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F. Jubayer
Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet 3100, Bangladesh

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Journal article
Published: 17 August 2021 in J
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Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p< 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

ACS Style

Dhrubajyoti Singha; Fahad Jubayer; Kumkum Devnath; Delara Akhter; Thottiam Vasudevan Ranganathan; Towhidur Rahman; Anisur Rahman Mazumder. Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake. J 2021, 4, 430 -443.

AMA Style

Dhrubajyoti Singha, Fahad Jubayer, Kumkum Devnath, Delara Akhter, Thottiam Vasudevan Ranganathan, Towhidur Rahman, Anisur Rahman Mazumder. Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake. J. 2021; 4 (3):430-443.

Chicago/Turabian Style

Dhrubajyoti Singha; Fahad Jubayer; Kumkum Devnath; Delara Akhter; Thottiam Vasudevan Ranganathan; Towhidur Rahman; Anisur Rahman Mazumder. 2021. "Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake." J 4, no. 3: 430-443.

Article
Published: 25 July 2021
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The Rohingya refugee population in Bangladesh has become more vulnerable to COVID-19 because of their living and environmental conditions. The current study represents an assessment of the Rohingya people’s COVID-19-related knowledge, attitude, and practices (KAP) at eight refugee camps in Cox’s Bazar. This cross-sectional study was completed with a total of 400 responses between July and September of 2020. A questionnaire was created to assess demographic characteristics (5 items), knowledge (10 items), attitude (5 items), practices (5 items), and information sources (1 item). Aside from the total KAP scores, the scores are also presented based on demographic variables. The KAP of the respondents were not satisfactory, with scores of 5.8 ±1.8, 2.2 ± 1.0, and 0.9 ± 0.7, respectively. We found significant differences only in the knowledge scores based on education and gender. In conclusion, this study emphasizes the importance of COVID-19 training that focuses on behavioral changes for the Rohingya people in Bangladesh.

ACS Style

Fahad Jubayer; Tariqul Islam Limon; Masud Rana; Shahidullah Kayshar; Shoaib Arifin; Ahm Musleh Uddin; Anisur Rahman Mazumder. Knowledge, attitude, and practices towards COVID-19 among the Rohingya refugees in Cox’s Bazar, Bangladesh. 2021, 1 .

AMA Style

Fahad Jubayer, Tariqul Islam Limon, Masud Rana, Shahidullah Kayshar, Shoaib Arifin, Ahm Musleh Uddin, Anisur Rahman Mazumder. Knowledge, attitude, and practices towards COVID-19 among the Rohingya refugees in Cox’s Bazar, Bangladesh. . 2021; ():1.

Chicago/Turabian Style

Fahad Jubayer; Tariqul Islam Limon; Masud Rana; Shahidullah Kayshar; Shoaib Arifin; Ahm Musleh Uddin; Anisur Rahman Mazumder. 2021. "Knowledge, attitude, and practices towards COVID-19 among the Rohingya refugees in Cox’s Bazar, Bangladesh." , no. : 1.

Correspondence
Published: 17 June 2021 in Public Health
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ACS Style

M.F. Jubayer; M.S. Kayshar. Should Bangladeshi Muslims rethink their typical Ramadan Iftar menu in 2021? A COVID-19 perspective. Public Health 2021, 1 .

AMA Style

M.F. Jubayer, M.S. Kayshar. Should Bangladeshi Muslims rethink their typical Ramadan Iftar menu in 2021? A COVID-19 perspective. Public Health. 2021; ():1.

Chicago/Turabian Style

M.F. Jubayer; M.S. Kayshar. 2021. "Should Bangladeshi Muslims rethink their typical Ramadan Iftar menu in 2021? A COVID-19 perspective." Public Health , no. : 1.

