Shahabuddin Ahmed’s scientific contributions

The increasing environmental issues associated with plastic waste have sparked a heightened interest in the creation of biodegradable alternatives derived from renewable resources. One notable option is biodegradable film made from banana peels, which presents an environmentally friendly and sustainable solution. This review examines the viability of utilizing banana peels as a raw material for the production of biodegradable films. It investigates the chemical makeup of banana peels, emphasizing the presence of starch, cellulose, and pectin, which are essential for film formation. The review further addresses various processing techniques, including starch extraction, plasticization, and cross-linking, that improve the mechanical properties and biodegradability of the films. Moreover, it analyzes the environmental implications, potential applications in food packaging, and the challenges related to scalability and cost-effectiveness. The findings indicate that biodegradable films derived from banana peels represent a promising substitute for petroleum-based plastics; however, additional research is necessary to enhance their mechanical strength and commercial feasibility. The review concludes by advocating for ongoing investigation into natural waste resources for the development of sustainable materials.

Background: Cassava and maize are significant crops globally, contributing to both human and animal nutrition. However, there's limited comprehensive research on their nutritional composition across various sections. This study aimed to analyze the main nutritional elements in different parts of cassava and maize to bridge this gap and potentially impact dietary recommendations and food security measures. Methods: Samples of fully matured cassava roots and leaves, as well as maize kernels, were collected and processed into flour. Physico-chemical properties, including ash content, crude protein, crude fat, crude fiber, nitrogen-free extract, metabolic energy, amino acids, minerals, and DPPH free radical activity, were analyzed using established methods. Results: Significant variations were observed in the nutritional composition across different sections of cassava and maize. Cassava leaves exhibited high ash content and crude protein, while maize flour showed higher crude fat. Cassava root and leaf flour mixture had notable mineral content and DPPH free radical activity. Cassava leaves (T3; 44.35±0.70) had the lowest nitrogen-free extract (NFE) concentration, while cassava roots (T2; 82.55±1.33) had the greatest. It's interesting to note that cassava leaves had the highest free radical activity (71.66±1.19) compared to other leaves. Conclusion: Understanding the nutritional profile of cassava and maize sections can inform dietary recommendations and farming practices. Utilizing cassava and its byproducts, particularly in poultry feed, shows promise for improving growth performance, carcass characteristics, and meat quality. This could benefit small-scale chicken farmers by reducing costs and enhancing agricultural productivity.