad1
1
Punjab Pakistan
2
Institute of Food Science and Nutrition, University of Sargodha, Punjab Pakistan
*Presenter Email: hfkhan512@gmail.com
ABSTRACT
Since the establishment of Pakistan, we have been facing food insufficiency. Food security has
been established as a national security concern regarding state development and progress.
Pakistan suffers from a food crisis because of inadequate agricultural productivity, lack of farming
machinery and modern technologies, economic disability, water shortage, political crisis, over-
reliance on the wheat crop, population growth, and unaffordability of nutritious food. However,
the country has also been subject to extreme weather and disasters. Since 2013, drought has
become a frequent phenomenon and the 2022 floods are the worst in its history. Extremes in
weather have affected livelihoods and household food security. Overall, Pakistan is placed 92nd
out of 116 countries on the Global Hunger Index, 2022. Moreover, the national nutrition survey
of 2018 shows that 36.9 percent of the population still faces food insecurity. According to
the Planning Commission of Pakistan “Vision 2030”, about half of the country’s population still
suffers from absolute to moderate malnutrition. Thus, the Pakistan government must devise
policies that ensure a more equitable resource distribution in the country, focusing on areas of
research in agriculture, moving beyond the narrowed focus of self-sufficiency, establishing
programs and mechanisms for preventing food wastage, and enhancing trade. In addition,
working on 2nd goal of the UN’s SDG’s will help build long-term solutions that prevent hunger
and achieve food security. Sustainable agriculture initiatives are the key to achieving these targets
and overcoming the food crisis.
Keywords: Pakistan, climate change, food security, agricultural initiatives, food crisis,
malnutrition, food wastage
226
EFFECTS OF PAKISTAN'S FOOD PRICE CRISIS ON CONSUMPTION AND
CALORIC AVAILABILITY
Hiba Naveed1, Sanabil Yaqoob1, Kanza Aziz Awan1, Waleed Sultan1, Ahmad Faraz1
1
*Presenter Email: hibanaveed9764@gmail.com
ABSTRACT
Welfare losses in Pakistan as a result of the 2015 food price crisis are widening the gap between
poor and non-poor populations and increasing inequality across provinces. The reduction in
caloric availability at the household level is measured to estimate welfare losses. The analysis of
calorie intake by source supports the idea that rural households were protected from the worst
effects of the crisis because they could grow their own food. Estimates of compensating variation
suggest that the average household would require 38% of its total pre crisis expenditure to
maintain pre crisis consumption levels. The impact of the food price crisis (measured as the
percentage of total expenditure required to restore consumption to pre-crisis levels) peaked at the
end of 2008, reaching twice the level at the beginning of the year. During the crisis, urban
households fared worse than rural households. Income gains from sales of agricultural
commodities produced by rural households are likely to offset some of the negative effects of the
food crisis. Another important coping mechanism was the liquidation of assets from 2015 to 2020,
particularly for households without access to land.
Keywords: food crisis, consumption, losses, calorie, assets, effects
227
BENEFICIAL EFFECTS OF DIETARY FIBER ON HUMAN HEALTH
Hina Batool1, Alia Fatima1
1
Department of Human Nutrition & Dietetics, College of Montgomery Sahiwal, Pakistan
*Presenter Email: hinabatool3345@gmail.com
ABSTRACT
According to nutritional guidelines dietary fiber is to consider a main component of healthy diet.
The plant based functional food has dietary fibers that consists of non-digestible carbohydrates
mainly polysaccharides which are responsible for development of gut microbiota and colon
health. Mainly the prebiotic dietary fiber such as fructo-oligosaccrides, glacto-oligosaccrides and
inulin plays a crucial role in fermentation pathways of the colon, improve digestive and metabolic
health. Regarding markers for glycemic control and metabolic regulation system is reviewed in
which various epidemiological studies shows that intake of dietary fiber has strong link with the
development and management of different diseases including cardiovascular diseases,
inflammatory bowel disease, gut motility and diabetes. For the maintenance of a healthy colon
and colonic environment, oat soluble fibers in balance with insoluble fiber which is beneficial for
digestive tract. They are a good source for fermentation containing pro-biotics (good bacteria)
and also exhibit pre-biotic effects here these are available for microbial fermentation taking place
in the colon. In our modern fiber indigent diet several factors are subsidize. There is a wealth of
scientific data supporting the numerous and diverse health advantages of dietary fiber and the
hazards of a fiber-deficient diet. An essential public health approach to boost metabolic and
general health is to increase the amount of fiber in our meals. If implemented correctly, this plan
would probably have a significant positive impact on the population's future health.
Keywords: Prebiotic Dietary fibers, fermentation, oat soluble fiber, glycemic control
228
EDIBLE INSECTS AS PROMISING AGENTS TOWARDS FOOD SECURITY
Hina Rasheed1, Jawad Abdullah2, Usama Bin Tayyab2, Sidra Tul-Muntaha1, Waqas Ahmad
Khan1
1
National Institute of Food Science and Technology, Faculty of Food Nutrition and Home
2
Department of Entomology, Faculty of Agriculture, University of Agriculture Faisalabad
*Presenter Email: hinarasheed345@gmail.com
ABSTRACT
Despite being practised in various countries around the world, entomophagy is most common in
parts of Africa, Asia, and Latin America. About 2 billion people supplement their meals with
insects, which have always been present in human diets. Entomophagy has, however, recently
gained a lot of attention from the media, food industries, research organizations, chefs,
lawmakers, and organizations that deal with food. Nutrition, together with sustainability is one of
the key fundamentals of food security. Protein, along with other nutrients and minerals like zinc,
iron, and selenium, is one of the main nutritional requirements in meals. Nonetheless, by
comparing insects to other traditional protein dietary groups, insects tend to have higher protein
contents and better production efficiency. It is crucial to develop the usage of insects in a variety
of forms, such as powders, concentrates, pastes, or isolates that can be utilized as ingredients or
fortifying agents in the development of novel food products. Furthermore, insects can help
address protein shortages and contribute to long-term food and nutritional security. Concentrates
of insect protein have the potential to replace other sources of protein in the production of food.
Moreover, people are becoming aware of the value of insects as essential food supplements. The
government and scientists need to pay extra attention to the newly burgeoning industry of edible
insects. Insects, therefore, require the adoption of industrial processing techniques, that will make
the protein a suitable alternative for food formulations, while preserving the final product's safety,
nutritional value, and sensory quality. Finally, the growing body of knowledge suggests that the
production of insect-based foods on a large scale might help address or possibly prevent the
approaching food crisis and contribute towards sustainable development goals.
Keywords: entomophagy; food; nutrition; food security; insects
229
INFLUENCE OF FLAXSEED SUPPLEMENTATION ON THE OXIDATIVE
STABILITY AND QUALITY OF COOKED MUTTON PATTIES
Hira Choudhary, Raheel Suleman*, Saeed Akhtar, Tariq Ismail, Aftab Zahoor
Bahauddin Zakariya University, Multan-Pakistan
*Presenter Email: dr.raheel@bzu.edu.pk
ABSTRACT
Flaxseed is regarded as a functional product as it contains numerous anti-inflammatory and

antioxidant compounds. The objective of the study is to investigate the effect of the addition of
flaxseed powder to cooked mutton patties, to evaluate the oxidative stability of mutton patties, to
determine the antioxidants activity of flaxseed. To replace lean meat in the formulation of mutton
patties, the flaxseed powder was utilized at five different levels, namely 2%, 4%, 6%, 8% and
control. For physiochemical, sensory evaluation, cooking loss, pH and antioxidants activity. The
results showed that with an increase in flaxseed powder incorporation level, significantly (p<0.05)
decreased cooking loss (p<0.05), moisture percentage decrease (63.36% to 50.79%), and fat
percentage (10.02% to 16.60) increase significantly (p<0.05) however, protein percentage
(22.37% to18.47%) and pH (7.54 to 6.06) decreased significantly (p<0.05). The product
containing 1% flaxseed flour demonstrated significantly higher values (p <0.05) for general
appearance, texture, and overall acceptance among the sensory qualities. Flaxseed are a good
source of natural antioxidants and can be used as an alternative to synthetic antioxidants like
BHA/BHT. Flaxseed flour could be added to enhance the nutritional value and health benefits of
mutton patties with minimal changes in composition and sensory properties.
Keywords: Flaxseed powder, antioxidants, mutton patties, sensory evaluation, colorimeter
230
ROLE OF VITAMIN D SUPPLEMENT IN CANCER STEM CELLS ALONG WITH
STEM CELLS THERAPY
Hira Sohail, Muhammad Usman Khalid, Zunaira Saleem, Naima Tariq, Iqra Baig
Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, BZU,
Multan
*Presenter Email: hirahjahangir18@gmail.com
ABSTRACT
Cancer is widely considered as the world's second most prevalent and leading source of mortality.
It is associated with multiple pathophysiological components. Cancer recurrence, tumour
formation, and metastasis are assumed to be caused by cancer stem cells, according to clinical
data. Nutrition and dietary supplements, specifically vitamin D help to fight against cancer and
manage the side effects of treatment. Vitamin D is helpful in protecting the stem cells against
DNA damage and oxidative stress. Vitamin D is called sunshine vitamin and a daily dose of
20,000 IU is needed. Vitamin D is a precursor to the potent steroid hormone calcitriol, which has
significant functions throughout the body. Calcitriol affects a number of cellular pathways that
may play a role in cancer risk and prognosis. The active form of vitamin D3, 1,25-
dihydroxyvitamin D3 (1,25(OH)2D3), is well known as a calcium and phosphate homeostasis
regulator. Human vitamin D production involves the conversion of 7-dehydrocholesterol in the
skin to 1,25 di-hydroxycholecalciferols, the active form of the hormone, by the skin, liver, and
kidney. Vitamin D receptors (VDR) help in regulation of apoptosis, cell proliferation and
metastasis, and can be used as biomarkers for medical outcomes in patients undergoing stem cell
transplantation. Vitamin D and its precursors have inhibitory effects on cancer stem cell signalling
pathways, implying that vitamin D could be used as a preventive drug against CSCs.
Keywords: Stem cells, Oxidative stress, Cell Proliferation, VDR, Immunomodulatory
231
EFFECT OF FENNEL SEEDS AND DILL SEEDS IN IMPROVEMENT LIVER
ANTIOXIDANTS AGAINST HYPERLIPIDAEMIA
Hira Sohail *, Dr. Muhammad Tauseef Sultan1, Hassan Raza1, Muhammad Usman Khalid1,
1
Zunaira Saleem1 & Muhammad Israr1

1
*Presenter Email: hirahjahangir18@gmail.com
ABSTRACT
The global yearly mortality toll of CVD was 17.0 million in 2010 and is expected to rise 24.8
million by 2030. Globally hyperlipidaemia is responsible for one third of all heart diseases.
Numerous research investigations have shown that medicinal plants and herbs can lower lipid
levels. Among those with antioxidant potential are fennel and dill seeds that contains antioxidants
in treating the hyperlipidaemia. Fennel seeds are used in baked goods, meat and fish meals, ice
cream, alcoholic beverages, and herb mixes as flavourings. The primary phytoconstituents of this
plant have been identified as phenols, phenolic glycosides, and volatile fragrance compounds
such as trans-anethole, estragole, and fenchone. This plant possesses anti-inflammatory,
antispasmodic, antiseptic, carminative, diuretic, and analgesic properties and is useful in the
treatment of gastrointestinal disorders. Several pharmacological investigations fennel seed extract
and its active component TA can protect the liver from diabetes-induced hepatic damage in rats,
most likely through hypoglycaemic and antioxidant actions treated with 200and 400 mg/kg fennel
powder for 35 days. Anethum graveolens (Sowa/dill seeds) is a valuable medicinal plant which
has origin from Norse word Dylle which means to sooth. The seed has physiochemical,
phytochemical and in vitro antioxidant and antidiabetic properties. The presence of flavonoids,
phenolic compounds, vitamin C, vitamin B12, vitamin B9, calcium and iron. According to
scientists sowa seeds has significant lipid lowering effect, reduce oxidative stress, tissue injury,
inflammation in the liver and kidney, and is promising cardioprotective agent. Sowa seeds has
been proven to have possible cholesterol-lowering properties, and it is used to treat
hyperlipidaemia. The most important components of A. graveolens are limonene and carvone,
which block the cyclooxygenase 1 and 2 pathways and prevent the generation of inflammatory
mediators. In the form of a dill tablet, it has antiglycation and antioxidant activity. The application
of herbal seeds as a complementary medicine for the treatment of hyperlipidaemia/dyslipidaemia
has gained considerably greater attention. Because of the protective role of fennel and Sowa/dill
seeds, various forms of these seeds can be used as a supplement in various diets to combat
hyperlipidaemia, and it may be used as a plant-based natural antioxidants source of alternative
medicines and natural therapy in the pharmaceutical industry in the future for potential therapeutic
regimens against cholestrolemia and hyperlipidaemia.
Keywords: Heterogenous, Diuretic, Mortality, Cholestrolemia and Antispasmodic
232
STRATEGIES FOR ADDRESSING NUTRITIONAL DEFICIENCIES: TIPS FOR
OVERCOMING INADEQUATE NUTRIENT INTAKE
Husnain Rasheed*, Dr. Imran Pasha, Dr. Farah Ahmad, Muhammad Subtain, Sadia Ansar and
Cecilia Konima Conteh
National Institute of Food Science & Technology, University of Agriculture Faisalabad
*Presenter Email: husnainsindu@gmail.com
ABSTRACT
Nutritional deficiency is a condition that occurs when the body does not receive adequate amounts
of essential nutrients required for optimal health and functioning. These essential nutrients include
vitamins, minerals, proteins, carbohydrates, and fats. Nutritional deficiency can result from
insufficient intake of these nutrients, impaired absorption, increased requirement, or increased loss
due to disease, infection, or other factors. Nutritional deficiency is a global health problem, with an
estimated 2 billion people worldwide suffering from micronutrient deficiencies. The effects of
nutritional deficiencies vary depending on the nutrient in question, the severity of the deficiency,
and the individual's age, health status, and lifestyle. Some common consequences of nutritional
deficiencies include stunted growth and development, compromised immune function, impaired
cognitive function, anemia, and increased risk of chronic diseases such as osteoporosis and
cardiovascular disease. The prevention and treatment of nutritional deficiencies involve a
combination of dietary modifications, nutrient supplementation, and public health interventions.
Public health measures such as food fortification and nutrition education have been successful in
reducing the prevalence of nutritional deficiencies in some populations. However, more needs to be
done to address this issue and ensure that everyone has access to the nutrients they need for optimal
health and wellbeing.
Keywords: Deficiency, essential nutrients, public health, stunted growth, fortification
233
ROLE OF LOCAL FOOD INDUSTRIES IN ADDRESSING FOOD INSECURITY
DURING A GLOBAL FOOD CRISIS
Husnain Rasheed1*, Imran Pasha1, Farah Ahmad1, Muhammad Subtain1, Sadia Ansar1, Cecilia
Konima Conteh1, Anila Faiz
1 National Institute of Food Science & Technology, University of Agriculture Faisalabad
ABSTRACT
Food crisis is a global issue that has been further exacerbated by the COVID-19 pandemic, which
has had a significant impact on food supply chains, trade and distribution systems. The crisis has
resulted in hunger and malnutrition for millions of people, particularly those in low income
countries. In the face of these challenges, local food industries have emerged as important players
in addressing the food crisis. Local food industries play a crucial role in mitigating the food crisis
by providing locally sourced and processed food products that are often more affordable and
accessible than imported food. Additionally, local food industries can provide employment and
contribute to the economic development of their communities. However, these industries often face
challenges such as limited resources, lack of infrastructure, and inadequate supply chain systems,
which can hinder their ability to meet the demand for food. To address these challenges, local food
industries must adopt sustainable and innovative practices. These may include the use of new
technologies for production and distribution, and the development of more efficient supply chain
systems. Furthermore, collaborations with local governments, international organizations, and other
stakeholders can help to provide access to resources and expertise necessary for the growth and
development of these industries. Local food industries can also help to address the issue of food
waste by repurposing unused or surplus food. This can be achieved by collaborating with other
organizations that specialize in food recovery and redistribution. By reducing food waste, local food
industries can increase the availability of food products and reduce the environmental impact of food
production. In conclusion, the food crisis presents an opportunity for local food industries to play a
critical role in mitigating hunger and malnutrition. Through sustainable practices, collaborations,
and innovative solutions, these industries can contribute to the economic development of their
communities and help to ensure that all individuals have access to nutritious and affordable food.
Keywords: Food crisis, local food, food waste, pandemic
234
EFFECTIVE STRATEGIES FOR REDUCING FOOD WASTE AND CONTROLLING
FOOD LOSSES IN THE FOOD INDUSTRY
Husnain Rasheed1*, Imran Pasha1, Farah Ahmad1, Muhammad Subtain1 and Sadia Ansar1
ABSTRACT
Food waste management and controlling food losses have become critical issues for the food
industry, as the world faces the challenges of feeding a growing population and ensuring food
security. Globally, over one-third of the food produced for human consumption is lost or wasted,
which not only results in economic losses but also has a significant impact on the environment and
natural resources. The food industry is responsible for producing and processing food, and plays a
key role in ensuring that food waste and losses are minimized. Various methods and strategies have
been proposed to reduce food waste, including better inventory management, improved packaging,
donation of excess food to charities, and converting waste into energy through composting or
anaerobic digestion. The food industry is also exploring the use of advanced technologies, such as
predictive analytics and block chain, to optimize supply chain efficiency and reduce food waste. In
addition, governments and international organizations are taking initiatives to address the issue of
food waste and losses. The United Nations has set a target to reduce food waste by 50% by 2030,
and various programs and policies have been implemented to achieve this goal. Many countries are
also promoting the concept of a circular economy, where waste is minimized and resources are
conserved, through initiatives such as reducing packaging and promoting the use of reusable
containers. Local food industries also have a critical role to play in food waste management and
controlling food losses. By promoting the use of local and seasonal produce, reducing the use of
single- use packaging, and implementing sustainable practices in food production and processing,
local food industries can significantly reduce food waste and losses. In addition, local food industries
can collaborate with local communities, charities, and food banks to ensure that excess food is
distributed to those in need. In conclusion, food waste management and controlling food losses are
critical issues that require collective action and collaboration between the food industry,
governments, and local communities. By adopting sustainable practices, implementing efficient
supply chain management, and promoting the use of local and seasonal produce, the food industry
can reduce food waste and losses and help to ensure food security for the growing global population.
Keywords: Food waste, growing population, strategies, sustainable practices
235
REVOLUTIONIZING CEREAL PRODUCTS: NAVIGATING THE CHALLENGES AND
EMBRACING THE TRENDS IN THE 21ST CENTURY
Husnain Rasheed and Imran Pasha
ABSTRACT
Cereals are a staple food consumed globally, providing essential nutrients and energy. However, the
cereal industry faces challenges due to changing consumer preferences and market dynamics. The
aims of this study is to identify and discuss the current trends and challenges in cereal products. One
of the emerging trends in the cereal industry is the rising demand for healthier and natural
ingredients. Consumers are increasingly concerned about their health and are looking for cereal
products that offer nutritional benefits. As a result, there has been a shift towards using whole grains,
organic and non-GMO ingredients, and reducing sugar and sodium content in cereal products.
Another trend is the growth of convenience food products, including cereal bars and single-serve
cereal cups. The demand for these products is driven by the busy lifestyles of consumers who prefer
quick and easy-to-prepare breakfast options. However, the cereal industry is facing several
challenges, including the rising competition from alternative breakfast options such as smoothie
bowls and avocado toast. Additionally, the industry faces supply chain disruptions due to climate
change, affecting the availability and pricing of key ingredients like wheat and corn. Furthermore,
the cereal industry is grappling with sustainability issues, including the use of non-recyclable
packaging and the environmental impact of monoculture farming practices. In conclusion, the cereal
industry is undergoing significant changes, with consumers demanding healthier and more
convenient products. However, the industry needs to address the challenges of sustainability, supply
chain disruptions, and competition from alternative breakfast options to remain relevant in the
market.
Keywords: Cereal Industry, Healthier Ingredients, Convenience Food, Competition, Alternative

Breakfast Options
236
PAKISTAN'S POVERTY AND NUTRITIONAL SITUATION
Ieaman Fatima, Amna Sahar*, Rimsha Younas
1
38000, Pakistan
2
Department of Food Engineering, University of Agriculture, Faisalabad, 38000, Pakistan
*Presenter Email: aimanfatima42@gmail.com
ABSTRACT
In Pakistan economic uncertainty has increased as a result of the political instability. The
economy is suffering from uncertainty on the levels of the person, business, and government. By
establishing the trust of both local and foreign investors, as well as the business community,
political stability may lessen uncertainty and results in less significant advancements in the areas
of life expectancy, education and standard of living. While huge disparities in growth,
development and opportunity account for the illusion of the paradox at the national level, a sizable
fraction of the world's impoverished and hungry children reside in Pakistan. Poverty and
undernutrition go hand in hand and a poor diet is linked to stunted development in children as
well as serious nutritional deficiencies. Inequities in income distribution and changes in the
economic environment can have a particularly negative impact on food security. Migration from
rural to urban areas assures that there is a sizable informal work sector. It also assures that
migrants continue to live in food insecure circumstances when they move from rural to urban
areas with a sizable informal work sector. Although food production has mostly kept up with
population growth, production of cereals has done so rather than pulses and millet. In addition,
non-food crops such as horticulture, sugar cane and oil seed crops are being pushed. These crops
do not address nutrition security and may in fact contribute to the double burden of malnutrition
when combined with the rise in the consumption of prepared foods. Poverty and inequality are
particularly prone to affect access to food. To combat undernourishment in Pakistan, a number of
methods and policies have been developed, however their execution has not been consistent, and
it is yet too early to evaluate their long-term effects on a large scale.
Keywords: poverty, economy growth, malnutrition, migration, hungry, food security
237
REDUCING FOOD LOSS COULD BE AN OPPORTUNITY FOR MITIGATION OF
FOOD CRISES IN PAKISTAN
Imtiaz Hussain1, Nagina Rafique1 and Sanila Saleem1
1
Department of Food Science Technology & University of Poonch Rawalakot
Presenter E-mail: imtiazupr@yahoo.com
ABSTRACT
Developing countries have more losses in agro-farm, produced due to less knowledge about the
use of new technology. People adopt the old skills for food production. In the developed countries
these losses are minimum as compared to developing countries. Purpose of this study is to explore
ways of food losses and suggest solutions for food loss reduction. Farmers from developing
countries lose their farm production around 10-30 percent due to problems in values as well in
local marketing chain. This return of the farmers is very less due to the quality and quantity of the
agro-production, while in the developed countries these losses are just around 1 percent. Pakistan
falls in the list of the developing countries and have diversified agro-climatic conditions vary
from tropical to temperate climatic classifications and produce around 40 different types of
vegetables and 20 types of various fruits. The farmer of Pakistan having 35-40 percent post-
harvest losses in the fruits and vegetables. From this 15-20 percent loss occur due to
mismanagement of harvested crop, 5-8 percent during harvesting practices and 10-12 percent
vegetable and fruits loss during transportation. The total production of fruits and vegetables in
Pakistan are around 13.674 million tons, it is reported that 30–40 percent of this produces goes as
waste. More than 50 percent mulberry, apricots, cherry are not properly consumed nor marketed,
in almond and walnuts this loss is around 6 percent. Horticultural crops are sell less than 40
percent low price as compared to the other countries of world average price due to the flow
standard of quality parameters like shape size and colour etc. In Pakistan post-harvest losses are
in cereal crops such as wheat are 10 percent and rice are about 15 percent. It was concluded that
most food loss happens during or after harvest time. Farmers face problems like poor storage
facilities, outdated technology and skills, shortage of manpower, transportation challenges for
marketing. Mostly food loss take place at the production/processing stage due to lack skills,
natural climatic factors, insufficient proper storage infrastructure, and improper practices.
Keywords: Agro-production, technology, transportation, post-harvest losses, storage
238
EFFICACY BY HOME BASED DIETARY APPROACHES TO COPE
MALNUTRITION
1
Inam-u-llah, Seed Akhtar, Tauseef Sultan, 1Raheel Suleman, 1Muhammad Jehangir
1 1

ABSTRACT
Malnutrition is a major public health problem in many parts of the world, particularly in rural
areas that are affected by food crises. Ready-to-use therapeutic food (RUTF) is a highly effective
treatment for malnutrition, but the lack of access to healthcare facilities and trained professionals
in these areas can limit its effectiveness. Home-based therapy (HBT) with RUTF has emerged as
a promising approach to treating malnutrition in rural areas during food crises. HBT with RUTF
involves training caregivers to administer RUTF at home and monitor the child's progress. This
approach has several advantages over traditional facility-based treatment, including increased
access to treatment, reduced treatment costs, and improved adherence to treatment protocols. The
results of the studies showed promising outcomes, the feasibility and effectiveness of HBT with
RUTF in treating malnutrition in a rural area during a food crisis. This approach has the potential
to improve access to treatment and reduce the burden on healthcare facilities in resource-
constrained settings. However, further research is needed to evaluate the long-term effectiveness
and sustainability of this approach, as well as its scalability in larger populations. In conclusion,
HBT with RUTF is a promising approach to treating malnutrition in rural areas during food crises.
By empowering caregivers to provide treatment at home, this approach can improve access to
treatment and reduce the burden on healthcare facilities. Further research is needed to evaluate
the long-term effectiveness and sustainability of this approach, as well as its scalability in larger
populations.
Keywords: Medical Nutrition Therapy, Malnutrition, Ready to Use Therapeutic Food
239
USE OF BLOCK CHAIN TO MANAGE FOOD CRISIS AND IMPROVE
TRACEABILITY
Inam-u-llah , Seed Akhtar , Tauseef Sultan1, Shehla Mehsud1, Muhammad Jehangir1
1 1
1
ABSTRACT
Blockchain technology is increasingly being used to improve food traceability by creating a

transparent and immutable record of transactions throughout the food supply chain. By using a
distributed ledger system, blockchain provides a secure and decentralized way to track the
movement of food products from farm to table, which can help to improve food safety, quality,
and transparency. One of the main benefits of blockchain technology is that it allows for the
creation of a permanent and tamper-proof record of every transaction that takes place in the food
supply chain. This means that any changes or modifications made to the record are immediately
visible and can be traced back to their source. This can help to prevent fraud and ensure that food
products are authentic and have not been adulterated or contaminated. Another benefit of
blockchain technology is that it can improve transparency throughout the food supply chain by
providing consumers with more information about the origin, quality, and safety of the food they
eat. By scanning a QR code or using a mobile app, consumers can access information about the
farm where the food was grown, the processing and transportation methods used, and any quality
control measures taken along the way. Blockchain technology can also help to improve food
safety by enabling faster and more accurate recalls in the event of a foodborne illness outbreak.
By tracing the movement of food products through the supply chain, blockchain can identify the
source of contamination more quickly and prevent contaminated products from reaching
consumers. In conclusion, blockchain technology has the potential to revolutionize food
traceability by improving transparency, authenticity, and safety throughout the food supply chain.
As more companies and organizations adopt blockchain-based solutions, it is likely that we will
see even more innovative uses of this technology in the food industry in the future.
Keywords: Blockchain, Traceability, Food Record
240
PUMPKIN SEEDS POWDER: AN INDIGENOUS SOURCE TO INCREASE THE
ANTIOXIDANT VALUE OF BISCUITS
Iqra Irshad*1, Muhammad Asim Shabbir2, Ali Asghar2, Rida Batool1, Kanwal Fatima3 and
Kiran Tanvir1
1Institute of Food Science and Nutrition, University of Sargodha, Sargodha-Pakistan
2National Institute of Food Science and Technology, University of Agriculture, Faisalabad-
Pakistan
3Department of Allied Health Sciences, University of Sargodha, Sargodha-Pakistan
*Presenter Email: Iqra.irshad1996@gmail.com
ABSTRACT
Oxidative stress is one of the major reasons of several life-threatening conditions including
hypertension, heart diseases, diabetes, cancer and many other which increase the morbidity and
mortality rate. Pumpkin seeds are abundant with antioxidants which may counter these diseases.
The pumpkin plant is a perennial leafy green plant. Cucurbita pepo is the scientific name of
pumpkin that is commonly used as a vegetable in Pakistan. Pumpkin is a rich source of vitamin
E which is a powerful antioxidant. Pumpkin seeds powder contains various polyphenols including
flavonols, phenolic acids and tocopherol. Nutritionally pumpkin seeds are rich source of vitamins,
minerals, proteins, fiber and healthy fats. The goal of this study is to develop biscuits
supplemented with pumpkin seeds powder to evaluate the proximate and antioxidant properties
of biscuits. In this study 6, 10 and 14% of pumpkin seed powder and multigrain was used to
prepare the biscuits. Antioxidant properties was assessed by DPPH (Diphenyl-1-picrylhydrazyl)
and TPC (Total phenolic content) followed by proximate analysis such as protein, crude fat, crude
ash, carbohydrate, color, texture, spread factor, moisture along with the storage study to check
the shelf life of biscuits, for consumer acceptability. Higher content of both TPC and DPPH assay
of biscuits found during the treatments increases from 10.04 to 19.40 and 50.99 to 61.18 %
respectively. T2 treatment which is 10% have the suitable sensory and antioxidant percentage of
pumpkin seeds powder. In proximate analysis the moisture increases from 6.21 to 6.34
respectively throughout storage period. Whereas ash, protein, fat and nitrogen free extract
decrease from 1.93 to 1.77, 7.99 to 7.86, 27.05 to 26.65, 58.19 to 56.74 % respectively during the
storage period the sensory evaluation including flavour, texture, taste, appearance and color score
decreases after 60 days. Conclusion is that biscuits supplemented with Cucurbita pepo seed flour
are good eminence, nutritious and long self-life then biscuits without pumpkin seed flour.
Keywords: DPPH, TPC, Antioxidant, Proximate analysis, Shelf life, Cucurbita pepo
241
INCORPORATION OF WATER CHESTNUT (ELEOCHARIS DULCIS) IN THE
FORMATION OF CALCIUM RICH COOKIES
Iqra Kaleem1,2 , Adeela Anwar1,2, Maham Fahim1,2
1
Jinnah University for Women Block 5C Nazimabad, Karachi – 74600, Pakistan.
2
Hamdard University Madinat al-Hikmah Hakim Mohammed Said Road, Karachi – 74600,
Pakistan
*Presenter Email: Adeela.Anwar@hamdard.edu.pk
ABSTRACT
This project is based on the formation of cookies with the composite flour of water chestnut,
barley and wheat flour. Keeping in mind the increasing problem of osteoporosis these days
b’ecause of less intake of calcium-based products, this composite flour provides a good source of
calcium that combat osteoporosis. Three concentrations were prepared to choose one final
composition. Concentrations were 25%, 35% and 45%. Cookies turned out finest in every
parameter on 35% concentration. Final product was developed on 35% concentration. Different
tests were carried out on all the concentrations. Tests that were carried out were solvent retention
capacity, zeleny, alkaline water retention capacity test, proximate analysis, physical properties of
biscuits and functional properties of biscuits. Values obtained for the functional properties of
cookies with the concentration of 35%, for bulk density; 0.766, for foaming capacity: 7.56 and
water absorption capacity was 23.2. Physical properties of biscuits for 35% were diameter; 47.23,
thickness; 1.53, texture; 28.3, weight; 7.73g. Proximate analysis for 35% sample was protein; 2g,
carbohydrates; 10.94, fat: 2.72, crude fiber; 0.53 and ash; 1.5. Value obtained for zeleny test was
27.8. Sensory analysis was done by different penalists through hedonic scale test.
Keywords: water chestnut, calcium, cookies, composite flour
242
ROLE OF SUSTAINABLE DEVELOPMENT GOALS TO COMBAT HUNGER AND
FOOD INSECURITY AROUND THE GLOBE
Iqra Nusrat *, Mian Kamran Sharif1, Maira Abdul Razzak1 Tabana Naz1 and Rohma Anwar1
1
1
*Presenter Email: iqranusrat143@yahoo.com
ABSTRACT
With the rapid increase in world’s population, sustainability in food system has become a major
concern. World Food Program reports that every night around 828 million people goes to bed
hungry. According to WHO statistics (2021), 29.3% of world’s population faced either moderate
or severe food insecurity. To address these food crisis, Sustainable Development Goals (SDGs)
were adopted by UN in 2015. They serve as a global initiative to eradicate poverty, protect the
environment, and ensures that all humans live in peace and prosperity. These are 17
interconnected goals, developed at 2nd International Conference on Nutrition (ICN2) to meet
global nutrition targets by 2030. The second SDG namely ‘Zero Hunger’ is of great importance
given the rising situation of hunger and food insecurity. The official wording defines SDG 2 as,
ending hunger, achieving food security, improving nutrition, and promoting sustainable
agriculture. It can be achieved by zero waste of food, making food chain sustainable, increasing
productivity and income at household levels, enhancing agricultural yield by cultivation of
resilient crops. Another solution may be developing policies and standardized rates in all the
commercial markets. Good transportation strategies can limit food wasting. To reduce
environmental pollution, use of ecofriendly food packaging should be encouraged. Interventions
should be done to enhance crop yield in dry and infertile lands. Food chain can be made
sustainable by providing education, implementing strategies, and access to new technologies in
field of agriculture. Thus, for the implications of zero hunger and to ensure food security, serious
steps should be taken at local and governmental level to implement sustainable development goals
and make the world free from hunger.
Keywords: Food security, sustainable development goals, zero hunger
243
ANTIHYPERGLYCEMIC EFFECTS OF GUAVA LEAVES (PSIDIUM GUAJAVA)
Iqra Razzaq*, Aysha Sameen, Sara Nadeem, Rimsha Rimsha, Tayyaba Tariq, Farwa Tariq
National Institute of Food Science & Technology, Faculty of Food, Nutrition and Home
*Presenter Email: iqrarazzaq255@gmail.com
ABSTRACT
Diabetes is a persistent clinical manifestation that refers to a low blood glucose level resulting in
decreased secretion and regulation of hormone insulin, and abnormalities in secretion resulting in
unbalanced protein, carbohydrate, and fat homeostasis. Diabetes has multiple deleterious effects:
hyperlipidemia, hypercholesteremia, hypertension, kidney, and nervous system failure, and liver
failure. Guava leaves (Psidium Guajava) have been traditionally known for their medicinal use to
combat different are grown in tropical and subtropical regions of the world. It has unique
medicinal and therapeutic effects against diabetes, supported by different vivo and vitro studies.
Secondary metabolites in the leaf-like quercetin and guaijaverin illustrate hypoglycemic effects
by reducing -glycosidase activity followed by increased uptake of glucose by liver and muscle
cells, and by regeneration of -cells to produce insulin. The phytochemical profile of Psidium
guajava leaves reveals, it is a good source of flavonoids (quercetin, guaijaverin), saponins,
alkaloids, and tannins which participate in the therapeutic potential of a leaf. The therapeutic
potential of leaves includes antiviral, anticancer, antibacterial, antimicrobial, and antioxidant
activity. Apart from regulating blood glucose levels, it also possesses many health benefits like
eradicating black spots and acne from the skin and protecting the skin against aging. It also helps
in improving blood circulation in the brain due to the presence of vitamin B complex (B3 and B6)
by relaxing nerves and stimulating cognitive functions. Several conducted scientific studies
inveterate the antihyperglycemic potential of guava leaves and extend the implication of natural
resources to fight against plentiful ailments.
Keywords: Diabetes, guava leaf, therapeutic potentials, phytochemicals, hypoglycemia, anti-

hyperglycemia
244
EXPLORING THE HEPATOPROTECTIVE POTENTIAL FOR CUCUMIS SATIVUS
LIN ENCAPSULATION
Iraj Fatima, Hassam, Sidra tul Muntaha, Hina Rasheed and Muhammad Asif
National Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000,
Pakistan
*Presenter Email: irajfatima1130@gmail.com
ABSTRACT
Pakistan has the highest prevalence of liver diseases. Detoxification of heavy materials that
damage the hepatic structure and destroy liver functions has become the major focus. This
research aimed to evaluate the effectiveness of cucumber on the liver due to its high content of
antioxidants, flavonoids, and anti-inflammatory properties that has the potential to ameliorate
symptoms of hepatotoxicity. As drugs with heavy doses cause major damage to the body. Thus,
diet-based alternates are getting popularity for the treatment of various diseases. In this regard,
cucumber was used as a potential candidate for ailment purposes. The juice of cucumber and its
microcapsules evaluated against liver diseases. Micro-capsules prepared with cucumber juice and
alginate powder through the freeze-drying process. For the efficacy trial, twenty Spurge Dawly
adult rats were used and divided into five groups Group G0 controlled negatively and group G1,
G2, G3, and G4 controlled positively in which CCl4 solution was induced according to weight.
Group G2 was given fresh cucumber juice 250ml 3 times per day. While group G3 was treated
by giving 500mg/g capsule twice a day and G4 rats were dosed in powder form for six weeks.
Blood samples were collected after the duration was completed and analyzed for liver biomarkers.
At 0 days, levels of alanine aminotransferase, aspartate aminotransferase, and alkaline phosphatase
increased due to the treatment with CCl4 but after treatment with cucumber juice values were
decreased significantly. The result showed that cucumber products have successfully repaired the
liver from damage induced by the CCL4 but encapsulated material of cucumber indicates more
significant results. The cucumber was found effective in decreasing the level of liver enzymes. It
enhances the activity of white blood cells and hemoglobin levels in the blood. Physiochemical
and antioxidant results revealed that stability of encapsulated material increased.
Keywords: Hepatocytes, CCl4, alginate beads, detoxification, supplements, functional foods
245
PREVALENCE, TRENDS, AND SOCIOECONOMIC DETERMINANTS OF
COEXISTING FORMS OF MALNUTRITION IN UNDER-FIVE YEARS OLD
CHILDREN IN PAKISTAN
Kainat Munir1
1
*Presenter Email: kainatmunir12@gmail.com
ABSTRACT
Malnutrition is one of the chronic issues in developing countries like Pakistan, which continues
to jeopardize the lives of millions, particularly children. Wasting, stunting, underweight,
overweight, and obesity are the most prevalent types of malnutrition in Children. More than one
type of malnutrition together develops a concern regarding the coexisting forms of malnutrition
(CFM) that underlies a 4 to 12-fold higher risk of morbidity and mortality among children under
five years old. This study aimed to investigate the prevalence, socioeconomic factors, and trends
of coexisting forms of malnutrition by using the data files of the Pakistan Demographic and
Health Survey (PDHS). The valid anthropometry variables such as age, weight, length/height, or
sex of 0-5 years old children from all districts of Pakistan; Punjab, Baluchistan, Sindh, Khyber
Pakhtunkhwa, Federally Administered Tribal Areas, and Azad Jammu Kashmir were included in
the study. Data were subjected to descriptive analysis to evaluate each variable, and the level of
significance was set as p<0.5. Results showed that the prevalence of coexisting forms of
malnutrition (CFM) was 30.6 % in 2012-2013, while in 2017-2018, it was 21.5% and higher in
Baluchistan and Sindh province. Moreover, improved socioeconomic factors (maternal education
and awareness) can alleviate the various forms of CFM, excluding underweight with wasting.
Strategies like introducing nutrition-specific or nutrition-sensitive interventions and engaging
multiple stakeholders from the health, food, agriculture, or education sectors are essential for
tackling issues like malnutrition.
Keywords: Children, Under five years, Malnutrition, Coexisting forms, Determinants,

Prevalence, Socioeconomic
246
IMPACT OF DRY AGING ON THE COLOR AND NUTRITIONAL VALUE OF BEEF
Kamran Ashraf, Asma Saleem, Asad Mahmood Gohar*, Mubashra Niaz, Ayesha Khalil, Malik
Jahanzaib Awan, Mehak Ali, Ume Raqia, Bushra Farooq, Zartasha Sadique
Department of Food Sciences, Government College University Faisalabad, Sahiwal Campus,
Pakpattan chowk, Sahiwal
*Presenter Email: asadgohar007@gmail.com
ABSTRACT
Meat undergoes physical, chemical, textural, and sensory changes during post-mortem age. These
modifications are brought on by specific metabolic processes, such as glycolysis, proteolysis, and
lipolysis. In this study, the physical, chemical, and qualitative characteristics of dry-aged beef
were investigated. The aging process was place over the course of 11 days at 4°C. One of the
most often used factors in determining when the aging process has been fully completed is colour.
The natural process of dry aging lowers the pH of meat and boosts the activity of the enzymes
that break down proteins and lipids. In dry aging process, the meat is housed in an enclosed space
with humidity and temperature controls, but is not covered. And the outcomes demonstrated that
dry rapidly aging increased quality qualities. Tenderness, flavour WHC, cooking yield, and
general acceptance are some of these qualitative characteristics. The pH of the control samples
differs from the treated samples, which exhibit overt aging signs but are equally impacted by all
treatments; a tendency towards decreasing pH has been noted in comparison to the control.
Increased aging days and temperatures that are softer and more-juicy have an impact on texture.
When compared to the unaged control, the levels from the TBARS (Thiobarbituric Acid Reactive
Substances) study indicated an upward trend. With an increase in L* (lightness), a* (redness),
and b* (yellowness) values for T3 with the lengthening of the ageing time, the colour of aged
beef has been greatly impacted as compared to the control. Sensory evaluation for juiciness,
flavor, tenderness and overall acceptability demonstrated better results for 4°C aging for 11 days
as compared to aging at lower temperatures. In terms of overall acceptability treatment, T (meat
aged at 4 °C for 11 days) 5 was preferred. Finally, it can be claimed that dry-aged bovine meat
can be labeled as more tender and richer in taste meat.
Keywords: Meat quality, Meat Processing, Dry aging, Color, Nutritional Properties,
Tenderness
247
FORMULATION AND CHARACTERIZATION OF FOOD BAR BASED ON APPLE
AND CARROT RESIDUES
Kashaf Aslam and Tusneem Kausar*
Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
*Presenter Email: tusneem.kausar@uos.edu.pk
Functional foods are the products that comprises of numerous biologically active compounds and
are eaten in the current diet and play a role in maintaining the population’s optimum mental and
physical health. Fruits and vegetables are processes and their residues are frequently discarded.
Because of various important components present in them, they can be used in other food after
drying which will help in utilization of these valuable compounds and also minimize the food
waste. Present study was planned to use dried apple and carrot pomace obtained as a waste
material after juice extraction for the preparation of food far. For said purpose, apple and carrot
pomace are dried and processed into flour and use for the preparation of food bar at different level
of 0, 1, 2, 3 and 4 % each. The proximate composition, microbiological status and sensory
acceptability were analyzed. Both apple and carrot pomace flour presented higher water holding
capacity 4.45g/g and 6.33g/g respectively than oil holding capacity. Incorporation of apple and
carrot pomace flour increased protein content (0.88-6.83%), fiber content (3.47-8.04%), while
decreased the fat content (8.95-3.40%) in food bars. The results for microbiological analysis are
within acceptable limits according to international regulations. The incorporation of apple and
carrot pomace flour got the consumer acceptability by having sensory scored above 6. Thus, the
results showed the successful utilization of food waste into healthy product and help in reducing
agro-industrial wastes.
Keywords: Apple, carrot, pomace, food bar, product development, waste reduction
248
SUPPLY CHAIN MANAGEMENT IN DISASTER EVENTS TO ENHANCE THE
AVAILABLITY OF FOOD RESOURCES
Kashaf Rasool*1, Ali Hassan1, Sajr Akhtar1
1
Science, University of Agriculture, Faisalabad-38000, Pakistan
* *Presenter Email: kashafrasool1784@gmail.com
ABSTRACT
The food supply chain (FSC) is a network of activities that work together to provide food for
society and ensure food security. Various elements interact with one another in various FSC
stages such as manufacturing, processing, distribution, and consumption, as they do in other
supply chain scenarios. FSCs can be disrupted at any point along the supply chain, from
manufacturing to consumption. Any substantial breakdown event that affects one or more FSC
stages is regarded as a disruption in FSCs. FSC disruptions can have an economic, social,
environmental, and political impact All governments regard the food supply chain (FSC) to be
important infrastructure, and numerous techniques have been proposed to make FSCs more
resilient to interruptions. Big disasters, such as COVID-19, have revealed vulnerabilities in FSC
that were previously invisible (or readily remedied) during normal operation but constitute a large
challenge in a major crisis event. The globe is witnessing an increase in the frequency and severity
of natural and man-made disasters, which have catastrophic effects on the lives, livelihoods, and
economies of the impacted communities. It is critical in this setting to plan for disaster response
actions and preparedness in order to minimize economic and human loss. Following a disaster,
numerous help organizations and government agencies begin distributing food, water, clothing,
medications, and other emergency relief goods as effectively and fast as possible in order to
maximize survival rates and maintain normalcy. As part of the emergency management cycle, the
disaster response supply chain assists the impacted community in recovering fast from the
catastrophe. Effective supply chain implementation not only leads to better recovery but also
helps to reduce the vulnerability of impacted populations to future calamities. The geographical
location of the disaster, the nature of the crisis, suppliers, the actual need of the community,
organizations working here, available information, government policies, local culture, and so on
all influence the disaster response supply chain. The goal is to get the correct relief materials to
the right people at the right time using centralized control and a decentralized execution
mechanism on the ground. This increased demand during a crisis can only be satisfied by a well-
planned and efficient supply chain mechanism.
Keywords: supply chain, disaster response, food, relief material, organizations, challenges
249
IMPACT OF FOOD PRICE VOLATILITY ON AGRICULTURAL MARKET AND
ECONOMY
Khadija Yousaf *, Mian Kamran Sharif , Maira Abdul Razzak1, Tabana Naz1, Freeha Shahid1
1 1
and Muhammad Arham Rauf1

