jasim m awda

@uobaghdad.edu.iq

Lecturer, College of Agricultural Engineering Sciences
Professor, College of Agricultural Engineering Sciences
University of Baghdad

jasim m awda


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https://researchid.co/awdajasim

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Agricultural and Biological Sciences, General Biochemistry, Genetics and Molecular Biology, Cell Biology
16

Scopus Publications

Scopus Publications

  • Genetic Modifications and Contamination with Fungi and Aflatoxins in Corn and Its Products in Iraqi Markets
    International Journal of Nutrition Sciences, 2025
  • Nutritional Quality of Low-Calorie Biscuits Enriched with Date Press Cake
    International Journal of Nutrition Sciences, 2025
  • Improving the sensory and chemical characteristics of functional yogurt fortified with cardamom extract (Elettaria cardamomum L.)
    Firas Ismael, Zainab Alameri, Ali Kadhim, Ahmed Hussein, Saleh Mahdi, et al.
    Functional Foods in Health and Disease, 2024
    This study aimed to assess the effects of aqueous cardamom extract on chemical and sensory qualities of yogurt fortified with cardamom extract. Four different concentrations of cardamom extract (100, 150, 200, and 250 μg.L-1) were incorporated into yogurt, along with a control group without adding cardamom. The moisture content, total protein, carbohydrates, pH, peroxide value, and sensory properties (taste, flavor, and smell) were evaluated. The results show that cardamom extract had no significant effect on the moisture, protein, or carbohydrate content of yoghurt when compared to the control. However, a drop in lipid, pH and peroxide value was seen in cardamom-fortified yoghurt, indicating enhanced lipid quality. Treatments supplemented with 200 and 250 μg.L-1 of extract showed the highest sensory scores. Overall, this study suggests that aqueous cardamom extract holds promise as a functional ingredient to improve yogurt quality and sensory qualities, potentially providing health benefits to consumers. Background: Yogurt is typically processed from cream, milk, or partially or completely skimmed milk, and may include additional ingredients such as vitamins, skimmed milk powder, lactose, lactalbumin, lactoglobulin, or modified whey. Cardamom encompasses two plant varieties, Elettaria and Amomum, belonging to the ginger family. These types are triangular in cross-section, bear seeds in bundles, and possess a thin outer membrane encasing black seeds. Whole milk yogurt was fortified with four different concentrations of aqueous cardamom extract. A control group of plain whole milk yogurt without additives was also prepared. The chemical and sensory properties of yogurt types were analyzed immediately after manufacturing and storage for 1, 3 and 7 days at 5 ±1 °C. Objective: This study aimed to explore the effects of aqueous cardamom extract on chemical and sensory qualities, which are critical for functional foods, of functional yogurt made from raw, whole cow's milk. Four concentrations (100, 150, 200, and 250 μg.L-1) of cardamom extract were incorporated into yogurt, along with a control group without added cardamom. The moisture content, total protein, carbohydrates, pH, peroxide value, and sensory properties (taste, flavor, and smell) were evaluated. Materials and Methods: Raw, whole cow's milk was used to make yogurt production in the laboratory. Five kilograms of raw, full-fat cow's milk was heated for 10 minutes at 90 °C, then cooled to 42 °C and divided into two parts. The first was divided into four fractions, each receiving a different concentration of cardamom extract: 100, 150, 200, and 250 μg/L, representing treatments T1, T2, T3, and T4, respectively. The second part remained untreated and served as the control treatment (C) for yogurt production.
  • Isolation, Purification, and Characterization of Protease from a Local Bacillus Strain Adapted to Extreme Temperatures in Southern Iraq
    Journal of Scientific and Industrial Research, 2024
  • CLONING AND EXPRESSION OF LEVANSUCRASE (SacB) GENE FROM BACILLUS LICHENIFORMIS MJ8 IN ESCHERICHIA COLI AND ENZYMATIC SYNTHESIS OF LEVAN
    M. M. Omar, J. M. Awda
    Iraqi Journal of Agricultural Sciences, 2024
    In this study, a highly levansucrase-producing strain was isolated, identified as Bacillus lichniformans MJ8, and registered with the accession number OM672244.1 in the NCBI database. The SacB gene responsible for levansucrase production was transferred from this bacterium into Escherichia coli. It was found that the gene contains 1449 bp nucleotides, encoding 482 amino acids. The gene has been given the accession number ON811641.1 in the NCBI gene bank. The transformation was achieved by a cloning the SacB gene to plasmid pTG19-T, which was transferred to Escherichia coli DH5α. The Escherichia coli BL21 (DE3), with pet-28a (+) vector, was used to express the gene. One mM IPTG is induces the cloned gene to produce SacB protein. The levansucrase activity was 14.31 U/ml after transformation. The study also included the identification and characterization of levan produced by the bacteria using HPLC and FTIR techniques.
  • CYTOTOXIC ACTIVITY OF BASIL SEEDS( Ocimum baslicum L) EXTRACTS ON SOME BREAST CANCER CELL LINES ( IN VITRO)
    Ayeda M.M, J. M. Awda
    Iraqi Journal of Agricultural Sciences, 2023
