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Nigella sativa L. (black cumin) has a unique nutritional profile that can be employed in food formulation to improve health of consumers. Black cumin is already used in traditional medicines in Pakistan to treat various maladies like diabetes mellitus, gastrointestinal disorders, and as immune booster. The core objective of the present research study is to explore the role of black cumin fixed oil (BCFO) as a functional ingredient in cereal‐based bakery products.

The BCFO was supplemented in cookies' formulations and impact on nutritive quality, tocopherols and thymoquinone contents was studied.

The results indicated that addition of fixed oil influenced the physical characteristics of cookies significantly. Chemical attributes varied non‐significantly, but oxidative stability of the cookies was improved as indicated from decreased peroxide (POV) and TBA value. Gradual increase in BCFO in cookies formulations increased the amounts of total tocopherols significantly from 9.85 ± 0.392 to 53.19 ± 1.689 mg/kg‐oil. BCFO addition significantly enhanced α‐, β‐, γ‐, δ‐tocopherols i.e. 8.80±0.630 to 32.19±1.410, 0.96±0.035 to 3.47±0.114, 0.09 ± 0.000 to 14.98 ± 0.520, 0.00 ± 0.000 to 2.55 ± 0.127 mg/kg‐oil, respectively. Likewise, thymoquinone contents were recorded highest in cookies containing 5.0 @ BCFO (7.25 ± 0.482 mg/100 g) as compared to control. Moreover, cookies containing fixed oil @ 4% rated better on hedonic scale as compared with control by the trained taste panel during sensory evaluation.

The results of present research paved the way for the commercial applications of BCFO especially in cereal‐based products. Moreover, present intervention heightened the prospects of using black cumin seed oil in different food products that may produce healthy impact on end consumers.

Almost 90 per cent of the wheat produced in Pakistan is used for chapattis and rotis preparation. Unleavened flat bread (chapattis and rotis) is staple food of Pakistani population. The present study was carried out to prepare composite flour and to assess suitable level of composition. The main aim was to introduce soy hulls as a rich source of nutrients and to study its impact on the rheological and sensory properties of the products.

Soy hulls were combined wheat flour at 1.5, 3.0, 4.5, 6.0 and 7.5 per cent in order to prepare the composite flours. Composite flour and chapattis were analyzed for chemical composition, rheological and baking properties. Sensory evaluation (color, flavor, taste, texture, folding ability and chewing ability) of chapattis was also carried out for the acceptance of suitable level by the consumers.

The statistical analysis of data obtained showed significant increase in minerals (Fe, Zn, Cu, Mn, Ca and Mg), proximate composition and phytic acid content of flour. Significant decrease in phytate was found during baking of chapattis. Soy hulls supplementation also affects the water absorption dough development time, dough stability time significantly. Chapattis were found acceptable by the panel of judges up to 4.5 per cent supplementation of soy hulls.

Soy supplementation of wheat flour can be successfully carried out through flourmills and small‐scale grinders as it causes no problem in milling operations.

Presently soy hulls are used in animal feed to improve its nutrition quality. So it can be used in human food by giving due consideration to the antinutrtional factors that are present in soy hulls.

Pakistan is an agricultural country having the world's largest canal irrigation system. Indus basin that covers 70 percent of irrigated area for crop production is the major source of water in the country. Owing to rapid increase in population and uncertain environmental conditions, this water is not adequate to cope with the crop water requirement and needs additional means to provide extra water for agricultural purposes. The main source of irrigation is canal and ground water but the quality of ground water is so poor for the sustainability of agriculture system. To cope with the present demand, use of municipal sewage water that consists of domestic liquid waste, as well as industrial effluents, is becoming a common practice. The present study aims to reflect the hazardous effects of sewage water on the environment, with the main focus on heavy metals and chemical composition of soil and vegetables.

Industrial effluent was collected from one ghee mill, one flour mill, three textile industries and three hosieries located in Faisalabad, an industrial city of Pakistan highly affected with water pollution. All water samples were analyzed for pH, EC, SAR and RSC. Water analysis was also carried out for various nutrients and heavy metals (K⁺¹, P²⁺, Fe²⁺, Cu²⁺, Zn²⁺, Mn²⁺, Ni²⁺ and Pb²⁺). Soil samples from various depths (0‐15, 15‐30, 30‐60, 60‐90 and 90‐120 cm) were taken to analyze for EC, pH, SAR, Na⁺¹, SO₄, K⁺¹, P²⁺, Fe²⁺, Cu²⁺, Zn²⁺, Mn²⁺, Ni²⁺ and Pb²⁺ after irrigation with canal water and sewage water. Cadmium, lead and copper concentration was determined in various vegetables grown in areas irrigated with canal water and industrial effluents to determine their final concentration in the final product ultimately affecting the human health.

Although the sewage water is a source of many nutrients, it also includes a significant amount of heavy metals like Fe²⁺, Cu²⁺, Zn²⁺, Mn²⁺, Ni²⁺, Pb²⁺ and pathogens. Extensive use of this effluent for irrigation purpose has resulted in an upsurge of such metals in soils and various crops, which ultimately resulted in clinical problems in human beings.

The present study reflects the composition of sewage water and heavy metal accumulation in soil, as well as crops. It further highlights the different potential hazards to humans due to these contaminants.

Aims to extract Rice bran oil (RBO) from Pakistani cultivar Basmati‐385 for efficient use of local rice industrial waste, i.e. rice bran to reduce the import of edible oil and to evaluate the suitability of RBO in baked products by making cookies.

RBO was extracted from stabilized rice bran by solvent extraction. The RBO obtained was analyzed for different quality parameters and further applied into baked products such as cookies at various levels, i.e. 0, 25, 50, 75 and 100 per cent, by gradually replacing normal shortening to check its suitability as a shortening and its effectiveness in extending the shelf life of product due to its natural antioxidants. Five treatments of RBO and normal shortening (NS) (T₁ = 100 per cent NS + 0 per cent RBO, T₂ = 75 per cent NS + 25 per cent RBO, T₃ = 50 per cent NS + 50 per cent RBO, T₄ = 25 per cent NS + 75 per cent RBO and T₅ = 0 per cent NS + 100 per cent RBO) were used to prepare cookies and 45 days, storage study was conducted.

Various treatments and storage have a highly significant effect on moisture, fat and NFE content of cookies. Protein content of cookies remained unaffected by changing treatments. During 45 days, storage moisture, protein, fat and NFE content decreased significantly. Physical studies revealed increase in width and spread factor of cookies, while thickness was reduced, gradually with the proportionate increase of RBO. There was significant decrease in quality score of cookies for color, taste, flavor, crispness, texture and overall acceptability. Treatment T₃ (50 per cent NS + 50 per cent RBO) got the highest score for all the sensory attributes.

The present study suggests that T₃ (50 per cent NS + 50 per cent RBO) can produce superior quality cookies to prove the effectiveness of RBO as bakery shortening.

Although Pakistan is an agricultural country, unfortunately 71 per cent of the country's edible oil requirements are met through the import of edible oil. In the present project the possibility of RBO extraction from local variety was evaluated. In this way, if fully explored, RBO can become the fourth indigenous source of edible oil.