1
ABSTRACT
Food inflation is the general increase in the prices of food commodities, goods and services. It
has become one of the major problems in developing countries and Pakistan is also facing it. In
90’s, Pakistan inflation rate was of 10% which increased to 16% in 2022. This sharp rise is
contributed by different factors including inflation in agricultural wages, fuel inflation, changes
in policies, sudden rise in demand, increase in the prices of international market and mismatch in
demand and supply. Inflation in agricultural wages and fuel price is a universal driver of food
commodities inflation. Political situation, is also the economic elements which plays an important
part in rising food prices. The primary causes of inflation in milk, vegetables, meat, and fish are
rising production costs and an increase in demand in comparison to available supplies. Major
agriculture and food commodities' global dollar values sharply increased. Before precise effects
could be measured, a country-by-country analysis of the impact of food price volatility would
need to be conducted. The current concern is that food price volatility may have increased over
recent years and may increase further in the future. Markets for agricultural products are
inherently more volatile in terms of prices than other markets. The poor experienced severe
suffering as a result of the price increases, which was a significant contributor to the rise in the
number of hungry people. Due to high transit and transaction costs, inadequate domestic
infrastructure and ineffective market arrangements can also seriously impede the transmission of
prices. The main cause of inflation in the majority of commodities is restrictions and growth
factors.
Keywords: Inflation, food commodities, transaction cost, volatility, domestic infrastructure
250
QUALITY EVALUATION OF READY TO SERVE APPLE CIDER VINEGAR WITH
GINGER, GARLIC, LEMON AND HONEY
Khansa Hayat *, Shahid Mahmood Rana1, Ghulam Mueen ul Din1, Saba Parveen1, Aleena
1
Shabir1
1
*Presenter Email: khansahayat949@gmail.com
ABSTRACT
Chronic non-communicable diseases, which pose serious threats to human health in the twenty-
first century, are typically treated by dietary means. An acidic condiment created from apples
called apple cider vinegar (ACV) is made through liquid-state fermentation. It is a highly
advantageous beverage because it might support a number of positive effects for consumers,
including antidiabetic effects, inflammation reduction, lowering blood cholesterol levels by
preventing the oxidation of low-density lipoproteins, and other advantages, like relief from
ulcerative enteritis (Laranjinha, Almeida et al., 1994; Migala, 2018). Because of its anti-
inflammatory and anti-oxidative properties and potential to reduce the generation of free radicals,
ginger (the rhizome of Zingiber officinale) has a wide range of clinical applications. Citrus has a
wide range of flavonoids that exhibit good biological action, including anti-fungal, anti-viral, anti-
diabetic, and anti-cancer properties. Limonoids, such limonin glucoside, have anti-carcinogenic,
anti-oxidant, and anti-biotic qualities that are beneficial in treating mouth and stomach sores.
Antioxidants, minerals, amino acids, and vitamins have been added to honey. Further clinical
research has been spurred by the biological capabilities of bee products as anti-inflammatory,
immune-protective, antioxidant, anti-apoptotic, and antibacterial agents. At various storage
intervals, all ingredient treatments underwent physicochemical and sensory analysis. Crude
protein was analysed using the Kjeldhal apparatus, and protein content increased from 4.39 to
4.41%. Ash content was completely burned at a temperature of 550 C in a muffle furnace but
remained non-significant at 0.63%. Moisture content was determined using a drying oven and
changed from 53 to 71%. TSS decreased from 47.68 to 47.85%, pH changed from 4.45 to 4.54%,
overall acceptability changed significantly from 7.27 to 6.68% during the 0 and 60th days of
storage.
Keywords: Apple, vinegar, treatment, anti-oxidant, physiochemical, sensory evaluation
251
NUTRIONAL HEALTH STATUS ASSESSMENT OF BREAST CANCER PATIENTS
Kiran Tanveer1, Nayab Anjum1, Shahid Mahmood Rana1, Ghulam Mueen ul Din1, Saba
Parveen1, Hafsa Imran1, Farzana Sarwar1, Zainab Naseer1, Radia Malik1
1
*Presenter Email: nayabanjum70@gmail.com
ABSTRACT
Breast cancer (BC) is defined as the uncontrolled proliferation of abnormal cells in breast.
Usually, these cells form a tumor, detects as a mass by x-ray. In 2020, BC had diagnosed 2.3
million women and 685 000 deaths were reported worldwide. BC most commonly spreads to the
liver, bones, brain and lungs. The objectives of this study were to assess the nutritional health
status of BC and non-BC volunteers and to associate the nutritional factors with volunteers. Under
this research project, 200 BC patients and 200 non-BC volunteers were assessed in the hospitals
and clinics of Rahim Yaar Khan and Sargodha. The cross-sectional study included demographic
features, anthropometric values, signs and symptoms of BC patients, dietary habits, and lab
reports were investigated. The data were analyzed statistically to approve the results of the study.
It was concluded that 68% BC patient had sedentary physical activity, 26% very little activity.
None of them had been highly active at all. It was observed that 58% BC patients were from lower
middle-income group, 22% were from low-income group, 18% were from middle class and very
few were from high income. The standard water intake is found to be 4-5 liters. In this research
the average water intake observed in BC patients was 5.00-10.00 liter and 7.00-11.00-liter non-
BC volunteers. It was also revealed from this evaluation that dairy products, fruits and vegetables
intake low than standard value in BC patients than in non-BC patients.
Keywords: Cancer, Patients, Nutritional Factors, Demography, Physical Activity, Income
252
COMPARATIVE STUDY OF PROCESSING CONDITIONS ON THE QUALITY
CHARACTERISTICS OF TOMATO PULP
M. Shoaib Fayyaz , Dr. M. Farhan Jahangir Chughtai1, Dr. Adnan Khaliq1, Dr. Tariq
1
Mehmood1, Syed Junaid-ur-Rehman1

1
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and
Technology, Rahim Yar Khan
*Presenter Email: shoaibfayyaz63@gmail.com
ABSTRACT
Tomato (Solanum lycopersicum L.) is well known vegetable and it belongs to Solanaceae family.
Tomato products like tomato ketchup and sauces are high demanding food commodities in the
world. Tomatoes contain higher content of vitamin C, minerals, lycopene and phenolic which are
very effective against cardiovascular and cancer diseases. It is low in calories but increases the
nutritive value of diet. It also contains lycopene which gives red color to tomato and acts as a
natural antioxidant (phenolic compounds, ascorbic acid and carotenoids). It is used to control
cholesterol level, liver and intestinal illness. Tomato possesses a short shelf life of usually 2-3
weeks which is increased by processing it into different products like tomato pulp, puree, ketchup
and paste. Tomato pulp is susceptible to microbial spoilage which is controlled by heat treatment
and use of chemical additives like sodium benzoate and potassium metabisulphite. Heat treatment
destroys nutrient profile of tomato pulp therefore chemical additives serve a better purpose for
this. Processing sequence of chemical preservatives also affects the quality and shelf life of
tomato pulp. The purpose of this study was to prepare tomato pulp by different processing
conditions. Proximate analysis including moisture content and physiochemical analysis of tomato
pulp (pH, acidity, color, total phenolic content, lycopene, antioxidant activity, total soluble solids,
total plate count and ascorbic acid content) were conducted. Obtained data of research was
analyzed statistically. It was observed that the moisture in tomato pulp was 91%. During
characterization, it was observed that average values of Color (l* 3.63, a* 12.34, b* 20.17),
lycopene (9.03 mg/100g), vitamin C (14.90 mg/100g), total phenolic content (46.58 %DPPH).
Declination was found in pH, lycopene, vitamin C, antioxidant activity, total phenolic content of
tomato pulp whereas an increase in acidity, TSS and b* value of color was observed.
253
EXPLORING NUTRACEUTICAL ACTIVITY OF PAPAVER SOMNIFERUM SEED
OIL AGAINST NON-COMMUNICABLE DISEASES
Muhammad Tauseef Sultan, Iqra Baig, Hassan Raza, M. Usman Khalid, and Hira Sohail
Department of Human Nutrition, FFSN, Bahuddin Zakariya University Multan
*Presenter Email: iqranasir2014@gmail.com
ABSTRACT
A nationwide increase in non-communicable diseases is observed as a result of the rapid shift in

food choices; from healthy to fast foods. Modern researchers are attempting to discover and
investigate novel therapeutic ingredients. Papaver somniferum, a member of the Papaveraceae
family, has been explored as a food material rich in polyunsaturated fatty acids in its seed oil,
with high nutritional value as a functional food ingredient. It is reported that poppy seed oil
contains a high concentration of PUFAs, specifically linoleic acid is potent to manage
hypercholesterolemia and hypertension. The plant extract is a powerful Ayurvedic medicine
ingredient. There are appreciable amounts of total phenolic compounds and flavonoids in wild
poppy leaves, tested for antimicrobial and antibacterial activity. This oilseed crop can be a
breakthrough ingredient in nutraceutical supplements because of valuable compounds like
tocopherols, several essential amino acids and phytochemicals. However, cultivation of this plant
was restricted in the last few years due to the high concentration of narcotine, morphine and
papaervine in plant seeds. High doses of these alkaloids cause renal failure and respiratory
disorders. It is a dire need of this time to investigate the potent pharmacological benefits of poppy
seeds oil in improving the physiological functions of humans.
Keywords: Non-communicable diseases, PUFA, hypercholesterolemia, Ayurvedic medicine
254
USE OF SUPPLEMENTATION AND ERGOGENIC AIDS TO ENHANCE
PERFORMANCE IN SPORTS AND EXERCISE
Maham Fatima*, Mian Kamran Sharif, Tabana Naz, Maira Abdul Razzaq, and Fareeha Shahid
*Presenter Email: mahamfatima138@yahoo.com
ABSTRACT
A lot of discussion surrounds the potential ergogenic benefits of various dietary supplements.
Most of the products used by athletes, however, do not offer enough scientific proof of their
effectiveness in improving physical performance, as well as their specificity of action and safety.
The various types of ergogenic aids include mechanical, pharmacological, physiological,
psychological, and dietary ones. Since they are so common and closely related to dietary
supplements, pharmaceuticals demand special attention. Prescription medications, such as
synthetic compounds and naturally occurring substances make up most pharmacological aids. If
an athlete accidentally takes specific substances while using nonprescription medicines, run the
actual risk of being suspended from their sport. Pharmaceutical products occasionally combine
nourishment and medications. Additionally, due to changes in nutritional status, medicines may
have a major impact on performance. Users of anabolic steroids continue to consume high levels
of protein in their diets, sometimes in conjunction with high fat intake, which may increase the
risk of cardiovascular disease because anabolic steroids dramatically lower levels of high-density
lipoprotein and dramatically increase levels of low-density lipoprotein. The three main types of
nutritional ergogenic aids are the modification of macronutrients, the inclusion of additional
dietary components, and the replenishment of critical micronutrients and intermediate
metabolites. Every expert on exercise performance advises water replenishment during activity,
which appears to be the most significant nutritional ergogenic boost ever examined. Sportspeople,
especially weightlifters, have a strong desire to eat a lot of protein ingrained in their minds. The
desire is the result of a tradition that has been supported for generations by the anecdotal but not
a quite reliable conclusion that eating beef builds muscle. It is now understood that 5-10% of the
energy used during endurance exercise can be attributed to protein catabolism. Medium Chain
Triglycerides differ from other fats in that they have distinct physiological characteristics that
strongly suggest that they should be the subject of additional research as an ergogenic aid. It is
now possible to conduct definitive experiments to provide basic answers in the field of ergogenic
aids and human physical performance. In order to maintain and improve long-term endurance
performance, it demonstrates the benefits of adjusting the amounts of water, electrolytes, and
carbohydrates.
Keywords: Athlete performance, dietary supplement, ergogenic aids, nutritional, water
255
FUNCTIONALITY OF NUTRACEUTICAL AND EMERGING TECHNOLOGIES TO
CONTROL FOOD CRISIS
Maham Fatima*, Mian Kamran Sharif, Tahreem Aslam, Fatima Waheed, and Muhammad
Arham Rauf
*Presenter Email: mahamfatima138@yahoo.com
ABSTRACT
Foods contain both major and minor elements, as well as bioactive substances that are crucial for
human nutrition. The significance of these substances sped up the creation of functional foods
and nutraceuticals, which are products of food industry advancements. Because they are full of
bioactive components and play a well-known preventative role in the development of diseases,
whole foods like fruits and vegetables offer the simplest example of functional foods. Any
substance that has health or medical benefits, such as those for disease prevention and treatment,
is considered a nutraceutical. Nutraceuticals are products made from food that are used as
medicines in the form of pills or capsules, in contrast to functional foods. Foods enriched with
functional ingredients must be prepared by integrating many characteristics that are being
assessed. Examples of these include toxicological evaluations, stability tests, and separation
techniques. The finished food products, on the other hand, are impacted by processing. By losing
bioactive substances or reducing their usefulness, for example, while food is processed, stored,
and delivered, applied technologies can affect the amount and effectiveness of nutrients.
Innovative non-thermal technologies, such as ultrasounds, high-hydrostatic pressure, pulsed
electric fields, high voltage electrical discharge, and cold plasma, offer to process food without
compromising the nutritional benefits and sensory qualities that are typically lost during heating.
Current methods promise to speed up processing times, regulate Maillard reactions, boost product
quality, and improve functionality. These methods are used in both research institutions and the
food industry. Together with other trends and practices in the food business (such as
nanoencapsulation, recovering food waste, rising demand for innovations, etc.), the application
of these technologies has advanced the state of the art in the industry. The manner in that food
components are used in foods and consumed has altered as a result of this renaissance. Food
technologists working on the creation of functional foods and nutraceuticals, therefore, look for
crucial data that considers: the impact of thermal and non-thermal processing methods on food
components despite their functional qualities and capacity for preservation; the readily accessible
and optimal extraction and formulation techniques; the creative and environmentally friendly
applications in foods.
Keywords: Bioactive substances, functional ingredients, nutraceuticals
256
INTERTWINED LIAISON BETWEEN MALNUTRITION AND FOOD SCARCITY IN
PAKISTAN
Maham Fatima*, Muhammad Saeed, Umer Asmat, Mahpara Sajid, and Maryam Amanullah
Presenting Email: mahamfatima138@yahoo.com
ABSTRACT
Undernutrition, overweight, and obesity are two aspects of the double burden of malnutrition,
together with noncommunicable diseases linked to diet. Wasting, stunting, being underweight,
and micronutrient deficiencies are the four main ways that undernutrition shows up. Individuals’
physiological and mental capacities are negatively impacted by malnutrition, which in turn lowers
productivity levels and increases the likelihood that people, as well as the country in which they
live, will experience poverty. By lowering the population’s economic capacity, malnutrition
creates conditions of poverty. In turn, poverty worsens malnutrition by raising the likelihood of
food insecurity. Chronic food insecurity and poverty are major issues in Pakistan that cause these
problems. Over the past 10 years, both the quantitative and qualitative dimensions of food
insecurity have increased. In both urban and rural areas, there is a shortage of sufficient food
production and supply. As it affects both human and economic security, food security is becoming
an issue that needs to be addressed. The ongoing problem of food security in Pakistan, which has
repercussions across areas, has been exacerbated by COVID-19. Food shortage, higher food
prices, and income loss have all been brought on by the COVID-19 pandemic. As a result,
warnings about food insecurity have been released. Millions of children, adolescents, and their
families are either experiencing or are in danger of experiencing food insecurity and are at risk
from the epidemic. Chronic physical and mental health issues, as well as death, are linked to a
lack of reliable access to nutrient-rich food sources. It has never seen effects on food supply,
production, and general security. The government must act quickly to recognize the gravity of the
issue and adopt particular steps to prevent the crisis from developing cities. To increase funding
for improving food security; work more cooperatively with the respective provisional
governments rather than in conflict with them; and reduce the rising cost of basic foods and
increase their accessibility and affordability for the poor so they can live without worrying about
going hungry or running out of food.
Keywords: Double-burden, Food Insecurity, Malnutrition, Poverty, Shortage
257
BITTER MELON (MOMORDICA CHARANTIA L) FRUIT CONTAINING
CHARANTIN AND VICINE AS DIETARY SUPPLEMENT IN DIABETES
PROPHYLAXIS AND TREATMENT
Mahwish1*, Farhan Saeed1, Mahr-Un-Nisa1, Muhammad Tahir Nadeem1, Atif Nisar Ahmad2,
Bakhtawar Bahar3
1
Institute of Home & Food Sciences, Government College University Faisalabad, Pakistan
2
Faculty of Veterinary Sciences, Bahauddin Zakariya University, Multan, Pakistan
3
Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
*Presenter Email: f.saeed@gcuf.edu.pk
ABSTRACT
Natural products are gaining clinical significance in modern day health care systems to prevent
the disease spread. Bitter-melon, commonly used as vegetable, holds many therapeutic properties
especially against diabetes mellitus and lifestyle disorders. In the present research, first phase
focused on detection of its key bioactive component i.e., charantin and vicine. In the second phase,
normal and hyperglycemic Sprague dawley rats were fed on experimental diets containing skin,
flesh and whole fruit of bitter melon @ 150 and 300 mg/kg body weight and assessed for diabetes
prophylaxis. The results indicated that different parts of bitter-gourd significantly differ in
charantin and vicine contents. The highest amounts of charantin (0.16±0.02 mg/g) were recorded
in flesh while vicine is present in abundance in whole fruit (0.21±0.01 μg/100g). The
supplementation of bitter melon in normal rats was found helpful in managing the onset of
lifestyle related complexities. The hyperglycemic rats showed complications of diabetes
including polydipsia, polyuria, glycosuria, renal hypertrophy and increased glomerular filtration
rate. However, the supplementation of bitter melon in the diet showed significant improvements
in these parameters. The bitter-melon showed significant decline in blood glucose level, however,
the most potent dose was 300 mg /kg whole fruit of bitter gourd that resulted in 31.64% lowering
of blood glucose level and 27.35% increase in insulin level in hyperglycemic rats. The results
were quite conclusive and it can be suggested for regular consumption of bitter-melon in dietary
regimens to prevent the diabetes mellitus and its complications.
Keywords: Bitter melon, Momordica charantia, diabetes, glycemic control, renal hypertrophy
258
SIDE EFFECTS OF LONG-TERM CONSUMPTION OF LOW CARB FOOD AND
THEIR SOLUTIONS FOR BETTER NUTRITION
Maieda Aziz1*, Irsa Zulfiqar, Muhammad Junaid Anwar1, Zargham Faisal1
1
Pakistan
*Presenter Email: maiedaaziz@gmail.com
ABSTRACT
In low carb-diets (LCD) the carbohydrates concentrations are restricted to a specific quantity to
minimize its consumption. LCD has benefits in short term consumption and adverse effects in
long-term consumption. Low-carb diets are beneficial for weight loss and glycemic control in
diabetic patients. Carbohydrates are the main source of weight gain and in LCD, carbohydrates
are strictly restricted to <50.5g per day which is less than normal requirement. In long-term
consumption of LCD, it has some side effects like fatigue, headaches, muscle cramps,
constipation, bad breath, and reduced athletic performance. It also hinders muscular activity,
causes muscular cramps in body and constipation because low carb diet results in reduction of
fiber intake. Main cause of constipation is not eating enough fiber. Moreover, reduced calorie
intake with low carbs diet affects the physiological health by cutting down high amount of
carbohydrates. Fiber improves the gut functionality and its deficiency cause irregular bowel
movement which results in constipation that’s why it is wise to use low carb diet for short period
of time. Consequently, it is best to take gaps during low carb diet consumption to prevent its side
effects.
Keywords: Low Carb-Diets, Fiber Consumption, Glycemic Control, Diabetes
259
REDISCOVERING THE MULTI-FUNCTIONALITY OF PULSES AS FUTURE
SMART FOODS (FSF) TO ADDRESS HUNGER AND MALNUTRITION
Maira Abdul Razzak1, Mian Kamran Sharif1, Tabana Naz1, Fareeha Shahid1,
Muhammad Arham Rauf1, Roma Saleem1,
1
Sciences, University of Agriculture, Faisalabad, 38000, Pakistan
*Presenter Email: maira.razzak@gmail.com
ABSTRACT
Promising neglected and underutilized species (NUS) that are nutrient dense, climate resilient,
economical, and locally available are recognized as Future Smart Foods (FSFs). Malnutrition,
poor health, and hunger, still have been world's greatest challenges in the developing countries.
Malnutrition is a global issue and is estimated that still 811 million people in the world are
undernourished. Stunting and wasting have affected almost 200 million children around the globe.
Many Asian countries are categorized as ‘serious’ in the Global Hunger Index (GHI) because 20-
34% of their populations are undernourished. Eradicating all forms of hunger and malnutrition,
is a major challenge in many developing countries to stay in line with sustainable development
goal (SDGs). The over-reliance on a few staple crops also poses a threat to food security,
ultimately leading to unbalanced diets and malnutrition in already resource poor households. 39
FSFs have been prioritized in Asia by FAO, among them pulses (like lentils, mung bean, and
chickpea) are also included which are underused in comparison to cereals (mainly rice, wheat and
maize). For example, chickpea, in comparison with polished white rice, contains thrice the more
protein, four times more dietary fiber and iron though the energy level is similar in both crops.
The worldwide average legume consumption is 7Kg/person/day. Pulses are good source of
protein (24.4g), fiber (10g), iron (6.5mg), folate (479mcg), and potassium (677mg). Pulses as
FSFs are a source of valuable nutrients and increasing their share in diets is a way forward towards
zero hunger and better nutrition. These are also environmentally friendly for cropping system,
promote the crop diversification, and their local availability leads to sustainable agriculture
development. Government should make continuous efforts to lessen the focus on traditional
staples and promote both the production and consumption aspects of pulses as FSFs across the
value chain which is essential for achieving zero hunger.
Keywords: Neglected and underutilized species, pulses, future smart foods, malnutrition, zero
hunger, sustainable development goals
260
NOVEL FUNCTIONAL AND NUTRACEUTICAL INGREDIENTS FOR FOOD
APPLICATIONS IN PAKISTAN
Maira Abdul Razzak1, Mian Kamran Sharif1, Tabana Naz1, Fareeha Shahid1,
Muhammad Arham Rauf1
1
Sciences, University of Agriculture, Faisalabad, 38000, Pakistan
*Presenter Email: maira.razzak@gmail.com
ABSTRACT
The concept of novel functional foods and nutraceuticals are gaining attention. Recently, this
trend and popularity is observed owing to their healthy enhancing potential and associated health
claims. Functional foods are foods that when consumed provide health benefits beyond the basic
nutrition. According to the Global Functional Food Market Report 2021, there is approximately
9% annual demand for the functional food ingredients with an estimated market of 180 billion
US dollars. The most commonly available functional foods in Pakistan are ginger, onion, garlic,
cinnamon, turmeric, citrus fruits, milk, cheese, wheat, oat, barley, soybean, rice bran, fish oil, chia
seeds, and sesame seeds etc. Their functionality is based on the presence of vitamins, minerals,
dietary fibers, prebiotics, probiotics, polyphenols, phytosterols, flavonoids, peptides, PUFAs,
tocopherols, and carotenoids which makes them potent source of nutraceuticals. Nutraceuticals
are refined versions of functional ingredients providing therapeutic aid in combating health issues
like hypertension, arthritis, osteoporosis, obesity, cancer, diabetes mellitus, cardiovascular
diseases, hypercholesterolemia, and inflammatory diseases. Functional foods have been
developed in virtually all food categories. These products have been introduced in the dairy, baby
food, bakery, confectionery, energy and sports drink market. The food manufacturers are actively
working on meeting the demands of consumers by providing them innovative functional and
nutraceutical products at the global scale. Pakistani food industry should focus on the
development of functional foods to cater the needs of local community as well as for export to
enhance the foreign exchange earnings.
Keywords: Functional food, nutraceuticals, dietary fiber, polyphenols, health claim,

applications
261
IMPACT OF SCHOOL KITCHEN GARDEN PROGRAMS ON HEALTH
PROMOTION OF CHILDREN
Maria Khan
*Presenter Email: mariahkhanniazi@gmail.com
School garden programs have attained prominence as a potential contributor to public health
through which children can be introduced to different foods. The nature and extent of existing
kitchen garden programs differ depending upon student's strength and interest in gardening and
cooking activities. The programs are planned to give children knowledge and skills in
environmentally sustainable gardening and acceptance towards dietary diversity. Many school
gardens programs refer to initiatives that involved active involvement in creating and managing
an edible garden/plant including participation in preparing and cooking meals in the kitchen-
classroom using food harvested from the garden. There are indications that cooking and gardening
programs have positive outcomes such as increased nutrition knowledge, increase willingness to
taste vegetables or increase preference for fruits and vegetables. Different dishes prepared each
week in different school garden programs included handmade pastry, bread, pasta, salads, curries,
and desserts. At the end of each kitchen class, the children and staff, shared and enjoyed the multi-
course meal that was prepared. The outcome of school kitchen garden programs was children’s
appreciation of a diverse range of foods, as indicated by an increased willingness to try new foods.
Many school kitchen garden programs concluded or increase preference for vegetables and
appreciation of food. An increase in children’s acceptance to try new foods would provide an
opportunity to promote increased diversity and healthy eating in their diets.
Keywords: Kitchen Garden, School Garden programs, Food Security, Health promotion
262
DEVELOPMENT OF CEREAL BASED NUTRI-BARS SUPPLEMENTED WITH
QUINOA
1
Maria Rahman, 1Mian Kamran Sharif
1
National institute of Food Science and Technology, University of Agriculture, Faisalabad,
Pakistan
*Presenter Email: mariarahman787@gmail.com
ABSTRACT
Recently quinoa has gained too much attention of the scientific community due to its highly
nutritious profile. It is basically a pseudocereal and known as a super food. Quinoa is gluten-free
by nature and loaded with fiber, proteins with essential amino acids, carbohydrates, vitamins,
minerals and many other bioactive compounds such as flavonoids, polyphenols and carotenoids
that are protective against various diseases. Nutri-bars are convenient as a source of nutrition and
available in different flavors to satisfy cravings. The main focus of planned study was to evaluate
the nutritional contents of quinoa based nutri-bars by gradually replacing barley and semolina
flour with quinoa flour at the levels 10, 20, 30, 40 and 50%. After preparation, bars were subjected
to variety of analyses such as proximate analysis, total phenolic content, total flavonoid content,
DPPH scavenging activity, color and texture analysis by using respective methods. Addition of
quinoa flour led to increase the total fiber, protein, mineral and good fat contents of the bars as
well as elevation of total phenolic and flavonoid contents. The color, texture, flavor, holding
ability, mouthfeel and overall consumer acceptability were done by sensory evaluation and then
statistical analyses were performed to check the level of significance. BSF-QF-30 was found to
be best with nutritional and organoleptic qualities. It is concluded that quinoa in the form of nutri-
bars at the level of 30% can be a superb source of both energy and nutrient dense snack.
Keywords: Quinoa, nutri-bars, nutritional qualities, health benefits, sensory analysis
263
ENVIRONMENTAL ROLE IN AVERTING FUTURE FOOD CRISES
Mariam Farooq1, Ayesha Tariq1
1
Department of human nutrition and dietetics, University College of Montgomery
Sahiwal, Punjab, Pakistan
*Presenter Email: farooqmariam890@gmail.com
ABSTRACT
Growing anxieties over food security have recently brought sharp geopolitical overtones to
debates about the agro-food sector. World food crises are infrequent events Understanding how
nutritional intakes may have changed as a result of the food price crisis is important, especially
for Pakistan, the country under scrutiny which in the face of being a large producer of foremost
food, suffers from severe problems of undernourishment. In the next generation of agricultural
production Pakistan has capability to double it and to go into business as a provider of food to the
international market on a larger scale. People will face remarkable challenges in the next 25 years.
Pakistan’s scientists, working intimately with colleagues around the world are in a magnificent
position to help find the answers. The government of Pakistan wants to achieve the first
imperative goal for the people.
Keywords: World food crises, environmental, undernourishment, imperative Goals
264
FOOD SECURITY INDICATORS, DISTRIBUTION AND TECHNIQUES FOR
AGRICULTURE SUSTAINABILITY IN PAKISTAN
1
Mariam Mumtaz
1
Department of Human Nutrition and Dietitics, University college of Montgomery Sahiwal,
Punjab, Pakistan
*Presenter Email: mariammumtaz5254@gmail.com
ABSTRACT
The crucial need of low-income countries is become safe production and protected food supply.
Enrollment of rural labor violence and food security were indicators used for social sustainability
analysis. Environmental conditions are regularly changing and sustainable development risk
factors are support with increasing urban population in developing countries like Pakistan and
Bangladesh. Issues of food crisis like famine and hunger are exploration due to global
environmental changes. Ensuring food security has become an issue of importance to countries
with various degrees of economic expansion while the agricultural sector plays insignificant role
in improving food availability. Agro ecosystem focuses on increases production with sustainable
generation of ecosystem services. Sustainable agriculture gives concept of using natural ways in
place of high input fertilizers to manage ecosystem services as well as safe & secure food. It is
essential to investigate multi-sectoral relationship, especially responsibility of rural women and
trade. For economic sustainability analysis change in overall crop manufacturing and security of
crop production were indicators used. The decision from analyses exposes a tendency toward
sunsustainable agriculture production in all provinces. The rising trend of atmospheric carbon
dioxide is major effect of adverse anthropogenic greenhouse gas emissions, which may
conclusion in environmental pollution, global warming and climate change.
Keywords: Food Security, Agro ecosystem, Agriculture, sustainable, Availability
265
EMERGING RISK OF HYPERTENSION DUE FOOD CRISIS IN PAKISTAN
1
Mariam Mumtaz
1
Punjab, Pakistan
*Presenter Email: mariammumtaz163@gmal.com
ABSTRACT
Arterial hypertension is a major risk factor for cardiovascular disease and a leading cause of
premature death worldwide. In 2008, hypertension was diagnosed in approximately 40% of
adults, and it is estimated that more than 1.5 billion people worldwide will suffer from
hypertension by 2025. Improving the supply of antihypertensive drugs in public facilities; the
cultural and social background of the patient is taken into account when providing services.
Promote access and treatment for the most vulnerable groups. Uncontrolled high blood pressure
is a major risk factor for death worldwide, including in low- and middle-income countries
(LMICs). The objective was to study the prevalence and incidence of hypertension in populations
directly affected by humanitarian crisis. Overall, the majority of patients noted that hypertension
was diagnosed incidentally during visits to their health care provider and identified compliance
and lack of consumption alternatives as barriers to hypertension control, including preeclampsia
and gestational diabetes mellitus (GDM) impose a significant disease burden on pregnant women
worldwide. Hypertension is generally defined as a blood pressure of 140/90mmHg or higher.
High blood pressure itself is not a painful condition and does not cause specific symptoms,
however if left untreated for a long time it can lead to complex cardiovascular diseases such as;
angina pectoris, congestive heart failure and myocardial infarction, as well as stroke and chronic
kidney disease.
Keywords: Hypertension, Crisis, Disease, Risk factor
266
ROLE OF ECONOMIC INDICATORS IN PERSPECTIVE OF ENERGY CRISIS IN
PAKISTAN
1
Mariam Mumtaz
1Department of Human Nutrition and Dietetics, University College of Montgomery, Sahiwal,
Punjab, Pakistan
*Presenter Email: mariammumtaz163@gmail.com
ABSTRACT
By analyzing current studies, we may develop a distinct economic index with a theoretical
relationship to the energy dilemma. The energy crisis is destroying and cheapening the economy.
Energy price increases, declining real resources, and the hunt for alternative energy sources, as
well as energy supervision. For the advancement of Pakistan's economy, the government should
take steps to monitor certain elements. Due to lack of energy formulation from competitive
sources. Pakistan is still facing a deep energy crisis. To improve energy zone by compensate more
attention to different energy sources to cultivate the economic progress are recommended new
feasible policies. Energy crisis that is seriously accomplishing the lives of human beings.
Immediately rising the prices of hydro-carbon resources & lack of organizing to foresee the
expanding energy demand in country is the maim excuse of energy crisis. Energy deficient
country is Pakistan. To achieving more interest by biomass because this is auspicious renewable
energy source. It develops an identical type of fuel e.g., diesel & natural gas. Energy from biomass
only depends upon the accessibility of raw materials. Energy is regarded as the backbone of
human activity. Energy potential has become a vital authority in overcoming fundamental societal
complications such as hunger, poverty, disease, and insensitivity. The cause for rising energy
consumption is the excessive movement of rural populations to cities. Rapid evolution in the
industrial and transportation sectors, inadequacies in policy formulation and execution of
sophisticated programme, and improvement in living standards. Effective energy is a critical
component in addressing the current gap.
Keywords: Energy Crisis, Economy, Pakistan, rising, Energy
267
CHEMICAL, BIOLOGICAL AND MEDICINAL PROPERTIES OF THYME: A
MEDITERRANEAN HERB
Marwa Waheed, Zarina Mushtaq, Rabia Shabir Ahmad & Muhammad Bilal Hussain
Department of Food Science, Faculty of Life Sciences, Government College University,
*Presenter Email: wmarwa31@yahoo.com
ABSTRACT
Thyme, a perennial herb native to the Mediterranean region and from the family Lamiaceae is
considered an important wild plant because of its application in food, cosmetic and
pharmaceutical industry. Thyme is pungent in taste, however loaded with significant quantity of
minerals, phytonutrients and vitamins. Among macro nutrients, it is rich in protein, moisture and
crude fiber. Chemical composition of thyme varies according to the geographic region (soil type,
variety & climate). Previous studies have illustrated the therapeutic potential of thyme and its
essential oil constituents (thymol and carvacrol) against various diseases. This is credited to its
pharmacological properties which include; antioxidant, anti-inflammatory, antineoplastic,
antiseptic, antifungal, antiviral and antibacterial activities, in addition to disruption of bacterial
biofilms. During COVID-19 period, various thyme constituents were explored for their
prospective utilization in viral binding. The aim of this review is to present botanical and healthful
values of thyme herb. Furthermore, there is need to review the literature regarding its dietetic and
biological activities which might be available.
Keywords: Thymus vulgaris, Essential oil, Antioxidant, Anti-inflammatory, Antiseptic
268
IRON FORTIFICATION IN BAKERY ITEMS TO PREVENT ANEMIA
Maryam Batool*, Muhammad Shahbaz, Shamas Murtaza, Hammad Naeem, Ali Hamza, Ushna
momal
Department of Food Science and Technology, MNS-University of Agriculture, Multan,
Pakistan
*Presenter Email: maryambatool218@gmail.com
ABSTRACT
Iron deficiency is a micronutrient deficiency that leads to iron deficiency anemia (IDA). IDA is
prevalent disease in developing countries especially Pakistan. Studies shows that in Pakistan
anemia causes 41% to 77% WRA. In rural areas of Pakistan anemia is widespread. Anemia is
associated with detrimental health effects such as babies with low weight, postpartum
hemorrhage, pre mature delivery. IDA causes lower physical work, reduces intellectual
performance and reduces growth of children. In women, IDA causes increase in death rate and ill
health with certain complications. Pregnant women and child bearing age women are mostly
affected by IDA. Growth of fetus is adversely affected by anemia during early pregnancy stage.
Anemia enhances child mortality rate. In mother anemia causes lower physical work, lower
mental performance and also increases risk of cardiovascular diseases. To overcome this disease,
it is necessary to check it out properly. For control of IDA various methods have been developed
including iron fortification and supplementation in food, adopting control measures to overcome
diseases and dietary diversification. In current scenario, iron fortification is best and cost-effective
method among all of them. In blood, iron is mainly used for oxygen and carbon dioxide transport
and it is main constituent of hemoglobin so iron is essential micronutrient. Iron fortification can
be done in bakery items because they are commonly used with low cost. During their preparation,
iron does not cause adverse effect on taste and quality of product. Iron does not cause rancidity
because reduced form of iron does not react with fat that is present in flour. Iron stability rely on
many factors such as particle size, type of food to which it is added and subjection of iron to heat
and air. Due to positive health benefits, further research needs to explore iron fortification against
anemia.
269
FOOD SECURITY IN CHANGING CLIMATE
Maryam Jamil1, Afshan Shafi1, Umar Farooq1, Aliza Batool1, Ramsha Akram1,
1
*Presenter Email: maryamjamilbhatti24@gmail.com
ABSTRACT
Global crop production is in danger as a result of climate change, population expansion, and
altering dietary habits, according to the Intergovernmental Panel on Climate Change and other
international organizations. The agricultural sciences are expected by society to develop novel
answers to these issues and guarantee food security for the foreseeable future. The following
factors pose threats to world food security: (a) population growth from 7 billion in 2011 to 9.2
billion in 2050; (b) climate change; (c) soil degradation due to erosive processes, salinization,
loss of organic matter and nutrients, and elemental imbalance; (d) reduced water availability; (e)
competition for land due to urbanization, biofuel production, brick-making, and other non-
agricultural uses; and (f) preferences for animal-based diets. Low-income food producers and
consumers will be more exposed to the effects of climate change due to a lack of resources to
invest in organizations and technology that can adapt to changing climate conditions. It is possible
to create certain synergies between food security, adaptation, and mitigation. Promising therapies
like higher agricultural output or waste reduction, however, call for cautious application.
Keywords: Climate Change, Food Security, Food Safety
270
EFFECTS OF HPCD TREATMENT ON FRUITS AND VVEGETABLESAND ITS
EFFECTS ON ENZYMES, ON MICROBES AND ON SENSORY ATTRIBUTES
Maryam Nadeem1*, Mahnoor Shah1, Dr. Ayesha Murtaza1, Dr. Shoaib younas 1, Dr. Sajid
Manzoor 1, Dr. Kanza Aziz Awan1
Department of Food Science and Technology, University of Central Punjab
*Presenter Email: maryam39395@gmail.com
ABSTRACT
Novel non-thermal processes are increased in demand as consumers demand has shifted to the
safe, nutritious, wholesome food rather than just a tasty food. Thermal processing methods
include pasteurization, sterilization, ultra-high temperature treatment and blanching. these
methods result in the ill effect on sensory attributes of end product such as color, texture, flavor,
aroma. These also can affect nutritional content of product negatively. High pressure carbon
dioxide known as HPCD is a non-thermal process in which highly pressurized CO2 is used at
pressure ≥ 0.1 MPa (1 bar). In this method, thermal treatment also provided but lower than the
thermal pasteurization or sterilization. By incorporating High pressure in thermal treatment
enzymes and microbes show decrease in its activities at which they would normally not get
effected. The antimicrobial efficacy of HPCD treatment is highly influenced by the composition
of the treated product, initial pH of the product, temperature applied, pressure of carbon dioxide
and also on treatment duration. Inactivation of different enzymes such as pectin esterase,
lipoxygenase, polyphenol oxidase (PPO) and peroxidase (POD) can be done using HPCD. At
pressures less than 30MPa and temperatures ranging from 20 OC to 40 OC, high-pressure CO2
(HPCD) can successfully inactivate the vegetative forms of pathogenic and spoilage bacteria,
yeasts, and mold. Food nutrition, quality, and function are highly dependent on food
compositions, and changes in composition are primarily ascribed to biochemical and chemical
reactions, though physical effects do play a role to some degree.
Keywords: HPCD, enzymes, microbes, sensory, pressure, temperature, treatment duration
271
FOOD SECURITY IN CLIMATE CHANGE
Maryam Tofique1, Dr. Mian Kamran Sharif2, Maimoona Waheed3
*Presenter Email: stmtat589@gmail.com
ABSTRACT
Food security is the condition in which everyone, at all times, should have physical and financial
access to an adequate supply of safe, nourishing foods that satisfy their dietary needs and food
preferences for an active and healthy life. Food insecurity is thought to be mostly caused by
climate change. Food production is more affected by changes in temperature, rainfall, water
availability, and human density. Hunger and starvation threaten approximately one billion people.
A near doubling of global food production is required between 2010 and 2050, which will present
even greater challenges. Food production must be accomplished in the face of a changing climate
with an increase in the frequency of extreme events, deteriorating soils that are turning into
deserts, depleting renewable resources, and rising energy costs. There are following factors pose
threats to world food security, population increase from 7 billion in 2011 to 9.2 billion in 2050,
climate change, soil degradation due to erosive processes, salinization, loss of organic matter and
nutrients, elemental imbalance, reduced water availability, competition for land due to
urbanization, brick-making, biofuel production, and other non-agricultural uses and preferences
for animal-based diets. We need to feed an expected population of over 9 billion people while
maintaining the health of both people and the environment. Adopting ecohydrology principles
and boosting green water in the root zone can produce climate-resilient agriculture, advancing
food security and enhancing the environment. It is important in the future to cope with the
problems by making policies that support restorative land uses. 9.2 billion people can be fed with
a sensible diet and climate change can be mitigated by 2050 with the adoption of new inventions
and enhanced technology.
Keywords: Food security, Climate change, Ecohydrology, Urbanization, Organic matter
272
EFFECT ON THE QUALITY OF KINNOW DRINK (RTS) BY THE
INCORPORATION OF MORINGA OLEIFERA LEAVE POWDER
Memoona Kanwal1*, Dr. Shahid Mahmood Rana1, Ghulam Mueen ul Din1, Hafsa Imran1,
Farzana Sarwar1, Khansa Hayat1, Aleena Shabir1, Nayab Anjum1
1
*Presenter Email: hafsaimran979@gmail.com
ABSTRACT
Functional food is obtained from natural sources like fruits and vegetables. Ready to serve drinks
are getting buyer interest day by day. Dried Moringa leaves are rich in vitamins and minerals.
Leaves are dried and converted to powder form to use in beverages and soups etc. Kinnow juice
contains amino acids, minerals and vitamins. It also contains secondary metabolites, phenolics,
limonoids, flavones, flavonoids and carotenoids. Aim of study is to find the effect of Moringa
addition on the quality of kinnow drink. Three treatment samples are prepared. 0.1, 0.3, 0.5g of
Moringa powder was added. The data collected indicate an increase in pH acidity and total brix
after the addition of Moringa leave powder and throughout the storage from 3.43 to 3.75, 0.09 to
0.14 %, and15.92 to 19.1 °B. Microbial count and total plate count significantly decreased from
1.87 to 1.86 log10 CFU/mL and 1.90 to 1.87 log10 CFU/mL. The Moringa treatment positively
improved the phenolics, antioxidants, and flavonoids from 251.50 to 314 mg GAE/100 mL,
714.96 to 780.72 mg CE/100 mL, and 174.07 to 204.32 µg AAE/100 mL. In accordance with
sensory analysis T0 (control) followed by T1 (0.1 g of Moringa powder), the drink was showed
best in color, flavor, taste and overall acceptability.
Keywords: Moringa, antioxidant properties, physicochemical properties, treatment stages
273
AROMA PROFILE AND BIOACTIVE COMPONENTS IN SPECIALTY COFFEE:
IMPACT OF THE ROASTING PROCESS
Mian Shamas Murtaza1, Atka Arooj1, Hassan Anwar1, Umar Farooq1, Nazar Faried2,
Muhammad Shahbaz1
1
Department of Food Science &Technology, MNS-University of Agriculture, Multan
2
Department of Horticulture, MNS-University of Agriculture, Multan
*Presenter Email: shamas.murtaza@mnsuam.edu.pk
ABSTRACT
Roasting is the key step in creating the composition of the coffee aroma formation and its
physiologically active component composition of coffee. These compounds can be affected
differently by the roasting procedure. When the pleasant aroma compounds found in specialty
coffee and the composition of the health-promoting bioactive chemicals are at their proper ratio
during roasting is very crucial. The main objective was to assess the degree to which the fragrance
profile and bioactive component composition of specialty coffees balance each other out during
roasting and in the roasting process, the loss of aroma components with fruity, flowery, and sweet
acidic characteristics occurs more gradually than the loss of chlorogenic acid. However, because
of their bitter sensory features, powerful fragrance molecules with low cupping scores include
melanoidins, which have antioxidant benefits and chlorogenic acid lactones. By medium-dark
roast, both the bioactive chemical value and the fragrance compounds begin to rapidly decline. It
has been demonstrated that at the light-medium roast level, when coffee melanoidins begin to
develop and chlorogenic acid is still present in high concentration with good cup quality,
antioxidant activity remains at its peak. It is feasible to retain a high coffee cupping score without
losing the beneficial bioactive components by understanding how the roasting process affects the
chemical qualities of coffee's fragrance and bioactive compound composition.
Keywords: Specialty coffee, Roasting process, Aroma composition
274
ROLE OF COMPUTER VISION IN DETERMINING FOOD SECURITY
Mian Shamas Murtaza1, Hassan Anwar1, Afshan Shafi1, Umar Farooq1, Muhammad Shahbaz1,
Aamir Hussain2
1
Department of Food Science & Technology, MNS- University of Agriculture, Multan, Pakistan
2
Department of Computer Science, MNS-University of Agriculture, Multan
*Presenter Email: shamas.murtaza@mnsuam.edu.pk
ABSTRACT
Computer vision is a rapidly growing field with the potential to revolutionize the way we
approach food security. By leveraging sophisticated algorithms and advanced imaging
techniques, computer vision can help us better understand and predict crop yields, optimize
supply chain logistics, and identify areas at risk of food insecurity. One key area where computer
vision can play a role in food security is precision agriculture. Computer vision-based systems
can analyze high-resolution images of crops to monitor growth, predict yields, and identify
potential issues such as pests or diseases. These systems can also be used for precision irrigation,
helping farmers to optimize water usage and reduce waste. Another area where computer vision
can play a role in food security is in supply chain logistics. Computer vision-based systems can
monitor food storage and transportation, helping ensure that food reaches its intended destination
in a timely and efficient manner. Additionally, computer vision can be used to identify areas at
risk of food insecurity by analyzing satellite imagery and other data sources. Despite the potential
of computer vision to contribute to food security, there are also limitations and challenges to
consider. These include the need for large amounts of high-quality data, the complexity of image
analysis, and the potential for bias in the algorithms used. Furthermore, it is important to consider
the ethical and societal implications of computer vision in food security and ensure that the
technology is implemented in a way that is inclusive and equitable. Overall, computer vision has
the potential to play a significant role in addressing food security challenges and helping to ensure
that everyone has access to adequate and nutritious food. However, it is crucial to continue
research and development in this field to overcome limitations and challenges, while also taking
into account ethical and societal implications.
Keywords: Computer Vision, Food Security, Pecision Agriculture
275
PHYSIOLOGICAL SURVIVAL STRATEGIES IN MAIZE UNDER DROUGHT
STRESS DUE TO CLIMATE CHANGE HARMFUL TO FOOD SECURITY
Misbah Amir1, Habib-ur-Rehman Athar1, Zaffar ullah Zafar1, Ali Sher Kashif2
1
Institute of Pure and Applied Biology, Bahauddin Zakariya University, Multan 60800, Pakistan
2
*Presenter Email: misbahamir95@gmail.com
ABSTRACT
One of the reasons for undernourishment and hunger is drought, which reduces agricultural
production leading to food insecurity situation. In half of the years of the twenty-first century,
drought was the main cause of shortage in world grain production compared to its consumption,
creating problems with food security. So, drought-tolerant varieties must be screened out from
local maize germplasm, In the present study, six maize varieties (D-3464, D-6619, D-4464, D-
2468, D-3377, D-3366) were used and screened out one drought tolerant and one drought
sensitive variety on the basis of biomass. Then these two varieties D-3366Tol and D-6619Sens
were used for Photosynthetic analysis. The MultispeQ is a sensitive tool for the measurement of
the photosynthetic parameters of maize. Maize varieties differed in their responses to
photosynthesis under drought conditions. PhiII, PhiNPQ, and PhiNO were both affected by stress,
with drought stress exhibiting increased PhiNPQ. The low Phi2 for drought-stressed plants was
mostly caused by photosystem II photoinhibition. In contrast, in drought-stressed plants both
dissipation as heat and photoinhibition contributed to this decreased PhiII. The PhiNO signal
corresponded well with observed drought as well as yield. Apparently, drought-sensitive variety
exhibited the greatest decline in PhiNO. However, the selected tolerant variety is able to grow in
adverse drought conditions.
Keywords: Maize, MultispeQ, Drought, Phi II
276
EDIBLE MUSHROOMS; A SPECIAL REFERENCE TO CLINICAL AND RESEARCH
IMPLICATION
Misbah Sharif , Ambreen Naz , Umar Farooq1, Kashif Razzaq2, Samra Naseem3, Ghulam
1 1
Murtaza4, Nighat Raza1, Ali Hamza1, Hammad Naeem1, Ushna Momal1, Bushra Iram Fatima1
1
2
3
Department of Mathematics & Statistics, MNS- University of Agriculture, Multan
4
Department of Primary & Secondary Health, Statisticain
*Presenter Email: misbahshareef9@gmail.com
ABSTRACT
Conventional methods and non-PCR molecular techniques (such isozymes and restriction
fragment length polymorphism) have become less relevant as molecular genetics has advanced.
(RFLP) have developed into trustworthy and efficient DNA-based techniques for fungus
identification. Moreover, DNA barcoding techniques have supplanted PCR-based techniques
from the 1990s including random amplified polymorphic DNA (RAPD), amplified fragment
length polymorphisms (AFLP), simple sequence repeat (SSR), and inter-simple sequence repeat
(ISSR) markers. DNA barcoding is defined as the use of primers that are appropriate for a wide
taxonomic group to identify species of all eukaryotic kingdoms using 500- to 800-bp sequences.
The ideal DNA barcode sequence is consistent and specific to one species. Nowadays, ribosomal
DNA barcodes are widely acknowledged as effective taxonomic tools for fungi. The 18S, 5.8S,
and 28S rRNA genes are found in the eukaryotic nuclear rRNA cistron. By deleting two internal
transcribed spacers through posttranscriptional processes, are further divided (ITS). The 5.8Sgene
and these two spacers are collectively known as the ITS regions. The ribosomal cistron's ITS
region has the best chance of correctly identifying the widest variety of fungi out of all the other
regions. While the 28S nuclear ribosomal large subunit rRNA gene (LSU) has been utilised to
differentiate species, particularly for yeasts, the 18S nuclear ribosomal small subunit rRNA gene
(SSU) has less hypervariable domains in fungi.
277
PHYSICAL AND BIOCHEMICAL MODIFICATION OF AMARANTH SEEDS TO
IMPROVE THE MINERAL BIOAVAILABILITY OF HERBAL PLANT MIX
(PANJIRI).
Mubashra Akbar, M. Tauseef Sultan and Arslan Hameed
*Presenter Email: imarslan2@gmail.com
ABSTRACT
Amaranth is a pseudo-cereal that originates in North and Central America and belongs to the
Amaranthaceae family. The annual yield of amaranth seeds is 1,000 metric tons in Pakistan. Its
nutritional profile represents it as a very exquisite source of protein (16-17%) followed by fat (7-
8%), fiber (4-5%), ash (2-3%), and NFE (61-62%), rich in antioxidants and minerals also plays a
vital role in maintaining health. Minerals are the inorganic elements, which regulate normal body
functioning and constitute almost 5% of the human body. Most of the minerals present in our diet
cannot become a part of our body because anti-nutritional compounds (phytate or phytic acid)
bind with the minerals and alleviates their bioavailability. A deficiency of minerals can lead to
serious problems like anemia, goiter, bone weakness, fatigue, and a weak immune system.
Modifications like boiling, fermentation, roasting, and germination were applied to two varieties
of amaranth (Amaranthus hypochondriacus, and Amaranthus cruentus). Antioxidants measured
by DPPH and FRAP test indicated that extract made with water shows a significant increase as
79.59+-0.08. TPC values were high for acetone extract at 28.848+-0.01. A flame photometer was
used for mineral analysis indicated that the highest level of calcium (180.84+-1.09, 165.75+-73),
zinc (2.9795+-0.28, 2.9610+-0.59), and iron (12.023+-0.72, 11.093+-0.51) were exhibited by
fermented A. hypochondriacus and A. cruentus. While the lowest values for boiled sample
calcium (164.19+-1.21, 158.18+-1.00), boiled iron (7.979+-0.80, 9.041+-0.78) and germinated
zinc (2.3372+-0.25, 2.3253+-0.31). Phytates also reduce due to the modifications. This selection
prioritizes adolescent females due to their reproductive age, during which the future of the
following generation depends on the health of the mother. Mineral deficiency might cause major
consequences for future generations. Modified amaranth seed (both varieties) powder was
fortified (25%) into Panjiri (herbal mix) to conduct in vivo study on 45 adolescent females for 3
months. Serum samples collected for analysis of iron and calcium showed a rise in both minerals
as compared to the negative control. The finale is that physical and biochemical modifications
improve the overall bioavailability of minerals.
Keywords: Amaranth, fermentation, in vivo study, modification, phytates, minerals
278
ROLE OF FUNCTIONAL FOODS IN PREVENTING CHRONIC DISEASES AND
PROMOTING HEALTH: A REVIEW
Mubeen Asad*1, Rida Anwaar1, Jawad Aamir1
1
Institute of Food and Nutritional Sciences, PMAS- Arid Agriculture University Rawalpindi,
Pakistan
*Presenter Email: Asadmubeen101@gmail.com
ABSTRACT
Functional foods, which are defined as foods that provide additional health benefits beyond basic
nutrition, have gained significant attention in recent years due to their potential role in preventing
chronic diseases and promoting health. In this review paper, we provide an overview of the role
of functional foods in preventing chronic diseases and promoting health. We first examine the
science behind how functional foods work in the body to help reduce the risk of chronic diseases
such as heart disease, diabetes, and cancer. Functional foods contain bioactive compounds that
interact with the body's cells and systems, promoting health and reducing the risk of chronic
diseases. We also explore the challenges associated with the development and marketing of
functional foods, including regulatory hurdles and consumer perception. Despite the potential
benefits of functional foods, challenges remain in developing and marketing them to consumers.
Review is based on a comprehensive analysis of relevant academic articles, industry reports, and
case studies. The findings suggest that functional foods have the potential to play an important
role in promoting health and reducing the risk of chronic diseases. However, more research is
needed to fully understand the effects of specific functional foods and their mechanisms of action.
We conclude that further research and development of functional foods is needed to fully realize
their potential in promoting healthy living and reducing healthcare costs. Collaboration between
policymakers, food companies, and healthcare providers is critical in promoting the development
and consumption of functional foods. Overall, this highlights the potential of functional foods to
improve health and prevent chronic diseases. By understanding the mechanisms behind functional
foods and addressing the challenges associated with their development and marketing, we can
promote healthy living and reduce the burden of chronic diseases.
Keywords: Functional foods, Bioactive compounds, Chronic diseases, Heart disease, Diabetes
279
POSITIVE IMPACTS OF VALUE-ADDED HONEY PRODUCTS ON THE HONEY
INDUSTRY
Mudasir Ali , Rai Muhammad Amir 1, Asif Ahmad 1 and Abdus Samee 1
1
1
*Presenter Email: mudasiraliaftab@gmail.com
ABSTRACT
Honey has been utilized for millennia due to its medicinal and nutritional properties. In recent
years, there has been an increasing interest in the commercialization of honey products with added
value due to their potential to generate economic benefits and improve beekeepers' and
honey producers' standard of living. Value-added honey products are those that have been
processed or blended with other ingredients to generate new products with distinctive qualities
and health advantages. The impact of honey products with added value on the honey business and
its commercialization has been substantial. These products have provided honey producers with
access to new markets, improving their profitability and fostering innovation and
entrepreneurship. In addition, the discovery of unique medicinal and nutritional benefits in honey
products with additional value has raised customer demand. The commercialization of honey
products with added value has also contributed to the maintenance of bee populations and
biodiversity. When honey production grows more lucrative, beekeepers and honey producers will
have stronger incentives to conserve and preserve bee habitats, resulting in the conservation of
bee populations and the repair of ecosystems. The commercialization of honey products with
added value has had a positive effect on the honey business by offering economic opportunities,
fostering innovation, and helping to the conservation of bee populations and biodiversity.
Keywords: Honey, value addition, commercialization, crisis management, economy boost
280
DETECTION OF FOOD ADULTERATION AND FRAUD THROUGH LATEST
FINGERPRINTING TECHNIQUES
Mudasser Ali*, Imran Pasha, Farah Ahmad, Muhammad Subtain, Ali Raza, Husnain Rasheed,
Sadia Ansar
National Institute of Food science and Technology, University of Agriculture, Faisalabad
*Presenter Email: mudasserbintariq@gmail.com
ABSTRACT
Most of the foods that a consumer consumes are susceptible to food fraud or adulteration. Food
adulteration is the intentional addition of a food or non-food item to increase the quantity of raw
or prepared food. Food adulteration not only affects the quality of food products but also causes
significant harm to human health and the economy. Hence, it became a key requirement to detect
food adulteration and fraud to ensure both the quality and safety of foods. Different developed
countries have responded to these concerns by publicly committing to improve current initiatives
and implement new policies, methods, and systems, like the food traceability system, for safer
food. Detection technologies actually prove the misleading information that is provided during
traceability. Fingerprinting techniques are very sensitive, and specific techniques provide
accurate results. The fingerprinting techniques are classified differently according to the
application domain, strengths, limitations, and principles of work. The fingerprinting
technologies have wide adoption in food detection, covering most of the food testing aspects,
although they still have room for improvement.
Keywords: Adulteration, food fraud, food safety, fingerprinting techniques
281
ENSURING FOOD QUALITY AND TRANSPARENCY USING TECHNOLOGY-
ENABLED FOOD SAFETY AND TRACEABILITY
Mueen Abbas1, Nimra Tanveer1
1
Pakistan
*Presenter Email: mueenabbas7@gmail.com
ABSTRACT
The food industry faces challenges related to transparency and food safety, as the supply chain
becomes more complex and globalized. Foodborne illness outbreaks, fraud, and mislabeling
incidents have led to public health concerns and consumer mistrust. As a result, there is a growing
need for technology-enabled solutions to enhance food safety and traceability. The adoption of
technology-enabled solutions can improve food safety and traceability by providing greater
transparency and efficiency across the supply chain. Advanced technologies, such as artificial
intelligence (AI) and blockchain offer new opportunities for food companies to track products
from farm to consumer, detect and prevent foodborne illnesses, and increase consumer trust and
confidence in the safety and quality of their food. The impact of technology-enabled food safety
and traceability is significant for all stakeholders in the food industry. Food companies can benefit
from increased efficiency and transparency in their supply chain, while also reducing the risk of
foodborne illness outbreaks and fraudulent activities. This can lead to increased profitability and
cost savings, as well as improved customer loyalty and brand reputation. Additionally,
technology-enabled food safety and traceability can have positive impacts on public health by
allowing for faster and more effective detection and prevention of foodborne illness outbreaks.
The use of advanced technologies can also provide regulators with a means to monitor compliance
and enforce regulations, further ensuring the safety and quality of the food supply chain.
However, there are also challenges associated with the implementation of technology-enabled
food safety and traceability solutions, such as data privacy and security concerns, infrastructure
requirements, and the need for industry-wide collaboration and standards. Overall, the adoption
of technology-enabled food safety and traceability is critical for the food industry to ensure the
safety, quality, and transparency of the food supply chain. By leveraging technology to track
products and ensure food safety, food companies can increase profitability, reduce risk, and build
consumer trust and loyalty. Furthermore, the use of technology in food safety and traceability has
the potential to positively impact public health and safety and benefit all stakeholders in the food
industry.
282
MULTISECTORAL POLICIES AND IMPACT ON FOOD CRISIS
Muhammad Ahmad1*, Muhammad Tauseef Sultan1, Muhammad Usman Khalid1, Tasneem
Kousar1, Ayesha Tahir1
1
ABSTRACT
Pakistan is facing a significant food crisis, which has been intensified by a range of factors
including climate change, population growth, and economic instability. According to the United
Nations, about 44 million people in Pakistan are food insecure, with over half of them
experiencing severe hunger. The National Nutrition Survey conducted in 2018 found that 43% of
children under the age of 5year are stunted, while 35% are underweight. The agriculture sector in
Pakistan, which employs 44% of the population, has been facing challenges due to declining water
availability, soil degradation, and pest infestations. Climate change has resulted in erratic weather
patterns, including prolonged droughts and flash floods, which have impacted crop production
and food security. Poverty is a major contributor to food insecurity in Pakistan, with over 25% of
the population living below the poverty line. To address the food crisis in Pakistan, many
solutions can be implemented. The government can implement reforms to improve the efficiency
and productivity of the agriculture sector, such as providing subsidies for fertilizer and seed, and
improving access to credit and market information for farmers. Problems of Food crisis can be
solved by investing in irrigation infrastructure and promoting water-saving technologies. The
government can implement nutrition programs to address malnutrition, such as school feeding
programs, micronutrient supplementation, and maternal and child health services. It can be
improved through development of climate-resilient agriculture by investing in research and
development of drought-resistant crops. The government can support economic development by
creating jobs, reducing poverty, and improving access to basic services, such as health and
education, which can contribute to food security. In conclusion, the food crisis in Pakistan is a
complex issue that requires a multi-pronged approach to address. The government, as well as
international organizations, can play a key role in addressing the root causes of the crisis and
improving food security for the population.
Keywords: Food Hunger, Climate Change, economic development and solutions
283
APPLICATION OF BIOSTIMULANTS TO ENHANCE THE TURNIP PRODUCTION
AND QUALITY COMPARED WITH CHEMICAL FERTILIZATION
Muhammad Amjad Bashir1,2*, Qurat-Ul-Ain Raza2, Abdur Rehim2, Hafiz Muhammad Ali
Raza1,2, Faiz-Ul-Hassan1, Asad Ismail Noor1, Muhammad Usama Iqbal1, Muhammad Amir1,
Iram Rasheed1, Zara Qasim1, Aqsa Mahtab1
1
College of Agriculture, University of Layyah, Layyah, 31200, Pakistan
2
*Presenter Email: amjad.bashir941@gmail.com
ABSTRACT
Food security in changing climate is a major issue observed throughout the globe. It is an open
challenge to agriculture scientists and experts to maintain food quality along with achieving
suitable yield. Keeping this in view, a pot experiment was conducted to examine the response of
turnip against application of biostimulants including Glycine (G) Aspartic, Lysine (L), and
Aspartic acid (A). The treatments included: chemical fertilizer (CON), Isabion® (I), 25% CF +
G + L (Q1), 25% CF + G + A (Q2), and 25% CF + A + L (Q3). The results revealed that turnip
protein content was improved with Q2 (28.85%) and Q3 (26.28%). Moreover, the total phenolic
content was improved in turnip root with I (13.29%) and in shoot with Q2 (13.05%) respectively.
Turnip yield was also improved with the application of Q1 (5.84%). The study concludes that
biostimulants has a potential to achieve sustainable cultivation of turnip with better crop growth
and quality. Biostimulants will not only improve the turnip yield and quality but also reduce the
usage of chemical fertilizer. However, the long-term effects of biostimulants needs to be
addressed in future.
Keywords: Isabion, organic inputs, plant extract, plant biostimulants
284
BLOCKCHAIN: A NOVEL TECHNOLOGY FOR FOOD TRACEABILITY,
AUTHENTICITY, AND SAFETY
Muhammad Arham Rauf , Mian Kamran Sharif1*, Maira Abdul Razzak1, Tabana Naz1, Fareeha
1
Shahid1 and Tahreem Aslam1