Preprint
Published: 15 June 2021
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Aloe Vera leaves have a great potential as an economic supplement with an adequate nutritional profile. In this study, Aloe Vera leaf gel (AVG) powder was used to fortify plain cakes. Freeze drying of AVG was performed for the production of Aloe Vera powder (ALP) and four plain cakes were prepared with different proportions of ALP for further investigation. Analysis suggested that ALP contained significantly (p<0.05) higher amount of protein (22.23 vs 12.24), ash (19.83 vs 0.64) and iron (175 vs 3.05) content than refined wheat flour (RWF). ALP also contained significant amount of total polyphenols and antioxidant. Moisture, protein, ash, weight, and minerals (Fe, Ca) content were higher (p<0.05) in ALP-cakes; whereas fat, volume, specific volume, height, baking loss, and total carbohydrate content were higher (p<0.05) in RWF-cakes. Incorporation of 6 and 8% ALP in the formulation increased the total polyphenols and anti-oxidant activity in plain cakes. Texture analysis revealed that hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, however, cohesiveness, springiness, and chewiness decreased in ALP-cakes. Sensory attributes suggested that 4% ALP incorporated cake was attributed as the best formulation. In conclusion, ALP can be supplemented in cakes up to 8% to improve the nutrient value.

ACS Style

Dhrubajyoti Singha; F. Jubayer; Kumkum Devanath; Delara Akhter; Thottiam Vasudevan Ranganathan; T. Rahman; Anisur Rahman Mazumder. Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake. 2021, 1 .

AMA Style

Dhrubajyoti Singha, F. Jubayer, Kumkum Devanath, Delara Akhter, Thottiam Vasudevan Ranganathan, T. Rahman, Anisur Rahman Mazumder. Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake. . 2021; ():1.

Chicago/Turabian Style

Dhrubajyoti Singha; F. Jubayer; Kumkum Devanath; Delara Akhter; Thottiam Vasudevan Ranganathan; T. Rahman; Anisur Rahman Mazumder. 2021. "Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake." , no. : 1.

Article
Published: 08 January 2021
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While people around the world are terrified of the global pandemic coronavirus disease 2019 (COVID-19) and are dying for a permanent solution, undertaking preventive safety measures are said to be the most effective way to stay away from it. People’s adherence to these measures is broadly dependent on their knowledge, attitude, and practices (KAP). People working in the food industry must be extra cautious during this time because they are in close proximity to consumable items. The present study was designed to evaluate food handlers’knowledge, attitude, and practices regarding COVID-19 in a food industry in Dhaka, Bangladesh. A number of 155 food handlers took part in this online-based study. The information was collected from the participants through a questionnaire prepared in Google form. With a correct response rate of about 90% on average (knowledge 89.7%, attitude 93%, practices 88.2%), the participants showed a good level of KAP regarding COVID-19. However, education and working experiences had a significant association with the total KAP scores (p < 0.05). Further KAP studies in different generic food industries in Bangladesh should be carried out to bring a more precise picture for ensuring the level of workplace and worker’s safety. Graphical abstract Highlights This is the first KAP study considering the food industry in Bangladesh and the global pandemic COVID-19. Knowledge, attitude, and practices (KAP) towards COVID-19 of a group of food handlers from a food industry in Dhaka, Bangladesh, were evaluated. The KAP scores of participants regarding COVID-19 were satisfactory. Education and working experience associated significantly with the total KAP scores. Further KAP studies are suggested in different food industries in Bangladesh.

ACS Style

Fahad Jubayer; Shahidullah Kayshar; Faizul Kabir; Shoaib Arifin; Tariqul Islam Limon; Al- Emran; Nasir Uddin. Knowledge, attitude, and practices regarding COVID-19: A study on food handlers in a joint venture food industry in Dhaka, Bangladesh. 2021, 1 .

AMA Style

Fahad Jubayer, Shahidullah Kayshar, Faizul Kabir, Shoaib Arifin, Tariqul Islam Limon, Al- Emran, Nasir Uddin. Knowledge, attitude, and practices regarding COVID-19: A study on food handlers in a joint venture food industry in Dhaka, Bangladesh. . 2021; ():1.

Chicago/Turabian Style

Fahad Jubayer; Shahidullah Kayshar; Faizul Kabir; Shoaib Arifin; Tariqul Islam Limon; Al- Emran; Nasir Uddin. 2021. "Knowledge, attitude, and practices regarding COVID-19: A study on food handlers in a joint venture food industry in Dhaka, Bangladesh." , no. : 1.

