Dr. Md. Nahidul Islam
@bsmrau.edu.bd
Food Engineering, Professor
Bangabandhu Sheikh Mujibur Rahman Agricultural University
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Agricultural and Biological Sciences, Multidisciplinary, Applied Microbiology and Biotechnology
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Md. Safiuddin Bapary, Md. Nahidul Islam, Nikhil Kumer, Mahmudul Hasan Tahery, Mohammad Abdulla Al Noman, and Mohammed Mohi-Ud-Din
Elsevier BV
Moushumi Akter, Md. Nahidul Islam, Sabina Yasmin, and Md. Sultan Mahomud
Elsevier BV
Md. Humaun Kabir, Md. Nahidul Islam, Md. Abdul wazed, Minhaz Ahmed, and Md. Sazzat Hossain Sarker
Elsevier BV
Joya Roy, Md. Nahidul Islam, Sabina Yasmin, and Md. Sultan Mahomud
Elsevier BV
Roksana Al Nafiu Insha, Md Nahidul Islam, Joydeb Gomasta, Mohammad Nazmol Hasan, Md Ruhul Amin, Noor Shaila Sarmin, and Md Mamunur Rahman
Elsevier BV
Md. Sultan Mahomud, Md. Nahidul Islam, Diloar Hossen, Md. Abdul Wazed, Sabina Yasmin, and Md. Sazzat Hossain Sarker
Elsevier BV
Sree Krishna Kumar Paul, Md. Nahidul Islam, Md. Forshed Dewan, Md. Abdul Alim, and Raju Ahmmed
Elsevier BV
Nikhil Kumer, Md. Nahidul Islam, Sharmin Akther, Md Suman Rana, Ataul Kabir, and Shafi Ahmed
Elsevier BV
Md. Ahiduzzaman, Md. Nahidul Islam, S. Fatema-Tuj Jannati, Md. Aslam Ali, and Md. Mofazzal Hossain
Elsevier BV
Md. Naimur Rahman, Md. Nahidul Islam, Md. Manik Mia, Shahriar Hossen, Md. Forshed Dewan, and Md. Sultan Mahomud
Elsevier BV
Md. Nahidul Islam, Md. Aslam Ali, Md. Ahiduzzaman, Md. Arifur Rahman Khan, and Md. Shofiul Azam
Springer Nature Singapore
Md. Sultan Mahomud, Md. Nahidul Islam, and Joysree Roy
Elsevier BV
Apple Mahmud, Md. Nahidul Islam, A. K. M. Aminul Islam, Md. Moshiul Islam, Uttam Kumar Ghosh, Md. Saddam Hossain, Afzal Sheikh, Md. Hasan Sofiur Rahman, Lam-Son Phan Tran, and Md. Arifur Rahman Khan
Cambridge University Press (CUP)
Abstract This research aimed to assess the agronomic performance of the progeny (F3 and F4 generations) of 48 newly developed Aus rice lines, using a randomized-complete-block-design under rainfed conditions. We found a wide range of variations in yield and yield-contributing traits among the studied genotypes. High board sense heritability percentages were found for sterility percentage (99.50 and 97.20), thousand-grain-weight (88.10 and 90.20 g), plant-height (84.90 and 86.90 cm) and day-to-maturity (84.50 and 97.60 d) in both F3 and F4 generations, respectively. However, the highest genetic advance as mean percentage was observed for sterility (48.00 and 50.60), effective tillers number per hill (ET) (44.70 and 47.10), total tillers number per hill (TT) (43.00 and 45.40) and filled-grains per panicle (41.00 and 43.20) respectively. Notably, the correlation study also identified the traits, TT (r = 0.31 and 0.45), ET (r = 0.30 and 0.44), straw yield (r = 0.57 and 0.39) and harvest index (r = 0.63 and 0.67) as effective for improving grain yield in both F3 and F4 generations, respectively. We identified higher grain yield per hill (g) and shorter to moderate crop growth duration (days) in several distinct accessions, including R1-49-7-1-1, R3-26-4-3-1, R1-6-2-3-1, R1-13-1-1-1, R1-50-1-1-1, R3-49-4-3-1, R1-47-7-3-1, R2-26-6-2-2, R3-30-1-2-1 and R1-44-1-2-1, among the 48 genotypes in both the F3 and F4 generations. A further location-specific agronomic study is recommended to assess the drought tolerance of these promising genotypes. This will further assess their suitability as potential breeding materials when developing rice varieties adapted to grow under fluctuating rainfalls conditions.