1
ABSTRACT
Food is the necessity of life however its contamination causes illness leading to serious social and
economic consequences. There are number of foodborne diseases caused by chemicals, physical
and microbiological hazards incorporated during food processing and delivery from farm to the
point of consumption. So, to keep a bird’s eye view on the entire supply chain, there must be a
system in place to trace the actual point of contamination. According to FAO, a sustainable food
system must make proper use of natural and human resources which are viable, acceptable
culturally and economically and support food security. This kind of supply chain established by
tracking agricultural practices and effective distribution network ensuring food security.
Blockchain technology (BT) is one of its kind systems developed to achieve food security due its
inimitable features such as decentralized and immutable database, synchronized and smart
contract mechanism. It is cryptographic value backed system which maintains confidentiality,
integrity, and availability of the data. Blockchain is a shared ledger distributed across networks
with each party connected to the system keeps data of all operations carried over the concerned
chain. All the stakeholders in this system are mutually agreed thus making it decentralized which
means no single party owns this system and all the processes are visible to all stakeholders. These
system works on various consensus like Proof of Work (PoW), Proof of Stake (PoS) and Practical
Byzantine Fault Tolerance (PBFT) which are helpful in complete authorization and validation of
processes in supply chain. It ensures the traceability along with bringing sustainability in the food
supply chain and agreements facilitate the smooth running of the business. These days, food
supply chains benefitted from the transparency and instantaneous applications of technology. It
brings trust between the food processor and the end user through better processing and traceability
system. Food processor must look out for such IoT based systems which brings all stakeholders
to put their effort towards a common objective of delivering safe and healthy food to the masses.
Keywords: Blockchain, Traceability system, Food safety, Food security, Sustainable food
supply chain
285
NUTRACEUTICAL POTENTIAL OF PSEUDOCEREALS: A THINKING OUTSIDE
OF CEREAL BOX
Muhammad Arham Rauf , Fatima Waheed, Hafiza Maria Shakoor2, Rafaqat Ali1, Muhamad
1*
Jalil1 and Syed Ali Akbar Bukhari1

1
2
Department of Chemistry, Faculty of Sciences, University of Agriculture, Faisalabad, Pakistan
*Presenter Email: arhamgrewal22@gmail.com
ABSTRACT
Cereal grains always gain priority among the staple crops due to their high starch content and
longer storage ability. The globalization and industrialization have inevitable impact with
unfavourable global repercussions. It not only increases the dependency on few energy-dense
crops but also diminishing genetic diversity due to monoculture practices. Wheat, maize and rice
considered major cereals worldwide accounting 50% of caloric demand, but in hind sight devoid
of essential nutrients. It leads to the deficiency of micronutrients causing serious health problems
affecting almost 2 billion people globally as reported by FAO. To counter this problem, a
multidisciplinary approach has been deployed to enhance food basket with the aim to provide
quality food through biofortification, enrichment and supplementation to ensure the food security.
Pseudocereals, in this regard, gaining prominence citing the nutritional profile and labelled as
21st century crops. They are rich source of essential micronutrients but have been neglected and
not fully studied and explored. They can be used same as cereals in the flour form or may
incorporated with cereals. The most important species are chia, quinoa, buckwheat, and amaranth.
Pseudocereals are a current trend in human diets as they are gluten-free (GF) grains and have an
excellent nutritional and nutraceutical value. Recent research quoted pseudocereals as functional
food resource due to their health benefits. They are rich in dietary fibre, protein, and natural source
of omega fatty acids. In terms of nutritional quality of lipid fraction, the ω-6/ω-3 ratio has been
recognized to be a more important criterion than the total content of fatty acids. Although
pseudocereals referred as to contain lower starch contents than the staple cereals, they have higher
caloric values because less carbohydrate content compensated by higher protein and lipid content.
By taking all the facts into consideration, these crops have been placed under the category of
important crops by UNESCO. Moreover, the prevailing food security concerns are also tackled
by expanding the research and development by exploiting the neglected crop species. Such crops
must also have the potential to achieve high value markets due to the characteristics of their
products.
Keywords: Nutraceuticals, Pseudocereals, Functional foods, Food security, Food diversity
286
EDIBLE PACKAGING FROM AGRO-INDUSTRIAL WASTES AND ITS ROLE IN
ENHANCING SAFETY AND QUALITY OF FRESH PRODUCTS
Muhammad Armghan Khalid, Bushra Niaz*, Farhan Saeed
Department of Food Science, Government College University, Faisalabad, Pakistan
*Presenter Email: b.niaz@gcuf.edu.pk
ABSTRACT
The world's population is predicted to exceed 10 billion by the year 2050. To feed the world's
population, which is expected to continue to expand, nations are intensifying their attempts to
enhance food production. This would be a further step towards promoting the industrialization of
agriculture and the linked industries, which would lead to an increase in the generation of
agricultural waste. In developing nations like Pakistan, agro-industrial waste is frequently
disposed of by burning, dumping, or burying it on vacant land, which has detrimental effects on
both the environment and public health. The sustainable management and disposal of these agro-
industrial wastes is a serious ecological issue that needs to be addressed. Agro-industrial waste
comprises many organic compounds like carbohydrates, lipids, and proteins that can be extracted
and utilized to make value-added commodities and agro-based packaging materials. Recently,
edible packaging films have been developed from agro-industrial byproducts like peels, seeds,
husks, stems, shells, and skin from plants and animals. These agro-industrial byproducts from
plants and animals are rich in bioactive compounds like hydrocolloids and lipids and have high
antioxidant and antibacterial capabilities. In addition, these compounds have excellent film-
forming abilities that could be exploited to make eco-friendly, biodegradable packaging films to
improve quality and safety of fresh products. Besides food safety, edible packaging also aids in
food security by enhancing the shelf life of fresh products. Agro-based packaging material seems
to have a bright future, with applications in the food sector and pharmaceuticals, as well as
developments in bio-functional active and smart packaging.
Keywords: Agro-industrial waste, edible packaging, food safety, fresh product
287
IMPACT OF CLIMATE CHANGE AND WATER SCARCITY ON FOOD
AVAILABILITY IN PAKISTAN
Muhammad Asif , Muhammad Hassan2, Umer sharif2, Hafiz Muhammad Taimoor1, Nida
1
firdos1
1
Department of food science and technology, MNS-University of agriculture, Multan
2
Institute of plant protection, MNS-University of agriculture, Multan
*Presenter Email: asifawan9754@gmail.com
ABSTRACT
The country heavily relies on agriculture, but the changing climate has negatively affected crop
yields, soil fertility, and overall agricultural productivity. Water scarcity is also a significant
challenge, as the depletion of groundwater resources and lack of investment in water
infrastructure has further exacerbated the water crisis. The combination of climate change and
water scarcity has led to food insecurity, particularly in rural areas where agriculture is the
primary source of income and food. To address these challenges, Pakistan needs to implement
policies and investments that promote climate-resilient agriculture and efficient water
management. This includes the promotion of sustainable farming practices, investment in
irrigation systems, and the development of drought-tolerant crops. Additionally, the government
needs to ensure that access to food and water is equitable and prioritize the needs of the most
vulnerable populations.
288
EFFECT OF POMEGRANATE PEEL POWDER ENRICHMENT ON FUNCTIONAL
CHARACTERISTICS OF CUPCAKES
Muhammad Atif Randhawa1 and Muhammad Tayyab 1
1
National Institute of Food Science & Technology, University of Agriculture, Faisalabad
*Presenter Email: atifrandhawa@yahoo.com
ABSTRACT
Pomegranate fruit is cultivated worldwide and is well adapted to several climatic conditions.
Nearly half of the fruit weight is contributed by the peel which is a major source of bioactive
compounds such as ellagitannins, flavonoids, phenolics and minerals. Pomegranate is well known
to have many beneficial effects for human health such as antioxidative, anti-inflammatory and
cardioprotective properties, in addition to preventing obesity and regulating diabetes. Phenolic
compounds, tannins, flavonoids and anthocyanins are the most significant antioxidant
phytochemicals due to their biological and free radical scavenging activities. Enhanced
commercial processing of pomegranate into consumer convenient ready to eat products has
resulted in production of huge quantities of pomegranate peel: a waste product. Current project
was focused to add value to pomegranate peel by incorporation into bakery products such as
cupcakes. Pomegranate peel was collected from market and dried in air oven and grounded to
fine particle size before addition to cupcakes flour in varying proportions as per treatment plan.
Chemical composition and phenolic contents of pomegranate peel powder (PPP) was analyzed,
and results showed moisture contents of 9.3%, ash 2.53%, crude fiber 10.16 %, crude fat 3.63%,
crude protein 6.12% and nitrogen free extract 68.22%. Cupcakes were prepared by using different
levels of PPP at the rate of 1.5%, 3.0%, 4.5%, 6.0% and 7.5%, respectively. All the developed
products were analyzed for the physiochemical analysis and phytochemicals constituents. The
cupcakes results demonstrated the moisture (10.48-11.08%), crude fiber (0.16-1.61%), ash (0.34-
0.84%), crude protein (2.11-5.44%), crude fat (4.01-5.87%) and NFE (77.11-80.95%). The
phytochemicals showed TPC, TFC and DPPH (19.34-37.10 mg GAE/g), (7.13-27.11 mg GAE/g)
and (52.14-65.12%), respectively in cupcakes. Functional muffins developed by 6% replacement
of flour with PPP was considered as best treatment. It was concluded that pomegranate peel
powder can find applications as functional food ingredient in cupcakes and closely related bakery
items.
289
HEALTH BENEFITS OF CHIA SEEDS (SALVIA HISPANICA)
Muhammad Awais Khan, Anwaar Ahmed *, Rida Anwaar
Pakistan
ABSTRACT
With the increasing awareness about public health worldwide, the need for functional foods
having multiple health benefits has also increased. The use of medicinal foods to prevent diseases
like diabetes, obesity, and cardiovascular issues is now gaining more importance among the
public. Chia, a tiny edible seed that comes from the annual herbaceous plant Salvia hispanica, is
a traditional food in central and southern America. The seed is highly valued for its nutritional
potential and medicinal value. The chemical composition gives the plant a high nutritional
potential. It is a good source of polyunsaturated fatty acids: omega-3 and omega-6, soluble dietary
fiber, gluten free proteins-including all essential amino acids, vitamins, and minerals. High
concentration of PUFA’s protects from inflammation, increase cognitive performance, and
decrease the cholesterol level. The dietary fiber in it has beneficial effect in the digestive system,
regulating bowl function, lowering cholesterol and reducing inflammation. Chia seeds are also a
source of antioxidants including chlorogenic acid, caffeic acid, myricetin, quercetin, and
kaempferol which are believed to have anti-ageing and anti-carcinogenic characteristics also
protective cardiac and hepatic effects. Besides, it is a rich source of polyphenols mainly
Rosmarinic acid and Daidzein which protect against free radicals. Because of the nutritional value
and therapeutic effects chia is believed to have role, in the control of diabetes, CVD’s,
hypertension, as anti-inflammatory, antioxidant, anti-blood clotting, laxative, antidepressant,
antianxiety, analgesic, vision and immune improver. This review is made on various aspects of
chia seed in order to update the current knowledge on its composition, possible therapeutic
properties, and potential health benefits for human health.
Keywords: Chia seeds, Functional foods, Health benefits, Omega-3 fatty acids, Nutritional
Value
290
FOOD CRISIS IN PAKISTAN; CAUSES AND POSSIBLE SOLUTIONS
1
Muhammad Bahadur Ali, 2Tariq Ismail, 2Raheel Suleman, 2Anza Ghafoor, 3Muhammad
Shahbaz and 3Shamas Murtaza
1
Hoor Oil Industries Pvt. Ltd. Multan
3
Department of Food Science and Technology Bahauddin Zakariya University Multan
3
Department of Food Science and Technology Muhammad Nawaz Shareef University of
Agriculture, Multan
*Presenter Email: bahadurali.006@gmail.com
ABSTRACT
The inaccessibility of ample food in terms of quantity and quality to the local people of a region
is called as food crisis. There are many factors that causes food crisis including political or
economic conflicts, economic instability, climate extremes and adverse epidemics in agricultural
commodities including crops and livestock. Pakistan is facing troubles of food crisis after flood
of 2022. The flood hit the main growing areas of 78000 sq Km of the country. Almost 80% of the
standing crops diminished in flood affected areas which were on the verge of harvesting. Flood
killed millions of milking and breeding livestock. The loss of infrastructure caused billion-dollar
loss. This is the time to figure policies to address food crisis including building new dams to avoid
future floods. The capacity building of affected area people can reduce the burden of non-affected
peoples after any disaster happen in future. This is the responsibility of research institutes to create
grain verities that can grow well in flood affected soil. Climate smart agriculture should be
promoted. Food loss must be reduced now to meet the issue of food security. There is an
opportunity for food manufacturers and entrepreneurs to develop new food commodities with
enhanced nutritional profile and shelf life as well.
Keywords: Food, Pakistan, floods, grain, nutrition profile
291
UTILIZATION OF POTATO PEEL AS A SUSTAINABLE PRODUCT
Muhammad Bilal Hussain1, Rabia Shabir Ahmad1 & Marwa Waheed1
Department of Food Science, Faculty of Life Sciences, Government College University,
*Presenter Email: mbilalhussain@gcuf.edu.pk
ABSTRACT
Any sustainable product has become the primary agenda of 21st century of the global experts.
The main focus behind this approach is the recycling of food processing industry by-products. It
has been long time ever since food industry by-products converted into value added products and
energy. Potato is the fourth important crop of the world and its processing industries are newly
emerged food processing industries in developing countries. It is popularly known as “the king
of vegetables” because it grows in more than 100 countries. Owing to increase in urban population
and also income of people living in developing countries, the demand for processed products is
increased dramatically. In food processing industries, the common cause of environmental
pollution is organic waste decomposition. To elude this problem potato waste as an antioxidant
is used in foods due to its high phenolic content. Subsequently, potato waste causes impact on
environmental pollution and loss in cost so an integrated and environment friendly solution is
required. Because of the multifunctional nature of potato peel, this article is carried out to indorse
environment friendly usage of potato peel in food industries. Therefore, this review presents the
potential use of potato peel as a pharmaceutical ingredient, food preservative, renewable energy
and animal feed to promote eco-friendly food industries.
Keywords: Potato peel, Organic matter, Eco-friendly, Processing of potato peel
292
MEAT CONSUMPTION AND ITS IMPACTS ON HUMAN HEALTH
Muhammad Haris1, Muhammad Issa Khan1*, Syed Ahtisham Abbas1, Farwa Saleem1,
Muhammad Usman1
1
38000, Pakistan
ABSTRACT
Meat is a major source of protein for a large portion of the world's population. Furthermore, it
provides a significant contribution to the consumption of a variety of minerals, including iron,
zinc, selenium, vitamin D, and vitamin B12. Meat, as a vital part of a balanced diet, provides an
adequate source of important nutrients and amino acids that are essential in the regulatory
processes of metabolism for human growth and development. In developing countries, there is a
large population that is protein deficient due to the limited supply of protein-based food. As meat
is a rich source of protein, there is a need to increase the consumption of meat to overcome protein
malnutrition. Throughout human evolution, red meat has been an integral part of the human diet.
When eaten as part of a healthy balanced diet, it provides a rich number of high-quality proteins
and important elements, some of which (for example, iron) are more accessible than those found
in other foods. It is recommended that the consumption of red meat as a protein and iron source
should be prioritized towards children, young women, and the aged people, particularly in
countries around the world where anemia and childhood stunting are common. Meat, being a
protein-rich and carbohydrate low product, helps to a low glycemic index, which is thought to be
helpful in terms of obesity, diabetes development, and cancer. Meat, as part of a nutritious diet,
includes essential nutrients. The regular intakes ensure the proper functioning of immune system,
mucous membranes and metabolism of substrates. There should be adequate supply of meat
during times of disease and pregnancy.
Keywords: Meat, Protein, Nutrient Intake, Obesity, Cancer, Immune System
293
CHICKEN PICKLES A TRADITIONAL MEAT PRODUCT
Muhammad Haris1, Muhammad Issa Khan1*, Urooj Fatima1, Farwa Saleem1
1
38000, Pakistan
ABSTRACT
Traditional meat products are ingredient-based foods with great sensory quality and typically
good nutritional content. Produced in a small scale. Different techniques like mincing, chopping,
curing, seasoning additives, and in many cases heat treatment have been used since ancient times.
Consumers are becoming more demanding and knowledgeable, producers must be able to meet
their expectations in terms of sensory, nutritional, and safety factors which is a significant issue.
Foods that are made of or contain meat are typically considered to be meat products. One of the
traditional meat items is meat pickles in this chicken meat is precooked and fried. The water-
holding capacity of meat is reduced by cooking and the denaturant of animal proteins. As a result,
meat loses water. Cooking enhances the flavor of meat and kills any bacteria that may be present.
Then mixed with spices, salt, and lime juice. Packed in an air-fitted glass jar. Since salt prevents
the growth of the majority of spoilage organisms at concentrations of more than 4% in the aqueous
phase, it is one of the oldest ways of meat preservation. Antioxidant and antibacterial properties
are present in lime juice. Spices are nutrient-rich components like cumin Seed, turmeric powder,
etc. For increasing the shelf life of chicken meat pickle spices serve as preservatives. Immunity
boosts with the help of these ingredients. Hence, consuming spices and pickles daily aids you in
good health. The product has considerable sensory superiority and less yeast, fungus and total
microbial count. Meat pickling is an alternative technique for creating affordable, shelf-stable
meat products.
Keywords: Chicken Pickle, Traditional Meat Products, Anti-microbial, Immunity Boost
294
ASSESS THE QUALITY AND SAFETY PARAMETERS OF CHICKEN MEAT
THROUGH PRE-RIGOR STRETCHING
Muhammad Haris , Muhammad Issa Khan1*, Mehreen Afzal1, Farwa Saleem1, Syed
1
Muhammad Abrar ul Haq1, Usman Mir Khan1

1
38000, Pakistan
ABSTRACT
Pre-rigor stretching, also known as post-mortem stretching, is a method of manipulating muscle

fibers during the early stages of meat aging in order to improve the texture and quality of the final
product. The process involves physically stretching the muscle fibers after slaughter and before
rigor mortis sets in. Research has shown that pre-rigor stretching can lead to a number of
improvements in meat quality and texture. One study found that pre-rigor stretching resulted in a
significant increase in meat tenderness, as well as a decrease in the amount of connective tissue
present in the meat. Other studies have also shown that pre-rigor stretching can lead to an increase
in muscle pH, which can result in improved color and flavor in the final product. Pre-rigor
stretching can also lead to improvements in the functional properties of meat, such as increased
water-holding capacity and emulsification ability. This can be beneficial for meat products that
are used in processed meat products like sausages, burgers, and meatballs. Overall, pre-rigor
stretching is a promising method for improving the quality and texture of meat products.
However, more research is needed to fully understand the underlying mechanisms and to optimize
the process for different types of meat and products.
Keywords: Pre-rigor, Stretching, Meat texture, PH, Emulsification property
295
ETHANOL FERMENTATION FROM RESTAURANT/KITCHEN WASTE
Muhammad Hassam Siddiqui, Salman Ali Khan
Department of Food Engineering NED University of Engineering and Technology, Karachi
*Presenter Email: hassamsiddiqui@cloud.neduet.edu.pk
ABSTRACT
Any item ingested as food to sustain an organism's nutritional needs. It typically comes from
plants or animals and contains vital nutrients like proteins, carbs, lipids, or vitamins. In Pakistan,
thousands of tonnes of commercial, industrial, and household food waste are generated daily and
dumped in landfills. Numerous events in the food system, including those related to production,
processing, distribution, retail and food service sales, and consumption, can result in food loss or
waste. The impact of agriculture on climate change and other environmental problems, such as
land use, water consumption, and biodiversity loss, is mostly attributed to food loss and waste.
Concerns are raised concerning how to handle large amounts of waste in the future due to
Pakistan's landfill facilities' capacity. One of the simplest and most effective ways to save money,
reduce your carbon footprint by lowering greenhouse gas emissions, and conserve natural
resources is to avoid throwing food out. As a result, numerous nations are placing a high priority
on developing alternative energy sources, such as biofuels. Biofuel is a term used to describe any
fuel made from biomass, such as organic waste. Anaerobic digestion may be a substitute for other
energy sources since it produces bioethanol, another type of biofuel made from the microbial
fermentation of sugars. Since it is a renewable resource, ethanol is widely used in many industries.
So, the cooked food has a lot of promise for energy generation in a sustainable and
environmentally friendly way because these residues are readily available in large quantities.
Designing a batch bioreactor for the fermentation and saccharification of food waste to produce
ethanol is the goal of this project. Data on the daily loss of prepared food from restaurants has
been compiled statistically. The process for producing ethanol that is described in the literature is
then studied, along with the design of the fermenter and experiments that have been carried out.
Additionally, the essential procedure for the treatment of food waste is researched, along with its
favourable conditions. Following the completion of a market analysis, a prototype is built using
the most appropriate and cost-effective equipment for preserving various response parameters.
Keywords: Bioconversion, High-value added products, Fermentation, Biofuel
296
ASSESSING THE POTENTIAL OF OAT MILK CONSUMPTION AS A STRATEGY
TO REDUCE FOOD INSECURITY IN PAKISTAN
Muhammad Hussain1, Mamoona Amir2, Asrar Ahmad1, Sidra Aziz1, Hamza Shafique1, Aneela
Hameed2
1
Department of Food Science and Technology, Faculty of Food Science and Nutrition, BZU
2
Department of Dairy Technology, Faculty of Food Science and Nutrition, BZU
*Presenter Email: Fasiha Jamil
ABSTRACT
Food insecurity is a critical issue in Pakistan, with a large portion of the population struggling to
meet their basic nutritional needs. The use of oats in Pakistan is primarily limited to fodder
purposes, and they are not grown on a large scale for human consumption. Oat milk is a healthy
and sustainable alternative to traditional dairy milk, and its production could provide a viable
source of income for small-scale farmers. In recent years, alternative plant-based milk sources
such as oat milk have gained popularity due to their nutritional value, affordability, and lower
environmental impact. The production of oat milk involves several steps, including soaking,
blending, and straining. Oat milk is a rich source of nutrients such as fiber, protein, calcium and
vitamins A and D. It is also lactose free and it contain less fat than whole milk, making it healthier.
Oat milk can be produced at a lower cost than dairy milk, making it a more affordable option for
consumers. Moreover, the cultural barriers to its adoption can be overcome through effective
marketing campaigns and education about its nutritional benefits. The study concludes that
promoting the consumption of oat milk can be a practical and effective strategy for addressing
food insecurity in Pakistan, with potential benefits for both the local economy and public health.
By diversifying the milk sources and promoting alternative food products, policymakers can help
address the challenge of food insecurity in Pakistan.
297
EFFECTIVE WASTE MANAGEMENT STRATEGIES TO REDUCE FOOD
INSECURITY CAUSED BY WHEAT CROP WASTE IN PAKISTAN
Muhammad Hussain, Muhammad Tauseef Sultan
*Presenter Email: hussainshahh906@gmail.com
ABSTRACT
Food insecurity remains a significant challenge in Pakistan, with an estimated 60 million people
facing hunger and malnutrition. Several factors contribute to food insecurity, including poverty,
climate change, inadequate infrastructure, and political instability. Pakistan is an agricultural
country and wheat is its major crop, which is grown on a large scale. However, post-harvest losses
and inadequate waste management have resulted in an increase in food insecurity. According to
a study conducted by the Pakistan Agricultural Research Council (PARC), the post-harvest losses
of wheat crop in Pakistan are estimated to be between 4% to 10% due to poor post-harvest
management, inadequate storage, and transportation facilities. This study aims to identify
effective waste management strategies to reduce food insecurity caused by wheat crop waste. The
study utilized a mixed-methods approach to collect data from farmers, government officials, and
waste management experts. Findings show that lack of awareness and technical knowledge,
inadequate infrastructure, and inadequate government support are major hindrances to effective
waste management. The study recommends implementing community-based waste management
strategies, educating farmers on proper waste management practices, and providing technical and
financial support to farmers and waste management organizations. Additionally, the study
highlights the need for a coordinated effort between government agencies, farmers, and waste
management organizations to develop an effective waste management system. The study
concludes that implementing effective waste management practices will not only reduce food
insecurity but also improve environmental sustainability, and enhance the livelihoods of farmers.
298
EFFECT OF VITAMIN D AND VITAMIN E SUPPLEMENTATION ON REDUCING
NUMBER OF EXACERBATIONS AND OVERALL, LUNG FUNCTION IN COPD
PATIENTS-A RANDOMIZED CONTROLLED TRIAL
Muhammad Ilyas Shah
*Presenter Email: ilyashnd1519@gmail.com
ABSTRACT
Chronic obstructive pulmonary disease (COPD) is an escalating cause of death worldwide with
prominent respiratory symptoms includes dyspnea, cough, and sputum production. The overall
incidence of COPD has problems among Asian countries especially in Pakistan. Over the last two
decades, there has been a surge in interest in nutrition for the treatment of chronic obstructive
pulmonary disease. Recent studies believed that supplementation of vitamin D and vitamin E is
effective in improving pulmonary as well as immune functions among COPD patients. Therefore,
current study was planned to investigate the effect of supplementation of vitamin D and E on
metabolic profile of COPD patients. The total of 40 participants was randomized into 4 groups as
per inclusion criteria. Out of 40 participants, 10 COPD patients were assigned to Group A, which
received only nutritional therapy, 10 COPD patients were assigned to Group B, which received
nutrition therapy along with vitamin E supplementation (30 IU daily), 10 COPD patients were
assigned to Group C, which received nutrition therapy along with vitamin D supplementation
(400 IU daily), and 10 COPD patients were assigned to Group D, which received nutrition therapy
along with vitamin D and E supplementation (400 IU daily and 30 IU daily respectively). Present
study findings reported that male were dominant as 70%, 60%, 80% and 70% in control group,
group A, group B and group C respectively than female. The ages of all the participants (n=40)
were between 56.5-61.6 years. The prevalence of overweight and obesity among study
participants was high as 60% in control group, 60% participants in both group A and B and 70%
in group C. The mean baseline blood values of random blood sugar, serum ferritin, c-reactive
proteins, d-dimer, red blood cells and white blood cells were significantly reduced in group C and
A (p-value <0.05) as compared to control group (p-value >0.05). Taken together, current results
suggested that supplementation of vitamin D and E is linked with improvement in features of
COPD such as symptoms, exacerbations, metabolic profile and pulmonary function. Future
research should focus on the effect of nutrition interventions and sample size on patients with
COPD as current study sample size too small.
299
EXPLORING HEPATO-PROTECTIVE POTENTIAL OF LOCALLY DEVELOPED
HERBAL SUPPLEMENT
*
Muhammad Israr , Muhammad Tauseef Sultan, Muhammad Usman Khalid, Asad Abbas,
Hamza Zahid and Hira Sohail
Department of Human Nutrition, Bahauddin Zakariya University, Multan, Pakistan
*Presenter Email: misrarjutt139@gmail.com
ABSTRACT
The liver is a primary organ responsible for numerous processes like the metabolism of nutrients
and chemical detoxification in the body. However, toxin accumulation, alcohol and fat
accumulation in liver lead to different ailments. Dietary changes are traditionally and commonly
utilized for treatment and vital purposes. Medicinal herbs like Milk thistle (Silybum marianum),
Quince (Cydonia oblonga), Rhubarb (Rheum rhabarbarum), Chicory (Cichorium intybus), and
Black nightshade (Solanum nigrum) are chock-full of anti-oxidant and have splendid anti-
inflammatory potential. The effect of these herbs’ supplementation was evaluated in Albino
Wistar rats of 42 days study against hepatotoxicity. Rats were divided into six groups, with five
rats in each group. Group 1 was Control (regular diet), Group 2 was hepatotoxic (a disease with
regular diet), Group 3 was pre-D1 (given 0.5% decoction before hepatotoxicity), Group 4 was
pre-D2 (given 01% decoction before hepatotoxicity), Group 5 was post-D1 (given 0.5% decoction
after hepatotoxicity) and Group 6 was post-D2 (delivered 01% decoction after hepatotoxicity)
respectively. The findings showed a substantial impact of the supplementation employed in two
phases before and after hepatotoxicity induction on weight, organ-to-weight ratio, hematological,
and serological parameters. The pre-decoction results were better than post-decoction in
increasing the red blood cells and serum protein and marginally decreasing the creatinine and
urea level. The pre-D2 significantly lowered levels of ALT, total bilirubin, AST, and ALP with
readings of 55.00 U/L, 1.450 mg/dl, 115.003 U/L, and 260.01 U/L, respectively. HDL was raised,
although TG, TC, LDL, and VLDL were significantly reduced. Based on this evidence, the
hepatoprotective role of these herbs is very rife, and further research is needed to exploit their
vast part.
Keywords: Detoxification, anti-oxidant, hepatotoxicity, hematological & serological

parameters
300
COMPARATIVE STUDY OF F75 COMMERCIAL AND F75 (RICE BASED
MODIFIED RECIPE) IN CHILDREN
Muhammad Israr1*, Waqas Ahmad Khan2, Muhammad Usman Khalid1, Sidra tul- Muntaha2,
Hina Rasheed2,
1
2
National Institute of Food Science and Technology, UAF, Pakistan
*Presenter Email: misrarjutt139@gmail.com
ABSTRACT
Diarrhea is a common presentation at admission of children with severe acute malnutrition (SAM)
and dehydration worsen case fatality rate of severely malnourished children. Children having
SAM can’t absorbs CH2O through Intestine which will be cause of diarrhea, that leads to
dehydration hypovolemid and death. Commercially prepared F75 contains highest amount of
lactose, sugar and protein as compared to rice based F75. To compare the effect of F75
commercial and F75 rice based modified recipe, clinical study conducted with the age 6-60
months in Children Hospital Multan. Sample size has been calculated by using following formula;
n= z2pq/d2 (z = 1.96, p =41% (SAM in children with Diarrhea), q = 100-p, d= 7%). The admitted
children were divided into three groups Group A (F 75 commercial), Group B (F 75 rice-based
diet WHO cooked) and Group C (F 75 modified) and 90 participants were allocated in each group.
All the data were analyzed by using SPSS version 21.0. Comparison of three therapeutic feeds
will be done. Qualitative data (diarrhea, vomiting, dehydration, edema) will be expressed in
percentages while Quantitative data (age, weight, height mid upper arm circumference) will be
expressed in mean+SD. 270 participants were divided into three groups with ratio of 1.23:1. The
vomiting and diarrhea was increased after introducing F75 commercial and F75 modified feeds
while these complications were reduced in children who were taking F75 rice based (WHO)
cooked feed. The vomiting and diarrhea were 62(68.89%) and 67(74.44%) respectively in
children who are taking F75 commercial and vomiting and diarrhea were 68 (75.55%) and 57
(63.33%) respectively in children who are taking F75 modified feed. Significant values were
recorded of complication of diarrhea and vomiting @39(43.33%) and 42(46.67%) respectively in
children who were on F75 rice based WHO cooked feed.
Keywords: Diarrhea, Therapeutic feeds, Stabilization phase, malabsorption, SAM, F75 rice
based
301
STRENGTHENING OF LOCAL FOOD SYSTEMS: A WAY TO MEET FOOD CRISES
Muhammad Junaid Anwar, Ali Awais*, Muhammad Asad-u-llah
*Presenter Email: awais36102@gmail.com
ABSTRACT
Food crisis can have shocking effects on local food industries and communities, leading to food
shortages, rising food prices and increasing food insecurity and Malnutrition. Natural disasters
such as droughts, floods, and hurricanes can disrupt the supply chain and create difficulties for
farmers to get their products to market which are responsible for the reduction of quality and
quantity of produced foods, making it more difficult for people to access nutritious food. In
addition, food crisis has negative impact on local economy by reducing the job opportunities in
the agriculture sector and reducing the income of framers. This creates a vicious cycle of fewer
resources being invested in agriculture and lower productivity, potentially exacerbating the food
crisis. But the food crisis can also present opportunity for local food industries to become more
resilient and adaptive to changing conditions. By investing in sustainable and diversified
agricultural practices i.e., agroforestry, communities can ensure food security and can provide
income streams. By improving the food distribution and storage conditions, consumer can easily
access the food that they need in crisis situations. However, the local food industry can work to
build stronger partnerships with government agencies, NGOs, and other organizations to confirm
a corresponding response to food crisis. This can help to ensure that resources are used effectively
and communities are better prepared to respond the future food crises. Hence, food crisis can have
significant impacts on local food industries and communities but local food industries can become
safer and more sustainable by building resilience and adapting to these challenges and can build
stable food system.
Keywords: Food Crisis, Malnutrition, Natural Disasters, Diversified Practices, NGOs,