Letter
Published: 24 November 2020 in Asia Pacific Journal of Public Health
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ACS Style

Fahad Jubayer; Tariqul Islam Limon; Shahidullah Kayshar. Noncommunicable Diseases in the Rohingya Refugee Community of Bangladesh. Asia Pacific Journal of Public Health 2020, 33, 166 -167.

AMA Style

Fahad Jubayer, Tariqul Islam Limon, Shahidullah Kayshar. Noncommunicable Diseases in the Rohingya Refugee Community of Bangladesh. Asia Pacific Journal of Public Health. 2020; 33 (1):166-167.

Chicago/Turabian Style

Fahad Jubayer; Tariqul Islam Limon; Shahidullah Kayshar. 2020. "Noncommunicable Diseases in the Rohingya Refugee Community of Bangladesh." Asia Pacific Journal of Public Health 33, no. 1: 166-167.

Journal article
Published: 04 November 2020 in Journal of Herbal Medicine
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Hyperlipidemia is one of the common risk factors of cardiovascular disease. The effects of Ajwa date seed powder on serum lipid profile in human beings in this randomized, double-blind, placebo-controlled clinical study were evaluated. Hypercholesterolemic patients were instructed to take the Ajwa date seed powder (200 mg of seed powder filled in each capsule) three times daily after a meal for 90 days as a form of treatment once distributing them to intervention (n = 30) or placebo (n = 28) group. Each group was similar in essential baseline characteristics with no significant differences. The primary outcome measure was total cholesterol (TC) levels. Secondary outcome measures were low-density lipoprotein (LDL), triglycerides (TG) and high-density lipoprotein (HDL). The Ajwa date seed powder yielded a 19.4%, 22.5%, and 25.78% decrease in total cholesterol (TC), low-density lipoprotein (LDL), and triglycerides (TG) levels respectively along with an increase in high-density lipoprotein (HDL) levels by 23.81% in the intervention group, and these values were significantly better than those of the placebo group. In summary, Ajwa date seed powder was found to have positive effects by improving serum lipid profile in the intervention group compared to the placebo group.

ACS Style

Fahad Jubayer; Shahidullah Kayshar; Mostafizur Rahaman. Effects of Ajwa date seed powder on serum lipids in humans: A randomized, double-blind, placebo-controlled clinical trial. Journal of Herbal Medicine 2020, 24, 100409 .

AMA Style

Fahad Jubayer, Shahidullah Kayshar, Mostafizur Rahaman. Effects of Ajwa date seed powder on serum lipids in humans: A randomized, double-blind, placebo-controlled clinical trial. Journal of Herbal Medicine. 2020; 24 ():100409.

Chicago/Turabian Style

Fahad Jubayer; Shahidullah Kayshar; Mostafizur Rahaman. 2020. "Effects of Ajwa date seed powder on serum lipids in humans: A randomized, double-blind, placebo-controlled clinical trial." Journal of Herbal Medicine 24, no. : 100409.

Short communication
Published: 08 October 2020 in Journal of Agriculture and Food Research
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The coronavirus disease 2019 (COVID-19) poses significant risks to health in the workplace for employees in the manufacturing sector of Bangladesh. A variety of preventive steps are being taken by many food industries to sustain their production during this period by ensuring food safety. In response to the current outbreak, early identification, preparedness for the growing threat, and employee well-being are of utmost importance. Food health is also a concern in this regard, as workers in the food industry remain close to food and packages. The risk of spreading the virus within the industry can be held to a minimum with timely action and concerted efforts. A study was carried out in one baking industry of Bangladesh to investigate their regular activities during the pandemic period. Until the writing of this report, there were no cases of COVID-19 among employees. Thus this case study shows how one baking industry in Bangladesh prepares and responds to the COVID 19 outbreak.

ACS Style

Fahad Jubayer; Shahidullah Kayshar; Al Emran; Nasir Uddin; Janibul Alam Soeb. Response to coronavirus disease 2019: Case study of one baking industry in Dhaka, Bangladesh. Journal of Agriculture and Food Research 2020, 2, 100077 -100077.

AMA Style

Fahad Jubayer, Shahidullah Kayshar, Al Emran, Nasir Uddin, Janibul Alam Soeb. Response to coronavirus disease 2019: Case study of one baking industry in Dhaka, Bangladesh. Journal of Agriculture and Food Research. 2020; 2 ():100077-100077.