Han Congying, Wang Meifang, Md. Nahidul Islam, Shi Cancan, Guo Shengli, Afsana Hossain, and Cao Xiaohuang
Hindawi Limited
Passion fruits are susceptible to numerous postharvest challenges including weight loss, ethylene production, peel shrinkage, microbial growth, and pulp liquefaction. To mitigate these issues, yellow passion fruits were treated with hydroxypropyl cassava starch zinc oxide (HCS-ZnO) nanoparticles at varying concentrations. Fruits were stored at 10°C for 42 days, and the treated fruits underwent periodic assessments for weight loss, electrical conductivity, reducing sugar, total soluble solids (TSS), titratable acidity, and peel color. The results showed that a 0.8% HCS-ZnO nanoparticle coating could significantly reduce the weight loss of passion fruit during storage. However, compared to other treatments, a 0.2% HCS-ZnO nanoparticle coating demonstrated superior preservation of physicochemical properties, delayed discoloration, slowed ripening, maintained cell membrane integrity (electrical conductivity 1337 μs/cm), and reduced nutrient loss (titrable acidity 3.35 g/100 mL, TSS 17.9%, reducing sugar 5.1 g/100 g) at 42 days of storage. This innovative approach holds promise for commercial application, offering a sustainable solution to mitigate postharvest losses of passion fruit. The study underscores the potential of HCS-ZnO nanoparticles as effective coatings to uphold fruit quality and extend shelf life, presenting compelling insights for future fruit preservation strategies.
Md. Shofiul Azam, Md Wahiduzzaman, and Md. Nahidul Islam
CRC Press
Md. Forshed Dewan, Md. Nahidul Islam, and Md. Shofiul Azam
CRC Press
Xiaohuang Cao, Wanxiu Xu, and Md. Nahidul Islam
Informa UK Limited
Abstract This article presents a comprehensive analysis of three distinct drying methods, namely hot air drying (HAD), microwave oven drying (MD), and vacuum freeze drying (VFD), applied to bee larvae. Through rigorous experimentation and analysis, we evaluated various parameters, including moisture content, color, fat, protein, fatty acid composition, aroma components, and protein secondary structure. Our findings reveal distinctive characteristics of bee larvae aroma, notably including E-2-curenal, palmitic acid and 10-undecenal, with palmitic, linolenic, and oleic acids being the dominant fatty acids. Among the drying methods, MD at 10 W/g demonstrated significantly higher levels of volatile components. Noteworthy, VFD-assisted drying closely resembled the composition of fresh bee larvae, with fat and protein contents of 26% and 57%, respectively. Analysis of protein secondary structure unveiled that MD at 10 W/g exhibited the highest β-folding content, 80%, followed closely by VFD at 45 °C, 73%. Remarkably, VFD at 45 °C exhibited as the superior method, yielding dried bee larvae of unparalleled quality among the three techniques investigated. This study provides valuable insights into the impact of different drying methods on the composition and quality of bee larvae, offering significant implications for the processing, preservation and utilization of this valuable resource.