Resilience
302
ADDRESSING THE IMPACT OF FOOD PRICE FLUCTUATIONS AND THEIR
SOLUTIONS: A GLOBAL PRIORITY
Muhammad Junaid Anwar, Muhammad Asadullah*, Ali Awais
Faculty of Food Science & Nutrition, Bahauddin Zakariya University, Multan
*Presenter Email: thisisasad@gmail.com
ABSTRACT
The world is facing a formidable challenge in the form of food inflation and price volatility, which
poses threat to both consumers and economy. As food prices rise continuously and become
unpredictable, access to adequate and nutritious food becomes more difficult, especially for low-
income households who must make tough choices between spending on food and other
fundamental needs i.e., housing and healthcare. The food industry is particularly vulnerable to
inflation and price volatility due to various factors such as supply chain disruptions, changes in
weather patterns, and shifts in global demand. This results in chaos in the food system and makes
it challenging for farmers, processors, and retailers to plan and operate effectively. The impacts
of food inflation and price volatility go beyond just affecting consumers and can result in reduced
economic growth and increased poverty. To tackle these challenges, a multi-pronged approach is
required. Governments can play a crucial role by investing in initiatives to improve the efficiency
and resilience of the food system, such as upgrading infrastructure, supporting research and
development, and providing assistance to farmers. International cooperation is also necessary in
stabilizing global food markets and reducing volatility in food prices through improved
information sharing. Consequently, food inflation and price volatility pose significant challenges
that require immediate action. The adverse effects can be mitigated and access of affordable and
nutritious food can be ensured for all by working together to enhance the efficiency and resilience
of the food system and promoting international cooperation.
Keywords: Food Availability, Price Volatility, Consumers Accessibility, Food Insecurity
303
NOURISHING THE NATION: OVERCOMING FOOD CRISIS IN PAKISTAN
Muhammad Junaid Anwar, Muqadas Zia *, Izhar Ahmad
*Presenter Email: muqaddaszia74@gmail.com
ABSTRACT
Pakistan is a country that is facing a major food crisis, with many factors contributing to this
complex issue. These factors include the increasing population, climate change, and economic
instability, which have all had a significant impact on the country's agriculture sector. The
agriculture sector, which provides livelihoods to a significant portion of the population, is
struggling to produce enough food to meet the growing demand, leading to high rates of
malnutrition, poverty, and hunger. To tackle the food crisis, a range of solutions have been
proposed, including increasing investment in research and development to improve the
productivity and resilience of Pakistan's agriculture sector. This investment can be achieved by
developing drought-resistant crops, introducing efficient irrigation technologies, and enhancing
soil health through sustainable farming practices. One promising initiative that has emerged is
vertical farming, which involves the use of innovative technologies such as hydroponics and
aeroponics to grow crops in a controlled environment. Vertical farming has the potential to
revolutionize agriculture by producing high-quality food with minimal water usage, reduced land
requirements, and increased efficiency. Furthermore, urban agriculture has also emerged as a
potential solution to the food crisis in Pakistan.In conclusion, overcoming the food crisis in
Pakistan requires a multifaceted approach, involving innovative technologies, sustainable farming
practices, and inclusive policies. The government, NGOs, and local communities must work
together to tackle this issue and ensure food security for all. While the challenge of food scarcity
in Pakistan is complex, it can be overcome through collective efforts and the implementation of
creative and innovative solutions.
Keywords: Food crisis, climate change, malnutrition, innovative technology, government,

innovative solutions
304
ROLE OF OZONE IN MANAGEMENT OF MYCOTOXINS LINKED HEALTH
HAZARDS IN FOOD: A STEP TOWARDS FOOD SAFETY
Muhammad Junaid Anwar, Sana Tariq*, Aiman Mazhar, Arish Hayat
Pakistan
*Presenter Email: tsana7018@gmail.com
ABSTRACT
Food safety is the need of hours among the scientists to nourish the population. The chemical,
physical and biological hazards in food are the foremost threats to the population globally.
Mycotoxins are the fungal toxins produced by the low molecular secondary metabolites
containing poisonous chemicals that had caused outbreaks widely in agricultural commodities in
recent years. Mycotoxins are the most stable and resistant molds and their presence cannot be
detected by aroma and taste. Mold species produce various mycotoxins such as Fusarium
graminearum produce nivalenol, and zearalenone, and Aspergillus parasiticus produce
Aflatoxins (B1, B2, G1, and G2), out of which aflatoxin B1 is the most common one because of
its malignant nature and has lethal effects due to its hepatotoxicity. The biological microbial
detoxification method is among the emerging technologies in the eradication of mycotoxins.
Pakistan as a developing country has an equatorial climate to create most appropriate condition
for the growth of toxic fungi in the stored grains and its control can be made possible by proper
washing and good agricultural practices (GAPs). Ozonation is the most effective method in
complete removal of mycotoxins and is also an effective oxidizing agent that is being used in
many food industries in cleaning materials. Consequently, ozone detoxification depends on many
factors such as temperature, time, moisture and concentration of ozone. Therefore, ozone method
can be introduced as green technology internationally and it can also be used in the sterilization
and preservation of food.
Keywords: Mycotoxins, Aflatoxins, Microbial detoxification, Ozone detoxification, WHO,

HACCP
305
FORTITUDE OF OCHRATOXIN IN OSTRICHES FEED BY ELISA
Muhammad Khalid Saeed, Naseem Zahra, Muhammad Ashraf, Asma Saeed and Quratulain
Syed
Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan
*Presenter Email: rosefbrc1@gmail.com
ABSTRACT
Background: Mycotoxins are organic compounds made by moulds that are frequently found as
natural contaminants in agricultural products all over the world. Exposure to them can cause
mycotoxicosis. Ochratoxin, a metabolite produced by filamentous fungi of the genera Aspergillus
and Penicillium, particularly A. ochraceus and P. verrucosum which is one of the most significant
and dangerous mycotoxins. Ochratoxin is genotoxic, carcinogenic, neurotoxic, immunotoxic,
embryotoxic, teratogenic and toxic to the kidneys and liver. Ostriches are the tallest, heaviest and
fastest bird on two legs in the world. Their enormous size suggests that they have equally
enormous appetites. In addition to nuts, grains, legumes, berries, seeds and grit/rocks, ostriches
also eat a variety of leaves, grasses, shrubs, flowers, and roots. In the current investigation, the
amount of ochratoxin in ostrich diet was estimated. Methods: The Enzyme Linked Immuno-
sorbant Assay was used to evaluate the ochratoxin concentration in 10 samples of ostrich feed
procured from the Lahore market. Results: Ochratoxin content was present in 80% of the samples,
but 20% of those samples had levels that were higher than those permitted by FAO regulations,
with a maximum value of 3015.449µg/kg and 2150 µg/kg. All other positive samples were within
the limit and only 20% of samples were ochratoxin-free. 30% of samples were only moderately
effective, with concentrations between 50 and 30 ppb. Conclusions: The measurement of
ochratoxin in ostrich feed offered in Lahore market was done using the ELISA immunoassay
technique, and it was depicted that the majority of feed samples are highly contaminated with
ochratoxin.
Keywords: Mycotoxins, ostrich feed, ochratoxin, ELISA, local market
306
EFFECTIVE CAUSES OF GLOBAL FOOD CRISES LEADING TOWARDS
MALNUTRITION
Muhammad Khurram Afzal*, Saeed Akhtar, Muhammad Tauseef Sultan, Tariq Ismail, Ersa
Naeem, Muhammad Naeem Zubairi
ABSTRACT
The world is currently facing unpredictable global food crises and it is anticipated that it will
become worse. West Africa and Southern Asia face worst effects of rising global food prices.
Increase in the rate of hunger and malnutrition at local, national and international level depicts
food crises. The factor responsible for food crises are consistent increase in food prices,
population growth, agricultural crises and natural disasters like drought and flood. These factors
have decreased diet quality due to which people are moving toward stunting and wasting. Now
People spend less in their livelihood, health, education and sanitation. It has been reported that
eager to sale their productive assets and livestock to overcome the burden. According to the prior
surveys, the increment in global food crises aggravates poverty and restricts economical
development in developing countries. It has affected people's dietary patterns at worst level and
leading towards congenital and genetical disorders. It was compared in a report that some rural
households were protected from food crises because they had capacity to grow crops. Food output
is 1% per year but food demand is increasing 2% per year eventually and there will be 70-100%
increase in global food requirement by 2050.
Keywords: Malnutrition, stunting wasting, food crises, food price, hunger, poverty
307
EXPLORING THE EFFECTS OF CHIA (SALVIA HISPANICA L.) MUCILAGE
AGAINST HYPERTENSION IN HYPERLIPIDEMIC PATIENTS
Muhammad Khurram Afzal*, Saeed Akhtar, Muhammad Tauseef Sultan, Tariq Ismail,
Muhammad Naeem Zubairi and Laraib Aziz Joher
ABSTRACT
Previous studies have evaluated the effects of extracted oil and protein from chia seeds on non-
communicable diseases including hypertension, but not a single study has examined the chia
mucilage effect on human consumption. Therefore, the objective of the study was to explore the
effects of chia mucilage supplementation for 4 weeks on blood pressure in hyperlipidemic
individuals in a placebo-controlled trial. Chia mucilage was supplemented in wheat flour chapatis
in 10 and 20% concentrations. 30 patients of hypertension and hyperlipidemia were provided with
fortified chapatis for 4- weeks to meet the criteria of soluble dietary fiber, as governed by
American Dietetic Association. Bp was measured weekly and Biochemical testing was performed
before and after the study. Obtained results indicate that reduction in blood pressure was
negligible in control and CMC-1 groups with 10% supplementation. But in the CMC-2 group
reduction in blood pressure was negligible at the start but with the passage of time, it showed
significant decrease in both SBP and DBP, 145.6 ± 4.5 to 142.4 ± 4.24mmHg and 104.2 ± 4.5 to
100 ± 3.9 mmHg, respectively. Significant improvements were also seen in lipid profile and
fasting blood sugar in both experimental groups. Furthermore, chia mucilage supplemented
chapati reduces the CRP, WBCs, and platelets due to the reduction in inflammation in the body
but non-significant reduction in CK-MB, Urea, creatinine, ALT, and AST levels were observed.
The study revealed the efficacy of chia mucilage supplementation in BP. Chronic studies are
required to evaluate its pronounced effects.
Keywords: Blood pressure, Hypertension, Hyperlipidemia, Chia mucilage
308
FOOD INFLATION AND FOOD PRICE TRENDS IN PAKISTAN
Muhammad Mohsin, Ali Raza
*Presenter Email: nawabmohsin71@gmail.com
ABSTRACT
Food inflation in Pakistan is a major problem from last year after the devastating drought in 2022.
Food inflation analysis is an important parameter to analyze before policy making. This study
will make an effort in this direction. If we look in the past, volatility of the prices was depenent
on multiple factors including production, storage capacities, national economy, uncertainity, and
global production. Different studies analyzed the food inflation and food price volatility trends
over the last decades in Pakistan. The annual trends depicted that different item contributed to
food price fluctuations in different times. A study shows that deficiency of eggs, milk, cereals,
vegetables, oils were the main pillars to food inflation. There was a huge volatility in the prices
of food and vegetables making major portion of food basket in Pakistan. Result of systematic
analysis predicts that both demand of commodity and supply of commodity are important in
controlling food inflation. It is highly recommended that exports need special attention with
excess money supply in order to reduce inflation in Pakistan.
Keywords: Inflation, food prices, food inflation, Pakistan
309
PHYTOCHEMICAL AND BIO-SAFETY EVALUATION STEVIA REBAUDIANA
LEAVES BASED FUNCTIONAL TEA
M. Naeem Zubairi, Muhammad Khurram Afzal, M. Usman Khalid, Mohib Ali Aabdi
*Presenter Email: naeem.zubairi123@gmail.com
ABSTRACT
Stevia rebaudiana is Asteraceae, medium size herbal crops. It is a native to tropical Asia but
commonly found in the areas of South Africa, China, Brazil, the West India, East Africa and
Mexico. Stevia is one of the important crops which must be grown in Pakistani areas like Swat,
Hunza, Chilas, Malakand, Rawalpindi and Islamabad, where temperature ranges between 20C°-
30C°. Stevia rebaudiana leaves contain phytochemical compounds including flavonoids, phenols
and glycosides therefore it exhibits antidiabetic, anti-inflammatory, antioxidant, hepatoprotective,
anticancer and antifungal properties. The current project will be designed to explore the
pharmacological properties of Stevia rebaudiana leaves. The leaves extract will be fractionated
and purified through thin layer chromatography (TLC) to study different component and then
subjected to high performance liquid chromatography (HPLC) for quantification. The extract will
also be analyzed for its antioxidative, anti-microbial, anti-inflammatory, immunomodulatory,
anticancer, antidiabetic potential and determination anti-nutritional components in extract. Then
functional tea will be prepared from leave’s extract and its qualitative features and toxic impact
will be assessed by using albino rat’s model. Thus, results obtained will be subjected to statistical
analysis to compare the mean values of various treatments at P < 0.05
Keywords: Stevia rebaudiana, Phytochemicals, Antidiabetic, Anti-inflammatory, Antioxidant,

Anticancer, Bio-safety study of functional tea
310
UTILIZATION OF COTTON SEED PROTEIN FOR ITS POTENTIAL TO
ALLEVIATE MALNUTRITION
Muhammad Rahman, Muhammad Younis
*Presenter Email: younismian0@gmail.com
ABSTRACT
Protein malnutrition is the second major health problem after a lack of access to enough food,
which affects more than two thirds of the world’s population. 80,000 newborns are born every
day who can’t not survive to be five years old owing to hunger. It is necessary to provide a variety
of protein types to combat this deficiency. Cottonseed Meal is a fantastic source of high-quality
protein components to meet the global need for livestock and human consumption due to the high
number of proteins it contains. Cottonseed protein has the ability to meet the growing
population' s needs and improve the world’s nutritional status. More than half a billion
people worldwide might use this protein to meet their annual protein needs. Cottonseed protein
(CSP) has the potential to be a contender for reducing malnutrition in the Asian and African
continents due to its functional qualities. According to research, cottonseed protein is an excellent
addition to the diets of malnourished children. Many efforts have been made over the past few
decades to increase the amount of cotton seed protein in diet. Humans can consume edible
cottonseed oil and cottonseed protein because glandless cotton lacks the " gossypol"
pigment that causes respiratory distress, impaired male and female reproduction, impaired weight
growth, anorexia, weakness, and apathy, as well as mortality after several days’ consumption of
high quantities of free gossypol. Cottonseed protein has the potential to increase global food
production while reducing the prevalence of malnutrition and hunger worldwide. Its high
biological value protein also makes it more nutrient-dense than other vegetable sources.
Consuming cottonseed has been shown to boost levels of HDL, commonly known as the good
cholesterol, in the body and assist in lowering LDL, or the bad cholesterol, levels in the body.
Cottonseed protein promotes growth, weight increase, and a healthy nitrogen cycle.
311
EFFECT OF DIFFERENT CONCENTRATION OF SILVER NANOPARTICLES ON
GERMINATION OF KIDNEY BEANS (PHASEOLUS VULGARIS)
Muhammad Rehan Islam, Dua Amna, Muhammad Usama, Dur-e-Shahwar Sattar
Department of Food Science and Technology, FFSN, BZ University, Multan
*Presenter Email: dsattar@bzu.edu.pk
ABSTRACT
The purpose of this study was aimed to evaluate the effect of silver nanoparticles on germinated
kidney beans. In this regard, liable seeds that used for germination were treated with AgNp having
concentration as follows 0, 20, 40, 60, 80, and 100ppm for two hours. The germination of seed
together with shoot and root length were observed after a period of 7 days. 60ppm concentration
showed the good results with respect to root length and germination compared to others however,
negatively affected at lower and higher concentrations. Proximate analysis data of germinated
seeds treated with 100ppm concentration of AgNp showed the highest moisture content (15.47%).
During the process of sprouting, the fat and ash percentage also decreased in germinated and non-
germinated kidney beans. With the concentration of AgNp from 20 to 100ppm, variation in
protein content occurred from 12.37 to 16.38. Beans treated with 80ppm showed the increased
fiber content while 100ppm showed decreased percentage. The microstructure of germinated
seeds analyzed by SEM indicated the elliptical and oval shaped granules having varied sizes 0 to
10 micrometer. Seeds treated with a concentration of 60ppm AgNps demonstrated the highest
amount of 460.39, 610.98 mg catechin/100g and 4.88mg GAE/g of flavonoids, flavonols and total
phenols respectively. At the concentration of 60ppm AgNps the antioxidant activity was 69%
which reduced to 19 % as the concentration decreased. The study concluded that positive effects
were shown on physicochemical, germination and phytochemical properties when kidney beans
were treated with 60ppm silver nanoparticles.
Keywords: Kidney bean, germination, nanoparticals, silver nano particals, SEM, Bioactive
compounds, Antioxidants
312
A SHORT OVERVIEW OF THE CLIMATE CHANGE AND FOOD SECURITY IN
PAKISTAN
Muhammad Rizwan, Nida Firdous, *, Shabir Ahmad, M. Sibt-e-Abbas
Department of Food Science & Technology, Muhammad Nawaz Shareef University of
*Presenter Email: nida.firdous@mns.edu.pk
ABSTRACT
Climate change is one of the most pressing issues of our time and is having a profound impact on
global food security. Pakistan, a developing country in South Asia, is particularly vulnerable to
the effects of climate change, which include rising temperatures, extreme weather events, and
changing precipitation patterns. These changes are already affecting food production in the
country, with declining yields of cash crops such as wheat, rice, and maize. Pakistan is among top
ten countries affected by climate change that are compounded by a range of other factors,
including a rapidly growing population, widespread poverty, and limited access to resources such
as water and arable land. These challenges are further exacerbated by a lack of investment in the
agricultural sector, weak infrastructure, and limited access to market. The current study presents
the short overview of the food shortage. According to the global hunger index (GHI) Pakistan lies
among the 22% population is malnourished and 44% children’s face the issue of stunned growth.
The findings of this study concludes that Govt. needs to take a serious caution to improve the
food production and security keeping in view the climate change.
Keywords: Pakistan, climate change, food security, malnutrition
313
ASSESSMENT OF DRINKING WATER QUALITY OF SURFACE WATER
AND GROUND WATER TREATED BY WASA FAISALABAD
Muhammad Sheraz Arif , Dr. Muhammad Amir , Rabia Munawar , Aqsa Irfan
National institute of food sciences and technology, faculty of food, nutrition and home sciences,
university of Agriculture, Faisalabad, Pakistan
*Presenter Email: sherazansari31@gmail.com
ABSTRACT
Human health and socioeconomic sustainable development are intimately correlated with water
quality. Pollutants, particularly trace elements, enter the aquatic system as a result of
anthropogenic activities becoming more intense and affect people. For purification purpose
different techniques are used. In this study, quality status of surface water and groundwater will
be systematically compared supplied by WASA Faisalabad. This Comparison will reflect the
difference between quality attributes of ground water and surface water and it may help in future
to understand the projects related to drinking water. Here the WASA supplied drinking water will
be assessed for different parameters. Ground water and surface water samples will be collected
from different supply sources of WASA Faisalabad which includes Rakh branch canal tube wells,
Jhan branch canal tube wells and surface water treatment projects. These samples will be analyzed
for different drinking quality parameters followed by WHO standard for drinking water. While
to check the risk of over dose of chlorination; color scale" will be developed regarding the
chlorine level at main source and at consumer end by following the WHO guidelines. Results
obtained from analysis like physico-chemical, Heavy metals and Microbial will be subjected to
statistical analysis.
314
DATE PALM, POTENTIAL HEALTH BENEFITS AND BY PRODUCTS
Muhammad Subtain*, Imran Pasha, Farah Ahmad, Husnain Rasheed, Rimsha Perveen, Sadia
Ansar, Summaia Fordos, Ali Raza, Cecilia Konima Conteh
Pakistan
*Presenter Email: msubtain2975@gmail.com
ABSTRACT
Dates were probably first grown in modern-day Iraq about 8 years ago. Date or date palm is
known as flowering plant species scientifically (Phoenix dactylifera L) produced edible sweet
fruits. Arecaceae which is mostly cultivated for consumption of sweet fruit Date species are
widely cultivated around the world in tropical and subtropical regions. One of the most widely
grown palm trees is the date palm. The palm fruit has chemicals and fibre that may aid in
digestion. Chemicals in the pollen may have hormonal effects. Grade dates are highly nutritious
and have potential health benefits including ability to relieve constipation, lower the risk of heart
disease, control diarrhea and aid in pregnancy. Date palm is an important species for both
commercial and human consumption. Date fruit is made up of pericarp, endocarp, seed kernel or
pit. The ingredients that make up date fruit include sugars, dietary fibres, protein, lipids, certain
vitamins, and minerals. Date fruit contains 73 and 85 percent of its weight in carbohydrates, which
can be hydrolyzed to create sugars and then fermented anaerobically to produce bioethanol.
Theoretically, dates palms would produce 261.5 kg of bioethanol every ton. The price of
producing sugar from dates palm is less expensive than the price of producing sugar from other
sources. The range of percentages for the vegetable oil content of several date seeds was 5 to 13.
Biodiesel can be obtained from date seed oil. The pyrolytic products obtained from the seeds
contain volatile materials, fixed carbon, moisture content, and ash content of 75–83%, 5–10%, 4–
5%, and 8–10%, respectively. Dates have increased significantly over 40 years, providing
essential nutrients and health benefits.
Keywords: Date fruit, protein, carbohydrate, vitamins, sugar, biodiesel, pyrolytic products
315
ADAPTING TO CLIMATE CHANGE: THE ROLE OF AGRICULTURAL PRACTICES
IN ENHANCING FOOD SECURITY
Muhammad Tayyab *, Muhammad Shahbaz, Hammad Naeem, Noor-ul-Huda and Ushna
Momal
*Presenter Email: vtayyab6@gmail.com
ABSTRACT
The global food security landscape is being significantly impacted by climate change, especially
in developing nations. Extreme weather events such as prolonged droughts, floods, and
temperature fluctuations are impeding agricultural output and worsening food insecurity. A
systematic literature review will be conducted to identify and analyze existing research on
agricultural practices that can improve food security amidst changing climate conditions. The
review will focus on sustainable agricultural practices such as crop diversification, agroforestry,
and soil conservation, and their impact on food security outcomes. This study is expected to
contribute to a deeper understanding of the role of sustainable agricultural practices in enhancing
food security amidst changing climatic conditions. The findings will underscore the significance
of sustainable agricultural practices in boosting agricultural productivity, enhancing food
availability and accessibility, and strengthening the resilience of food systems. Overall, this study
aims to provide valuable insights into the potential of agricultural practices to address food
insecurity in the face of changing climatic conditions. The results of this study can inform policies
and interventions aimed at promoting sustainable agricultural practices, improving food security,
and building resilience in communities vulnerable to climate change.
Keywords: Food security, Sustainable agriculture, Supply chains
316
ROLE OF SOCIAL MEDIA IN SHAPING CONSUMER PERCEPTIONS OF FOOD
QUALITY AND SAFETY IN THE DIGITAL AGE
1
Muhammad Umair Azam
1
National Institute of Food Science & Technology University of Agriculture, Faisalabad
*Presenter Email: umairazamfst@gmail.com
ABSTRACT
In today's digital age, social media has become a ubiquitous part of people's lives, and it has a
significant impact on shaping consumer perceptions of food quality and safety. Due to social
media the phrase “You are what you Eat” has evolved to “You are what you Tweet.” There are
numerous social media communities/groups where consumers share their live feedback about
food quality and safety issues they face. Social media also allows consumers to access a wealth
of information about food quality and safety, such as product reviews, nutritional information,
and food safety alerts. However, social media also poses some challenges in terms of its impact
on consumer perceptions of food quality and safety. Due to lack of invigilation, social media can
sometimes be a source of misinformation, with users sharing inaccurate or misleading information
about food quality and safety. Overall, the study concludes that social media is a powerful tool
for shaping consumer perceptions of food quality and safety in the digital age. While it poses
some challenges, its potential benefits are significant, and the food industry must embrace social
media and use it responsibly to ensure that consumers have access to accurate and reliable
information about the food they consume.
Keywords: Social media, Food Safety, Food Quality
317
SONO-HUMID CHAMBER: A NOVEL TECHNOLOGY TO EFFICIATE THE
SUPPLY CHAIN MANAGEMENT OF PERSIMMONS AND POTATOES
Muhammad Umar Farooq*1, Wajahat Jillani Qureshi2, Mohib Ali Aabdi³, Muhammad Usama1,
Nadia Bashir1
1
Pakistan
2
Department of Agricultural Sciences, European University of Lefke, Northern Cyprus
3
*Presenter Email: umarfarooqpahore@gmail.com
ABSTRACT
Fruits and vegetables play a crucial role in human diet patterns as they constitute high nutritional
profile. However, owing to their perishable nature, they become inedible if not properly managed
after harvesting. Potatoes are vital components of the human diet and are often considered a
second staple food in many countries. Fiber, which helps you lose weight by keeping you
healthier, is found in potatoes. Also, potatoes are a great source of vitamins that promotes
sustainable body functioning and antioxidants that support healthy aging processes but their
storage is important for longer period of shelf life. Having a good supply of bioactive substances
like ascorbic acid, fibers, minerals, and carotenoids makes persimmon a valuable fruit crop. For
the growth of the persimmon business, ripening control is crucial. Fruit's marketing is constrained
by its fragile nature, poor handling, and inadequate transportation and storage. In this framework,
there is a dire need to overcome their post harvest losses and making their efficient supply chain
management. So, there is a need of value addition of preservation method to increase shelf life
and study quality characteristics of these two commodities. For this purpose, potatoes and
persimmons could be stored in a specific sonicated humidity chamber which would have positive
impact on evaporation, shrinkage, preserving color, controlling enzyme activity, maintaining
firmness, and retaining nutritious components. This novel technology could be proved an
economical and sustainable method to improve shelf life and quality parameters of fresh food
commodities.
Keywords: Novel technology, Sonicated humidity chamber, Value addition
318
BOVINE COLOSTRUM AS IMMUNO BOOSTER
Muhammad Usama Mubarak1, Umar Farooq1, Nadeem Akhtar2, Afshan Shafi1, Khizar Hayat1
1
Deapartment of Food science and Technology, MNS-University of Agriculture Multan
2
Department of Food science and Technology, The University of Lahore
*Presenter Email: usamamubarak@outlook.com
ABSTRACT
Bovine Colostrum (BC) is the first form of milk released by a cow's mammary glands shortly
after the newborn. BC is high in nutrients, antimicrobial peptides, immunoglobulins and growth
components. The macronutrient composition and the amount of immunoglobulins, growth factors
and other immunological components in BC and mature milk differ dramatically. It has more total
protein (14-16%) than normal milk (3.1-3.2%), which is mostly made up of casein and whey
protein. BC includes 30-87 g L-1 of major immunoglobulin (Ig), as well as lower quantities of
IgA, IgD, IgE, and IgM. Fresh BC also includes maternal macrophages, leukocytes, neutrophils
and lymphocytes. BC may be used to treat a variety of gastrointestinal problems, including
nonsteroidal anti-inflammatory medication gut damage, chemotherapy-induced mucositis, short
bowel syndrome, and inflammatory disease. Immunological constituents of BC have been shown
to benefit a variety of illnesses, including respiratory tract infections and vomiting in children,
and IgG of BC has been shown to attach and neutralise the human respiratory virus. The
additional therapeutic value may be achieved if BC is carefully customized for individual
situations. BC efficacy may also be boosted when combined with other components that work
synergistically with BC.
Keywords: Immunoglobulins, Antimicrobial Peptides, Gastrointestinal Disorders, Bowel

Syndrome, Chemotherapy, Hypercholesterolemia
319
EFFECT OF VINEGAR IN STRESS CONTROL
Muhammad Usama Mubarak1, Umar Farooq1, Nadeem Akhtar2, Afshan Shafi1, Khizar Hayat1,
Ramsha Akram1
1
Deapartment of Food science and Technology, MNS-University of Agriculture Multan
2
Department of Food science and Technology, The University of Lahore
*Presenter Email: usamamubarak@outlook.com
ABSTRACT
Vinegar has been used for its health promoting properties since antiquity. The health benefits of
vinegar have been associated with the presence of a variety of bioactive components. These
components are known to induce responses in the human body, such as antioxidant, antidiabetic,
antimicrobial, antitumor, antiobesity, antihypertensive, and anti-inflammatory effects. The
therapeutic effects of vinegar arising from consuming the inherent bioactive components
including acetic acid, gallic acid, catechin, ephicatechin, chlorogenic acid, caffeic acid, p-
coumaric acid, and ferulic acid. Apart from other functional properties of vinegar, phenolic
compounds present, particularly can protect against various chronic diseases such as Alzheimer's
disease (AD). The amyloid β protein, leads to accumulation of amyloid β plaque in the brain and
produces neuronal cell death and induce stress in brain. Phenolic compounds can cure β amyloid
and tau protein related problems associated with AD. Regular consumption of these vinegar in
the diet and as beverage may prevent the neuronal cells from oxidative stress which leads to AD
and stress in brain.
Keywords: Vinegar, Bioactive Components, Amyloid β Protein, Phenolic, Therapeutic Effects,

Antihypertensive
320
ASHWA GANDHA ROOT EXTRACT (AGRE) MODULATES CANCER CACHEXIA
ALLIED TO INFLAMMATORY CYTOKINES AND CELL DEATH
Muhammad Usman Khalid*, Muhammad Tauseef Sultan, Ahmad Mujtaba Noman, Fahid
Nazir, Rabbia Shamim
ABSTRACT
Cancer is an arduous condition in which uncontrolled division of abnormal cells occurs. By 2040,
estimated cases of 28.4 million are expected to happen globally. Cancer is becoming more
prevalent in Pakistan, with 19 million new cancer cases recorded in 2020 worldwide. It is very
alarming situation for developing and developed countries. It can be curing using natural sources
like the medicinal plants because of having secondary metabolites which reduces the risk of
disease attacks by boosting the immune system. Withania somnifera (Ashwa gandha) is natural
ayurveda herb that is habitat of Pakistan and India. Withania somnifera extract has many
phytochemical compounds to potent fight against neurogenerative disorder, oxidation, cytokines
and apoptosis in peripheral blood monocular cells (PBMCs) and leukemic THP-1 cells. Viability
of THP-1 increased about 15 to 23% while AGRE decreased the viability of Peripheral Blood
Monocular Cells (PBMC) between 20 and 25 per cent at 24 h. PBMC increased the stages of IL-
1β by 0.05–0.4 mg/ml while the levels of TNF-α and IL-10 were reduced by 0.2–0.4 mg/ml. After
72 hrs AGRE increased the activities of PBMC caspase. Thus, AGRE was demonstrated to
efficiently control cell death and inflammatory cytokines.
Keywords: Ashwa gandha, cancer, antioxidant, PBM cells, leukemic THP-1 cells, TNF-α, IL-
10, and inflammatory cytokines
321
ALKALOIDS: A WAY TOWARDS ANTI-INFLAMMATORY ACTIVITY OF
WITHANIA SOMNIFERA (L.) DUNAL.
Muhammad Usman Khalid*, M. Tauseef Sultan, Hassan Raza, Naima Tariq, Arslan Hameed,
Hannia Habib
ABSTRACT
Ayurvedic medicine are rousing from the natural source of plant having many properties which
leads to health promotion and prevents many degenerative orders. Withania somnifera commonly
known as Ashwagandha, is Ayurvedic plant used to improve the cognitive function and decrease
inflammation. Withanolides is active compound present in W. somnifera (L.) Dunal have a potent
against inflammation. However, a potential toxicity of withanolides has been highlighted. At
variance, the relative contribution of alkaloids is underrated, in spite of preliminary evidence
underlining a possible pharmacological relevance. Alkaloids and Withanolides of Withania
somnifera root extract studied as safety profiles using rodent modeling. MTT assay was used to
evaluate cell viability. Assessment of the inhibition of lipopolysaccharide (LPS)-activated release
of nitric oxide (NO) and the upregulation of iNOS and COX-2 protein in RAW 264.7 cells was
estimated for anti-inflammatory activity. Both WSA and WSW were able to reduce LPS-mediated
effects in RAW 264.7 cells, suggesting that alkaloids and withanolides may contribute to the anti-
inflammatory activity of WSE. During the study, it was observed that Withania somnifera
Alkaloids (WSA) were lowers toxicity and higher anti-inflammatory potential as compared to
Withania somnifera withanolides (WSW). This study concluded that the contribution of alkaloids
to WS pharmacological effects should not be neglected.
Keywords: Ashwagandha, Alkaloids, Pharmacological relevance, Anti inflammation, and LPS-

mediated effects
322
COMPARATIVE STUDY OF NUTRITIONAL COMPOSITION, ANTIOXIDANT
PROPERTIES OF LEAF AND STEM OF BATHUA (CHENOPODIUM ALBUM) AND
THEIR UTILIZATION IN CUPCAKES
Muhammad Younis, Khurram Afzal, M. Tauseef Sultan*, Saeed Akhtar, Tariq Ismail and
Muhammad Usman Khalid
*Presenter Email: tauseefsultan@bzu.edu.pk
ABSTRACT
The food sector is facing tough task of improving the nutritional quality of products to meet the
requirements of vital nutrients i.e., minerals essential for human health. In this research,
Chenopodium album (bathua) leaves and stem were sun-dried, analyzed for nutritional
composition, antioxidant properties, rheological behaviors and blended with wheat flour for
utilization in cupcakes formulation that were further analyzed for physical parameters. The sun
drying of bathua yield 13% and 18% dried leaves and stem powders, respectively. According to
the findings, bathua has a good nutritional composition in terms of its protein, fiber, and ash
concentrations, as well as better antioxidant qualities and rheological behavior. Although, bathua
powders mixed at a rate of 2 to 4% with wheat flour improved the rheological behavior of dough
especially water absorption capacity but it affected the color tonality of the product negatively.
The panelists’ preferences during the sensory evaluation of the cupcakes revealed that up to 3%
bathua powder supplementation in cupcakes might be advised for commercialization. Focusing
on the ash contents and mineral elements in bathua powders it can be inferred further that each
cupcake (~35 g) can provide approximately 2.16 mg and 2.88 mg of iron at 3 and 4%
supplementation, respectively. However, bioavailability studies in human subjects should be
conducted prior to its commercialization.
Keywords: Diet diversification, micronutrients, Chenopodium album, sun-drying, functional

cupcakes, rheological behavior
323
ANTIDIABETIC EFFECT OF AMARANTH
Muhammad Zahid Khawar1, Hafiz Muhammad Fayyaz1*, Asad Abbas2
1
Faculty of Food Science and Nutrition, BZU, Multan
2
Multan Medical and Dental College, Multan
*Presenter Email: mzahidkhawar@gmail.com
ABSTRACT
Diabetes Mellitus (DM) is marked by high blood glucose level, either due to lack of insulin
secretion from pancreas or the disability of the cells to use it effectively. Due to this, fat and
protein metabolism is also disturbed. About 33 million people of Pakistan are suffering from DM.
Amaranth, the pseudocereal with a lot of health benefits can play preventive and curative role
against diabetes such as enzymatic inhibition of α-glucosidase, α-amylase and DPP–IV along
with other medicinal strategies. During a study important water-soluble vitamins [vitamin B1,
B2, B3, B6, B9] present in different plant parts were extracted and estimated through RP-HPLC
for validating the claim of their functional food properties. The antioxidant-based functional food
property of different plant parts of Amaranthus spinosus were corroborated from the data of in
vitro free radical scavenging, metal-chelating, reducing, superoxide radical scavenging, hydroxyl
radical scavenging, anti-protein coagulation, anti-lipid peroxidation and antidiabetic properties.
Protein contents of snacks prepared by amaranth provided up to 25% of daily protein requirements
for adult. From a nutritional perspective, it is recognized for its complete protein, phenolic
compounds and flavonoids, prebiotic fibers, and essential micronutrients, including minerals and
vitamins. Bioactive peptides from amaranth proteins have shown antihypertensive, antidiabetic,
antioxidant, and anticancer properties. Its nutritional diversity makes it a preferred choice for
sustainable food products such as plant-based dairy, vegan meats, and gluten-free products. This
study emphasis the health benefits of amaranth and discusses the recent research progress in
understanding its application in new sustainable food categories.
Keywords: Diabetes, amaranth, antidiabetic diets, pseudocereal, gluten free
324
FOOD TECHNOLOGY AND FOOD RESOURCES
1*
Muhammad Zaman, Muhammad Asif1, Muhammad Ibrahim1
1
NIFSAT, University of Agriculture, Faisalabad, Pakistan
*Presenter Email: zamanrao2002@gmail.com
ABSTRACT
A leading to unique composition of plant seeds during seed development various non-nutrients
are laid down like vitamins, minerals and Carbohydrates that determine their functional and
Nutritional properties. In 2050, the challenge of supplying food to 10 billion people will be
manged through increase in food production. The alternative protein sources such as insects will
be utilised as conventional source to meet the demands. Grasshoppers are used as a source of
amino acids, fatty acids, mineral composition and protein contents in future. The need to feed an
ever-increasing human population with limited food resources is one of the key challenges that
we have to face in upcoming centuries. If we utilise micro algae as a new food source and feed
platform, we may have the possibility of fulfilling the nutrients demand ahead. Through strain
selection and thousands of years of breeding, we achieve improvements in Traditional crop
production. By developing more nutritious, sustainable and efficient feed and food will be
enormous benefit to world population. The amino acid composition governs the quality and
Nutritional values of various proteins. A better understanding is needed to optimize the biological
utilisation of proteins. The use of nanotechnology has also increased in various aspects of food
technology. Active nanotechnology has invaded the first-generation passive nanotechnology. It
is easy to use nano sensors to detect gases in plastic packaging due to food spoilage. In order to
develope an integrated approach to feed a strength of population, our food technologists need to
work with nutritionist, agriculturists, governments and our civil society.
Keywords: nanotechnology, World population, alternative sources, sustainability
325
WHEAT SHORTAGE; MAJOR CAUSE OF FOOD CRISIS IN PAKISTAN
Muqadas Fatima1*, Rai Muhammad Amir1, Sana javed1 and Zainab Amjad1
1
Punjab Pakistan
*Presenter Email: fatimamuqadas456@gmail.com
ABSTRACT
Wheat is a rich source of carbs, proteins and fibers; widely used as a staple food in south Asian
countries. In Pakistan there is a huge gap between production of wheat and demand. Recently a
major shortage of wheat flour has been reported in Khyber Pakhtunkhwa, Sindh and Baluchistan
where the rate for one bag is about PKR 3000. Due to catastrophic floods in Pakistan in august
2022 the gap between demand and supply is further increased. It causes not only adverse effects
on the country’s infrastructure but also destroys crops which leads to the risk of food shortage in
the country. People who are already struggling to meet basic needs have asked the government to
take strict notice of total mismanagement of both food authorities and flour mills. Provinces which
predict a shortage of wheat can request the central Pakistan Agricultural Storage and Services
Corporation (Passco) warehouses for more stocks. The government imports wheat to meet its
consumption needs and avoid a food crisis. In Pakistan, the per acre yield of wheat is not much
due to several reasons like there have been no technological advancements in agriculture, no high-
yielding breeds developed, no land reforms. For the time being, canals are drying, the water table
is dipping. Cost of Diesel, fertilizers and power bills are high so that supply is disrupted. The
farmer gets no incentives. To avoid further crisis governments should timely and positively
purchase their required wheat stocks once harvesting is completed. The procurement price must
be reflected in ongoing market dynamics so the farmers would be encouraged to sell to private
buyers and make sure the availability of wheat in all sectors. To increase production of wheat and
improve yield per acre the areas for cultivation should be expanded, introducing modern
techniques/processes for farmers, by providing them resources, availability of inputs like diesel
and electricity at reasonable prices, certified seeds and other accessories.
326
EFFECT OF PUMPKIN SEEDS ON ANEMIC PATIENTS
Muqadas Zia , Ali Hassan1, Iahtisham-Ul-Haq2, Fahid Nazir2*, Bareera Eman1, Sadia Munir1,
1
Naima Tariq2
1
Pakistan
2
Kauser Abdulla Malik School of Life Sciences, Forman Christian College, Lahore, Punjab,
Pakistan
2
ABSTRACT
Anemia is a medical condition characterized by the insufficient carrying capacity of oxygen