    In this study, four types of basil seed extracts were used, being cold aqueous extract, hot aqueous extract, petroleum ether extract, and methanolic extract.Nine concentrations (10000, 5000, 2500, 1250, 625, 312.56, 156.25, 78.125, 39.0, 0.0) µg/ml were used to study the extracts cytotoxicity against two breast cancer cell lines MCF7 and AMJ13 beside REF cell line as normal cells. The methanol extract showed the highest inhibition rate of 64.4% on MCF7 cell line at concentration of 1250 µg/ml and 42.4% on AMJ13 cell line at a concentration of 39.0 µg/ml with significant difference as compared to control sample during the 72hr exposure period. While the petroleum ether extract showed a lower inhibition rate of 16.02% at a concentration of 78.1 µg/ml on MCF7 cell line and 35.3 % at a concentration of 312.5 µg /ml on AMJ13 cells during a 72hr exposure period, compared with the two aqueous extracts which showed a slight effect compared to the control. The cold aqueous extract showed the slight effect of 24.4% at a concentration of 5000 µg/ml on AMJ13 cell line and no toxicity was shown on MCF7 cells. All extracts showed no effect on REF normal cells. In all effective concentrations the basil seed extracts caused a damage to the DNA that cannot be repaired, and thus the cells are heading to programmed death. This effect on the genetic material was studied using the comet assay and mitotic index.
  • Study of different factors effected in production of dextranase enzyme from a local isolate of b. Subtilis Z2 bacteria
    Plant Archives, 2020
  • Evalution of Antimicrobial Activity of Partial Purified Bacteriocin from Local Isolate of Bacillus Licheniforims HJ2020 MT192715.1
    Jebur & Auda
    Iraqi Journal of Agricultural Sciences, 2020
    This study was aimed to produce bacteriocin from Bacillus. licheniformis isolated from local soil of corn and sunflower fields and using as antimicrobial agent . Fourteen of local isolates of Bacillus sp. were obtained and ability of these isolates for growth on Brain heart infusion agar (BHI) at 550C were tested. Isolate C4 was revealed high growth density in comparison with other isolates. Isolate C4 was identified as Bacillus licheniformis according to morphological, cultural and biochemical tests, Moreover genetic analysis for 16S rRNA gene and given accession number MT192715.1 in GenBank of NCBI . Production of bacteriocin from this isolate was carried out in Luria Broth (LB) and partially purified by precipitation with 30-70 % saturation of ammonium sulfate followed by concentrated using poly ethylene glycol (PEG).The antimicrobial activity of partially purified bacteriocin was assayed against many species of food spoilage microorganism. Results were revealed that anitimicrobial activity of bacteriocin were between (0 - 360 ) units / ml. Stability of antimicrobial activity of partially purified bacteriocin toward Staphylococcus aureus were tested after incubation at different values of pH, temperature and some of enzyme which included proteolytic enzymes, α-amylase and lipase .The results indicated that residual inhibition activity of bacteriocin were varied according to conditions of incubation and type of treatment .
  • COLLECTION, MORPHOLOGICAL CHARACTERIZATION, MOLECULAR DIAGNOSIS AND ENZYMATIC ACTIVITY OF SOME WILD MUSHROOM IN AD DIWANYA PROVINCE, IRAQ
    Biochemical and Cellular Archives, 2020
  • Phisco-Chemical analysis and sensory evaluation of Iraqi cake incorporated with grape and date (Zahidi) syrup
    M A Alsirrag, A A Hussein, H A Awahd, J M Awda, Z M Al-Masoudi, et al.
    Iop Conference Series Earth and Environmental Science, 2019
    In this research, The effect of substituting sucrose with different level of DS and DG (0, 25, 30,50,70 and 100%) on the physiochemical, microbial and sensory properties of cake were studied. Cake models were as well construed for microbial content and organic structure during, before then next 35 days storing at experimental temperature. Results showed no significant variances (p < 0.01) in the chemo physical structure of the date and grape test cake for protein values while there were significant differences for Asch, fiber and fat content values, Sensory assessment results showed high significant variance (p < 0.01) among the cake trials with the exemption of texture (6.04-6.07) for both treatment and general acceptability (7.05 and 7.08) for date and grape cakes, respectively. The microbial content (fungal and bacterial) of the grape cake were lesser than the date cake all over the period of the 35 days storing at experimental temperature. The maximum microbial content was documented next the 25th days (148.0 × 105 cfu/g) in addition to (194.30 × 105 cfu/g) for grape and date trial cakes respectively. The fungus content was additionally supreme at 25th day of storing (14.33 × 101 cfu/g) and (12.67 × 103 cfu/g) for grape and date cakes respectively. The total viable counts remained in suitable parameters for human utilization. So, grape and date syrup can easily replace sucrose in sweetened cake making in Iraq. The aim of research study the effect of the accepted neutral sweetener (grape and date syrup) acting as replacement of sugar in production of local cake sensory and chemical characteristic have been examined.
  • BIOSYNTHESIS OF SILVER NANOPARTICLES USING MINTS LEAF EXTRACT AND EVALUATION OF THEIR ANTIMICROBIAL ACTIVITY
    Biochemical and Cellular Archives, 2019
  • Cloning and expression of a lipase gene from Pseudomonas aeruginosa into E.coli
    Iraqi Journal of Agricultural Sciences, 2019
  • ISOLATION, IDENTIFICATION AND EVALUATION OF LACTIC ACID BACTERIA AS ANTIBACTERIAL ACTIVITY
    Biochemical and Cellular Archives, 2019
  • Extend the shelf life and improving sensory properties of white soft cheese by adding celery... leaves
    Iraqi Journal of Agricultural Sciences, 2019
  • Isolation and purification of lactoferrin protein from goats' colostrum and its determination using high pressure liquid chromatography and study its inhibitory effect on some pathogenic bacteria
    Biochemical and Cellular Archives, 2019
  • Studying of different factors affected in production of amylase enzyme from a local isolate of B. Subtillis A4 bacteria
    Biochemical and Cellular Archives, 2018