Md. Selim Choudhury, Md. Nahidul Islam, Md. Momin Khan, Md. Ahiduzzaman, Md. Mahidul Islam Masum, and Md. Aslam Ali
Elsevier BV
Md. Arifur Rahman Khan, Apple Mahmud, Md. Nahidul Islam, Uttam Kumar Ghosh, and Md. Saddam Hossain
Elsevier BV
Md. Forshed Dewan, Md. Ahiduzzaman, Md. Nahidul Islam, and Habibul Bari Shozib
Elsevier BV
Md. Shofiul Azam, Md. Nahidul Islam, Md. Wahiduzzaman, Mahabub Alam, and Akib Atique Khan Dhrubo
Wiley
AbstractViruses produce a variety of illnesses, which may also cause acute respiratory syndrome. All viral infections, including COVID‐19, are associated with the strength of the immune system. Till now, traditional medicine or vaccines for most viral diseases have not been effective. Antiviral and immune‐boosting diets may provide defense against viral diseases by lowering the risk of infection and assisting rapid recovery. The purpose of this review was to gather, analyze, and present data based on scientific evidence in order to provide an overview of the mechanistic insights of antiviral bioactive metabolites. We have covered a wide range of food with antiviral properties in this review, along with their potential mechanism of action against viral infections. Additionally, the opportunities and challenges of using antiviral food have been critically reviewed. Bioactive plant compounds, not only help in maintaining the body's normal physiological mechanism and good health but are also essential for improving the body's immunity and therefore can be effective against viral diseases. These agents fight viral diseases either by incorporating the body's defense mechanism or by enhancing the cell's immune system. Regular intake of antiviral foods may prevent future pandemic and consumption of these antiviral agents with traditional medicine may reduce the severity of viral diseases. Therefore, the synergistic effect of antiviral foods and medication needs to be investigated.
Xiaohuang Cao, Md. Nahidul Islam, Xin Ning, Zhihui Luo, and Lei Wang
SAGE Publications
Sea rice bran powder is a new type of instant food additive. Currently, its solubility is low, and its flavor is not pleasant. Superheated steam cooking is a promising treatment in cellulose-rich substances, which essentially improves quality. To gain better sea rice bran powder, physicochemical properties of sea rice bran were investigated using 100 °C, 110 °C, 120 °C, and 130 °C superheated steam treatments for 10, 20, 30, and 40 min. After the treatment, these samples were cooled down, dried, and milled to assess sea rice bran powder's product qualities. Profiles of odor, taste, aroma, and aliphatic acids were determined using e-nose, e-tongue, and gas chromatography–mass spectroscopy. Results revealed that superheated steam brought new profiles of odors and tastes for consumers. Superheated steam treatment was found to decrease swelling capacity. Methane (2,2,4,6,6-pentamethyl, heptane) was seen as a significant odor component, whereas umami and bitterness were considered considerable taste components. Superheated steam treatment retained higher content of aliphatic acids: saturated fatty acids 218–204 mg/100 g and unsaturated fatty acids 830–781 mg/100 g. This study discovered that superheated steam is suitable for processing rice bran as food ingredients; 100 °C-120 °C and 10-30 min could be suggested for suitable cooking sea rice bran.
Md. Saddam Hossain, Uttam Kumar Ghosh, Md. Nahidul Islam, and Md. Arifur Rahman Khan
Elsevier
Hasan Muhammad Abdullah, Md. Nahidul Islam, Mehfuz Hasan Saikat, and Md. A.H.B. Bhuiyan
Elsevier
Xiaohuang Cao, Md. Nahidul Islam, Dandan Lu, Congying Han, Lei Wang, Mingxiong Tan, Yuan Chen, and Ning Xin
SAGE Publications
In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2–10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33–123), dough stability (9.37–12.63 min), and dough development time (6.23–7.63 min) in blend flour increased. Similarly, with the increasing BSP, SB became darker and more greenish, and the total flavonoid content increased. The content of chlorophyll-b, and total chlorophyll demonstrated a faster increase than that of chlorophyll-a. The hardness and chewability of SB improved as well whereas the springiness increased first and then decreased. The best springiness and gumminess of SB were found with 2% and 8% BSP additives respectively. 2%, 4%, and 6% addition of BSP resulted in a slight fluctuation in the bound water quantity than 8% and 10% BSP additive. No new compound formation was confirmed by Infrared analysis and there was only a heat and mass transfer process. Results from this study indicated that SB with improved quality attributes can be prepared from wheat flour fortified with BSP at 2–4%.