associated with increased or decreased red blood cells. About 25% of the world's population is
suffering from anemia. Poor dietary absorption of iron from GIT and insufficient iron intake are
typical causes of anemia or iron deficiency. Food fortification has been regarded as the most
effective and safest supplementing diet with low-iron content. Pumpkin seed has various health
benefits and is delicious and edible. The pumpkin seed powder is a potential source of bioactive
components and iron, due to which it is consumed as a supplement and food ingredient. The
present study was planned to assess the therapeutic potential of pumpkin seed powder. Pumpkin
seed powder was prepared by grinding pumpkin seed. The seed powder was subjected to
proximate analysis, antioxidant activity, iron content, and human trial to evaluate its
supplementation to combat iron deficiency anemia. The data obtained were analyzed through
statistics 8.1. The statistics show that seed powder contains 30% protein, 49% fat, and 8mg
iron/100g of seed powder. One control treatment and three other treatments were made using
different pumpkin seed powder dosages. T1 contains 10g pumpkin seed powder. T2 contains 15g
seed powder, and T3 has 20g seed powder. Results attained after statistics analysis showed that
pumpkin seed powder supplementation increased the hemoglobin, ferritin, and serum iron level
while decreasing the white blood cells count. It also improved the PCV (%), MCHC, and MCH
concentrations. Treatment T2 was the best treatment because it significantly enhanced the serum
ferritin and serum iron level and the complete blood count of participants. This study concluded
that pumpkin seed powder could be supplemented to iron deficient people to improve serum
hemoglobin and ferritin levels.
Keywords: Anemia, Pumpkin seed powder, Antioxidants, Hemoglobin, Supplementation
327
PAKISTAN’S FOOD CRISIS: WATER, ENERGY, AGRICULTURE & POWER: THE
CONFLICT AHEAD
Museera Nauman¹* Dr. Rai Muhammad Amir¹*
¹Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi,
Punjab Pakistan
*Presenter Email: Museeranauman56@gmail.com
ABSTRACT
Internationally, food prices are high, and there is widespread agreement that, worldwide, the era
of cheap food may well be over. Anywhere in the world, the differential impact of more food
prices, particularly for perishable goods, which are the one of the main staples of the majority of
the population in developing countries, is greatest for those with low incomes, as they spend a
higher percentage of household income on food than those who are financially better off. The
average household in South Asia spends about half of their total outgoings on food. Poor people
have been particularly badly hit by rising prices, which have been particularly bad for cereals,
which have seen high price inflation both because of the proportion of income those with low
incomes spend on food, and because the proportion of cereals consumed is higher for the poor
than the non-poor. However, at present, in Pakistan, an estimated two-thirds of expenditures by
small farmers in the Sindh and Punjab provinces go on food and in some areas of Sindh, it is as
much as 87%. In the case of Pakistan, rising food prices could lead to a level of instability which
may in turn become critical for the maintenance of national security. Such a situation has the
potential to impact on the regional and international arenas as well as at the national level, because
of Pakistan’s geo-political strategic importance, and its persistent weak governance. To
understand the issues around food security in Pakistan, it is important to understand that the social,
cultural and geographical context of the regions of the country differ considerably from one
another in social structures, in natural resource endowment, availability of physical infrastructure,
social services, and in income levels. Though the provinces of Khyber-Pakhtunkhwa (KP)
(formerly the North West Frontier Province) and Balochistan are the poorest, there are also
pockets of extreme poverty in both Sindh and the Punjab. Between and within the provinces, there
is therefore considerable variation in poverty levels and access to productive resources, The
impact of these differences, when combined with food insecurity, is potentially explosive.
Keywords: Perishable goods, rising prices, low incomes, household income, poverty levels, era
of cheap food, small farmers, food instability
328
FRUIT LEATHER: PREPARATION, PACKAGING AND ITS EFFECT ON
SENSORIAL AND PHYSIO-CHEMICAL PROPERTIES
Musfira Akram*, Sheeraz Ahmad, Muhammad Tauseef Sultan, Tariq Ismail and Zainab Akram
Department of Human Nutrition, FFSN, BZU Multan
*Presenter Email: musfira14akram@gmail.com
ABSTRACT
Fruits are the most important part of the diet. They are rich in proteins, minerals, phytochemicals,
vitamins and other essential components that play a major role in developing immunity. Although
Pakistan being seventh ranked country in the fruit production (1.69 million tons) but results in
35-40% post-harvest losses. So that the processing and value addition of the fruits is much more
necessary to prevent this loss. Fruits are processed to jams, jellies, juices, wine, nectar, leather
etc. and other such value-added products. Fruit leather is a nutritious treat for young and old alike.
Leathers can be made either by single fruit or by blending of different fruits. Different fruits like
Mango, Apple, Grapes, Papaya, Strawberry, Pineapple, Pomegranate etc. are used in processing
of leather. The leathers can be dried under different drying methods which results in variations in
the quality of leather. Studies were made by different researchers on the best proportion in
blending of different fruits in the processing of mixed leather as well as the effects of different
methods of drying on the organo-leptic as well as physiochemical attributes of the leather and
also the effects of different packaging materials and storage were studied in this work.
Keywords: Fruit Leather, Nutritious, Post-harvest losses, Value-added products, Packaging
329
DEVELOPMENT AND NUTRITIONAL EVALUATION OF CHOONGAN
(CARALLUMA TUBERCULATE L.) DRINK
Nabia Noor, Ghulam Mueen Ud Din, Muhammad Nadeem, Tusneem Kausar, Shahid
Mahmood, Ammara Ainee
Institute of Food Science and Nutrition, University of Sargodha, Sargodha
*Presenter Email: kanza.awan@ucp.edu.pk
ABSTRACT
The perennial herb Caralluma tuberculata, a member of the Asclepiadaceae family, is primarily
found in Pakistan, India, and Egypt. The plant's anti-diabetic, antioxidant, and antibacterial
properties have been demonstrated to cure a variety of disorders. In this work, the
physicochemical parameters of the stem of C. tuberculata were examined. In addition, the stem
was used to further isolate and purify the powder. Then, C. tuberculata powder was utilized in the
formulation of drink and it’s physicochemical, sensory, and microbiological characteristics were
studied. The effect of treatments on the TSS of drink showed that the highest TSS was found in
T4 (14.03°B) while the lowest TSS value was found in T0 (12.37°B). The maximum mean value
of pH was observed in T0 (3.702) followed by T3 (3.34) and the lowest pH was observed in T4
(2.760) as the storage period progressed. The storage effect on the acidity of a beverage indicated
that T4 (0.043) had the maximum acidity, while T2 had the lowest (0.033). DPPH radical
scavenging activity of Caralluma drink indicated that it was highest in T4 (2355.1µg/g AAE) and
the lowest DPPH was observed in T1 (1912.3µg/g AAE). The mean values of total flavonoids
during storage demonstrated that flavonoids declined considerably from 0 to 21 days in all treated
samples. The highest total flavonoid value was found in T4 (164.70 CE/100 mL of juice) and the
lowest value in T0 (39.31/100ml). The mean values of total phenols demonstrated that the
phenolic content of all treated samples declines significantly between 0 and 21 days of storage.
The highest total phenolic value was found in T4 (451.62 mg GAE/100ml) and the lowest value
in T0 (130.82 mg GAE/100ml). The highest total antioxidant activity was found in T4 (292.92mg
Trolox/100) the lowest total antioxidant activity was observed in T0 (129.25mg Trolox/100). The
antioxidant levels declined from 0 to 21 days after storage. The effect on the total plate Count of
treatments was that the highest value was found in T0 (1.860log10cfu/ml) & the least value was
found in T4 (1.72log10cfu/ml). Semi-trained judges were given C. tuberculata juice for sensory
evaluation and scored it on a 9-point hedonic scale. C. tuberculata juice was administered to
several treatment groups at concentrations of 0g, 0.5g, 1, 1.5g, and 2g, and the effect was tested
using an acceptable statistical method.
Keywords: Choongan, drink, anti-oxidant, storage properties
330
MITIGATING THE EFFECTS OF FOOD
Naeem Munawar, M. Khurram Afzal, M. Naeem Zubairi and Naeem Sarwar
ABSTRACT
After the global food crisis in 2008, there were increased prices of food and malnutrition remains
the major problems in Pakistan. Children at there early growing stage are more vulnerable to
stunting and malnutrition caused by global food crises. The food crisis and food insecurity cause
major changes in dietary patterns and food diversification which decreases the variety of food
consumed and hence results in malnutrition in growing children. The increasing food prices are
causing health impacts on the growing countries where families spend a major part of their income
on food purchasing. There is a dire need of government policies regarding public health nutrition.
Government may play role in helping farmers to use technology in their fields in order to increase
the productivity. In order to mitigate the effects of food crises government should focus on feeding
the children a variety of foods by introducing food programs as well. A special focus is needed
regarding food prices, production and availability of food at all levels. For long term control,
government and policy makers should focus on investing in agriculture and human development.
In order to maintain the long-term food security which is a basic need and a fundamental human
right, it is necessary to initiate funding in incorporating technology in agriculture sector for
enough production of food material.
Keywords: Food crises, nutrition, food insecurity
331
CHITO-OLIGOSACCHARIDES AND ALGINATE EDIBLE FILM: AN EFFECTIVE
POLYSACCHARIDE BASED COATING TO MAINTAIN EGGS QUALITY AND
SAFETY
Nauman Rasool, Dur e Shahwar Sattar, Saima Perveen, Zargham Faisal, Laraib Akhlaq
*Presenter Email: naumanrasool595@gmail.com
ABSTRACT
The egg industry is losing their revenues due to deterioration that occurs during the handling and
storage of eggs. However, various types of coatings and edible films have been used to improve
eggs quality, safety and stability. A chito-oligosaccharide (COS), derivative obtained by
hydrolysis of chitosan, based edible film was used due to its high compatibility, biodegradability
and antimicrobial activity. Therefore, chito-oligosaccharide along with sodium alginate formed
strong electrostatic interaction which make them to preserve the attributes of eggs as an effective
polymeric film. In this study, the noncoated and coated eggs with sodium alginate (2% w/v) and
the varying concentration of chito-oligosaccharide 0% (control), 1%, 2% and 3% (w/v) were
stored at 260C for 21 days (3 weeks) to evaluate physicochemical attributes of eggs. Results
implicated that coated eggs with chito-oligosaccharide having concentration 3% (w/v) had
significantly maintained eggs quality than noncoated for 3 weeks during storage at 260C (p <
0.5). Coated eggs with 3% chito-oligosaccharide revealed values eggshell strength (15.21 N),
Haugh unit (84.33), egg yolk index (0.34), weight loss (1.09 g), albumin pH (8.91) and foaming
capacity (68.51 mL) than noncoated eggshell strength (13.09 N), Haugh Unit (82.10), egg yolk
index (0.26), weight loss (1.42 g), albumin pH (8.79) and foaming capacity (67.93 mL)
respectively. Results revealed that eggs coated with this optimized edible film had showed high
antibacterial activity against E. Coli and Salmonella species after 3 weeks of storage. Hence, this
study proved that chito-oligosaccharide based edible film could preserve eggs safety and quality.
Keywords: Chito-Oligosaccharide, Egg, Sodium Alginate, Edible Film, Quality, Coating
332
FOOD SUPPLY CHAIN MANAGEMENT: BEST PRACTICES AND EMERGING
TRENDS
Nida Javed
National Institute of Food science and Technology, University of Agriculture, Faisalabad
*Presenter Email: nidanazir13425@gmail.com
ABSTRACT
Supply chain management is a critical factor in the success of a business. This includes everything
from sourcing raw materials to delivering finished goods to customers. Effective supply chain
management improves customer service, reduce costs, increase efficiency, and enhance overall
business performance. However, managing a supply chain can be a complex and challenging
process, particularly in today' s global and highly competitive marketplace. In recent years,
there have been significant changes in production and distribution methods, driven by factors
such as technological advancements, changes in consumer preferences, and economic
fluctuations. As a result, businesses must constantly reevaluate their supply chain strategies to
remain competitive and adapt to changing market conditions. To achieve this, companies have
developed and implemented various tested methods include lean supply chain management, agile
supply chain management, and resilient supply chain management. Overall, effective supply
chain management is a key for any business success. By implementing the right strategies and
processes, businesses can improve their supply chain performance and gain a significant
competitive advantage.
333
FUNCTIONAL FOODS A POTENTIAL SOLUTION TO ENHANCE FOOD SECURITY
Nimra Irshad*, Muhammad Shahbaz, Hammad Naeem, Ushna Momal, and Shamas Murtaza
Agriculture Multan., Pakistan
*Presenter Email: nimrairshad3607@gmail.com
ABSTRACT
Functional foods are accountable for the development of person physical condition and be able
to considerably decrease likelihood of ailment in the crowd body. Functional foods are straight
or not directly part of unlike food ingredient and be able to encourage practical behavior in the
host organic system. Dairy, cereals, meat, vegetables, bread and fruits all contain functional foods.
Functional foods are the mainstay of a typical human and animal diet; they are not supplements,
medications, or antibiotics that have been added. Foods with functional properties are inexpensive
and easily accessible. Everyday consumption of efficient foods can decrease the symptoms of
several acute and chronic ailments as well as avoid gastrointestinal disorders. The majority of
medication compounds utilized today in formulations were once used in their basic form. In order
to offer health and medical benefits, such as the action and anticipation of diseases. Dr. Stephen
De Felice originally coined the word nutraceutics in 1989.One of the most active and pervasively
prevalent health issues in the globe is metabolic syndrome. It is characterized by a number of
metabolic abnormalities, including dyslipidemia, insulin resistance, obesity, hypertension and
oxidative stress an escalating pro-inflammatory state, all of which ultimately lead to poor health.
Several criteria place the prevalence of metabolic disease in Pakistan between 18% and 46%. Due
to hypertension, 50% of Pakistan's population has a high risk of developing the metabolic
syndrome. The general population prefers to consume a healthy diet without changing their
underlying eating habits. The traditional ideas of avoid nutrient deficits in addition to having a
sufficient diet have given way to the idea of optimal and positive diet in the field of nutrition. It
has been discovered that several traditional dietary items, such as milk, whole grains, flaxseed,
vegetables, fruits, barley, oat and soy contain ingredients that may have health advantages. Health
claims regulate the relationship between the consumption of specific functional foods and the
improvement in health condition. A global epidemic, both in industrialized and developing
nations, is hypertension. Major health issues like cardiovascular disease, stroke, and heart attacks
are among its main causes. By modifying different risk factors such oxidative stress,
inflammation, hyperlipidemia and vascular resistance, functional foods and nutracuticals
components may help patients achieve the targeted therapeutic cardiovascular risk and blood
pressure.
334
Nimra Mushtaq
Pakistan
*Presenter Email: nimramushtaq111@gmail.com
ABSTRACT
Pakistan is currently facing a major food crisis, which is characterized by a shortage of essential
food staples such as wheat, sugar, and cooking oil. The high prices of these commodities have
put a strain on the country's economy and made it difficult for the average person to make ends
meet. The food crisis is a result of a combination of factors including unfavorable weather
conditions, which have led to poor crop yields, a shortage of water for irrigation, and inadequate
storage facilities for harvested crops. The food crisis has also been exacerbated by a lack of proper
government intervention. Despite promises to take action, the government has failed to implement
effective measures to address the crisis, such as providing subsidies on essential commodities or
building more storage facilities. As a result, many families in Pakistan are struggling to put food
on the table, and the high cost of living is taking a toll on their financial stability. The situation
has also led to an increase in poverty, with many people unable to afford the basic necessities of
life. The food crisis in Pakistan has far-reaching consequences. Not only does it affect the
financial stability of families, but it also leads to malnutrition and other health problems. For
example, children who do not have access to a nutritious diet may suffer from stunted growth and
decreased cognitive development. This can have a long-lasting impact on their future prospects
and quality of life. In conclusion, the food crisis in Pakistan is a serious issue that requires
immediate attention. The government must take steps to address the root causes of the crisis,
including improving crop yields, building storage facilities, and providing subsidies on essential
commodities. This will help to reduce the burden on the average person and ensure a secure and
stable future for the people of Pakistan. Additionally, investment in the agricultural sector,
promotion of sustainable farming practices, and increasing access to markets can help to mitigate
the effects of future food crises.
Keywords: Food crisis, commodities, subsidies, financial stability, malnutrition, agricultural

sector, sustainable farming
335
NANOTECHNOLOGY A PROMISING APPROACH FOR TARGETED DELIVERY
OF BIOACTIVE COMPOUNDS IN DAIRY PRODUCTS
Noor Akram , Muhammad Afzaal2, Zargham Faisal3, Yasir Abbas Shah4, Aasma Asghar1
1
1
Department of Food and Nutrition, Government College University Faisalabad, Pakistan
2
Department of Food Science, Government College University Faisalabad, Pakistan
3
Institute of Food Science and Nutrition, Bahauddin Zakariya University Multan, Pakistan
4
Natural & Medical Science Research Center, University of Nizwa, Oman
*Presenter Email: muhammadafzaal@gcuf.edu.pk
ABSTRACT
In the food and health industries, one of the ongoing challenges is ensuring that bioactive
substances are delivered and preserved in the appropriate amounts. Nano-encapsulation is a
potential technology that can protect bioactive components and has the potential to be suited for
delivering of encapsulated bioactive compounds to biological systems of significance. It claims
to have successful tactics that have the potential to transform food and nutrition for the
enhancement of human health, as well as change the prevailing paradigm in the health sector.
However, nanotechnology is appealing to the dairy industry as it can address a variety of
characteristics of dairy products such as cheese, milk, yoghurt, butter, fermented milk, and
buttermilk. It makes the food industry a potential beneficiary of nanotechnology, although,
nanoemulsion, nanocapsules, nanoliposomes, nanoparticles, and nanofiber are few of the
nanotechnologies that have been extensively used in the dairy sector. The application of
nanotechnology has the potential to enhance the quality of dairy products in terms of their sensory
characteristics, their capacity for storage and target delivery, as well as their ability to improve
nutrition and sustain health benefits. Nano-encapsulation has been an important factor in the
development of new approaches to the preservation of bioactive components and their therapeutic
potential, particularly in the areas of food packaging, food processing, and the nutritional stability
of foods.
Keywords: Dairy; nanotechnology; bioactive compounds; targeted delivery; food quality;

nutrition
336
METFORMIN AND ITS ASSOCIATION WITH VITAMIN B12 AMONG DIABETIC
PATIENTS
Noor Fatima , Muhammad Riaz , Dr. Tauseef Sultan1,3, Dr. Memona Amir1,4 Aqlima Abid5,
1 1,2
Asifa Saif1,Zil-e-Huma1
1
Faculty of Food Science and Nutrition
2
Department of Food Safety and Quality Management
3
Department of Human Nutrition and Dietetics
4
Department of Dairy Technology University of agriculture, Faisalabad
Presenter mail: nf501324@gmail.com
ABSTRACT
Metformin is the most widely used drug for less complicated type 2 diabetes mellitus, as it
effectively controls the glucose level. This drug is given orally and is safe to use. However, there
is plenty of evidence that shows that by using metformin, the level of vitamin B12 decreased. The
purpose of this study was to examine the effect of metformin on vitamin B12 serum levels and
vitamin B12 deficiency. This study was also intended to identify patients with vitamin B12
deficiency at an early stage in order to prevent further complications associated with vitamin B12
deficiency. 100 patients were recruited from different hospitals of Multan and monitored for three
months. Their complete blood count, lipid profile, and serum vitamin B12 tests were done before
and after the use of metformin. The results were significant as they clearly showed that there is
link between vitamin B12 deficiency and metformin intake. Out of 100, 77 (77%) patients had
low vitamin B12 serum levels (<125 pmol/L), 17 (17%) patients had possibly low (125 - 250
pmol/L), and only 6 (6%) had close to normal (300 pmol/L) vitamin B12 levels. The vitamin B12
deficiency was also positively associated with age and duration of metformin usage. Those who
are older, taking metformin for a longer duration are probably more susceptible to this deficiency.
The current research indicates that diabetic patients taking metformin therapy is associated with
high incidence of Vitamin B12 deficiency based on serum vitamin B12 levels.
Keywords: Metformin, diabetes, vitamin B12, cyanocobalamine
337
UTILIZATION OF DATE SEEDS WASTE AS A VALUE-ADDED PRODUCT AND
THEIR BENEFITS.
Noor ul Huda*¹, Muhammad Shahbaz¹, Hammad Naeem¹, Ushna Momal¹ and Shamas Murtaza¹
¹Department of Food Science and Technology, MNS-University of Agriculture, Multan
*Presenter Email: noorriaz998@gmail.com
ABSTRACT
Date seeds (phoenix dactylifera L.) are regarded as a waste product. It normally comprises
between 10 and 15 percent of the total weight of the date fruit, depending on quality, maturity
and variety. Date seeds, often known as pits or stones, are the inedible component of the fruit and
are typically thrown away, endangering the environment and costing money. Date seeds have a
significant bioactive component, making their use a highly desirable by-product for the date
industry while also being good to the environment. Date seed is commonly used as poultry and
livestock feed, as well as a fertilizer. According to chemical composition research, date seeds
contain between 60 and 80 percent dietary fiber, between 4 and 14 percent oil and only a very
little amount of protein. Date seed is a rich source of fiber that can assist with conditions including
obesity, diabetes, cholesterol and gastrointestinal issues. In addition to essential minerals like
calcium and potassium, date seeds also include a range of polyphenols such saponin, flavonoids
and anthraquinone etc. In contrast to phenolcarboxylic acids, which include caffeic acid,
coumaric, hydroxybenzoic, ferulic and protocatechuic, hesperidin is a significant flavonoid with
health benefits including cancer prevention, atherosclerosis prevention, and bone preservation.
Date seeds are used in both the food and non-food industries. Date seed can be ground into a fine
powder and utilized as a low-cost way to improve crude fiber and micronutrients in cereals and
bakery items. In the water purification process, date seed may be processed into activated carbon,
which has high adsorption characteristics for removing contaminants such as synthetic colors,
toxic metals from sewage water and brominated hazardous by-products from drinkable water.
Date seeds have a considerable oil content of between 5 and 13% that is high in phytosterols,
tocopherols and polyphenols. Oleic acid is present in significant amounts in date seed oils. In
addition, they are more yellow than other vegetable oils and offer protection from UV radiation,
which greatly increases cell oxidative stress. Due to their great oxidative stability, date seed oils
may be easily preserved. In body lotion, shampoo, and shaving soap formulations, the date seed
oil has been substituted for a part of other vegetable oils with usually favorable effects.
338
NUTRITIONAL AND THERAPEUTIC POTENTIAL OF GARLIC
*Noshaba Fiaz1, Shams Murtaza1, Umar Farooq1, M. Shahbaz1, Sami ullah2, Aliza batool1,
Rimsha Umer1, Smara Qaisar Alvi 1, M. Usama Mubarik1, Sumayah Abbas3
1
2
3
Institute of food science and technology, University of Agriculture Faisalabad
*Presenter Email: noshi15fst366@gmail.com
ABSTRACT
Garlic (Allium sativum) belonging to the Liliaceae family is categorized as an important cash crop
worldwide due to its high therapeutic Potential. Garlic and its extracts are ironic in bio-active
compounds that contain neuroprotective, anti-carcinogenic, immunomodulatory, antioxidant, and
anti-inflammatory activities. Essentially garlic is based on its organosulfur compounds
(thiosulfinates) that sustain immune system homeostasis with over-optimistic possessions on
immune cells, particularly through variable cytokine expression plus proliferation. This may
prompt their utility for the cure of tumor progressions. By regulating lipid metabolism these
composites offer many vascular benefits too. Furthermore, it comprises non-sulfur compounds
for example steroid saponins that offer antithrombotic, anti-hyperlipidaemic, antimicrobial,
antiarthritic, antitumor, anti-hyperglycemic, and anticarcinogenic potential. In general, garlic
induces cancer cell death through necrosis, apoptosis, and autophagy. Autophagy (type-II
programmed cell death) provides novel strategies in cancer therapy. Yet, additional clinical trials
are vital to check the beneficial effects of garlic and its derivatives. The national agriculture
research center, Islamabad develops a new variety of garlic known as NARC G1 Garlic. It
constitutes an appropriate dose of allicin, amino acids, vitamins (A, E, and C), provitamins,
minerals, saponins, and rare elements enclosed in a small portion of garlic that replaces many
drugs from the pharmacy. It is recommended that eat at least one clove of garlic a day it gives
you a positive effect in a short time.
Keywords: Garlic, Cure, NARC G1 Garliç Cancer, Tumor, Autophagy
339
PLANT-BASED MEAT SUBSTITUTES: THE FUTURE FOOD
Poonam Gill1, Dr. Ahmad Din1, Ahmad Rafi1, Umair Ashraf1, Muhammad Adnan1
1
*Presenter Email: Ahmaddinft@gmail.com
ABSTRACT
Meat substitutes are mainly plant-based food items designed to resemble meat regarding nutrition,
flavour, appearance, texture and utility. It is also known as imitation meat, meat substitute, and
meat analogue. Limited access to animal protein, poor health condition of animals, post-slaughter
handling issues, a high desire for healthful meat and the selection of meat on religious basis (halal
food), as well as economic factors, have all contributed to an increase in the demand of plant-
based proteins in food items over time. Besides this, the impact of animals on climate change by
secreting CO2 has become a controversy all over the World. A lack of protein with a high
biological value exists as a result of the rapid growth in global population and the depletion of
natural resources. Fortunately, due to the high protein content, legumes and oilseeds are becoming
more and more important in the production of variety of functional food products. Plant proteins
are more cost-effective, sustainable and suitable for vegetarians. The nutrient-dense proteins and
protein supply that ensures future food security are those derived from plants. Texturized
vegetable proteins can be used in place of meat products to provide an affordable, practical and
high protein food component or they can be eaten straight up as meat substitutes. In addition to
being healthful, these non- animal sources of protein are quick, easy, and non-perishable,
requiring less maintenance than animal proteins. Meat substitutes are popular due to their
inexpensive price, meat-like texture and healthy image (no cholesterol). With plant-based meat,
consumers may have their favourite meals with more variety and a smaller negative impact on
the environment and human health. Soy is generally well accepted and is suggested as a dietary
replacement for higher-fat animal products because it is a rich source of protein (well balanced
amino acids profile). However, Western nations are the main markets for plant-based meat. Due
to the increasing demand for this product, Asian nations will also likely become a potential market
in the near future. With technological advancements, plant-based meat will likely have a positive
impact on the food market in the future.
Keywords: Meat substitute, Soybean protein, texturized vegetable protein, Plant based meat,
Vegetable proteins, artificial meat, and Protein replacement
340
COMPARISON OF BIOSTIMULANTS AND CHEMICAL FERTILIZATION ON THE
PRODUCTION AND QUALITY OF RADISH CROP
Qurat-Ul-Ain Raza1, Muhammad Amjad Bashir1,2, Abdur Rehim2*, Hafiz Muhammad Ali
Raza1,2, Asad Ismail Noor2, Muhammad Amir2, Muhammad Usama Iqbal2, Faiz-Ul-Hassan2
2
1
College of Agriculture, University of Layyah, Layyah, 31200, Pakistan
*Presenter Email: abdur.rehim@bzu.edu.pk
ABSTRACT
The growing population is raising emerging issues related to the sustainable agriculture of food
crops, which is becoming the key focus for the scientific community in recent decades. The key
note are focusing on alarming weather conditions, global warming, biotic stresses, and climate
change. Use of biostimulants is identified as effective tool to combat the harsh environment,
climate change, improved crop production, quality, and nutrients uptake. The application of
biostimulants is highly important especially for the short growing season cops like radish. The
current study was aimed to determine the effects of biostimulants on the quality of radish crop,
including the influences on total phenol contents, total protein contents in root and shoot. A pot
experiment was conducted at the research station of Department of Soil Science, Faculty of
Agricultural Sciences and Technology, Bahauddin Zakariya University Multan. The treatments
were applied foliar and tested in the form of three replicates. The treatments were: recommend
NPK (Ck), glycine (G), aspartic acid (A), lysine (L), and vitamin B complex (V). The results
achieved herein showed that application biostimulants significantly enhanced the fresh and dry
weight of radish. The fresh weight was improved significantly with the application of V, A, G,
and L (478.3%, 472.8%, 284.6%, and 264.0%) respectively compared with Ck. Root and shoot
total phenol contents were decreased with the biostimulants application. Shoot protein contents
were significantly higher in G (251.8%), and the root total protein contents were significantly
improved with the A (94.9%) as compared with Ck. The study concludes that application that
application of biostimulants is the key to improve the vegetables quality, combat the effects of
climate change, and improved agricultural production.
Keywords: biostimulants, food security, radish, vegetables production
341
VARIATION IN THE HOME FOOD ENVIRONMENT AND DIETARY INTAKE
THROUGHOUT A BEHAVIORAL WEIGHT LOSS INTERVENTION FOR
ADOLESCENTS’ DIFFERENCE BASED ON FOOD SECURITY STATUS
Rabiah Ibrahim
Department of Human Nutrition, Faculty of Food Science and Nutrition, BZU Multan
*Presenter Email: rabiah333ch@gmail.com
ABSTRACT
Behavioral weight loss (BWL) for childhood obesity involves advice on changing the home food
environment and nutritional quality; nevertheless, food instability makes these adjustments difficult.
According to Centers for Disease Control and Prevention growth charts from the year 2000, over
17% of children and adolescents aged 2 to 19 years in the United States are obese, while almost 32%
of children and adolescents are overweight or obese. Obesity in children and adolescents is linked
to morbidity such as mental health and psychiatric disorders, asthma, obstructive sleep apnea,
orthopedic abnormalities, and negative cardiovascular and metabolic consequences (e.g., high blood
pressure, abnormal lipid levels, and insulin resistance). Children and teenagers may be teased and
bullied because of their weight. Obesity in both childhood and adolescence can persist into
adulthood, leading to poor cardiovascular risk or other obesity-related morbidities such as type 2
diabetes. This is one of the first studies to look at dietary and weight outcomes based on food security
status during teenage obesity therapy. Although this behavioral weight loss programme for obesity
treatment resulted in equal decreases in energy intakes and weight for all families, it did not appear
to provide the same treatment advantages in terms of better diet quality and home food conditions
for food insecure families. Future behavioral weight reduction programs should explore using food
insecurity measures as well as focused initiatives to eliminate obstacles to healthy food access and
cost for food poor households.
342
RECENT CHALLENGES AND STRATEGIES IN HALAL FOOD AUTHENTICATION
Rabia Sarwar1, Shamas Murtaza1, Hassan Anwar1, Ambreen Naz1, Naveed Akram1, Umar
Farooq1, Gulzar Akhtar2,
1
Department of Food Science & Technology, MNS-University of Agriculture, Multan
2
ABSTRACT
The growing public concern over food quality and safety demands a lively growth in halal foods'
authentication. It includes manufacturing processes, technical processes, the detection of
unexpressed ingredients, and species replacement with halal foods. It necessitates thorough
research into the analytical techniques that would produce reliable and accurate results for
assessing and managing the authenticity of halal foods. However, determining the authenticity of
halal food can be challenging due to food complexity and the growing prevalence of food
adulterants that are difficult to detect. Nowadays, several techniques have been developed based
on protein and DNA analysis to categorize the species of origin in meat samples. The addition of
lard to pharmaceutical and cosmetic items as well as the adulteration of palm oil and porcine
gelatin with lard, has been reported to be detectable and analyzed using IR spectroscopy. A new
span in food authentication platforms has begun with the application of bio-sensor technology in
distinguishing of halal food. This approach is inexpensive, takes less time, and may be scaled
down for on-site, real-time monitoring. Additionally, chemometrics may be useful when
collaborated with other systematic methods including spectroscopy, electrochemistry, and
chromatography, as well as with mechanical and biochemical methods.
Keywords: Biosensors, Halal Food, Adulteration
343
FOOD INFLATION-A SERIOUS THREAT TO FOOD SECURITY, SUBSEQUENTLY
LEADING TO MALNUTRITION IN PAKISTAN
Rabiya Shamim *, Khurram Afzal1, M. Tauseef Sultan1, Sharim Asghar1, Maham Nadeem1, Ali
1
Raza1, Hafiz Muhammad Fayyaz1

1
Department of Human Nutrition, FFSN, BZU, Multan
*Presenter Email: rabiyashamim60@gmail.com
ABSTRACT
Recent economic and political instability in Pakistan is leading towards food inflation and price
volatility to an alarming level and eventually towards nutrition crises. According to Pakistan
Bureau of Statistics, food cost in Pakistan increased 42.94 percent in Jan of 2023 over the same
month in the previous year. It was the highest reading since comparable records began in Sep of
2011. And from Sep 2022 to Dec 2023, 8.62 million people are projected to these conditions
in Pakistan, reflecting 43.00% of the analyzed population. Which is far more than that in the 2021,
i.e., the prevalence of moderate or severe food insecurity in Pakistan estimated was 32.60% (72
million people). Hidden hunger is more prevailing among the population that is prone to the food
insecurity. The major cause which is responsible for the food price crisis is to have low net
importers with low incomes households who are net food buyers. The poorest and most vulnerable
suffer most, with the higher prices taking an exponentially greater amount of their already limited
resources and forcing them to consume fewer nutritious foods and reduce access to basic services
such as health and education. To deal with the food crisis, these barriers in national economic
growth as well as others including export restrictions and panic buying must be addressed
properly along with enhancement in the agriculture production. There is a need to launch massive
humanitarian operation to make it possible to set up selective feeding programs covering food
accessibility, affordability and utilization possible for all. Implementation of broad-based
approach, referred as a public nutrition approach including protecting livelihoods and health,
ensuring a healthy environment and food security should be done. To deal with malnourishment,
government in collaboration with the non-government organizations must take in to account the
practical implementation of eradication of the causes of food insecurity and undernutrition at all
level including immediate, underlying and basic levels. Human, structural and financial resources
and their application must be ensured. Standards, monitoring and evaluation, and proper
accountability are required to cope up with the food crises. The right to food is not a right to be
fed, but primarily the right to feed oneself in dignity. Thus, state should provide an enabling
environment in which people can use their full potential to produce or procure adequate food for
themselves and their families.
Keywords: Malnutrition, food crises, food security, inflation, price volatility, hunger,
humanitarian response
344
FOOD INSECURITY IN PAKISTAN
Ramsha Ahmad*, Muhammad Shahbaz and Hammad Naeem Ushna Momal and Shamas
Murtaza
Department of Food Science and Technology, MNS-University of Agriculture Multan
*Presenter Email: aramsha30@gmail.com
ABSTRACT
A limitation in the quality or quantity of food obtained and consumed as a result of a scarcity of
resources that impedes a person's ability to grow, develop and maintain a healthy lifestyle is
referred to as food insecurity. The Global Food Security Index (GFSI) has classified Pakistan as
one of the high-risk nations for FI in 2019. A country's food insecurity is caused by a variety of
reasons. Among these, the discrepancy between the demand and availability for food is crucial.
It is closely related to other elements such as population growth, changes in purchasing power,
commerce and foreign aid, agricultural advancement and production and so forth. Cost of food
and physical availability to it are other crucial elements which along with poverty and wealth
distribution, are mostly determined by facilities and foodstuff distributional systems. FIES is a
metric used to evaluate food access at the scale of people or families. Using replies to questions
regarding challenges to obtaining enough food, it evaluates the extent of food insecurity. Three
dimensions of food insecurity includes changes in food supply, uncertainty/anxiety and changes
in food quality and these are the foundation of the FIES. Government of Pakistan has been putting
into practice several strategic strategies and policy recommendations to address the problem of
food insecurity which includes raising production, importing food, putting, strategies to reduce
poverty, initiating measures to enhance nutrition and establishing social security systems.
345
EFFECT OF DIET QUALITY DURING PREGNANCY
Ramsha Akram , Afshan Shafi 1, Umar Farooq 1, Aliza Batool 1, Muhammed Usama Mubarak 1
1
1
Department of Food Science and Technology, MNS- University of Agriculture, Multan,
Pakistan
*Presenter Email: ramshaakram19@gmail.com
ABSTRACT
Diet quality relates to the quantity of nutrients as well as the absorption of particular nutrients
from foods to support bodily maintenance, growth, physiological condition (such as pregnancy
and breastfeeding), physical activity and infection prevention. Diet quality is a crucial indicator
in nutritional research since it is used to examine relationships between a population general
dietary pattern and the risk of conditions including Obesity, Type 2 Diabetes, Cardiovascular
diseases and some malignancies. The physical and mental well-being of pregnant women can
suffer from a lack of dietary security. The risk of food insecurity is higher for women from racial
or ethnic minorities and those with low household incomes. Food insecurity during pregnancy is
linked to generally less nutritious diets, lower intake of the nutrients iron and folate that promote
pregnancy and notable dietary fluctuations over the course of a month. Micronutrient deficiency
is one of the most prevalent yet mostly unaddressed nutrition issues that affect women today who
live in impoverished countries. As a result of inadequate diets, 19 million pregnant women are
thought to be suffer from vitamin. A deficiency and about 40% of the world' s 500 million
reproductive-age women are anaemic. In Sub-Saharan Africa and South Asia, the frequency of
these and other micronutrient deficient like iodine, zinc and vitamin B-12, are often common.
Micronutrient deficits in women have serious, all-encompassing effects; they not only affect the
health and survival of women, but also have long-lasting, irreversible consequences on their
progeny. Women ability to support their family, work and generate income may also be harmed
by inadequate maternal nutrition and health.
Keywords: Diet quality, food security, Nutrition, pregnancy
346
ORGANIC AGRICULTURE TOWARDS SUSTAINABLE DEVELOPMENT GOALS
(ZERO HUNGER)
Ramsha Akram , Afshan Shafi , Umar Farooq1, Aliza Batool1, Maryam Jamil1, Zahid Rafiq1,
1 1
Naqi Abbass1, Muhammed Usama Mubarak1