Chicago/Turabian Style

Fahad Jubayer; Shahidullah Kayshar; Al Emran; Nasir Uddin; Janibul Alam Soeb. 2020. "Response to coronavirus disease 2019: Case study of one baking industry in Dhaka, Bangladesh." Journal of Agriculture and Food Research 2, no. : 100077-100077.

Journal article
Published: 23 September 2020 in Heliyon
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In Bangladesh, with the mounting esteem of bakery products, food safety issues in bakery industries are a paramount concern nowadays. In this regard, this current study was performed to evaluate food safety knowledge, attitude, and self-reported practices of two groups (160 trained and 55 new untrained) of workers from two popular baking industries in Dhaka, Bangladesh. A self-administrated questionnaire was used to acquire the data during the study. On food safety knowledge, attitude, and self-reported practices, trained workers' scores (33.01 ± 0.09, 14.86 ± 0.03, 10.66 ± 0.25, respectively) were significantly higher than the scores (9.82 ± 0.23, 10.44 ± 0.26, 5.91 ± 0.33, respectively) of newly appointed untrained workers. The quality assurance department displayed better knowledge, attitude, and self-reported practices scores than the rest of the departments of the industries. However, compared to knowledge and attitude, the self-reported practice was not up to a satisfactory level. According to the study, training can be proved effective for improving knowledge and attitude but does not always translate those into self-reported practice and behaviors. The results also reinforce the importance of conducting training for untrained workers and suggest further behavior-based food safety training for all employees.

ACS Style

Fahad Jubayer; Shahidullah Kayshar; Sajjad Hossain; Nasir Uddin; Al- Emran; Syeda Sabrina Akter. Evaluation of food safety knowledge, attitude, and self-reported practices of trained and newly recruited untrained workers of two baking industries in Dhaka, Bangladesh. Heliyon 2020, 6, 1 .

AMA Style

Fahad Jubayer, Shahidullah Kayshar, Sajjad Hossain, Nasir Uddin, Al- Emran, Syeda Sabrina Akter. Evaluation of food safety knowledge, attitude, and self-reported practices of trained and newly recruited untrained workers of two baking industries in Dhaka, Bangladesh. Heliyon. 2020; 6 (9):1.

Chicago/Turabian Style

Fahad Jubayer; Shahidullah Kayshar; Sajjad Hossain; Nasir Uddin; Al- Emran; Syeda Sabrina Akter. 2020. "Evaluation of food safety knowledge, attitude, and self-reported practices of trained and newly recruited untrained workers of two baking industries in Dhaka, Bangladesh." Heliyon 6, no. 9: 1.

Correspondence
Published: 15 September 2020 in Public Health in Practice
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ACS Style

Fahad Jubayer; Shahidullah Kayshar; Tariqul Islam Limon. Risks of cancer in the Rohingya community of Bangladesh: An issue still remains unaddressed. Public Health in Practice 2020, 1, 100040 .

AMA Style

Fahad Jubayer, Shahidullah Kayshar, Tariqul Islam Limon. Risks of cancer in the Rohingya community of Bangladesh: An issue still remains unaddressed. Public Health in Practice. 2020; 1 ():100040.

Chicago/Turabian Style

Fahad Jubayer; Shahidullah Kayshar; Tariqul Islam Limon. 2020. "Risks of cancer in the Rohingya community of Bangladesh: An issue still remains unaddressed." Public Health in Practice 1, no. : 100040.

Letter
Published: 04 August 2020 in Asia Pacific Journal of Public Health
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ACS Style

Tariqul Islam Limon; Fahad Jubayer; Mesbha Uddin Ahmed; Habibur Rahman; Shahidullah Kayshar. Rohingya Refugees and Coronavirus Disease-2019: Addressing Possible Jeopardy From the Perspective of Bangladesh. Asia Pacific Journal of Public Health 2020, 32, 529 -530.

AMA Style

Tariqul Islam Limon, Fahad Jubayer, Mesbha Uddin Ahmed, Habibur Rahman, Shahidullah Kayshar. Rohingya Refugees and Coronavirus Disease-2019: Addressing Possible Jeopardy From the Perspective of Bangladesh. Asia Pacific Journal of Public Health. 2020; 32 (8):529-530.