1
*Presenter Email: ramshaakram19@gmail.com
ABSTRACT
Organic agriculture tries to use natural resources in a way that will allow them to regain their
production capacity while reducing adverse effects on ecosystems that lie beyond the field edge.
From 2015, the Sustainable Development Goals (SDGs) of the United Nations have dominated
conversations and acts related global policy. Zero hunger, & quot; seeks to end all forms of hunger
and undernourishment and ensure that everyone has access to enough safe, healthy food. This
comprehensive target comprises multiple diverse goals that can be divided into three interrelated
categories: promoting sustainable agriculture (environmental dimension), attaining food security
by increasing production and income (economic dimension) and eradicating hunger and
improving nutrition (social dimensions). Sustainable development requires striking a balance
between environmental conservation, societal inclusion and economic prosperity. All of these
elements are connected and necessary for the wellbeing of individuals and societies. Improving
political stability and governance quality had a bigger impact on SDGs performance in developing
countries than in wealthy ones, on a comparative basis. Achieving this goal will depend heavily
on the promotion of environmentally friendly production practices, improved support for rural
infrastructure and agricultural R& D. The world' s hunger will be eradicated by 2030,
according to Sustainable Development Goal. In 2020, there were between 720 million and 811
million hungry people in the world, an increase of roughly 161 million over 2019.
Keywords: organic agriculture, sustainable development goals, zero hunger
347
HEALTH BENEFITS OF FLAXSEEDS (LINUM USITATISSIMUM)
Rida Anwaar1, Anwaar Ahmed*1, Muhammad Awais Khan1, Hira Matloob1, Taskeen Ashraf1
1
Pakistan
ABSTRACT
Flaxseed or linseed (Linum usitatissimum L.) is an annual herb which comes from flax plant.
Flaxseed is mainly important in the human nutrition sector because it is emerging as an important
functional food ingredient due to the content of its active compounds, which provide health
benefits. Flaxseed is consumed in several ways: milled, in the form of oil or added to bakery
product. Flaxseeds are rich source of ω-3 fatty acid: α-linolenic acid (ALA), short chain
polyunsaturated fatty acids (PUFA), soluble and insoluble fibers, phytoestrogenic lignans
(secoisolariciresinol diglycoside-SDG), proteins and an array of antioxidants. The flax seed
possess significant antioxidant and anti-inflammatory functions in experimental as well as human
studies. Moreover, advantages in flaxseed consumptions are shown in animal nutrition sector and
it results in healthier food from animal origin. In swine and poultry, the fatty acid content of the
meat and fat is directly affected by the source of fat in their diet, feeding the diet rich in flaxseed
would increase the omega-3 profile in meat and eggs. The present ABSTRACT is focused on
recent data on flaxseed chemical composition and its beneficial effects. Supplementation of
flaxseed in diet has the potential health benefits in situations like cardiovascular risk, certain types
of cancers and other metabolic disorders. Many studies have indicated the role of raw flaxseed
and its baked products in disease prevention and promotion of health. These points highlight the
potential of ‘flax seed’ as a ‘nutraceutical’ and also its role as a therapeutic and protective
medicinal food. These useful effects of flaxseed make the flax plant components complete
functional food, which when added in the daily diet, will have many health benefits.
348
PAPAYA SEED POWDER REVERSES INSULIN RESISTANCE AMONG
STREPTOZOTOCIN INDUCED DIABETIC ALBINO RATS DURING A CLINICAL
CONTROL TRIAL
Rida Batool*1, Muhammad Kashif Iqbal Khan2, Syed Qamar Abbas2, Samina Kauser1, Iqra
Irshad1 and Kiran Tanvir1
1
2
National Institute of Food Science and Technology, University of Agriculture, Faisalabad-
Pakistan
*Presenter Email: Batool.rida787@gmail.com
ABSTRACT
Chronic and persistent hyperglycemia, neuropathy and degenerative vascular changes due to
insulin resistance or complete or partial insulin secretion are characteristics of diabetes mellitus.
Prevalence of diabetes mellitus is increasing day by day in all over the world. Its worldwide
occurrence is considered to arise from 4.0 -5.40 % up to end of 2025. Since early times, medicinal
plants have been a significant source of health and medicine. Plant based therapies are more
effective in reducing level of glucose in blood because undesirable side effects of these therapies
are lower. In this regard, Papaya seed and unripe pulp attracts much interests of consumers due
to its hypoglycemic activity. Papaya is nutrient dense and empty caloric fruit and has industrial
importance due to its two main bioactive compounds known as papain and chymopapain. The
objective of this study was to check the effect of papaya fruit and seed powder in reducing the
consequences of diabetes through efficacy trial on rats using different proportions of herbal
medicine, papaya fruit and seed powder. Diabetes was first induced by single dose of
Streptozotocin freshly dissolved in distilled water. Papaya fruit and seeds powder in different
proportions were provided to the rats. After experimental period blood sample of rats were taken
to check and compare the level of blood glucose and serum insulin. Group which was taking
papaya seed powder, has shown maximum improvement in increasing insulin level (33%) and
reducing glucose level (28%) among all groups. Statistical analyses of whole study were
conducted to analyze data and results. It was revealed that both papaya fruit and seed possess
medicinal and therapeutic roles but papaya seed is more effective in treating diabetes. So, it is
recommended that papaya seed should be consumed as functional food as it is also an economic
therapy to handle such morbidities.
Keywords: Papaya seeds, Papaya fruit, Diabetes, Insulin resistance
349
CONSUMPTION OF SEASONAL FRUITS AND VEGETABLES TO PREVENT
HIDDEN HUNGER
Rimsha Rimsha*, Ahmad Din, Iqra Razzaq, Ayesha Aslam and Muhammad Usama
Sciences, University of Agriculture, Faisalabad
*Presenter Email: rimshasaeed760@gmail.com
ABSTRACT
Fruits and vegetables have many vitamins, minerals, energy, bioactive compound and other
nutrients. These are the basic human nutritional need to prevent diseases and helps in prevention
of mortality and morbidity by fulfilling recommended fruits consumption. Fruits and vegetables
are anti-oxidant, anti-inflammatory, anti-microbial and anti-diabetic properties. Hidden hunger is
the deficiency of micronutrients. It occurs by the consumption of energy dense food and less
intake of nutrient dense food such as fruits and vegetables. Most vulnerable population pregnant
women, children and adolescent mainly affected by hidden hunger which damages the health
throughout the life of individual. The critical period of growth and development is first 1000 days
of life. Hidden hunger may be problematic in this period especially during pregnancy result in
intrauterine growth restriction. Growth restriction impact on several organs of child which causes
diseases such as cardiovascular, diabetes and hypertension in later life. Inadequate diet of pre-
schoolers impact on their physical, cognitive and behavioral development which effects
throughout life. Seasonal fruits and vegetables have high nutritional values, better taste, fresh,
high amount of anti-oxidants and phytochemical. Out of season many preservatives are used to
preserve fruits and vegetables and the preservation of fruits and vegetables start losses the nutrient
simultaneously. In season fruits and vegetables are more flavorful, are not preserved by using
many preservatives which decreases its quality.
350
DEVELOPMENT OF PROBIOTIC CHEESE ENRICHED WITH CARISSA CARANDAS
Rohan Ahmad1, Mamoona Amir*2, Bisma Khaliq1, Noor Fatima3, Aneela Hameed2, Majid
Hussain2
1
Department of Food Science & Technology, BZU, Multan, Pakistan
2
Department of Dairy Technology, BZU, Multan, Pakistan
3
Department of Human Nutrition, BZU, Multan, Pakistan
*Presenter Email: mamoonaameer@bzu.edu.pk
ABSTRACT
Carissa Carandas (Karonda) is underutilized local fruit rich in minerals, vitamins and bioactive
compounds. The fruit has been traditionally used in various medicinal systems (Ayurveda, Unani
and Homoeopathy) for its anti-inflammatory, antioxidant, anticancer and antidiabetic properties.
Lactobacillus Rhamnosus in one of the beneficial probiotic strains with unique characters that
usually are not existing in other strains of dairy products. In this study, we aimed to develop a
functional cheese by utilizing the promising potential of Karonda fruit powder with the further
addition of Lactobacillusrhamnosus. Cheese was prepared by the traditional method except with the
addition of L. Rhamnosus in the culture and with the enrichment of karonda powder in various
fractions. The resulting cheese was evaluated for its sensory, nutritional, therapeutic, antioxidant and
antimicrobial activity. These functional properties were accessed on the basis of presence of
bioactive-compounds (2-acetyl phenol, lignan, carinol, sesquiterpenes, lupeol, β-sitosterol, 16β-
hydroxy betulinic acid, α-amyrin, β-sitosterol glycoside, etc) in Karonda and exopolysaccharide
produced by L. Rhamnosus. The sensory and textural properties of the cheese were also enhanced,
making it more palatable and attractive owing to natural color of Karonda. The sensory panel
evaluated cheese for color, flavor, texture, appearance and overall acceptability and scored 9, 8, 7, 8
and 9 respectively. The tested cheese exhibited enhanced nutritional and therapeutic properties,
making it a potential source of health-promoting benefits. The safety and quality of the cheese were
ensured through various microbial analyses, suggesting that present approach can be used to develop
safe and probiotic enrich dairy products. Further research is needed to explore the potential of
Karonda fruit at its various ripening stages and its utilization in dairy products.
Keywords: Indigenous fruit, probiotic, bioactive-compounds, therapeutic, functional dairy products
351
IMPACT OF NUTRITIONAL DEFICIENCIES ON COGNITIVE AND
PHYSIOLOGICAL DEVELOPMENT OF CHILDREN
Rohma Anwar1*, Mian Kamran Sharif1, Tabana Naz1, Binish Almas1 and Shafia Shahid1
1
*Presenter Email: rohmaanwar2000@gmail.com
ABSTRACT
Optimum nutrition plays a vital role to wire fetal developmental programming. Nutritional
deficiency in early life increases the susceptibility to face physiological and cognitive decline in
later phase of life. The deficiencies occur as a result of inadequate amount of nutrients to meet
the body needs for growth. Nutritional deficiencies mainly include micronutrient (vitamin and
minerals) deficiencies and protein–energy malnutrition (PEM). Vitamin-A deficiency, anemia,
and PEM are considered as povertys associated disorders. Malnutrition therefore causes illness,
brain damage, delayed physical growth, delayed development of motor skills and delayed
intellectual development. Vitamin A deficiency and iron deficiency are the main forms of
micronutrients deficiency in children. In 2019, 161,847,936 children under five years of age suffer
from nutritional deficiencies globally. In Pakistan, about 51.5% of children have vitamin A
deficiency, of which 12.1% have a severe deficiency. It also diminishes the ability to fight
infections. Even mild, subclinical deficiency can be a problem, because it may increase children's
risk for respiratory and diarrheal infections, decrease growth rates, slow bone development and
decrease the likelihood of survival from serious illness. Iron deficiency is the main cause of
anemia, with 41.7% of children worldwide having iron deficiency. The prevalence of anemia has
been consistently high since 2001 when it stood at 50.9%, then rose to 61.9% in 2011, and in
2018, declined to 53.7% in Pakistan. In children, iron deficiency is associated with abnormal
eating patterns (pica), poor weight gain and increased susceptibility to intestinal and respiratory
infections. The most worrying association is that between iron deficiency and impaired
development in behavior, cognition, and psychomotor skills. PEM results in severe muscle
wasting and underweight. It has lifelong consequences on brain development and cognitive
function. Identifying nutritional deficiency symptoms can be a challenge. It is suggested that
nutritional rehabilitation, psychosocial and psychomotor development of the child should begin
in infancy and continue throughout beginning from the family then leading to regional and
national level.
Keywords: Nutritional deficiency; Cognitive development; physiological development;

Vitamin A; Night-blindness; Anemia; PEM
352
NUTRITION EDUCATION: A PRACTICAL APPROACH TO COMBAT THE
CONSEQUENCES OF DIABETES MELLITUS IN PAKISTAN
Rubbiya Maqbool1, Ali Hassan1, Soha Zahid1, Sadaf Rafiq1, Muhammad Arslan2
1
2
Faculty of Food Science & Nutrition, Bahuddin Zakariya University, Multan
*Presenter Email: rubbiyamaqbool@gmail.com
ABSTRACT
Chronic hyper-glycemia induced by decrease in insulin secretion, reduction in insulin action, or

both develop a series of metabolic illnesses known as diabetes mellitus. Adult-onset diabetes
mellitus (AODM) type 1 and type 2 are the two types in which it develops. In Pakistan, the
incidence rate of type 1 diabetes in children is low. In contrast, type 2 diabetes predominates at a
rate of 26.3%, according to the National Diabetes Survey of Pakistan (NDSP 2016-2017), along
with the burden of pre-diabetes at 14.47%. Ascertaining nutritional education among people can
help them make conscious choices about healthy food and adopt pre-emptive behavior to avert
diabetes. Nutritional awareness deals with a combination of educational strategies, backed by
environmental support, designed to encourage the elective adoption of food choices. Together
with nutrition and food-related behaviors beneficial to the safety and welfare of people presented
through different venues and involving activities at the micro-degree, they can serve the purpose
of apprehension at the individual, community, and policy levels. It has the latency to prevent
complications in type 1 diabetes mellitus, with immediate implications for both blood glucose
control and quality of life. Schools have the potential to practically implement nutritional
education targeting children due to their sphere of influence and structure. A study performed in
Lahore assessing the effect of food choices on private and public preschool children derived
significant results as children became aware of healthy food choices and retained the knowledge.
The epidemic of diabetes can be controlled by creating multidisciplinary teams of healthcare
professionals (HCPs), including doctors, dieticians, diabetes educators, and diabetes foot
assistants, and enhancing their knowledge and skills in managing diabetes and related issues.
There is a dire need to implement nutrition education programs at school to build a healthy
lifestyle attitude in the early years of life.
Keywords: Nutrition education, Diabetes mellitus, healthy lifestyle
353
RECENT ADVANCES IN THE USE OF SMART PROBIOTICS FOR HEALTH
PROMOTION
Rubbiya Maqbool1*, Ali Hassan and Soha Zahid
*Presenter Email: rubbiyamaqbool@gmail.com
ABSTRACT
Smart probiotic uses a unique blend of 11 probiotic strains, including L. plantarum, L. rhamnosus,
and B. coagulans, which are well-backed by research for improving gut health. Smart probiotics
play the role of natural medicine inside the body, having the potential to diagnose and respond
with due diligence. It reads the environmental cues effectively with various mechanisms, such as
working antagonistically with microbes present in the gastrointestinal track for space and food,
gaining nutritional advantages, and attaching itself to intestinal cells, which ultimately boost and
nourish the intestinal barriers, thereby decreasing the accessibility and blocking the pathogens
from accumulating sites. Moreover, it produces antimicrobial proteins and activates antibodies
against pathogens. Escherichia coli Nissle 1917 (EcN), families of Lactobacillus, Lactococcus,
Bifidobacteria, Saccharomyces bouldarii, and Enterococcus are some of the common probiotics.
Probiotics have a defined domain of functionalities by using synthetic biology they are engineered
to efficiently structure their present operations and form novel therapeutics. They produced anti-
microbial peptides that were used to eliminate enterococcus infection in the gut of mice models.
Symbiotic E. coli was concocted to attach to the heparan sulphate proteoglan on colorectal cancer
cells and produce the enzyme myrosinase which triggers anti-cancer action. This causes the
reduction of 75% of the colorectal cancer cells in mice and 95% elimination of cells in vitro.
Furthermore, Phenylketonuria was treated using bioengineered EcN which metabolized
phenylalanine and resulted in a 38% decrease of phenylalanine in the blood of mice. Despite the
success of smart probiotics, it has its limitation as well. A smart probiotic should be able to resist
the changing conditions in the human body, but still durability is important. Moreover, they do
not consider the physiological differences between patients and provide a generalized response.
Keywords: Smart probiotics, bioengineered EcN, PKU, anti-cancer activity
354
EFFECT OF LIFESTYLE ON NUTRITIONAL STATUS AMONG ADOLESCENTS
Saba Maqbool
Department of Food & Nutrition, Govt. Graduate College of Home Economics, Multan,
Pakistan
*Presenter Email: sabamaqbool@live.com
ABSTRACT
Pakistan; like other developing countries is going through the double burden of under nourished with
continuous increasing number of obese and overweight. Adolescents now a days acquiring the life
style that are imparting negative effects on nutritional status. Life style behavior and practices
observed in adolescents may have deleterious consequences on their health. Apprehension that
how life style affects nutritional status is important for health professionals to make strategies for
improvement of the health status of adolescents. Objectives: The purpose of the study was to
answer the question that how lifestyle effects the nutritional status of adolescents by keeping in
view, the components oflife style of adolescents. The mandate of the study was, whether the
nutritional status of adolescents is influnced by diffenet factors of life style i.e sociodemographic
profile, eating behaviors, physical activity, screen time, stress and sleeping habits. The study also
accessed lifestyle of adolescence. Methodology: This was a cross sectional study done by using
questionnaire and FFQ. Nutritional Status was assessed by height, weight and BMI. Life style
variables were dietary habits, physical activity, screen time, stress and sleeping pattern. Results:
Result showed that dietary habits had significant association with nutritional status. It was
observed that there was a strong association in frequency of number of visits in restaurants
and fast-food bars (p=0.000) and frequency of breakfast (p=0.000) with nutritional status. It was
also found that there was an association between having meal while watching television with
nutritional status (p=0.001), post dinner intake with nutritional status (p=0.013) and timings of
dinner with nutritional status p value (p=0.012). Peers’ encouragement for eating out had strong
positive association with nutritional status (p=0.000). Family encouragement to eat healthy diet
also had significant association with nutritional status (p=0.036). Sedentary behaviors are more
significantly affected to nutritional status than physically active behavior. A significant
association was found between less active leisure time activities with nutritional status (p=0.000)
and spending screen time with nutritional status (p=0.000). Stress (p=0.009) and sleeping habits
(p=0.001) also affected eating behavior and in return nutritional status. Adolescents eat fewer
servings of Food Group than recommended by USDA food guide pyramid. Significance: This
study demonstrated that unhealthy behaviors are increasing among adolescents. The result of the
study provides evidence that some factors of eating pattern, inactive life style, stress and sleeping
habits affected nutritional status of adolescents. To improve the nutritional status of adolescents,
it is important to modify all the factors of nutritional status rather than any of the single factor.
355
PHALSA (GREWIA ASIATICA L.); A PROMISING FUNCTIONAL FOOD
INGREDIENT
Sabiha Abbas , Mian Kamran Sharif2, M. Tauseef Sultan3 and Muhammad Sibt-e-Abbas4
1*
1
Department of Food Science and Technology, University of Okara, Okara Pakistan
2
3
Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
4
*Presenter Email: sabihaabbas08@gmail.com
ABSTRACT
The major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the
main cause of various diseases. Most nutraceutical and pharma industries formulating the
medicines from artificial sources are expensive and have several side effects. However, scientists
are making efforts to find out the natural sources of medicines for the betterment of human health
and treatment of diseases. Simultaneously, the worldwide preferences have shifted from artificial
to natural resources and unconventional crops (i.e., fruit crops as antioxidants/phytochemicals
source) and foods are becoming part of regular diet in most of the community, nutraceutical and
pharma industries. The nutritional and therapeutic worth of fruits is well-established since human
civilization and their regular consumption is helpful against various health ailments like CVDs,
cancer, overweight, obesity, diabetes, constipation and weaker immune system. Considering the
importance of fruits in daily life, these have been included in Food Guide Pyramid, MyPlate,
Healthy Eating Plate and other approaches available for balancing the diets. The consumption of
fruits provides nutrients like water, carbohydrates, vitamins, minerals and therapeutic benefits of
antioxidants and dietary fiber. The Grewia asiatica L., commonly known as Phalsa, is a species
of fruit trees native to tropical areas of Pakistan, India and other South Asian countries. It is
primarily cultivated for its edible fruit and well reputed for diverse medicinal uses. Besides rich
in vitamins and minerals, Phalsa seed, pulp and fruit contain numerous bioactive compounds and
functional phytochemicals that can be used to treat various diseases and have been found to be
highly effective in improving respiratory and cardiac functioning. It also has desirable effects on
blood glucose metabolism manifested by low glycemic index and modulation of reactive oxygen
species. There is dire need to enhance the utilization of this underutilized fruit and highlight its
economic and nutritional potential for the food and beverage industry by ensuring its availability
throughout the year developing nutritious products for the masses.
Keywords: Phalsa, antioxidants, health benefits, processing challenges, glycemic index
356
KWASHIORKOR PREVALENCE IS MULTAN PAKISTAN ITS ROOTS,
MANAGEMENT AND ASSOCIATION WITH PROTEIN ENERGY MALNUTRITION
(PEM)
Sadia Khan and Waqar Mehdi
University (BZU), Multan, 66000, Pakistan
*Presenter Email: waqarmehdisiddiqui@gmail.com
ABSTRACT
:
Protein energy malnutrition (PEM) is leading cause of stunting, wasting and mortalities around
the globe, but mainly developing countries are facing this condition due to several social, financial
and environmental factors. Protein energy malnutrition (PEM) is characterized by kwashiorkor
and marasmus and kwashiorkor is symbolized by severe protein deficiency, fluid retention and
engorged abdomen. Pakistan being a developing country came across thousands of death due to
kwashiorkor malnutrition and especially Multan district exposed numerous cases. According to
last five years data maximum and minimum case was recorded in 2021 and 2020 respectively. In
2018 cases were 393 however in 2022 the numbers amplified to 539 and out of these total numbers
more than 50% of patients are children and females. Nearly, 10% of reported case were expired
and other people experienced kwashiorkor related morbidities. The main roots of this issue are
poverty, low affordability, lack of awareness, extreme climate conditions and absence of
government interest. This condition can be managed through multiple approach like
food/nutrition programs by government or public sector, dietary awareness and reliance on
alternative traditional protein sources. In the nutshell, kwashiorkor malnutrition is serious
challenge manifesting serious threat to humans in terms of wasting, ailments and even fatalities.
Keywords: Malnutrition, kwashiorkor, Multan, Pakistan, Stunting, morbidities
357
EFFECT OF POTASSIUM CONTENT OF JACKFRUIT SEEDS POWDER AMONG
NORMAL AND HYPERTENSIVE TEST SUBJECTS
Sadia Munir , Binish Israr1, Fahid Nazir2*, Muqadas Zia1, Bareera Eman1, Hassan Raza2
1
1
Pakistan
2
ABSTRACT
Hypertension is the primary and common worldwide nutritional disorder, affecting almost 32%
of adult women and 34% of adult men globally. Jackfruit (Artocarpus heterophyllus L.) is a
tropical fruit from the Moraceae family eaten raw or processed into desserts, but the seeds are
usually thrown away. The flour made from jackfruit seed is rich in protein, fiber, antioxidants,
minerals, vitamins, and other bioactive compounds. Its seeds are rich in antioxidants, minerals
(potassium), and vitamins that are good against metabolic syndrome, especially hypertension.
Considering the chemical composition and nutrient richness of jackfruit seeds, the present study
was designed to investigate the role of jackfruit seeds in hypertension through the human model.
20 subjects were selected and served with jackfruit seeds powder capsules for 45 days. The blood
pressure, both systolic and diastolic, was checked in three replicates using a sphygmomanometer
during the study (0, 22, and 45 days). The seed powder supplementation significantly (P < 0.05)
reduces the blood pressure in the treatment group compared to the control group in hypertensive
patients. Physicochemical characteristics in seed powder were 6.08±0.30 moisture, 2.71 ±0.14
Ash, and 13.51±0.68 protein and 3.19±0.16 fiber. The mineral evaluation of seed powder showed
that it contains 309±15.45mg calcium and 1478 ±73.9 mg potassium. T2 led to more reliable and
constant results among three treatments in hypertension patients. The current study concluded
that jackfruit seed powder could be supplemented in hypertensive patients to improve blood
pressure, which is safe for consumers.
Keywords: Hypertentsion, Jackfruit seed, Antioxidant, Postassium, Calcium
358
EFFECT OF THERMAL AND NON-THERMAL PROCESSING OF MANGO SEEDS
ON SEED KERNEL SUSCEPTIBILITY TO BLACK MOLD GROWTH AND KERNEL
QUALITY
Saeed Akhtar1, Aliza Nayyar1, and Tariq Ismail
1Department of Food Science and Technology, Faculty of Food Science and Nutrition,

*Presenter Email: alizanayyar732@gmail.com
ABSTRACT
Mango (Mangifera indica L), the king of fruits is famous in tropical areas for its cultivation.
Mango fruit is widely used in the development of different food products specially in beverage
sector such as mango juices, squash and pulp. It is due to its pleasant flavor, nutritional value and
health benefits. However, in most of the food products mango pulp is used while its by-products
such as peel and seed are being discarded by terming as waste without any potential use. Around
1 million tons seed of mango fruit is produced which is wasted every year. These wasted materials
are excellent source of minerals and important nutrients. The mango seed kernel (MSK) contains
about 15% edible oil in it which can be used in the development of different food products at
certain levels. The purpose of this research was to the evaluate the MSK for its quality
characteristics, to assess the MSK attributes (mold growth) at different thermal and non-thermal
processing, to extract the oil from MSK treated with different thermal and non-thermal techniques
and to evaluate the physicochemical properties of oil extracted from different treatments of MSK.
For this purpose, proximate analysis of raw MSK before processing was performed. The MSK
was treated with acid solution T1, alkali solution T2 (non-thermal treatment) and blanching T3
(thermal treatment) while the control T0 was untreated. The oil was extracted after processing
and was evaluated for physical properties (moisture content, melting point, refractive index,
specific gravity and color analysis), and chemical properties (free fatty acid, iodine value
saponification value, peroxide, acid value and mold growth). These oil samples were assessed
during the storage of 1 month at three different intervals 0th, 15th and 30th day. The MSK oil
showed 0.84-1.44% moisture content for different treatments, 32.44 to 34.83°C melting point for
all the applied treatments. Refractive index and specific gravity were found to range from 1.45 to
1.47 and 0.85-0.86 respectively. The mold growth observed was ranged from 46.46 to 97.79 (103
CFU/mL) for the treated MSK oil. The factorial design was applied to perform the statistical
analysis of the obtained data.
359
CLIMATE CHANGE AND FOOD INSECURITY: CAUSES AND FUTURE
STRATEGIES
Saghir Ahmed Sheikh1and Aasia Akabr Panhwar 2
1
Department of Biomedical Engineering, Faculty of Engineering Sciences and Technology,
Hamdard University Karachi, Pakistan
2
Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, 70060,
Sindh, Pakistan
*Presenter Email: sasheikh@sau.edu.pk
ABSTRACT
Worldwide climatic variations are dramatically causing food insecurity, especially, in terms of
food production. According to the World Food Programme estimates, approximately 43% of
Pakistani’s are food insecure and 18% are facing acute food insecurity. High levels of poverty,
coupled with a surge in food prices and rising inflation, have led to severe malnutrition and
stunted growth in the country. The situation is particularly awful in rural areas where livelihoods
depend solely on agriculture. In the light of this alarming situation, it is good to note that at least
food scientist must play role in this situation. Agriculture is the backbone of Pakistan and plays
major role in country’s economy. Pakistan agriculture is a major income source of households.
This sector directly and indirectly contributes 70% of employment generation in Pakistan. The
agriculture sector is not only the driver of the economy but also a means of livelihood for most of
the rural population. Conversion of agriculture land into housing societies throughout the country
has had a great impact on the agriculture of Pakistan during the last decades. Hence, the utilization
of these vegetables may be promoted in rural and urban communities to increase their
consumption. Further, utilization of these vegetables in developing countries can reduce the
common nutrient deficiencies and bring positive health effects. The change in temperature,
rainfall, water availability, and population size have a greater impact on food production. Such
drastic changes in temperature and low precipitation increase hindrances in the agriculture
produce and intensify food insecurity. Unfortunately, “Pakistan has faced about 150 weather-
related incidents as a direct result of climate change”. Moreover, approximately “30 glaciers are
also at risk of bursting, which may lead to ice avalanches and floods and will directly affect the
Indus River System”. Various multi nutritious drought and salinity stress tolerant crop species
such as mung bean, millet, little millet and maize can even play major role to overcome the food
insecurity. The consumption of these vegetables coupled with stress tolerant crops will help, not
only to meet the dietary requirement and prevent nutrient deficiency at minimal cost.
360
OPTIMIZATION OF PLANT GROWTH REGULATORS FOR MICRO
PROPAGATION OF ARTEMISIA SCOPARIA
Said Ahmad1, Muhammad Waleed2, Muhammad Akhlaq3,
1
Department of Horticulture, Agriculture University of Peshawar
2
Department of Horticulture, Hamdard University Karachi
3
Faculty of Eastern medicine, Hamdard University Karachi
*Presenter Email: muhammadwaleed812@gmail.com
ABSTRACT
Artemisia scoparia, commonly known as redstem wormwood, is a slightly aromatic and

medicinally significant perennial plant from the family Asteraceae that flourishes well in sandy
soils of barren areas, along roads, waste lands, on stony grounds and rural tracks mostly at an
altitude of 450-4000m, preferring a relatively cooler climate. Its glandular trichomes are the key
sites of artemisinin synthesis that can effectively combat with those malarial causing strains of
Plasmodium which could resist against other anti-malarial drugs. In order to fulfill the trending
demand while keeping the wild population conserved, this research was framed out for
investigating the most effective micropropagation protocol for artemisinin-containing plants of
A. scoparia in Plant Tissue Culture Laboratory at the Department of Horticulture, The University
of Agriculture Peshawar during 2019-2020. While carrying out the experiment, both the shoot
and root organogenesis tasks were achieved by following Completely Randomized Design with
three replications. The leaf explants were first cultured on Murashige & Skoog media augmented
with different concentrations of cytokinin i.e BAP @ 1.0, 2.0, 3.0 and 4.0 mg L-1 alone and also
in combination with the constant levels of auxin i.e NAA (0.5 and 1.0 mg L-1) along with a control
treatment where no PGRs were added into the media. The PGRs regime of BAP+NAA @ 2.0+1.0
mg L-1 initiated shoot morphogenesis in shortest period of time (26.30 days) with maximum
shoots induction percentage (78.20), greatest number of shoots per explant (8.83) and longest
shoots i.e 14.87cm. Regenerated shoots responded well to NAA @ 1.5 mg L-1 in MS media as it
triggered roots formation in least number of days (6.83). Furthermore, the highest rooting
percentage of 83.70 and the most elongated roots having mean lengths of 7.60cm were also
observed in case of this concentration of NAA, followed by IAA @ 1.5 mg L-1 that induced roots
8.57 days with 61.63 % roots and 5.93cm mean length of roots. But both of these auxins, meant
for root induction, varied significantly. After all, a conclusion was drawn that BAP+NAA (2+1
mg L-1) in the MS media was prominently efficient for stimulating shoots morphogenetic response
whereas NAA in the amount 1.5 mg L-1 of the media was the best root inducing PGR as it
significantly improved the roots-related growth parameters.
361
AVERTING GLOBAL WATER CRISIS AND CLIMATE CHANGE FOR FOOD
SECURITY AND SUSTAINABILITY
Sajr Akhtar¹*, Mian Kamran Sharif¹, Kashaf Rasool¹ and Fareeha Shahid¹
¹National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home
*Presenter Email: sajrakhtar93@gmail.com
ABSTRACT
The world's biggest issue is a lack of water and food, which has a particularly negative impact on
arid and semiarid countries. Globally-averaged yearly air temperature has increased due to
climate change, while regional precipitation patterns have varied across the continents. By the
end of the 21st century, the average world temperature may rise by 1.4-5.8 °C, and fresh water
supplies and agricultural output will significantly decline. As 1.5 to 3 billion people depend on
groundwater for their source of drinking water, the effect of change in climate on the quality and
quantity of groundwater resources is significant on a global scale. Water scarcity can damage
food security by reducing agricultural production. Since the 1950s, the demand for water has
tripled worldwide, yet freshwater supplies have been decreasing. By 2025, three billion people
will reside in water-scarce countries (triple from today) due to population growth. Water use in
irrigation dominates worldwide water use accounting for 80% of global usage. In the upcoming
decades, it is anticipated that some of world's most heavily populated areas, including the
Mediterranean, the Middle East, India, China, and Pakistan, will experience severe water
shortages. One of the key concerns that has ramifications for many other global issues, including
poverty, hunger and climate change is the availability of sufficient water supplies. Climate change
poses serious challenges to global food security due to changes in water availability and demand,
implications on crop productivity and food supply, and high costs of adaptation to climate change.
Future food security depends on decisions made today regarding investments in conserving water,
combating climate change, creating and utilizing new seeds, reinvesting in agricultural water,
boosting domestic food production, revamping international trade, and diversifying production of
food away from farming. Strategies should be made to tackle climate change and water
management. In addition, compared to water treatment facilities, the bulk of water conservation
measures are relatively simple and economically viable. Good groundwater recharging techniques
and water resource conservation are therefore essential. Additionally, because it wastes a lot of
water, the irrigation system needs to be properly designed, built and maintained.
Keywords: Climate change, food security, water crisis, global issue, groundwater recharging
techniques
362
EFFECTS CITRIC ACID MODIFICATIONS ON THE STRUCTURAL,
RHEOLOGICAL, FUNCTIONAL AND DIGESTIBILITY CHARACTERISTICS OF
PAKISTANI COMMON BUCKWHEAT (FAGOPYRUM ESCULENTUM) STARCH
Salman Haider1, Tahira Mohsin Ali1, Ghulam Mustafa1, Abid Hasnain1
1
Department of Food Science & Technology, University of Karachi, 75270 Karachi, Pakistan
1
Department of Physics, NED University of Engineering and Technology, Karachi, Pakistan
*Presenter Email: tahira.mohsin@uok.edu.pk
ABSTRACT
Buckwheat is pseudo-cereal rich in starch but remained largely underutilized in Pakistan. The
present study extracted starch from “Common buckwheat” variety and modified it chemically.
The chemical modification was done through citric acid solutions at two different levels (10%
and 30%) w/v and were labeled as CBS10 and CBS30, respectively. These modified buckwheat
starches were then compared to their native counterpart in terms of structural, rheological,
functional and digestibility characteristics. The results showed insignificant in terms of
morphological characteristics of starch granules and polymorph type. Both native and chemically
modified starches exhibited an "A" type crystalline pattern, however, the percent crystallinity was
found to be greatly increased in CBS10 (36.25%) but decreased in CBS30 (28.13%) compared to
native (31.81%), due to an increase in level of monoesters in starch with a bulky citrate group.
Similarly, the swelling power of CBS10 was significantly higher than that of native, but it was
lower in CBS30 compared to CBS10 owing to the formation of di-starch citrates rather than mono-
starch citrates. Furthermore, the paste clarity of citric acid treated starches was observed to reduce
with a percent decline of 18.08% and 24.27% over a seven-day cold storage interval. The
decreased percent decline indicates a low retrogradation rate, suggesting beneficial use in soups
and custards to prevent synersis in these products during storage. The amplitude sweeps
observations showed that citric acid treated starches had higher critical strain values, indicating
that they have a more elastic character and were more resistant to strain values than native
buckwheat starch. The increased values for percent in-shear structural recovery also seconded the
increased elastic nature of citric acid treated starches. The native buckwheat starch was observed
to have 16.71% resistant starch (RS) and 51.05% rapidly digestible starch (RDS) content.
However, after modifications, the RS values were greatly increased to 30.24% and 40.80% for
CBS10 and CBS30, respectively. Thus, these modified buckwheat starches with greater RS
contents may be useful in the development of low glycemic and low-calorie food items.
Keywords: Buckwheat starch, modifications, resistant starch, rheology, functional properties
363
PREPARATION AND QUALITY ASSESSMENT OF YOGURT ENRICHMENT WITH
FLAXSEED
1
Samina Kauser , Mian Anjum Murtaza, 1Tusneem Kausar
* 1
1
*Presenter Email: saminaa.kauserr@gmail.com
ABSTRACT
Flaxseed (Linum usitatissimum) is known as the oldest produce that is higher in α-linolenic acid
and lignan components. It encompasses natural ingredients for health assistance in which includes
omega-3 oily acids as well as phenolic compounds. The protein of the flaxseed increases the
chances of prevention from various heart disorders. The existing study is projected for the purpose
to increase the nutritive profile of buffalo yoghurt through the enrichment of flaxseed flour. The
premeditated work was directed by means of addition of flaxseed flour that is in concentration @
1%, 3%, and 5% (w/v) in buffalo milk (3.5% fat). In flaxseed enriched milk the fermentation
completed by immunizing yogurt culture namely known as S. thermophilus and L. delbrueckii
subsp. Bulgaricus). Then the refrigeration process was done where yogurt was saved at
refrigerator temperature (4-6°C) for a time period of 21 days. During the time of storage, there
are the analysis were observed in which includes Physico-chemical representative, water holding
capacity and syneresis of organized yogurt samples were evaluated. In Physico-chemical
characteristics like pH was reduced with time because of manufacture of acidity in goods as well
as the rate of titratable acidity improved. Viscosity of the developed sample which is enriched
with flaxseed of yogurt lost their constancy and diminished the value of viscosity with storing but
due to the absorption of flaxseed the dependent to yogurt the proteins well as the omega 3 fatty
acids were improved. Sensory assessment (consistency, odor, appearance and taste) completed
by designated evaluators. The sensory appearances of product concentrated as compared to the
control yogurt sample.
Keywords: Flaxseed, Yogurt, Health, Physio-chemical, Properties, Samples
364
FOOD CRISIS IN PAKISTAN OPPORTUNITIES AND SOLUTIONS
Samiullah1*, Rai Muhammad Amir1
1
Punjab Pakistan
*Presenter Email: samiullahkamil97@gmail.com
ABSTRACT
The food crisis is a significant problem in Pakistan, affecting both the country's economy and the
well-being of its people. This article explores the reasons behind the food crisis and presents
various options and potential solutions to tackle the issue. The research identifies factors such as
climate change, inadequate investment in agriculture, poor management of water resources, and
an inefficient food distribution system as contributing to the problem. The article also highlights
opportunities, including the use of modern technology, public-private partnerships, and better
trade policies to enhance food security in the country. Additionally, the paper suggests solutions
such as sustainable agriculture practices, the establishment of food banks, and the implementation
of efficient food distribution systems. By addressing the food crisis, Pakistan can improve its
citizens' quality of life, boost its economy, and contribute to global food security.
Keywords: food crisis, economy, climate change, sustainable agriculture, food security
365
DIET EFFECTING LIFESTYLE OF YOUNG PEOPLE
Sara Amin*, Imran pasha, Farah Ahmad, Sadia Ansar, Muhammad Subtain, Rimsha Perveen
*Presenter Email: saraamin601@gmail.com
ABSTRACT
From health point of view most important factor affecting health is lifestyle. Lifestyle is basically
the way formed by the people groups or nation according to their geographical and religious way.
Lifestyle along with eating habits play a vital role in making the body composition and metabolic
status. It includes day to day behaviors and functions of individual in job activities, fun and diet.
Increased production of processed foods, rapid urbanization, changing the lifestyles have tend to
shift in dietary patterns. This specify that adherence to healthy eating patterns may interfere with
metabolic phenotypes. Diet is a crucial factor in a good relation with health. This current upward
trend characterizes the youth nutrition behavior and knowledge in context of risk of developing
overweight or obesity. Urban lifestyle leads to nutrition problems like using fast foods, poor
nutrition, increasing certain problems etc. A sustained dietary change may give substantial health
gains to the people for feasible and optimized changes. The exact behavior of diversified,
balanced and health diet depends upon individual choices. This shows a positive correlation
between level of knowledge and pro health diet index and a negative correlation between level of
knowledge and unhealthy diet index. The main challenge is basically over consumption of fast
food and soft drinks. Health gains are estimated to be larger when proper dietary changes are
initiated in diet. An optimal diet has a greater intake of whole grains, legumes, fish, fruits,
vegetables along with fist of nuts while minimizing the processed food, fast food, sugar rich foods
etc. And the level of knowledge indicates the intensities and adverse health characteristics in their
diets. This demonstrates the need for educational programs to raise awareness among youth in
civilization background.
Keywords: Health lifestyle, urbanization, fast food, unhealthy diet
366
HEALTH BENEFITS OF ELETTARIA CARDAMOMUM: A WAY TOWARDS
HEALTHY LIFE STYLE
Sara Awan* , Muhammad Tauseef Sultan1, Muhammad Usman Khalid1, Nawal Afzal1, and
1
Usman Awan2
1
Faculty of Food Science and Nutrition BZ University Multan, Pakistan
2
Faculty of Pharmacy, Bahauddin Zakariya University Multan, Pakistan
ABSTRACT
In our day-today life, we used many spices in food as a coloring agent, flavoring agent or as a
preservative. These spices are the rich source of chemical compounds. Unani system of medicine
is most frequently used herb for treatment and prevention of various diseases. Green cardamom
with scientific name of Elettaria cardamomum belongs to Zingiberaceae family. The Elettaria
cardamomum known as choti ilaichi which is habitat of Pakistan, China and India. It is used as a
spice worldwide due to its tremendous health benefits. The seed of E. cardamomum are used for
treatment of gastrointestinal disorders due to its stomachic and carminative effects. It is also used
to treat skin related disease and vomiting. E. cardamomum is rich source of phenolic compounds
which can be used to treat metabolic syndrome and various complications associated with it
specially to reduce abdominal fats. It has antioxidant 85-90% capacity that sufficient for inhibition
of lipid peroxidation in body. E. cardamomum has cardioprotective effects, it helps to minimize
the cholesterol level and also maintain blood pressure. The aqueous extract of E. cardamomum
can be used to prevent alcoholic and aspirin induced Ulcer. Due to its antidepressant properties,
E. cardamomum can be used to treat post-traumatic stress disorder (PTSD). It is used to treat
various skin diseases like Dermatitis. In the nutshell, it can be used in diet-based therapies to
control the various disorders.
367
PRODUCTION AND QUALITY EVALUATION OF FUNCTIONAL YOGHURT
ENRICHED WITH GUAVA LEAF POWDER
Sehar Imran, Tusneem Kausar*
Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
*Presenter Email: tusneem.kausar@uos.edu.pk
ABSTRACT
Yoghurt is considered as healthy food and incorporation of guava leaf powder will make it even
healthier. The aim of this study was to evaluate the effect of different ratios of guava leaf powder
on physiochemical, total phenols and sensory quality of yoghurt prepared. The leaves were dried
and analysed for moisture, ash, fat, protein and total phenolic content. Guava leaf yoghurt was
prepared by blending milk with 0.5%, 1%, 1.5% and 2% guava leaf powder before fermentation.
The prepared samples were kept in the refrigerator at 5±1 °C up to 21 days for determination of
physicochemical properties such as pH, acidity, total solids, moisture, ash, fat, protein, total
phenols and sensory properties. Increasing the ratios of guava leaf powder gradually increased
the acidity, total solids and ash of yoghurt while fat and protein increased in very minute quantity
and gradually decreased the pH and moisture content of yoghurt. During storage, the pH of all
yoghurt samples decreased significantly and acidity increased. Storage period had a non-
significant effect on the ash, fat and protein of yoghurt samples. Total phenolic contents of guava
leaf powder added yoghurt increased significantly than control and decreased during storage.
There was a significant difference in the sensory score of texture, taste, appearance and overall-
acceptability of guava leaf powder added yoghurt and control yoghurt. Sensory evaluation
revealed that 1% of guava leaf produced acceptable yoghurt.
Keywords: Yoghurt, guava leaf powder, proximate composition, TPC, organoleptic properties
368
DELVING THE APPROPRIATE ROUTES FOR ELIMINATION OF TOXICANTS
AND FOODBORNE PATHOGENS FROM BODY TO ENSURE HEALTH BENEFITS
Sehrish Jabbar1, Mian Kamran Sharif1, Tabana Naz1, Fareeha Shahid1, Maira Abdul Razzak1
and Amna Amjad1
1
*Presenter Email: sehrishjabbar467@gmail.com
ABSTRACT
Toxicants are the substances that produce adverse effects on the body. The elimination of toxic
compounds may help to reduce the severity of damage. The process of excretion is exactly the
same as those of absorption i.e., transfer of chemicals according to concentration gradient. Water-
soluble toxic compounds having molecular weight less than 400 can be rapidly excreted via the
kidneys through urine and compounds having molecular weight greater than 300 are excreted via
the liver through bile. In special cases, kidneys can also eliminate organic anions or cations
through active transport. Lipid-soluble toxicants retained in the body for longer period of time,
until they are metabolized to water-soluble compounds. They can also be eliminated as parts of
lactation fluid, dead skin cells, hair and seminal fluid. Volatile toxic substances can be eliminated
through lungs. Elimination of foodborne pathogens from body is as important as the excretion of
toxicants. Centre for Disease Control (CDC) estimated that 48 million people got sick from
foodborne illnesses caused by foodborne pathogens, 128,000 got hospitalized and 3,000 got die
each year. Foodborne pathogens can be eliminated through physical methods such as boiling, pre-
slaughter washing, removal of hair, vacuum-steam/water application, pasteurization, carcass
washing and also through chemical methods such as acidic compounds, chlorine, ozone and other
related chemical agents to reduce the likelihood of foodborne diseases. Toxicants and food-borne
pathogens cause significant losses on health and economy. Their quick removal from the body
plays a crucial role in determining their biological effects and will shorten the time for harmful
effects to manifest.
Keywords: Toxicants, foodborne pathogens, CDC, excretion and toxic effects
369
PROBING THE APPROPRIATE STRATEGIES AND INTERVENTIONS IN FOOD
WASTE MANAGEMENT: A GLOBAL CONCERN TO TACKLE FOOD LOSSES
Sehrish Jabbar1, Mian Kamran Sharif1, Tabana Naz1, Fareeha Shahid1, Maira Abdul Razzak1
and Amna Amjad1
1
*Presenter Email: sehrishjabbar467@gmail.com
ABSTRACT
Food is an essential component for the existence and survival of life. As the world’s population
is rapidly increasing, food wastage has become significant sustainability issue since one third of
the food produced for human consumption is wasted, while one billion people all around the
world are facing the issues of hidden hunger or malnutrition. Among developing countries,
Pakistan is facing the serious issues of malnutrition, food insecurity and food waste. Sustainable
Development Goal 12.3 focused on the prevention and reduction of food waste at the production
and supply lines along with post-harvest losses. Food expenditures can be reduced by preventing
food wastage which also benefits the environment, human health and food security. Currently,
different approaches are gaining interest in food waste management for societal and economic
benefits. Interventions that modified the size of plates may reduce food waste up to 57%.
Enhanced nutritional guidelines in schools may cause 28% reduction in vegetables and fruits
wastage. Additionally, food industries produce a lot of food by-products mainly in the form of
fruit peels, grains and nut shells as well as skins (e.g., the weight of an almond's shells makes up
35-75% of the fruit's total weight). Recycling of fruit peels, grains and nut shells in milling and
sub-sequent usage as innovative ingredients in the development of value-added products in the
form of supplemented powders and flour, could be an effective approach in food waste
management. In order to achieve the highest health benefits and to reduce food losses throughout
the food chain, it is necessary to employ the proper strategies and interventions to reduce the
burden of food wastage.
Keywords: Food waste, hidden hunger, Sustainable Development Goal and food waste
management
370
NUTRACEUTICAL AND FUNCTIONAL FOOD AS A SUSTAINABLE SOLUTION
FOR FOOD CRISIS MANAGEMENT
Shabbir Ahmad and Iqra Nawaz
Department of Food Science & Technology, Muhammad Nawaz Sharif University of
Agriculture, Multan
*Presenter Email: shabbir.ahmad@mnsuam.edu.pk
ABSTRACT
As the world's population expands and global warming presents new difficulties for traditional
agriculture there is a pressing need for sustainable solutions to handle the current food problem,
Functional foods and nutraceuticals are emerging as a possible strateg to deal with this issue.
Nutraceuticals arerefined from nutrients, promoted as medicines, distinct to food, and proven to
offer functional benefits or act as a preventative measure for chronic illness. Functional food is
one that not only fulfils basic nutritional needs but also has a visual similarity to or may even be
a traditional food consumed in the daily diet. The ageing of the population, rising healthcare costs,
expanding distribution channels, changing consumer behavior, and more awareness are the four
primary factors driving the growth of the nutraceutical market. For farmers and food
manufacturers, especially in rural areas, the production of nutraceuticals and functional foods may
open up new business opportunities. These goods can support the growth of more resilient and
sustainable food systems by encouraging the use of locally sourced ingredients and encouraging
small-scale production. About 75% of the population in rural Africa still relies heavily on herbal
medicine, and a significant portion of traditional therapy involves the use of plant extract and
their active constituents. In conclusion, nutraceuticals and functional foods offer a promising
approach to managing the global food crisis that can help solve the problems associated with
feeding a growing population while minimizing the negative environmental effects of agriculture
and boosting local economies.
Keywords: Nutraceuticals, functional food, sustainable management, food crisis
371
SUSTAINABLE UTILIZATION OF FOOD WASTE
Shahzor Gul Khaskheli1*, Saghir Ahmed Sheikh2, Aijaz Hussain Soomro1, Aasia Akbar Panhwar1,
Ashfaque Ahmed Khaskheli2
1
Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture
University, Tandojam, Sindh, Pakistan-70060
2
Department of Food Science and Technology, Faculty of Engineering Science and Technology,
Hamdard University Karachi
*Presenter Email: sgkhaskhali@sau.edu.pk
ABSTRACT
Pakistan is a low-income developing country and agriculture is the most important sector of the
country, meeting food and fiber requirements of the fast-growing population. The increasing global
demand for food production to meet the needs of an exponentially growing population is demanding
sustainable and effective strategies for food waste management, especially in terms of treatment and
waste disposal. Fruit and vegetable wastes (FVW) are produced in large quantities in markets and
constitute a source of pests in municipal landfills. According to a report, 40 per cent of food in
Pakistan is wasted. This includes food loss during the supply chain (production, post-harvest
handling, agro-processing, distribution, and consumption) that occurs every year. According to the
outgoing country director of World Food Program (WFP) 43% of the country’s population remains
food insecure, with 18% facing a severe shortage. The Global Hunger Index 2016 ranks Pakistan as
a country with “serious” hunger level. Food waste is a challenge for sustainable development since
it can increase greenhouse gas emissions and other environmental issues. Food processing and
manufacturing are known to raise food waste. This research aims to investigate the potential
utilization of food waste as an environmentally friendly.
Keywords: Food waste, global hunger index, utilization, agriculture
372
HALAL FOOD PRODUCTION AND ITS POTENTIAL
Shafaq Shafiq*, Dr. Mahwash Aziz, Shumaila Zafar, Prof. Dr. Aysha Sameen, Dr. Saima
Tehseen Department of Food Science and Technology, Government College Women
University, Faisalabad, Pakistan
*Presenter Email: shafaqshafiq04@gmail.com
ABSTRACT
Halal food production is an important aspect of the Islamic economy, significantly impacting
global trade and food security. Explores the potential of halal food production in the context of
sustainable development, with a focus on environmental, social, and economic dimensions. Halal
food production can contribute to sustainable development by promoting responsible
consumption and production, reducing food waste, and creating job opportunities in rural areas.
However, the industry faces challenges such as the overuse of resources, the lack of transparency,
and the limited participation of small and medium enterprises. Discusses the strategies to promote
sustainable halal food production, including adopting green technologies, promoting social
responsibility, and supporting SMEs. The halal food production has the potential to contribute to
sustainable development goals, but a comprehensive approach is needed to address the challenges
and leverage the opportunities.
Keywords: Halal food, reducing food waste, sustainable food, food security
373
FACTORS BEHIND THE FOOD INSECURITY AND THEIR SOLUTIONS IN
PAKISTAN
Shakeel Hussain* , Shehzad Ali2 and Hamza Shahid2
1
1
Department of Dairy Technology, University of Veterinary and Animal Sciences
2
Department of Food Sciences, Govt. College University Faisalabad
*Presenter Email: shakeel.fppt@gmail.com
ABSTRACT
Inadequate agricultural production, unbalanced political activities, and corruption are the
cause of food insecurity in Pakistan. Many of the poor have no power to buy and access to
acceptable food supplies. However, Pakistan has also been subject to extreme weather and
adversities. Dissipations in weather have affected livelihoods and domestic food security.
The main factors behind food insecurity in Pakistan are the lack of access to farming machinery,
inadequate access to latest technologies in agriculture, changings in climate, political crisis,
increasing of population, financial disability, unaffordability of nutritious food, shortage of
water and over-reliance on wheat crops. To handle with these factors Pakistan needs to
report food insecurity in both rural and municipal areas with multi-sectoral interferences.
Production, processing, transport, storage, and marketing will be improved by these
interferences. Agriculture and livestock producers must be empowered with better access to
technology. Broader adoption of climate-smart agriculture will be ensured by this activity.
Enhanced vaccination operations against common livestock diseases and upgraded
regulations on stock management will decrease the risk of disease. In Pakistan there is a
need to encourage better use of digital technologies in both rural and municipal areas. These
kinds of modernization can make the food system more approachable, strong and, effective.
Keywords: Agricultural, Food insecurity, Climate, Production
374
PREVENTING THE UPCOMING GLOBAL FOOD CRISIS
Sharim Asghar*, M Tauseef Sultan, Khurram Afzal, Rabiya Shamim, Hafiz Muhammad
Fayyaz, Ali Raza, Maham Nadeem
1
Department of Human Nutrition, FFSN, BZU, Multan
*Presenter Email: sharimasghar@gmail.com
ABSTRACT
Policy makers and researchers around the world are giving warnings about the food crises ahead
in the whole world due to overpopulation, less productivity of food and wastage of food. The
production of food has been facing some huge problems due to some recent changes in our
environment such as water scarceness, soil wastage in terms of erosion, food wastage, inequality
regarding the economies and last but not the least, overpopulation. These mentioned causes are
increasing day by day and there is no such a platform where researchers and policymakers around
the world get together for the solution of upcoming food crises in the world. It is estimated that
by 2050 food production must be doubled around the world to meet the requirements of that time
and this can only be done by reducing food wastage and incorporating technology in food
production. Food crisis can also be linked with poverty and political instability which affects food
production and access the food. Food distribution among different individuals is also a major
problem regarding food crisis in which some population get enough food whereas some other
populations around the world do not even get enough food according to their requirements due to
unequal distribution. To resolve search problems, we need to make strict policies regarding food
production, food distribution and reduction of food wastage. Food Technology must be utilized
for enough production of food around the world as well as educating the farmers regarding
production of food is very important. Not only a special focus is required on food production is
needed but proper availability of nutrients in the food should also be a major focusing point in
preventing food crises through the use of food technology.
Keywords: Food crises, food, food technology
375
FOOD CRISIS IN PAKISTAN: FOCUS SHOULD BE DIVERTED ON FOOD
DISTRIBUTIONS
Sharim Asghar , M. Khurram Afzal , Saeed Akhtar1, M. Tauseef Sultan1, Rabiya Shamim1,
1 1
Hafiz Muhammad Fayyaz1, Ali Raza1, and Maham Nadeem1

1
ABSTRACT
Policy makers and researchers around the world are giving warnings about the food crises ahead
in the whole world due to overpopulation, less productivity of food and wastage of food. The
production of food has been facing some huge problems due to some recent changes in our
environment such as water scarceness, soil wastage in terms of erosion, food wastage, and
inequality regarding the economies and last but not the least, overpopulation. These mentioned
causes are increasing day by day and there is no such a platform where researchers and
policymakers around the world get together for the solution of upcoming food crises in the world.
It is estimated that by 2050 food production must be doubled around the world to meet the
requirements of that time and this can only be done by reducing food wastage and incorporating
technology in food production. Food crisis can also be linked with poverty and political
instability which affects food production and access the food. Food distribution among different
individuals is also a major problem regarding food crisis in which some population get enough
food whereas some other populations around the world do not even get enough food according to
their requirements due to unequal distribution. To resolve search problems, we need to make strict
policies regarding food production, food distribution and reduction of food wastage.
Keywords: Food crises, food, food technology
376
STATUS AND FACTORS OF FOOD SECURITY IN PAKISTAN
Sheema Nauman¹, Rai Muhammad Amir¹
¹Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University Rawalpindi,
Punjab Pakistan
*Presenter Email: sheemanauman650@gmail.com
ABSTRACT
The purpose of this paper is to determine the level of food self‐sufficiency, un‐accessed portions
of food, and food gap between the national food security line of the country and consumption by
its people. It also aims to scrutinize the major physical and economic factors inducing food
insecurity in the country. Design/methodology/approach. The paper applies descriptive statistics
using mainly secondary data with the support of some primary information. Findings Pakistan is
almost self‐sufficient in food production even if only 30 percent of its production potential has
been achieved. In spite of such a situation, the average food consumption of its people is still
significantly below the standards set up for the national food security line. The study also
established that the food gap in the country is 30 percent, while a 35 percent portion of available
food is un‐accessed due to various constraints spawned by physical, economic and sometimes
natural factors. Out of the seven administrative units of Pakistan, Punjab and Sindh are the main
food producing units while the Federally Administered Tribal Areas (FATA) are the most highly
food deficit unit. Irrespective of the level of local food production, food gap still exists in all
administrative units due to inefficient food procurement and distribution system, illegal
movement of food commodities, poor monitoring of marketing systems, lower purchasing power
and natural disasters. Research limitations/implications. The paper elaborates on the average
situation of the country, and establishes the baseline for future research to investigate the issues
of food security deeply, providing some key recommendations. Originality/value. The paper
investigates the concept of food security through the important indicators, food gap and un‐
accessed portion of food, and tries to sort out the factors inducing such gaps.
Keywords: Food security, Food availability, Food consumption, Food deficit, Physical factors,
Economic factors, Food industry
377
ROLE OF IMPORTANT WILD VEGETABLES IN NUTRITION & HEALTH, USED
BY TRIBAL COMMUNITIES OF SARGODHA REGION, PAKISTAN
Shumaila Ramzan¹* Malik Muhammad Hashim1
1
Institute of food Science and Nutrition, Gomal University, Dera Ismail Khan
1
Institute of food Science and Nutrition, Gomal University, Dera Ismail Khan
*Presenter Email: shumailaramzan933@gmail.com
ABSTRACT
The studies provide the evidence to the traditional consumption of wild plants, for assuring food
security & a major source of nutrition & medicinally importance for tribal community of
Sargodha region of Pakistan. The growth of these plants as weeds (˃50%). Further hilly areas
communities have lack of agricultural land & facing food insecurity problems to their survival.
The current study provides positive aspects about knowledge of wild food plants. Wild plants are
used for edible purposes. For trible population these plants are source of nutrition. However, the
knowledge of consumption is still unknowing. Wild plants are implicated in food security related
issues & future ideas. Wild plants are not cultivated but species are collected from ecosystem
surrounding that specific region for human being consumption. In many parts of world
consumption of wild food plants is a tradition. Different parts of plants like young leaves, roots,
shoots, stems, flowers, are used as vegetables by local communities used as therapeutic practices.
Plants are safety used for many households & play important role in livelihoods of the local
population. An unusual color, flavors, bioactive compounds & as functional food found in that
plants. However, their antioxidant & nutritional properties necessary. The aloe barbadensis Mill
(kanwargandal), Amaranthus viridis L. (do saga), anthumg ravelons L(soya), Bauhinia variegate
L.(lachnar), capparis decdua(kari), caralluma tuberculata N.(chungan), chenopodium album
L.(batho), cucumis melo L.(chibbar), Eruca sativa Mill (usoon) & thousands of many others
plants exploring dependency of sargodh region people on wild plant resources as their food &
medicinal care. Also provide new pharmacological insights for better health care of human being.
Keywords: Traditional wild plants, diet and health linkages, food insecurity
378
RECENT TRENDS IN FOOD TECHNOLOGY TO IMPROVE FOOD RESOURCES
Shumaila Zafar1*, Mahwash Aziz1, Aysha Sameen1, Rizwana Batool1
1
*Presenter Email: shumailazafar199@gmail.com
ABSTRACT
Food technology has been rapidly evolving in recent years to address various challenges the food
industry faces, such as food scarcity, food waste, and changing consumer preferences. Recent
trends in food technology mainly focus on improving food resources, including alternative
proteins, precision agriculture, food waste reduction, and personalized nutrition. The alternative
proteins, such as plant-based and cell-based meat, have gained significant attention as a
sustainable and ethical source of protein. Precision agriculture, enabled by digital technologies,
can improve crop yields and reduce the use of pesticides and fertilizers. Food waste reduction
technologies, such as packaging innovations and upcycling, can reduce the environmental impact
of food waste and create new value streams. Using data analytics and AI, personalized nutrition
can improve health outcomes and address individual needs and preferences. Food technology has
the potential to revolutionize the way we produce, distribute, and consume food, but careful
consideration of ethical, social, and environmental implications is needed.
Keywords: Food technology, plant-based meat, food waste reduction, packaging innovations,
digital technologies
379
BAMBOO SHOOTS: A NOVEL AND FUNCTIONAL SOLUTION TO MITIGATE
FOOD CRISES
Sidra Tul-Muntaha *, Allah Rakha , Hina Rasheed1, Iraj Fatima1, Waqas Ahmad Khan1
1 1
1
*Presenter Email: sidra.tulmuntaha1340@gmail.com
ABSTRACT
Although significant improvements have been made in the processing and preservation of food,
the world is still striving to provide health, food, and nutrition security to the larger population.
Simultaneously, humanity is also facing countless challenges of energy, food security, food
crises, climate change, and health care. Besides, approximately 2 billion people suffered from
micronutrient malnutrition which substantially contributes to the global burden of disease.
Currently, food security mainly relies on wheat, rice, and maize which is the prime reason for the
ignorance of edible nutritious plants. Moreover, there are hundreds of uncharted underutilized
species which play a pertinent role in food and nutrition security. Therefore, the ABSTRACT
intends to illustrate the potential of one such species bamboo as functional and nutraceutical food
to mitigate food crises as well as micronutrient malnutrition. Bamboo which shoots apart from
being delicious is a rich source of carbohydrates, fiber, protein, vitamins, and minerals which
helps in the prevention of micronutrient malnutrition along with the alleviation of food security
and food crises. Besides, bamboo shoots as a food resource from a holistic perspective can act as
the foundation for good health. These shoots are also rich in bioactive compounds which
supported their medicinal properties such as antioxidant, anti-inflammatory, anti-microbial, anti-
diabetic, and anti-tumor. Purposely, some species of bamboo shoots have been utilized in the
preparation of different food items such as curry, pulao, bhaji, pickles, halwa, and chutney.
Furthermore, literature reflected light on the presence of some anti-nutritional compounds i.e.,
cyanogen in bamboo shoots that needs to be reduced and removed before consumption.
Fermentation, soaking, boiling, and salting are some of the methods which enhance the nutritional
value of shoots along with the removal of anti-nutrient compounds. Over and above, the
nutritional and functional potential of bamboo shoots and the increased inclination of consumers
set off bamboo shoots to reduce food crises, improve health as well as uplift the food and nutrition
security for the population.
Keywords: Bamboo Shoots, Food Crises, Food Security, Climate Change, Micronutrient
Malnutrition
380
UNVEILING CIRCULAR ECONOMY IN BANANA WASTE UTILIZATION: AN
APPROACH TO PROMOTE ENVIRONMENTAL SUSTAINABILITY
Sidra Tul-Muntaha1*, Allah Rakha1, Hina Rasheed1, Iraj Fatima1
1
*Presenter Email: sidra.tulmuntaha1340@gmail.com
ABSTRACT
Food waste has been acquiring the spotlight in numerous applications such as in improving quality
of life and environmental sustainability owing to its valuable compounds. Recently, the concept
of circular economy has gained impetus as a standpoint to confront the issues of waste
management and resource shortage. Globally, nowadays it is viewed as a substitute for the
conventional linear economic model, contributing to environmental sustainability. Bananas, a
vital component for food security, are tropical fruit produced in more than 130 countries. For over
400 million people, it is served as a staple food due to its good nutritional properties and better
digestibility. Additionally, it has high caloric, high fiber, and low-fat content, as well as, it is a
good source of vitamins, minerals, and several phenolics that are primarily responsible for the
health benefits. However, the banana industry produces a huge volume of residual biomass that
is currently overlooked, and their disposal generates greenhouse gases that contribute to
ecological issues. Therefore, the ABSTRACT aims to demonstrate the applications of circular
economy to reduce the production of waste from the banana industry. Banana peel because of its
high content of polysaccharides has been used mainly to attain bioplastics with a high rate of
degradation and produce biofuels such as ethanol and diesel. Biodegradable plastics, utensils, and
organic fertilizers are obtained from the leaves of the banana plant. As well as, banana’s
pseudostems due to their fibrous composition, are also used to obtain bioplastics. In
nanotechnological processes, particularly in making green nanoparticles, the banana waste loss is
of paramount importance with special reference to cellulose and hemicellulose content. Findings
exemplified that through the volarization method, the banana waste loss was used for the removal
of heavy metals as adsorbent along with the treatment of wastewater. In short, peel, leaves,
pseudostems, and rachis have the implicit use which can be recycled for the retrieval processes
of banana waste loss to a circular economy that would boost the economy of developed as well
as developing countries.
Keywords: Circular Economy, Banana, Food Security, Green Nanoparticles, Volarization
381
A CROSS-SECTIONAL STUDY FOR ASSESSMENT OF NUTRITIONAL HEALTH
STATUS OF AUTHENTIC PATIENTS BELONGING TO DISTRICT GUJRANWALA
Sidra Zafar, Shahid Mahmood Rana, Ghulam Mueen ul Din, Nayab Anjum, Farzana Sarwar,
Saba Parveen, Aleena Shabir
1
University of Agriculture, Faisalabad
*Presenter Email: shaheenzafar512@gmail.com
ABSTRACT
Asthma is the inflammation and narrowing of airways. Globally 339.4 million people suffer from
asthma. The prevalence rate of asthma in Pakistan is 4.3%. The symptoms of asthma including
breathlessness, chest tightness, congestion, chest pain, weakness, wheezing, and cough are
aggravated due to environmental factors and poor nutrition. The objective of this study is to
compare the nutritional health status of asthmatic patients with healthy people in the Gujranwala
district. The study was conducted at DHQ, Gujranwala and the patients were divided into two
groups with 133 persons in each group. The data collected from each participant included
demographics, anthropometric measurements, vital signs, biochemical findings, and dietary
history. This study revealed that asthma prevailed more in workers aged over 35 years. It was
found that the mean body mass index was greater in asthmatic patients than in nonasthmatics.
The average body fat percentage of asthmatics was higher in asthmatic patients. The average bone
mass of asthmatics was low as compared to healthy persons. This data analysis showed that the
daily intake of fruits, vegetables, and dairy products is lower in asthmatics in comparison with
healthy people. There is a big difference in the diet intake of healthy asthmatic persons. Daily diet
intake has a significant impact on the onset of asthma. The overall impact of this study was that
the nutritional health status of asthmatics patients was compromised. The recommendation is to
lose weight and take a balanced diet.
Keywords: asthma, dietary history of asthmatic patients, nutritional assessment, the role of diet
in asthma
382
POTENTIAL OF MICROALGAE AS FUNCTIONAL FOOD FOR PROMOTING HEALTHY
AGING
Smara Qaisar Alvi , Shamas Murtaza , Umar Farooq1, Umrah Zafar1, Aneesa Altaf1, Noshaba
1* 1
Fiaz1, Rimsha Umar1

1
Depatment of Food Science & Technology, MNS University of Agriculture, Multan, Pakistan
*Presenter Email: smaraqaisar98@gmail.com
ABSTRACT
Over the last 70 years, the world population has increased from 2.5 billion to over 7 billion, but
there has been a general ageing process, since 1980, which will result in the number of people
aged 15 to 59 in developed countries halving every year by 2100. The rapid ageing of populations
has increased the need to promote healthy lifestyles in order to prevent the onset of age-related
diseases. Long-term chronic degenerative diseases, in particular, are becoming more prevalent as
the population ages. The scientific community has come to the conclusion that diet is one of the
most important factors in promoting and maintaining human health, particularly in preventing
diseases caused by ageing. Unfortunately, diet, along with physical inactivity, is a major risk
factor, characterized by an intake of excess calories, ultra-processed foods, saturated fat, high-
glycemic carbohydrates and salt. At the same time, it frequently lacks the healthy compounds
found in plants, such as antioxidants, minerals, vitamins, and fiber, which can help to reduce
certain diseases and extend life. The use of functional foods can significantly contribute to this
goal because they contain bioactive compounds that can protect cellular and metabolic
homeostasis from stressor damage. In fact, poor dietary and behavioral habits can result in an
excess of reactive oxygen species (ROS), which is thought to be a causative factor of oxidative
stress, which promotes tissue and body ageing. Microalgae are a convenient and suitable
functional food because of their extraordinary ability to concentrate various active compounds,
such as omega-3 polyunsaturated fatty acids, sterols, phenolic compounds, carotenoids and
others.
Keywords: Microalgae, Functional Food, Aging, Reactive Oxygen Species, Antioxidants,

Omega-3 Polyunsaturated Fatty Acids
383
CLINICAL EVIDENCES SUPPORTING OMEGA-3 FATTY ACIDS
SUPPLEMENTATION IN NEURODEGENERATIVE DISORDERS
Smara Qaisar Alvi1, Umrah Zafar1*, Umar Farooq1, Afshan Shafi1, Asrar Ali2, Muhammad
Maaz2, Babar Ali1
1
2
*Presenter Email: umrah.zafar@mnsuam.edu.pk
ABSTRACT
A nutritional strategy might be an auspicious method for preventing or delaying the advancement
of neurodegenerative diseases like Alzheimer's and Parkinson's, which have no effective therapies
currently available. Numerous studies have now well documented the potential benefits of omega-
3 fatty acids via their active participation in a variety of biochemical functions such as anti-
inflammatory mediator synthesis, fluidity of cell membrane, intracellular signalling pathways,
and the expression of genes. docosahexaenoic acid (DHA, 22:6), eicosapentaenoic acid (EPA,
20:5) and Alpha-linolenic acid (ALA, 18:3), are all omega-3 fatty acids. DHA accounts for 10-
20% of total brain lipids. In endoplasmic reticulum, mitochondria and at synaptic terminals,
DHA is primarily integrated into phosphatidylserine, phosphatidylethanolamine and to a lesser
extent in phosphatidylcholine. DHA has the ability to regulate physiological processes
and cellular properties including fluidity of the membranes, release of neurotransmitters,
regulation of gene expression, neuronal growth, myelination and neuroinflammation. A three-
month randomized double-blind placebo-controlled clinical trial was conducted in 60 Parkinson's
disease patients who received either 1 g of omega-3 fatty acids in flaxseed oil and also 400 IU
of vitamin E supplementation or placebo revealed that dietary supplementation improved the
Unified Parkinson's Disease Rating Scale when compared to placebo (2017). In 2009, prospective
epidemiological study in the Netherlands found a strong link between low fish and/or DHA intake
and Alzheimer's disease. The majority of the published prospective studies found that eating more
fish or omega-3 polyunsaturated fatty acids was linked to a lower risk of Alzheimer's disease.
Keywords: Neurogenerative Disorders, Omega-3 Fatty Acids, DHA, clinical trial
384
CURRENT STATUS OF MALNUTRITION AND STUNTING IN PAKISTAN,
INITIATIVES TO RESOLVE THE PREVAILING CONDITION
Smara Qaisar Alvi1, Umrah Zafar1*, Umar Farooq1, Afshan Shafi1, Asrar Ali2, Muhammad
Maaz2, Babar Ali1
1
2
*Presenter Email: umrah.zafar@mnsuam.edu.pk
ABSTRACT
Malnutrition is among the most serious public health issues, affecting approximately 2 billion
people worldwide. Food insecurity, poverty, maternal education, health and her nutritional status,
preterm birth, low birth weight, small for gestational age (SGA), inadequate breastfeeding
practices, suboptimal lifestyle and dietary habits are the factors that lead to malnutrition. The
child's modality, general wellbeing and immunizational status, the family's socioeconomic
status as well as cultural traditions and myths, all have a significant impact on early childhood
development. Malnutrition affects people of all ages in Pakistan, and progress over the last decade
has been disappointing. One-third of Pakistani children are underweight, 15% are wasted, 44%
are stunted, half are anemic and nearly one-third suffer from iron deficiency anemia. Even though
the frequency of stunting among children in Pakistan has declined, it remains extremely low at
0.5%. This may be caused by inefficient or improper interventional programs, which typically
address single problem at a time rather than addressing the many determinants of stunting through
a multi - sectorial strategy. To prevent and reverse the rate of malnutrition and stunting among
Pakistani children, it is critical to implement multi-layered and cost-effective interventions before
conception, during pregnancy, and in the early postpartum period. Current recommendations for
Improving Infant and Young Child Nutrition (IYCN) include, starting breastfeeding within 1 hour
of birth, exclusively breastfeeding infants until 6 months of age, introducing safe and nutrient-
dense foods alongside breastfeeding around 6 months of age, and continuing breastfeeding and
complementary feeding until 2 years of age or beyond.
Keywords: Malnutrition, Small for Gestational Age, Pre-conception, Post-partum, Infant and
Young Child Nutrition, Breastfeeding, Complementary Feeding
385
USE OF ROBOTICS IN FOOD INDUSTRY AND FUTURE PROSPECTS
1
Sumera Batoo*, Muhammad Sibt-e-Abbas, Sania Ilyas
1
Department of Food Science and Technology, Muhammad Nawaz Sharif University of
Agriculture, Multan
*Presenter Email: msibteabbas14@hotmail.com
ABSTRACT
Now a days globally population is incredibly increasing and also the demand of consumers about
the wider variety of food and their concerns about quality, safety, nutrition and hygiene of food
is increasing. Using traditional production and processing methods makes impossible to meet
demands and would lead to malnutrition. In order to meet such desires, there is need to develop
automated robotic systems which have enhanced economic efficiency, hygiene, quality and are
eco-friendly and safe. Robots are part of autonomic system of food industry Which reduce
operational cost and time. Such robotic systems require less or no labour and essentially have
capacity to transform the processes in food processing, handling, palletizing, packaging and food
serving. The process parameters, type of industry, size of product and nature of the product either
it is fragile, perishable or not have a significant impact on Robotic system specificity. Processing
of meat and fish in meat industry, milking in dairy industry and handling of non rigid food
products, harvesting and packaging operations has increased the use of robotics in recent years
due to its characteristic like increased production more speed and less chance of error Such
technological advancements have replaced traditional Labourous slow processes by enhancing
production, food safety and quality. Also, these should be adopted in all type of large- and small-
scale industries because they provide a wider range of potential for production, development and
commercialization, providing consumers healthy food according to their needs that is safe and
aesthetically pleasing.
Keywords: Robotics system in food, Automation, food safety, Robo-Food
386
FOOD WASTE REDUCTION AND MANAGEMENT STRATEGIES
Summaia Fordos*1, Namrah Abid1, Muhammad Gulzar1, Ali Iqbal1
1
Pakistan
*Presenter Email: summaiafordos3435@gmail.com
ABSTRACT
The integrity of our food supply chains is seriously threatened by food waste and loss. The Food
and Agriculture Organization (FAO) estimates that around one-third of world's annual (1.3 billion
tons) of food production is lost or wasted. By 2025, 138 million tons more urban FW is anticipated
than in 2005. 1Governments are beginning recognizing this issue recently and are enacting food
policies to address it. In order to encourage a societal movement toward a higher food appreciation
and reduce total food waste and its effects, policymakers, food merchants, industry, and
researchers are collaborating with non-governmental organizations. The bulk of food waste in
industrialized nations is produced at the end of the supply chain, at the consumer level. Currently,
the consumer sector has the greatest potential for waste reduction. Innovative approaches to
address the issue of food waste have been presented and put into practice by several research
scientists, governments and organizations. These techniques' foundation is built on the three Rs
of trash management: Reduce, Reuse, and Recycle. Several processes throughout the food supply
chain may be improved to decrease food waste in the food chain. By establishing efficient
channels between organizations that provide aid to the hungry and potential food givers, food
waste may be reused. Feeding food scraps to animals, composting, making bioenergy, and using
natural fertilizers are all ways to recycle food waste. Changes in consumer behavior are yet
another viable strategy to reduce home waste. Recently, there has been a rise in interest
throughout the globe in insect-based bioconversion as a commercially viable approach to
decreasing food waste. Insect-based bioconversion has gained more international attention
recently as a commercially viable method of minimizing food waste. This somewhat new strategy
is centered on the efficient conversion of several tons of food waste into high - value products,
including food for humans and animals, animal feed, fertilizer, and secondary industrial
compounds. Insects could be utilized as a source of food for aquaculture industry, poultry, and
pigs because they are a natural part of the diets of many animals and birds. Food waste that can
be effectively transformed employing microbes into value-added products including biodiesel,
bio-hydrogen, ethanol, methane, organic fertilizers, biosurfactants, bioplastics, and electric power
generation. Among the many potential approaches, anaerobic digestion can significantly aid in
the shift to cyclic waste management techniques.
Keywords: Food waste, Sustainable development goals, Food losses, Value-added products,
Bioconversion
387
POTENTIAL OF INTERNET OF THINGS (IOT) IN MICROBIAL BIOSENSORS TO
MONITOR CRITICAL CONTROL POINTS (CCP) AT DAIRY PROCESSING PLANT
Suqlain Hassan1*, Ali Hassan2, Amer Mumtaz1, Muhammad Arslan2, Mishal Khan Khosa2,
Muhammad Usman3
1
Food Science Research Institute, NARC Islamabad
2
3
Muhammad Nawaz Sharif University of Agriculture, Multan
*Presenter Email: suqlainsolgi@gmail.com
ABSTRACT
The outbreaks of disease in humans have long been traced by several factors like the entrance of
foodborne pathogens into dairy food processing plants via contaminated raw milk, persistence of
pathogens for biofilm (natural ability to adhere to surfaces), or the exposure of consumers to
pathogenic bacteria by consumption of either unpasteurized or pasteurized milk. These sources
pose a risk to the consumer. Moreover, the presence/ entrance of foodborne pathogens in milk
may be due to direct contact with contaminated sources in the dairy farm environment and
excretion from an infected animal’s udder. Additionally, inadequate or faulty pasteurization
sometimes could not destroy all foodborne pathogens such as Listeria monocytogenes,
Enterobacter sakazakii, Campylobacter jejuni, E. coli, and Salmonella. These can even survive in
post-pasteurization processing environments, thus leading to the recontamination of dairy
products. Trends and emphasis in pathogen testing/ diagnosis and monitoring have changed in
the last few years. Advances in biochemistry, molecular biology, and immunochemistry have
resulted in a rapid expansion and broader applications of microbial biosensors. A microbial
biosensor is an analytical device that couples microorganisms with a transducer to enable rapid,
accurate, and sensitive target analyte detection. Today, microbial biosensors are finding their
application in medicine, environmental monitoring, defense, and food processing and safety
fields. The principle of microorganism biosensors is based on either change in the respiration/
metabolism process or the number of metabolites produced due to the microorganism’s
assimilation of substrates or reduction in microbial contamination through the use of high
temperature. Coupling these biosensors with the recent technology known as “Internet of Things
(IoT)” can be less invasive and more effective in measuring the CCPs in a dairy processing plant.
Thus, it is important to investigate the microbial biosensor performance in conjugation with IoT
against biofilm patterns by food pathogens, discuss public health and food safety issues in the
dairy environment, and monitor the critical control points at a dairy plant using microbial
biosensors. This can be a way forward toward precision food technology to attain food safety.
Keywords: Biosensor, IoT, CCPs, Dairy Processing, Precision Technology
388
UTILIZATION OF OKARA AS A BYPRODUCT OF SOYBEAN TO ENHANCE THE
TEXTURAL AND NUTRITIONAL PROPERTIES OF BREAD
Syed Ali Hassan1*, Samran Khalid1*, Ahsan Ali1, Muneeba Khaliq1, Rimsha Amjad1, Ahmad
Din1, Rana Muhammad Aadil1*
1
38000, Pakistan
*Presenter Email: hassansyedali48@gmail.com
ABSTRACT
The utilization of food waste to enhance the nutritional and functional attributes of food products
is an emerging trend these days. The byproducts of fruits, vegetables, cereals, and legumes contain
significant amounts of carbohydrates, proteins, essential oils, vitamins, dietary fibers, and
bioactive compounds that can be utilized by adopting intelligent ways to face the challenges of
food crises, food shortages, and food hunger. The addition of these byproducts as ingredients in
other food recipes to improve their quality characteristics is the best way to their utilization. In
this research, fermentation of okara (a byproduct of soybean) was done by Rhizopus oligosporus
to improve its digestibility and fermented okara flour was added in straight grade wheat flour as
0, 10, 20, 30, and 40% replacement of wheat flour with fermented okara flour in a simple recipe
of bread. Textural, nutritional, antioxidant, and sensory characteristics of the samples were
evaluated after their baking at 238 °C for 15 minutes in a baking oven. The results revealed that
the substitution of fermented okara flour in wheat flour makes a softer crumb texture of bread
loaves. The fiber, phenolic, and flavonoid contents were also increased in substituted samples as
well as these samples showed more antioxidant capacity compared to the control sample (0%
substitution). The substituted samples also showed more digestibility of bread due to the presence
of soluble fibers of fermented okara in them. The sample with 20% substitution showed the best
sensory scores as compared to the rest of the samples. So, it is concluded that fermented okara
flour could be used to enhance the textural, nutritional, and antioxidant properties of other food
products, especially bakery items.
Keywords: Okara; soybean waste; dietary fibers; functional foods; wheat flour; bread
389
CONTROL OF FUNGAL DECAY IN FRESH TOMATOES BY THE APPLICATION
OF ALOE VERA GEL COATING ENRICHED WITH ORANGE (CITRUS SINENSIS)
PEEL ESSENTIAL OIL
Syed Ali Hassan1, Samran Khalid1, Muhammad Umar Farooq1, Aman Ali1, Muhammad
Naeem1
1
38000, Pakistan
*Presenter Email: hassansyedali48@gmail.com
ABSTRACT
Fungal decays are the major cause of postharvest losses of fresh fruits and vegetables which lead
to food crises in Pakistan and other developing countries. Chemical preservatives and fungicides
are used to prevent fungal growth during the storage of perishable fruits and vegetables but these
are hazardous to human health as well as deteriorate the flavor, taste, texture, and related quality
attributes. The application of edible coatings for the preservation of perishable food commodities
has gained attention from researchers and industrialists during the past few years. In this research,
essential oils were extracted from dried peels of fresh sweet oranges by using extraction solvents
containing n-hexane and ethanol. The coatings of Aloe vera gel alone and 3 different
combinations with orange peel essential oil (300, 600, and 900µL/L) were applied on fresh
tomatoes and their effects on the inhibition of Aspergillus niger and Penicillium citrinum were
investigated. After treatment, the tomatoes were stored at 25 °C for 12 days. The results showed
that Aloe vera gel coatings enriched with orange peel essential oil had significant effects on fungal
growth, softening, and delayed weight loss in tomatoes. At the concentration of 900µL/L of
orange peel essential oil, complete inhibition of hyphal degradation was observed after the 12th
day of storage. Thus, the aloe vera gel coatings enriched with orange peel essential oil could be a
promising treatment to prevent fungal decay in tomatoes, enhance their shelf life, and keeping
qualities.
Keywords: Edible coatings; aloe vera gel; fungal decay; postharvest losses; orange peel
390
NUTRITIONAL & THERAPEUTIC POTENTIAL OF FLAXSEED: A REVIEW
1
Syeda Aqsa Bibi, 1 M. Tauseef Sultan, Roshina Rabail, Fizza Ali and Junaid Anwar
1
*Presenter Email: gilanisyedaaqsa@gmail.com
ABSTRACT
Medicinal plants are being consumed now days for betterment of human health. Medicinal plants
mainly contain phytochemicals that could contribute to the development of new medications. In
developed countries increasing rate of diseases has emerged the importance of nutrition, diseases
like cancers, heart diseases, diabetes and neurodegenerative disorders are prevailing all over the
world because of poor nutrition. Phytochemicals like flavonoids, ascorbic acid, carotenoids and
phenolic acids present in plants have been proven to improve health. Phytochemicals have
chemoprotective effects as they show anti-oxidant properties and have abilities to scavenge free
radicals. Flavonoids, phenolic acids, vitamins A, C and E are among the most widely studied anti-
oxidant agents against cancer and various other diseases. The seeds of therapeutic plants like flax
are reliable sources of unsaturated fatty acids, anti-oxidants and fiber. Flax (Linum usitatissium)
is an herbaceous plant; flaxseed contains flavonoids, phytoestrogens, sulfur compounds,
monoterpenes and bioactive peptides. Flaxseed oil is rich in α-linolenic acid (ALA) whereas
higher amount of anti-oxidants is present in whole flaxseed. Flaxseed shows nutraceutical and
medicinal both properties, bioactive compounds present in flaxseed show anti-inflammatory, anti-
osteoporotic, anti-atheroschlerotic, anti-thrombotic, anti-arrhythmic and anti-oxidant properties
and also help in reduction of cholesterol, renal disorders, bone disorders, CVDs, cancer, diabetes
and various other diseases. Flaxseed has some functional benefits along with nutritional benefits
such as emulsification activity, antifungal activity, water binding capacity and viscosity
modification properties. Whole flaxseed can be used in products like cereals, canned fish sauces,
ice creams, breads, muffins, snack bars and several other products. Further studies should be done
on flaxseed supplementation in various functional products to study its therapeutic effects.
Keywords: Functional food, therapeutic effects, nutritional benefits, bioactive compounds, anti-
oxidants, chronic diseases, supplementation
391
IMPACT OF CLIMATE CHANGES ON CROP PRODUCTION SYSTEM
Syeda Hania Zainab Gardezi*1, Dur e Shahwar2
1
Department of Human Nutrition, Faculty of Food Science and Nutrition, BZU Multan
Department of Food Science and Technology
*Presenter Email: haniagardezi03@gmail.com
ABSTRACT
Agriculture is the silver lining in the climate change cloud. It is inextricably linked with climate
change which is the primary driver of the biotic and abiotic stresses that have a negative impact
on a region's agriculture. Climate change affects land and agriculture via direct, indirect, and
socioeconomic factors such as variability in annual precipitation (amount and distribution),
average temperature, extreme weather, changes in weeds, pests, or microbes, global change in
atmospheric CO2 or ozone level, or sea level variances. We investigated the consequences of
change in climate including the stresses, consequences on crops, and tactics for dealing with
extreme weather conditions. Specific objectives include generating new climate-change
scenarios, assessing the influence of climate variability and evaluating potential agricultural
intervention programs under predicted climate change. We examined the 20th century's climate
variability and its effect on agriculture, and determined the possible consequences of climate
change on agriculture in the 21st century. As per IPCC-2014, the time frame between 19th to 21st
centuries is perceived as the most destructive. Results revealed that change in climate could lead
to reduction in crop yields. The adverse effect of climate is approximated to be 4-6 percent of
crop output. According to a NASA study, crop yields of maize, sorghum, or corn were projected
to fall by 24%, while wheat yields fall by 17%. Crop production decreased by 31-43% in the
slowest changing climate scenario and by 67-79% in the fastest scenario. It is concluded that
climate change has impacted food security by putting strain on food production and causing
changes in agroecological conditions. Currently, ensuring food security or increasing food
production will aim to minimize negative environmental consequences resulting from climate
change and other operators.
Keywords: Crop production, Carbon dioxide, Food security, Climate change
392
ROLE OF FOOD SUPPLEMENT IN OPTIMAL HEALTH OF WRA
Tabana Naz1, Mian Kamran Sharif1, Hafiz Rizwan Sharif2
1
National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home
2
University Institute of Diet and Nutritional Sciences, Department of Allied Health Sciences,
The University of Chenab, Gujrat, Pakistan
*Presenter Email: Tabanajutt46@gmail.com
ABSTRACT
Better nutrition throughout the life cycle is essential for optimal health and quality of life.
Maternal undernutrition is a significant issue in developing countries, particularly in South Asia.
In Pakistan, one in seven (14.4%) of the WRA (15-49 years) are undernourished, 13.8% are obese
and 24.0% are overweight. Women are more vulnerable to micronutrient deficiencies because of
their poor dietary habits, lack of access to nutritious food in the household, lack of knowledge
about the value of dietary diversity, and the prevalence of infectious diseases. Because of this,
WRA in low- and middle-income countries frequently enter pregnancy severely malnourished,
and the additional demands of pregnancy may make deficiencies worse. There are different ways
to overcome malnutrition and micronutrient deficiencies. Agriculture based nutritional
interventions have positive impact on the nutritional health of the vulnerable. Fortification
approach is easy, cheap and sustainable. Like cereals, legumes which are generally considered as
poor man’s meat, are good source of complex carbohydrate (dietary fiber), minerals, B vitamins,
protein and array of phytochemicals. The combinations of cereals and legumes are thought to be
ideal for optimum health, despite the fact that each of them is different in terms of the nutritional
composition. Undernutrition is a significant underlying cause of Pakistan's high rates of maternal
and child mortality and puts further burden on the nation's already limited resources. Pakistani
government already provides vitamin supplements to mothers in the Ehsas Program. Furthermore,
nutrient rich food supplements are also developed to enhance the well-being and nutritional status
of vulnerable groups. Usually, commercially available powdered supplements are skimming milk
based and fortified with micronutrients. These type of food supplements are expensive and cannot
be afforded by low-income people in developing countries. Cereals and legumes are cheap and
easily accessible grains in developing countries. The potential replacement of animal protein with
combine cereal-legume blends may assist in the availability of some cost friendly food
supplement in the country. The utilization of these food supplements may provide additional
calories and proteins to cater the needs of WRA.
Keywords: Better nutrition; maternal undernutrition; Intervention; Cereals and legumes, Food
supplements
393
FIRST REPORT ON THE PROBIOTIC POTENTIAL OF MAMMALIICOCCUS
SCIURI ISOLATED FROM RAW GOAT MILK
Tahir Naqqash *, Nadia Wazir1, Kashif Aslam1, Ghulam Shabir1, Muhammad Tahir2 and Rehan
1
Sadiq Shaikh1*
1
Institute of Molecular Biology and Biotechnology, Bahauddin Zakariya University, 60800
Multan, Pakistan
2
Department of Environmental Science, COMSATS University Islamabad, Vehari Campus
*Presenter Email: tahirnaqqash@gmail.com
ABSTRACT
Probiotics are considered effective microbial dietary supplements that provide beneficial effects
to consumers, usually by restoring or improving gut microflora. Goat milk is one of the rich
sources of probiotics as well as nutrients. Therefore, the primary aim of this research was to isolate
and evaluate the potentials of novel indigenous probiotic strains present in goat milk. Six different
raw goat milk samples were collected from different areas of Multan, Pakistan. For bacterial
characterization, samples were cultured and isolated on MRS agar plates for different
morphological and biochemical tests. The probiotic potentials of the six isolates, all of which
were gram positive (G1, G2, G3, G4, G5, and G6) and five of which were catalase negative (all
except G1), were assessed via a milk coagulation assay and antimicrobial activity, pH tolerance,
phenol tolerance, and sodium chloride (NaCl) tolerance tests, which revealed that all the isolates
coagulated in milk and showed protease and lipase activity, except G3. All six isolates showed
tolerance against 0.2% phenol and 2-4% NaCl and were able to survive in both alkaline and acidic
conditions. Only five isolates showed antimicrobial activity against indicator strain Aspergillus
niger strain STA9, validating their probiotic nature. The most potent bile-tolerant and bacteriocin-
producing isolate, G1, also showed γ-hemolytic activity and resistance to penicillin but showed
susceptibility to other antibiotics. The lactic acidproducing (0.60% titratable acidity) G1 isolate
was identified as a novel strain of Mammaliicoccus sciuri based on 16S rDNA sequencing. The
above findings suggest that the potent Mammaliicoccus sciuri GMN01 strain can serve as a
potential probiotic strain. A potent probiotic strain isolated from raw goat milk could be utilized
as a dietary supplement, and goat milk could become an alternative to other sources of milk,
particularly cow milk. However, safety aspects of this strain require further investigation because
the present safety tests are insufficient to conclude that the GMN01 isolate is safe.
394
FORTIFIED FRUIT NUT BARS WITH INDIGENOUS INGREDIENTS: A
NUTRITIOUS AND DELICIOUS OPTION FOR MITIGATING IRON DEFICIENCY
Tahira Bano, Maliha Jamil, Yusra Zahid, Syeda Mahliqa
Department of Food Science and Technology, Hamdard University
ABSTRACT
Four types of fruit nut bars were developed and fortified with indigenous fortificants including
oats and figs as well as other ingredients such as melon seeds, walnuts, almonds, and dates. The
bars were analyzed for nutrient content, shelf stability, and organoleptic qualities and the best
treatment was found to be bar containing 70% oats and 10% fig with the highest iron content and
positive organoleptic evaluation. Fruit nut bar with 75% oats and 25% nuts were found to be the
most acceptable with increased fiber content and improved appearance. All treatments showed
non-significant decreases in iron content during 60 days of storage and other nutritional contents
were generally stable. Free fatty acids in storage ranged from 0.060 to 0.083% and water activity
was within the safe range for all samples. The fortified chocolate fruit nut bars could be a
convenient solution to mitigate iron deficiency if developed commercially. The use of regional
fruits in food products is important for preserving native species and local nourishment habits.
Overall, the addition of oats to fruit nut bars is a suitable option due to its differentiated flavor,
appearance, and nutritional quality.
395
STUDY ON FEASIBILITY AND NUTRITIONAL BENEFITS OF TAMARIND PULP
POPS: A VALUE-ADDED PRODUCT FROM TAMARIND FRUIT
Tahira Bano, Muneeba Tahseen, Maryam Latif
Department of Food Science and Technology, Hamdard University
ABSTRACT
Tamarind is used as a health remedy in Asia, Africa and Americas and extensively used
intraditional medicine. The tamarind tree, originally from Madagascar, is an importantleguminous
tree species, and its fruit is the most valuable and commonly used part. Traditionalprocessing
methods of tamarind products are widespread, but commercial uses areunderdeveloped. The study
analyzed the cost and financial feasibility of processing tamarindinto value-added product
tamarind pulp pops. The study described the creation of tamarindpulp pops made with tamarind
which was mixed with different roasted spices and formed intopop sticks. All samples showed an
increase in first rise viscosity for modified starches. Thisstudy also assessed the nutritional,
functional, and sensory attributes of tamarind pulp pops. The pops contained essential minerals,
energy and vitamin C needed for body development. All samples scored 8 in sensory evaluation
that were carried out using a 9-point hedonic scale. The study suggested that tamarind pulp pops
could be a valuable source of nutrients andminerals.
396
EFFECT OF CHEMICAL ADDITIVES ON THE PHYSICO-CHEMICAL AND
MICROBIAL ATTRIBUTES OF MINIMALLY PROCESSED APPLE AT
REFRIGERATION TEMPERATURE
Talha Bin Iqbal 1, Uzma Islam 1, Nazish javaid 1, Aniqa Saeed 1, Fasiha Jamil 2
1
2
*Presenter Email: sh.talhaiqbal@gmail.com
ABSTRACT
In the market minimally processed fruits are the new forms of product to meet the consumer’s
desires for fresh-like quality and convenience. Many factors affect the shelf life of minimally
processed fruits like cultivar, stage of ripeness at cutting, storage temperature and atmosphere.
Any fruit/vegetable that has been washed, peeled, trimmed or sliced into required size, chemically
treated, packed into packaging material and finally stored in refrigerating temperature is known
as minimally processed fruit. The minimal processing of fruits and vegetables is done in order to
increase the shelf life by controlling enzymatic browning. Minimally processed tropical fruits in
the market today include melon, watermelon, mangoes, papaya, grapefruit and apple. Consumers
generally purchase minimally processed produce for convenience, freshness, nutrition, safety and
eating experience. In last decade minimally processed fruits have become popular among
European consumers due to changes in life style of consumers for healthy and nutritious diet.
Sales of fresh-cut fruits in Spain increased from 13.5% between 2006 and 2007. Minimally
processed fruits may also be considered as healthy fruits with the availability of maximum saved
nutrients. In present project apple will be selected for minimally processing due to its rich
nutritional contents. Apple will be minimally processed through ascorbic acid and calcium
chloride in different treatments. These treated apples will be then stored at 5C°. Physico-chemical
and microbial attributes of minimally processed apple will be evaluated during storage after each
6 days of interval for 30 days. This project will also assist us to reduce postharvest losses from
country and increase the availability of apple fruit in market as cut fruit/ready to consume.
Keywords: Minimally processed tropical fruits
397
A REVIEW ON NUTRITIONAL AND MEDICINAL PROPERTIES OF NIGELLA
SATIVA (KALONJI): A MIRACLE SEED
Taskeen Ashraf , Anwaar Ahmed*1, Rida Anwaar1, Hira Matloob1, Muhammad Awais Khan1
1
1
Pakistan
ABSTRACT
Medicinal herbs have been used as therapeutic agents for the treatment of various diseases and
ailments since ancient times. Nigella sativa Linn., (also known as Black Cumin/Black
seed/Kalonji) is an annual herbaceous plant in the Ranunculaceae family and among the
intensively researched plants. N. sativa seed composition demonstrates that it is a gift from nature,
as it has several bioactive compounds such as thymoquinone, α-hederin, antioxidant, flavonoids,
alkaloids, fatty acids, and many other compounds that have positive effects on the treatment of
various diseases. It is widely used in various traditional medical systems, including Unani and
Tibb, Ayurveda, and Siddha. It has a long history of use as antihypertensive, liver tonic, diuretic,
digestive, anti-diarrheal, appetite stimulant, analgesics, anti-bacterial, and skin diseases. The
black cumin oilseed had been shown to be anticancer, antidiabetic, antiradical and
immunomodulator, analgesic, antimicrobial, anti-inflammatory, spasmolytic, bronchodilator,
hepatoprotective and renal protective. It has also has been stated that the active ingredients in N.
sativa have antihyperlipidemic, anticancer, anticonvulsant, antioxidant, antiviral, anti-
inflammatory, antifungal and antidiabetic properties. Black cumin (Nigella sativa L.), a valued
nutraceutical herb with numerous health benefits, has piqued the interest of health-conscious
people, the scientific community, and the pharmaceutics. As a result, black cumin has received
extensive research for its nutritional value and biological activities. Thus N. sativa is a plant that
has potential uses for safe and effective herbal medicine for human benefit.
Keywords: Nigella sativa, Nutraceutical foods, Medicinal properties, Functional foods
398
ROLE OF SMOKE FLAVORING IN FOOD INDUSTRIES
Tayyab Zahra1*, Eisha Razia 1
1
*Presenter Email: tayyabzahra512@gmail.com
ABSTRACT
Smoke flavoring is most popular method from last 30 years. It is basically the process of imparting
particular flavors, colors and preservation of food items such as meat, fish dairy sauces desserts
and cocktails. It has two categories such as cold smoking in which slight dehydration in product
(sausages) occurs at 70 to 100 °F for partial cooking and hot smoking in which completely
cooking of food or ready to eat products are prepared at 160 to 185 °F. Moreover, in the traditional
or dry smoking, smoke is produced in dry form that is combination of various carriers i.e., flour,
salt, phosphate, yeast, carbohydrates and anti caking agents. In comparison, water soluble
components in liquid smoking are extracted by using edible vegetable oils or dissolving in water
and used for smoke flavoring with non-polar components. These non polar components are further
separated by substances that are food grade such as polysorbates and Propylene glycol in liquid
form. Various types of wood are used for particular flavors some famous are hickory, acacia,
alder, almond, apple, apricot, mulberry, maple, walnut and mesquite. The wood used for flavoring
should not be more than one year old and painted or wet and should be free from pesticides,
preservatives and extraneous matter. Components of smoking such as Carboxylic and phenolic
compounds are obtained by exposing the untreated wood to lesser pyrolysis, controlled air, dry
distillation, and superheated steam. Different methods used to prepare smoke from wood are
liquid extraction, separation and condensation to collect aqueous phase that remove hazardous
components such as polycyclic aromatic hydrocarbons. The demand of smoke flavoring foods
has increased in all around the world after covid-19 for well-being of consumers.
Keywords: Liquid Smoke, Dry Smoke, Woods, Phenolic Compounds
399
IMMUNO-MODULATING POTENTIAL OF GOAT MILK
1
Tayyaba Tariq, 1Muhammad Asim Shabbir, 1Muhammad Furqan Nawaz and 1Seemal Munir
1
National Institute of Food Science and Technology University of Agriculture, Faisalabad
*Presenter Email: tayyaba.syed742@gmail.com
ABSTRACT
Contemporary human diet and lifestyle changes are emerging as a challenge in developing
countries consequential to endless diseases. Hence, foods play a crucial role in the modern spectra
of human health and ultimately effecting the immune system. Goat milk is a rich source of macro
and micronutrients responsible for various health benefits. Although, it contains more calcium
than cow milk and bioactive peptides to boost immunity but unfortunately, not consumed
commonly and its health benefits are not attained for health promotion and disease prevention.
Bone disorders are a major problem worldwide as well in Pakistan mainly due to the inadequate
nutritional status of calcium and vitamin D. According to the National Nutrition Survey 2018,
about 79.7% of women of reproductive age are vitamin D deficient in Pakistan. Strong immunity
has been a concern in the COVID-19 pandemic and it helps to fight ailments. Milk proteins are
major suppliers of amino acids and biologically active peptides that are enzymatic fermentation
products which are an important part of dietary protein. The bioactive peptides from milk regulate
pathways associated with osteoporosis. Goat milk possesses alpha-S2 casein (36 kDa molecular
weight), contains eight peptides that modulate the immune system. Although, Pakistan is the 4th
largest milk-producing country in the world with 991000 tonnes of goat milk there are no locally
produced products of goat milk available in the local market. In 2019, Pakistan
imported $14.7M in Cheese, becoming the 92nd largest importer of Cheese in the world. Goat
milk cheese and other products can be prepared by utilizing indigenous resources to boost
immunity and reduce the global burden of osteoporosis. Moreover, it will help to lower the import
of cheese and dairy products from other countries as well.
Keywords: Immunity, goat milk, bioactive peptides, bone health
400
NON-COMMUNICABLE DISEASES AND CHRONO-NUTRITION
Tayyaba Tasleem
Food and Nutrition, Government Graduate College of Home Economics, Multan
*Presenter Email: ayyabatasleem2014@gmail.com
ABSTRACT
More demanding and irregular working and eating patterns are affecting our health adversely and
is directly associated with the risk of developing non-communicable diseases now a days. For
minimizing the risk of these diseases, well-regulated eating habits are essential as they normalize
our endogenous circadian clock system which organizes whole energy hemostasis, including food
intake, fat accumulation and calorie expenditures while chrono-nutrition is dealing with this
phenomenon. Chrono-nutrition studies the timings of food in relation to circadian system. As
irregular food intake is an important contributing factor for obesity, type-2 diabetics, CVD, and
other metabolic syndromes, dietary patterns should be modified to alter the feeding-fasting cycle.
Recent observations indicated that the lengthening of the daily feeding time may be an important
factor in the development of metabolic syndromes while reducing the daily feeding time may
limit the development of non-communicable diseases. Chrono-nutritional based dietary
interventions may optimize the metabolism by timings of energy intake as circadian system has
a strong relationship with nutrition metabolism. So, the study of this mechanism under chrono-
nutrition as a potential treatment of non-communicable diseases should be a focus and prior area
of research.
401
G-PLAN: A RETROSPECTIVE ANALYSIS ON WEIGHT-LOSS OUTCOMES
Tommy Jose Gonzalez1, Asad Abbas 2*, Dr. Manzar Ali3, Adan Ijaz4, Dr. Mujjahid Abbas5
1
Garcia BSBA MetropolitanUniversity, Carcas, Venezuela.
2
Assistant Professor, Multan Medical and Dental College, Multan
3
MBBS, FCPS, Professor of Surgery, Laparoscopic Bariatric Surgeon, Ibn-e-Siena Hospital and
Research Institute, Multan
4
Senior Lecturer, Multan Medical and Dental College, Multan
5
MD, DABS, FACS, FASMBS, Director of Bariatric Surgery Fellowship at University
Hospitals, Case Western Reserve University Cleveland, Ohio, United States
*Presenter Email: asadabbaskhichi@gmail.com
ABSTRACT
Numerous weight loss app is available in the market today, within this framework, app usage
seems a determinant factor for weight loss. Understanding the impact of these interactions on
weight loss needs to be further explored to enhance app usage best practices as well as provide
users accurate data on the expected benefits of long-term interactions with the app. The present
study is aimed to report weight-loss outcomes and analyze factors correlated to weight loss among
app users. G-plan is a tailored weight management mobile application solution. A retrospective
study was performed between April 2015 and May 2020 with participants enrolled in a G-plan
program which included the mobile app. Participants had a starting weight of >80 lbs. and <350
lbs. The participants who did weight loss 5% or more were considered as successful participants.
Participants’ behaviors were investigated as self-monitoring through weight logs, duration of
using the app, as well as other characteristics of the population (sex, weight, body fat). Statistical
analysis was performed using Microsoft Excel and Regress It (version 2020.03.04). Among the
participants, 37.78% of male experienced a weight loss of <5%, in comparison to female who
experienced a decrease of <5% weight loss in 44.21% of cases. No male experienced a decrease
between 5-10%, with 3.74% of female experiencing a weight loss between 5-10% 47.
Additionally, 79% reported a reduction in body weight while using the app, with 4.04% of
individuals losing more than 5% of their starting weight. On average, the weight loss experienced
by the group was not clinically significant. Further research is needed to produce clinically
significant results for users, emphasizing the effects of weight and daily caloric intake registration
as significantly related to weight loss.
Keywords: Mobile apps, Nutritional management, Overweight and obesity, Physical activity,
Weight loss programs, Weight trajectory, Nutritional Counseling
402
FOOD IRRADIATION: WAY OF MITIGATING FOOD LOSSES
Umair Ahmad1, Shamas Murtaza1, Nighat Raza1, Naveed Akram1, Asif Shehzad2, Hassan
Anwar1, Umar Farooq1
1
2
Department of Agronomy, MNS- University of Agriculture, Multan
ABSTRACT
Growing consumer demand for high-quality and natural foods has led to the development of new
mild techniques to replace existing thermal and chemical methods for food processing. Food
irradiation is one of the nonthermal food preservation techniques. Food irradiation is a method in
which our food products are exposed to radiation such as gamma rays which are emitted from
radioactive materials. The mechanism of microbial inactivation by ionizing radiation is mainly
due to the damage of nucleic acids, direct damage or indirect damage. Ionizing radiation from
radioactive material affects and damages the DNA which causes the death of microorganisms
such as viruses, bacteria and fungi. Food irradiation does not increase the overall temperature of
process; irradiation can also be applied to packaged food. This means food radiation can be
performed after the packaging, preventing food recontamination. Food decontamination by
radiation is safe, efficient and environment friendly. Therefore, food irradiation must be adopted
at the commercial level to preserve food for a longer period to ensure food security.
Keywords: Irradiation, Food losses, Food irradiation
403
ANIMAL FOOD PROCESSING THROUGH NOVEL TECHNOLOGIES; A FOOD
SECURITY CONCERN
Usama Mujahid*1, Dr. Asim Faraz1, Attiqa Mujahid1
1
Department of Livestock and Poultry Production, Bahauddin Zakariya University, Multan
*Presenter Email: usama.mujahid99@gmail.com
ABSTRACT
Pakistan is one of the countries endowed with paramount livestock and poultry resources. Both
livestock and poultry industries contribute to Pakistan's GDP by around 21% and 1.3%
respectively. The hygienic processing of meat and milk produced from both these sectors requires
novel technologies. This study depicts the use of novel tools such as artificial intelligence (AI),
machine learning (ML), and robotics in hygienic meat and milk processing. If meat and milk are
effectively processed and utilized, this will ensure food security and ultimately reduce poverty.
In milk processing, AI induced sensor network system (ANN) can be installed to detect any
change in milk pH (Ideal pH=6.7), temperature (Ideal 2.7°C), and bacterial count. Moreover, for
complete automation in meat and milk processing, a robotics system is also extremely important.
Artificial intelligence and machine learning-induced systems can also be used in the efficient
monitoring of meat temperature, pH, and chemical composition (the content of fats, water, and
protein). Furthermore, Deep learning neural network algorithms in AI are used in classifying beef
cuts and carcass grading in the meat industry. In conclusion, AI and ML-based software and
industrial applications not only reduce the labor cost of food processing but also increase food
sustainability and ensure quality.
Keywords: Big data, robotics, food security, artificial intelligence
404
ARTIFICIAL RIPENING OF FRUITS IN PAKISTAN: IMPACTS ON FRUIT
QUALITY AND HUMAN HEALTH
Usama Nasir , Amir Ismail1,2, Mueed Tanveer Malik1, Zubair Ismail1
1*
1
2
Department of Food Safety and Quality Management, FFSN, Bahauddin Zakariya University,
Multan Pakistan
*Presenter Email: Usama.nasirbzu@gmail.com
ABSTRACT
Artificial ripening of fruits in Pakistan raises concerns about its impacts on fruit quality and
human health. This study evaluates the impacts of artificial ripening on fruits and its implications
for addressing the food crisis in Pakistan. Fruits play a vital role in improving food security and
providing essential nutrients to the population. However, the quality and safety of fruits in
Pakistan have been compromised due to the widespread use of harmful chemicals such as Calcium
carbide and ethylene ripener (China sachet) for artificial ripening. The study finds that artificially
ripened fruits have lower quality attributes and pose potential health risks to consumers due to
higher microbial loads and chemical residues i.e., heavy metals. The study emphasizes the need
to adopt alternative methods for ripening fruits and reduce the use of harmful chemicals to
improve fruit quality and promote consumer health. Several alternative methods for ripening
fruits have been proposed, including ethylene gas and ripening chambers. These methods have
been shown to be effective in promoting natural ripening while maintaining fruit quality and
safety. Regulating the use of chemicals in the food industry can help ensure food safety, quality,
and security in Pakistan. The study highlights the importance of sustainable and safe agricultural
practices to address the food crisis in the country.
Keywords: Artificial, ripening, fruits, Pakistan, quality, health, food crisis
405
DEVELOPMENT AND CHARACTERIZATION OF MELON SEED POWDER IN
RELATION TO END PRODUCT QUALITY
Uzma Islam , Nazish Javaid 1, Talha Bin Iqbal 1, Fasiha Jamil 1, Aniqa Saeed 2
1
1
2
*Presenter Email: hananislam.786@gmail.com
ABSTRACT
Bakery products are regularly consumed and are becoming a major constituent of the international
food market. Cereal-based cookies, breakfast food and crackers are cereal products that are
becoming common item among all groups of people. But ingredients of cookies do not satisfy the
nutritional demand of the body as wheat being its major ingredient has low protein content. At
present, wheat flours are being used together with other flours in developing bakery and extruded
snacks products. Foremost attention has been made in fortification of wheat flour using high
protein material to elevate the content of protein and improve the balance of essential amino acid
in baked products, particularly biscuits, cookies and bread. Wheat is the staple food of Pakistan
and has low protein content. It is also deficient of certain amino acids. Due to low level of protein,
there are chances that masses may suffer from its deficiency. The poor population of Pakistan
cannot afford animal sources of protein. So, there arises need to supplement protein from some
plant sources. Melon seeds are underutilized parts of the melon fruits but are high in protein
content. These seeds will be grounded to form flour and will be subjected to different chemical
analysis like moisture, ash, protein, fat and fiber content. Wheat flour will be blended with
muskmelon and watermelon seeds flours at 5, 10 and 15% levels. Functional properties such as
bulk density, water and oil absorption, foaming capacity and stability of these flour blends will
also be determined. These blends will be used to make bakery products like cookies to overcome
the low level of protein. Cookies will be further evaluated for physicochemical and sensory
properties. The obtained results will be analyzed statistically to check the level of significance.
Keywords: Melon seed powder, Fortification, Wheat flour
406
FOOD INSECURITY IN PAKISTAN POSSIBILITY AND EXPLICATION
Wajeeha Batool, Rizwana Batool, Ayasha Sameen, Rabia Ramzan, Mahwash Aziz, Faiza
Ashfaq
Department of Food Science and Technology Government College Women University,
*Presenter Email: dr.rizwanabatool@gcwuf.edu.pk
ABSTRACT
Pakistan is almost self-sufficient in food production even if only 30 percent of its production
potential has been achieved. In spite of such a situation, the average food consumption of its
people is still significantly below the standards set up for the national food security line. Current
food crisis in Pakistan has adversely undermined living standard of people of Pakistan. Recently,
100- 200% inflation in food prices especially in Pakistan has drawn attention of all policy makers.
Food gap in the country is 30 percent, while a 35% portion of available food is un-accessed due
to various constraints spawned by physical, economic and sometimes natural factors. Poor
management translates in terms of so many socio-economic factors and administrative issues
which may include ineffective Water Management and Distribution System, Obsolete irrigation
system, Substandard Pesticides, Low Value fertilizers, Inappropriate Soil Analysis, Low Level of
Mechanization, Centuries old Agricultural practices, delayed provision of loans, power outage
and shortage, Removal of Subsidies on Input, Delayed Agricultural Decisions, Poor Governance
leading to Hoarding, Poor Market Need Analysis, Data Reliability and Integrity, Sub-Standard
Seeds, Role of Middle Man, Low Literacy Level, Disproportionate Returns and/or Unreliable
Forecast of Production, Market and Weather. To overcome these crises, increasing the local food
production requires a basket of solutions, such as increasing research and development in
agriculture, adopting precision agriculture with better pesticides and fertilizer management,
adopting climate-smart agriculture with higher-yield crops that use less water. Managing these
factors efficiently leads to a sustained, ensured and affordable provision of food items in all
corners in the country. Government should construct dams in potential target areas. The storing
of this water may benefit to produce electricity which could satisfy the energy needs of the
country. Nature-based solutions like green infrastructure (plantation) may regulate the flow of
water. Out of the seven administrative units of Pakistan, Punjab and Sindh are the main food
producing units while the Federally Administered Tribal Areas (FATA) are the most highly food
deficit unit.
Keywords: Food insecurity, challenges, management system, overcome, opportunities
407
CONSUMER BEHAVIOR AND SENSORY ACCEPTANCE AGAINST ANTIOXIDANT
COMPOSED RAW AND PROCESSED FOOD
Waseem Khalid1, Zahra Maqbool2
1
University Institute of Food Science and Technology, The University of Lahore, Lahore,
Pakistan
2
Department of Food Science, Government College University, Faisalabad
*Presenter Email: ranawasimkhalid@gmail.com
ABSTRACT
Consumer behavior related to food is a multifaceted phenomenon that is regularly influenced by