Chicago/Turabian Style

Tariqul Islam Limon; Fahad Jubayer; Mesbha Uddin Ahmed; Habibur Rahman; Shahidullah Kayshar. 2020. "Rohingya Refugees and Coronavirus Disease-2019: Addressing Possible Jeopardy From the Perspective of Bangladesh." Asia Pacific Journal of Public Health 32, no. 8: 529-530.

Letter to the editor
Published: 25 May 2020 in Public Health
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ACS Style

F. Jubayer; S. Kayshar; T.I. Limon. First COVID-19 case in the Rohingya camp in Bangladesh: needs proper attention. Public Health 2020, 191, 20 .

AMA Style

F. Jubayer, S. Kayshar, T.I. Limon. First COVID-19 case in the Rohingya camp in Bangladesh: needs proper attention. Public Health. 2020; 191 ():20.

Chicago/Turabian Style

F. Jubayer; S. Kayshar; T.I. Limon. 2020. "First COVID-19 case in the Rohingya camp in Bangladesh: needs proper attention." Public Health 191, no. : 20.

Review
Published: 01 January 2020 in Cogent Food & Agriculture
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ACS Style

Pabitra Chandra Das; Ahmadul Islam; Mobarak Hossain; Fahad Jubayer; Parichat Hongsprabhas; Thottiam Vasudevan Ranganathan; Anisur Rahman Mazumder. The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes - a review. Cogent Food & Agriculture 2020, 6, 1 .

AMA Style

Pabitra Chandra Das, Ahmadul Islam, Mobarak Hossain, Fahad Jubayer, Parichat Hongsprabhas, Thottiam Vasudevan Ranganathan, Anisur Rahman Mazumder. The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes - a review. Cogent Food & Agriculture. 2020; 6 (1):1.

Chicago/Turabian Style

Pabitra Chandra Das; Ahmadul Islam; Mobarak Hossain; Fahad Jubayer; Parichat Hongsprabhas; Thottiam Vasudevan Ranganathan; Anisur Rahman Mazumder. 2020. "The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes - a review." Cogent Food & Agriculture 6, no. 1: 1.

Journal article
Published: 31 January 2017 in Potravinarstvo Slovak Journal of Food Sciences
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ACS Style

Fahad Jubayer; Burhan Uddin; Abu Taher Muhammad Ziauddin. Effectiveness of a developed potato storage system in shelf life and nutritional quality compared to traditional practice in Bangladesh. Potravinarstvo Slovak Journal of Food Sciences 2017, 11, 1 .

AMA Style

Fahad Jubayer, Burhan Uddin, Abu Taher Muhammad Ziauddin. Effectiveness of a developed potato storage system in shelf life and nutritional quality compared to traditional practice in Bangladesh. Potravinarstvo Slovak Journal of Food Sciences. 2017; 11 (1):1.

Chicago/Turabian Style

Fahad Jubayer; Burhan Uddin; Abu Taher Muhammad Ziauddin. 2017. "Effectiveness of a developed potato storage system in shelf life and nutritional quality compared to traditional practice in Bangladesh." Potravinarstvo Slovak Journal of Food Sciences 11, no. 1: 1.

Journal article
Published: 20 January 2017 in Potravinarstvo Slovak Journal of Food Sciences
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ACS Style

Fahad Jubayer; Taminur Islam Chowdhury; Burhan Uddin; Gulzarul Aziz. Production and characterization of pectinase enzyme from rhizopus oryzae. Potravinarstvo Slovak Journal of Food Sciences 2017, 11, 1 .

AMA Style

Fahad Jubayer, Taminur Islam Chowdhury, Burhan Uddin, Gulzarul Aziz. Production and characterization of pectinase enzyme from rhizopus oryzae. Potravinarstvo Slovak Journal of Food Sciences. 2017; 11 (1):1.

Chicago/Turabian Style

Fahad Jubayer; Taminur Islam Chowdhury; Burhan Uddin; Gulzarul Aziz. 2017. "Production and characterization of pectinase enzyme from rhizopus oryzae." Potravinarstvo Slovak Journal of Food Sciences 11, no. 1: 1.