factors such as hunger, culture, religion, personal values, and beliefs. It is also based on
antioxidants and its effect on raw and processed foods, trillions of cells in our body are affected
by free radicals and high concentration of them can harm our cells and lead to genetic defects.
Many of these substances have antioxidant properties. Two types of natural and synthetic
antioxidants are present in our raw and processed food. Antioxidants play an important role to
limit the degradation of stored foods as a result of oxidation process in food industry. Oxidation
of macromolecules in foods leads to production of hazardous “polyoxygenated compounds”. Raw
food with antioxidants has its own pros and cons. The enrichment of food with synthetic
antioxidants during food processing and preservation is an established method for consumers. In
conclusion, the food industry currently faces the challenge of whether and which food processing
techniques and storage methods should be used to minimize the impact on food quality. Scientists
are working to develop various consumer behavior strategies with less usage of antioxidants in
the near future.
Keywords: Consumer, Antioxidant, Raw food, processed food, Sensory acceptance
408
HEALTH IMPACT ESTIMATION OF HEAVY METALS’ INTAKE VIA
CONSUMPTION OF VEGETABLES GROWN WITH WASTEWATER
Zafar Iqbal, Farhat Abbas, M. Ibrahim, Abid Mahmood, Matin Guld, Tahir Imran Qureshi
Environmental Protection Agency Punjab, Feroze Pur Road Lahore, Pakistan.
Presenter Email: zafardoe@gmail.com
ABSTRACT
The current study was conducted in Multan, Pakistan to assess health impact via total target
hazard quotient (TTHQ) of heavy metals in 9 commonly consumed vegetables grown with
different quality of wastewater. 100 vegetable samples were analyzed for Cd, Cr, Cu, Mn, Ni and
Pb by ICP-OES. For source apportionment, 30 composite soil and 30 wastewater/water samples
from respective sites were analyzed for same metals for source apportionment. The accumulation
factor ranged between 2.50 and 13.74 in vegetables grown with wastewater as compared to 0.34
and 0.57 in vegetables grown with canal/tube well water. The TTHQ values ranged between 2.80
and 13.13 in vegetables grown with wastewater and 0.20 and 0.50 grown with canal/tube well
water. All the vegetables grown with wastewater exhibited "carcinogenic health risk" and that on
canal and tubewell water was "health risk-free" to exposed population. The results indicated that
wastewater containing heavy metals is a common source of vegetable contamination and not
suitable to grow vegetables without prior water treatment.
Keywords: Vegetables, wastewater irrigation, accumulation factor, health risk index, total target
hazard quotient, carcinogenic, Multan city
409
INCORPORATION OF THERMOPHILIC AND MESOPHILIC CULTURES CAMEL
MILK CHEESE AND THEIR INFLUENCE ON CHEESE QUALITY
Zahida Qadeer1, Baila Ahmad1*, Muhammad Asif Khan1, Muhmmad Ammar Khan1, Saira
Tanweer1
1
Department of Food Science & Technology, Faculty of Agriculture & Environment, The
Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan
*Presenter Email: baila.ahmad@iub.edu.pk
ABSTRACT
Camel milk has an attractive nutritional and medicinal profile. Its high consumer demand is
attributed to its anti-diabetic, therapeutic, antioxidative, anti-inflammatory, and anti-tumor-based
features as nutritional cognizance is gradually increasing among consumers around the globe.
However, formulation of cheese from camel milk is a difficult task due to its different
physicochemical properties as compared to cow or buffalo milk. Moreover, the effect of different
starter cultures on quality of camel milk cheese has not been explored. Therefore, the current
study utilized four treatments: camel milk cheese with mesophilic cultures (CM), camel milk
cheese with thermophilic cultures (CT), camel + buffalo milk (10%) cheese with mesophilic
cultures (CBM) and camel milk + buffalo milk (10%) with thermophilic cultures. The
manufactured cheese was stored up to 60 days and evaluated for its quality parameters. Among
all samples, the highest moisture (p<0.05) was found in CM (70.19%) while the highest protein
and fat contents were exhibited by CBM (21.04 and 17.65%, respectively). Moreover, CM and
CBM demonstrated significantly lowest (p<0.05) acidity (0.63% and 0.66%). In addition,
proteolytic study of cheese samples revealed reduced concentration of αs, β- and k-caseins with
increasing storage time. Highest proteolytic rate was observed in CBT among all treatments. In
conclusion, incorporation of 10% buffalo milk with thermophilic starter cultures L. bulgaricus
and Strep. thermophillus produced camel milk cheese with fine quality characteristics.
Keywords: Camel milk cheese, cheese quality, processing, starter cultures, physicochemical
analysis
410
FOOD SUPPLY CHAIN MANAGEMENT AND FOOD SECURITY
Zainab Amjad 1*, Rai Muhammad Amir1, Asif Ahmad1, Haya Fatima1 and Muqaddas Fatima 1
1
Punjab, Pakistan
*Presenter Email: zainabamjad157@gmail.com
ABSTRACT
Food supply chain management refers to the process of managing the flow of food products from
the point of origin (such as farms and food manufacturers) to the point of consumption (such as
grocery stores and restaurants). It involves the coordination of various activities including
production, processing, transportation, storage, and distribution of food products. Efficient food
supply chain management is essential to ensure that food is delivered to consumers in a safe,
timely, and cost-effective manner. Food security is the state of having reliable access to a
sufficient quantity of affordable, nutritious food. It is a multifaceted issue that is influenced by
various factors including agricultural productivity, economic conditions, trade policies, climate
change, and social issues such as poverty and inequality. Achieving food security requires
addressing these factors and ensuring that all individuals have access to adequate and safe food.
Efficient food supply chain management is critical to achieving food security. A well-functioning
food supply chain ensures that food products are delivered to consumers in a timely and cost-
effective manner, reducing the risk of food shortages and price spikes. On the other hand,
disruptions in the food supply chain, such as those caused by natural disasters or pandemics, can
lead to food shortages and affect the ability of people to access adequate food. Pakistan has faced
several food crises in recent years due to a combination of factors such as natural disasters,
economic instability, and political issues. These crises have resulted in food shortages, rising food
prices, and malnutrition among vulnerable populations. To ensure food security, it is important
to consider the entire food supply chain and identify potential vulnerabilities that may affect the
availability and affordability of food. By improving the efficiency and resilience of the food
supply chain, we can help ensure that everyone has access to safe, nutritious, and affordable food.
Keywords: Plant foods, supply chain management, food security
411
INVESTIGATING THE ASSOCIATION OF MYOCARDIAL INFARCTION
PATIENT’S HEALTH STATUS WITH NUTRITION
Zainab Naseer *, Shahid Mahmood Rana1, Ghulam Mueen ul Din1, Nayab Anjum1, Farzana
1
Sarwar1, Radia Malik1

1
*Presenter Email: zainabnaseer196@gmail.com
ABSTRACT
Myocardial infarction is a destructive cardiovascular disease spread throughout the world. It is

routinely known as heart attack and main reason is the obstruction due to blood clot or drop in
blood flow to heart. In 2010 it was found that coronary heart disease is the most common heart
problem in the developing countries. In 2016 deaths caused by CVDs were approximately 17.9
million globally. About 10 % of patients older than 75 years were reported to have Myocardial
Infarction in a cross-sectional survey which was conducted in 2018, but actual prevalence is not
confirmed in Pakistan. There are different predisposing causes of myocardial infarction including
physiological markers, lifestyle modifications, biochemical and personal factors. The major
purpose of this study was to investigate and evaluate the nutritional status in patients suffering
from myocardial infarction, by conducting survey in different hospitals of Gujranwala. Used
different tools to analyze the Nutritional Health Status (NHS) in this study including;
anthropometric measures, body composition, demographic data, vital signs, clinical signs and
symptoms and dietary recall through food frequency questionnaire (FFQ). Study data was then
statistically interpreted for further validation. This study was done to find the relation between
patients of Myocardial Infarction and poor nutritional status. Different variables were included in
this study such as gender selection, socioeconomic status, smoking, physical activity, family
history and clinical sign and symptoms of Myocardial Infarction. Some parameters were
measured for their effects such as pulse rate, BP, temperature, blood oxygen saturation, blood
sugar, height, weight, body mass index, body fat and water, muscle and bone mass attributed with
high incidences of MI groups. Male gender, married, uneducated, lower middle class and smoking
population, having sedentary lifestyle, people with family or medical history were at highest risk
to be affected by MI than other. Clinical signs such as; tightness in chest, shortness of breath,
excessive sweating, vomiting, anxiety were found remarkable according to study. Healthy
lifestyle with good education and better socioeconomic status was found effective to decrease the
risk of cardiovascular disease especially the Myocardial Infarction. Routinely physical and
hemato-biochemical examination is recommended. Healthy lifestyle with good food and exercise
may be beneficial.
Keywords: Myocardial Infarction, cardiovascular disease, nutritional status, examination,

lifestyle
412
NUTRACEUTICALS AND FUNCTIONAL FOODS; POSSIBLE EXPANSION TO
COUNTER FOOD CRISIS
Zargham Faisal *, Aneela Hameed2, Noor Akram3, Aimen Mazhar1, Nauman Rasool1
1
1
2
3
Department of Food and Nutrition, Government College University Faisalabad, Pakistan
*Presenter Email: zarghamfaisal14@gmail.com
ABSTRACT
Nutraceuticals are products that provide additional health benefits beyond basic nutritional value
including dietary supplements, functional foods, and medicinal foods. By enhancing food's
nutritional value, boosting food availability and sustainability, and giving medicinal advantages,
functional foods help solve various aspects of the food crisis. One way in which nutraceuticals
can address the food crisis is by improving the nutritional quality of food. For example, fortified
foods that contain nutraceuticals such as vitamins and minerals can address micronutrient
deficiencies. One of the most important strategies for combating the malnutrition epidemic is
large-scale food fortification, which involves processing commonly consumed foods to include
one or more vital elements. This is especially crucial in areas that have limited access to nutritious
food. By offering therapeutic advantages, nutraceuticals can also contribute to resolving food
crisis issues. Some nutraceuticals have been shown to have medicinal properties that can prevent
and manage various health conditions. Functional foods can help minimize waste and use
resources more effectively by adding ingredients that could otherwise go to waste, like by-
products from food manufacturing that would be discarded. Overall, nutraceuticals can play a role
in addressing certain aspects of the food crisis by improving food security, reducing malnutrition,
and providing therapeutic benefits. Nutraceuticals should, however, be used in combination with
other interventions to address the underlying causes of the food problems as they are not a
replacement for a healthy, balanced diet.
Keywords: Nutraceuticals, functional foods, food crisis, malnutrition, food security
413
IMPACT OF ZINC DEFICIENCY ON REPRODUCTIVE HEALTH OF SOUTH ASIAN
WOMEN, AND APPROPRIATE INTERVENTIONS
Zargham Faisal1*, Aneela Hameed2, Tariq Ismail2
1
2
*Presenter Email: zarghamfaisal14@gmail.com
ABSTRACT
Zinc deficiency is a significant public health issue in many parts of the world, including South
Asia (SA). According to a systematic review and meta-analysis of studies conducted in SA, the
overall prevalence rate of zinc deficiency in women of reproductive age (15-49 years) was found
to be approximately 30%, specifically 57% in Bangladesh, 50% in India, 40.2% in Sri Lanka, and
approximately 40% in Pakistan. Zinc plays a crucial role in many aspects of human health,
including the female reproductive system. One of the main functions of zinc in the female
reproductive system is in the development and maturation of the oocyte. The growth and
development of the egg cell depend on the efficient functioning of the enzymes involved in DNA
synthesis and cell division, which are both dependent on zinc. The hormones, progesterone and
estrogen are necessary for ovulation and the menstrual cycle, are also regulated by zinc. However,
various factors contribute to zinc deficiency, including a regular diet low in animal products,
which are a key source of dietary zinc. Women preferring plant-based diets may be at increased
risk of zinc deficiency. Cultural and economic factors may also contribute to zinc deficiency e.g.,
women in many Asian countries may have limited access to nutrient-dense foods or may be
restricted from consuming certain foods due to cultural or religious beliefs. Zinc deficiency leads
to significant negative effects on reproductive health in women such as impaired ovarian function,
decreased sperm function, and infertility. Moreover, zinc deficiency is also associated with low-
birth-weight infants, impaired growth and function of the placenta, and miscarriage. The
interventions to overcome zinc deficiency in SA women can be, the promotion of zinc-rich foods,
fortifying staple foods such as cereals and flours, zinc supplementation and nutrition education
programs that can help increase awareness of the importance of zinc for maternal and child health
and promote healthy eating habits.
Keywords: Zinc, South Asia, Reproductive health, Maternal health, Fortification
414
IMPACT OF HACCP ON THE SAFETY AND QUALITY OF DAIRY PRODUCTS
Zerafshan Ramzan1
1
*Presenter Email: Zerafshan9@gmail.com
ABSTRACT
Dairy industry plays an important role in human diet, but it is widely known that potential hazards
are associated with dairy which causes several contaminations in food products. That’s why dairy
industries always have a high level of safety and quality parameters due to controlled conditions
of manufacturing process. Dairy Industries uses different kinds of technologies such as drying,
heating, freezing, curing, and fermenting but HACCP is a developing, systematic and preventive
approach for food hygiene and safety which can be used in all production lines. The
implementation of HACCP (Hazard Analysis and Critical Control Points) analyzes and monitor
to confirm and ensure food safety of dairy products from farm to fork and try to prevent food
borne illness. Its basic aim to analyze and establish CCPs (Critical Control Point) and prevention
of significant hazards from all steps of food production line. The Hazards like biological (bacteria,
molds, pathogens) Chemical (heavy metals, pesticides residues) and physical (stone, hair) can
contaminate the product, so HACCP control the risks and produce a good, safe and quality
product. HACCP certification provides a satisfaction to consumer and help to prevent food trade
barriers.
Keywords: HACCP, Dairy Products, Safety, Quality
415
Zikhatu Amina Alleza1 and Rai Muhammad Amir1
1
Institute of food and Nutritional Sciences, PMAS Agriculture University Rawalpindi
*Presenter Email: raiamir87@yahoo.com
ABSTRACT
Food crisis is condition when all the people at all the time do not have physical and economic
access to sufficient, safe and nutritious food. Food crises is a serious challenge to poor country
like Pakistan because majority of people are poor and rising prices of food items have crushed
them. The apparent cause of this worldwide problem are global wheat crisis, energy crises like
electricity, high fuel prices, disappointing harvest because of climate change like devastating
floods, greenhouse effect, inefficient use of irrigation water, land related problems like water
logging, soil erosion, soil fertility and the excessive population growth is another factor. This lead
to increasing poverty and child labour. National Food security Strategy (NFSS) should address
the issues of food security in Pakistan. In 2018, Pakistan’s Ministry of National Food Security
and Research declared and released a draft National food security policy. Productivity level can
be improved through investment in research, extension, communication and irrigation
infrastructure.
Keywords: Food crisis, rising prices, global wheat crisis, poverty, child labour, national food
security policy
416
EXPLORING NUTRACEUTICAL POTENTIAL OF WATER CHESTNUT FLOUR
AGAINST DIABETES
Zill-e-huma , Asifa Saif , Noor Fatima1, Iqra Baig1, Dr. Tauseef Sultan1,2, Muhammad Usman
1 1
Khalid1
1
2
Department of Human Nutrition and Dietetics, FFSN, Bahauddin Zakariya University, Multan
*Presenter Email: zilleh085@gmail.com
ABSTRACT
Diabetes, a chronic metabolic disorder, is a significant health issue in the world. It is characterized
by high blood sugar levels due to insufficient insulin production or body’s inability to use insulin
effectively. There are various herbal medications to manage the diabetic conditions. One plant
that has been traditionally used for its nutraceutical value is “annual aquatic floating herb”, which
is commonly known as water chestnut and Singhara. Trapa natans L., belonging to family
Trapaceae. This plant is also rich in antioxidants including flavonoids and saponins having anti-
inflammatory effects. This study aimed at exploring the nutraceutical potential of water chestnut
flour against diabetes. Trapa natans flour has potential as a natural antidiabetic agent, as it was
found to lower blood glucose levels, improve insulin sensitivity, and exhibit antioxidant activity
in diabetic rats. This study also revealed that water chestnut flour has potential as a therapeutic
agent in managing type 2 diabetes, shown improvements in glucose tolerance, insulin sensitivity,
lipid profile and reduction in oxidative stress and inflammation. Water chestnut flour has been
shown to have low glycaemic index, which can help in managing blood sugar levels in people
with diabetes. This flour has been found to have high inhibitory activity against α-amylase.
Overall, water chestnut has significant nutraceutical potential in the management of diabetes. It
can be included in the diet as a source of healthy carbohydrates, fibre, antioxidants, and anti-
inflammatory compounds, and can help in improving glycaemic control, reducing the risk of
chronic diseases like cancer, and improving lipid profiles. However, more research is needed to
fully understand the mechanisms of action and the potential use of water chestnut in the treatment
of diabetes.
Keywords: Water chestnut flour, nutraceutical potential, anti-diabetic, low glycaemic index
417
ROLE OF TEA IN CARDIOVASCULAR DISEASE PREVENTION
Zunaira Saleem1, Muhammad Tauseef Sultan1, Mian Farhan Haider1, Hira Sohail1, Muhammad
Usman Khalid1
1
Department of Human Nutrition, Faculty of Food Science & Nutrition, BZU, Multan
*Presenter Email: zunairasaleem90@gmail.com
ABSTRACT
Cardiovascular diseases (CVDs) are the leading cause of death globally, taking an estimated 17.9
million lives each year. More than four out of five CVD deaths are due to heart attacks and strokes,
and one third of these deaths occur prematurely in people under 70 years of age. Coffee and tea
are the primary sources of caffeine for adults and are among the most consumed liquids
worldwide. It has been reported that tea drinking is inversely associated with a lower risk of
cardiovascular disease (CVD). There is significant evidence that tea drinking protects against
cardiovascular disease. Consuming 2–3 cups of coffee or caffeine per day is related with positive
benefits on metabolic syndrome, including hypertension and diabetes mellitus, while it may
increase lipid levels. In population-based research, a higher tea consumption, particularly of green
tea, confers cardiovascular advantages comparable to those of coffee, with 3 cups per day related
with increased survival. Tea phytochemicals protect the cardiovascular system through their anti-
LDL oxidation, anti-oxidant, anti-inflammatory, anti-thrombotic, and endothelial protective
properties. Tea leaves contain a high concentration of polyphenols (about 30 percent of the dry
content), primarily flavonoids. Tea mostly contains flavanols, which include catechin,
epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate (EGCG). Catechin
and epicatechin are the catechin subtypes most frequently recognized as cardio protective. Recent
research including 76,979 Japanese adults examined the association between cardiovascular
mortality and the use of various types of tea. The researchers found a significant negative
association between cardiovascular mortality and daily consumption of more than six cups of tea.
In result there is a mixed evidence of tea consumption and cardiovascular disorder. In future it
can be use somehow to treat cardiovascular disease as a therapeutic agent.
Keywords: CVD, tea, catechin, black tea, polyphenols, heart failure, mortality
418
NUTRITIONAL AND FUNCTIONAL PROPERTIES OF HIBISCUS ROSA SINESIS AS
FUNCTIONAL TEA
Zunaira Saleem *, Muhammad Tauseef Sultan1, Mian Farhan Haider1, Hira Sohail1, Hassan
1
Raza1
*Presenter Email: Zunairasaleem90@gmail.com
ABSTRACT
The popularity of functional teas has increased significantly. Their possible health benefits have
been highlighted. Tea has been drunk since prehistoric times and ranks second in terms of
beverage consumption. Studies have shown that functional teas hold numerous promising
features, including antioxidant, antidiabetic and even improved mood and digestion. Among
functional tea Hibiscus tea is made from flower Hibiscus Rosa Sinesis, is a flowering plant with
numerous nutritional and functional characteristics. The different parts such as leaves, petals have
been used for medicinal purpose to cure many health issues. According to studies It is effective
against hypertension, hyperlipidemia, inflammatory issues, Cancer and hepatorenal disorders as
well as an excellent source of vitamin C, which is essential for a healthy immune system. Studies
show Hibiscus comprises a wide variety of bioactive compounds like polyphenols, flavonoids,
phytosterols, and organic acids. Hibiscus tea contains several types of antioxidants, including
flavonoids, anthocyanins, and phenolic acids. Antioxidants like as anthocyanins and quercetin are
present in the plant's blooms, and their anti-inflammatory and anti-cancer capabilities have been
demonstrated. Previous studies show Nutritional composition contain Protein, Calcium, Fat,
Phosphorus, Carbohydrate, Iron, Fiber. Vitamins, minerals, and antioxidants abound in the plant,
making it a wonderful source of nutrients. Over time, we expect more scientific evidence to show
that Hibiscus rosa sinensis tea is good for keeping your health in general and preventing disease.
To fully understand its make-up, safety, and potential, more research is needed.
Keywords: Functional tea, herbs, therapeutic effect, Hibiscus, Antioxidants
419

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Patron in Chief:

Prof. Dr. Mansoor Akbar Kundi

Vice Chancellor BZU, Multan

Prof. Dr. Masood Sadiq But

Prof. Dr. Saeed Akhtar

8th March, 2023

02:00 PM Dr. Muhammad Nasir, General Manager, FrieslandCompania Engro,

02:00 PM Prof. Dr. Agha Asad Noor, Institute of Microbiology, University of

02:00 PM Prof. Dr. Anwar-ul-Hassan Gilani, Distinguished National Professor and

03:00 PM Recitation from the Holy Qur’an

9th March, 2023

Prof. Dr. Ayesha Sameen Department of Food science & Technology,

Technical Session-10 : Seminar Hall (Old Block), FFSN, BZU Multan

Prof. Dr. Anwaar Gillani Distinguished National Professor and

09:00 AM Recitation from the Holy Qur’an

*Presenter Email: aanpathan@usindh.edu.pk

Keywords: Meat; Fish; Preservation; Green technology; Pathogens; High pressure

Keywords: Non thermal preservation; Novel food processing technologies; Sustainability;

Keywords: Radish leaves powder; Baked crackers; Vitamin C; Storage study

*Presenter Email: ijazft@gmail.com

Keywords: mycotoxins, ostrich feed, ochratoxin, ELISA, detoxification

PCOS is the most common heterogeneous endocrine disorder which is characterized by

Keywords: Fermented products, milk, bioactive peptides, proteolysis, therapeutic potential

Keywords: HPP, Meat industry, Pathogenic microorganisms, Tenderization

Keywords: Safety, HACCP, Trade, Traceability

Keywords: Food waste, food audits, training stock rotation

Keywords: IPM, FOOD SAFETY, hygiene sanitation

Keywords: Non-traditional, Wild vegetables, Moringa oliefera, Proximate, Antioxidants

International Agency for Research on Cancer classified acrylamide as a group 2A carcinogen

Keywords: Acrylamide, Packaged Chips, Pakistan, Exposure

Keywords: patulin, fruits, traceability, isolation of fungi

Keywords: Sustainable Development Goals (SGDs), Zero Hunger, Academia-Industry

Keywords: Food security, climate change, food availability, food systems.

Keywords: Grapefruit, citrus, peel, fruit, antioxidant

Keywords: Natural antioxidants, fruit waste, peel, lipids, waste utilization

Keywords: Food waste, compositing, waste management, waste treatment technology.

Keywords: Food crisis, fungi, aflatoxins, maize, decontamination, medicinal plants

Keywords: Shiitake mushroom, Fermentation, lactic acid bacteria, starter culture

Afzaal2, Rabia Iqbal1, Samreen Ahsan1, Dr. Muhammad Adil Farooq1

keywords: Quorum sensing inhibition; qs signaling molecules; biofilm; natural products;

Keywords: Dairy Science, Processing, industrial waste, cheese whey

Keywords: Spoiled sorghum, neem leaf extract, biodegradable films

Keywords: Food adulteration, concept, sources, impact, challenges, detection

Keyword: Nutraceuticals, Food Crisis, Malnutrition

Keywords: Food, Waste, Utilization, Cold-press, Citrus, Essential oils.

Keywords: Glycine betaine, membrane, proline, sugarcane, temperature

Keywords: Date fruit, Balochistan, sensory evaluation, DPPH, nutraceutical potential

Keywords: SPPH, SHR, hypertension, hydrolysis

Keywords: Non-thermal Processing Technique, High nutritional value food

Keywords: Fresh produce Waste, Novel Techniques, Bioactive compounds

Keywords: Active packaging, nanoparticles, physico-chemical properties, expressible fluids,

Keywords: Edible oils; Polyunsaturated Fatty Acids; Enrichment; Novel technologies

Keywords: Persimmon, Ultrasonication, antioxidant potential, DPPH radical scavenging

Keywords: PUFA, Microalgae, Patties, Extraction, supplementation, functional food

Keywords: LDL cholesterol, dietary fiber, nutraceutical, rancidity

Keywords: Food waste, Bioactive compounds, Polyphenols, Disease

Keywords: Protein Energy Malnutrition, Oilseed protein isolates, Bakery Products,

Keywords: Meat analogues, Proteins, Microalgae