Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

November 16, 2022 to Present

April 02, 2021 to November 15, 2022

November 21, 2017 to April 01, 2021

November 06, 2016 to November 20, 2017

Quality aspects of paddy grain and seed dried in HSTU mobile grain and seed dryer integrated with a dual heating system. (2024).  Md Shahriar Alam, Md Abdul Wazed, S.M. Kamrul Hasan, Maruf Ahmed, Md Sultanul Alam, Md Sazzat Hossain Sarker.  Heliyon 10 (2024) e40835. 

Optimization of milling degree for maximizing nutrient retention and yield in milled rice: A study on six common Bangladeshi rice cultivars. 2024. Md. Humaun Kabir, Md. Nahidul Islam, Md. Abdul wazed, Minhaz Ahmed, Md. Sazzat Hossain Sarker.  Applied Food Research 4:100587.

Innovative probiotic yogurt: Leveraging green banana peel for enhanced quality, functionality, and sensory attributes. 2024.  Md. Sultan Mahomud, Md. Nahidul Islam, Diloar Hossen, Md. Abdul Wazed, Sabina Yasmin, Md. Sazzat Hossain Sarker.  Heliyon 10 (2024) e38781.

Effect of storage on physicochemical properties, bioactive compounds and sensory attributes of drinks powder enriched with pumpkin (Cucurbita moschata L.). 2024. Md. Abdul Halim, Md. Abdul Wazed, Sami Al Obaid, Mohammad Javed Ansari, Anika Tahosin, Md. Tajminur Rahman, Fatehatun Noor, N.H.M. Rubel Mozumder, Anwara Akter Khatun.Journal of Agriculture and Food Research 18: 101337.

Extraction and Evaluation of Bioactive Compounds from Immature and Mature Corn Silk. (2024). Khursheda Jahan Khushe, Md. Abdul Wazed , Md. Rakibul Islam , Md. Shihabul Awal ,and N. H. M. Rubel Mozumder.Journal of Food Quality. Volume 2024, Article ID 9552151, https://doi.org/10.1155/2024/9552151

Preventing enzymatic browning of freshly cut green bananas through immersion in normal water, lemon juice, and coconut water. (2024). Shampa Sarkar, Sumaia Akhter, Joysree Roy, Md. Abdul Wazed, Raihan Abedin, Suvrow Neogie, Khairul Bashar Mishat, Md. Sazzat Hossain Sarker. Food Science and Nutrition. 1-15. DOI: https://doi.org/10.1002/fsn3.4284

Evaluation of quality parameters of parboiled and non-parboiled zinc biofortified BRRI Dhan84 rice variety in Bangladesh (2023). Tanjina Akter, Md. Shihabul Awal, Md. Abdul Wazed, Anwara Akhtar Khatun, Md. Shakil, Md. Murtuza Kamal, Md. Hasan Al Banna, N. H. M. Rubel Mozumder*. Carpathian journal of food science and technology, 15(3), 70-88. DOI: https://doi.org/10.34302/crpjfst/2023.15.3.6

Comparison on drying characteristic, efficiency, unit drying cost and quality of maize dried by a novel multi-crop mobile dryer, existing industrial dryer and sun drying method. Md. Shahriar Alam, *Md. Sazzat Hossain Sarker, S.M. Kamrul Hasan, Maruf Ahmed,
Md. Abdul Wazed. Journal of Agriculture and Food Research 14 (2023) 100804.

Quality evaluation and shelf life analysis of fruit juice cocktail containing Mango (Mangifera indica) and Pineapple (Ananas comosus).  Md. Abdul Wazed, Md. Abdul Momin Sheikh, Md. Akhtaruzzaman, Md. Shihabul Awal, *N.H.M. Rubel Mozumder.Journal of Agriculture and Food Research 14 (2023) 100773.

Evaluation of physicochemical parameters of edible oils at room temperature and after heating at high temperature.*Wazed, M.A., Yasmin, S., Basak P., Hossain, A., Rahman, M.M., Hasan, M.R., Khair, M.M. and Khatun, M.N. Food Research. 7 (4) : 91 - 100 (August 2023).  DOI: https://doi.org/10.26656/fr.2017.7(4).900

Effects of various emulsifiers on physicochemical and sensory attributes of cake during storage. Moni, A., Wazed, M.A., Khatun, M.N., Yasmin, S., Mondal, S.C. and *Ahmed, M.Food Research. 7 (2) : 365 - 372 (April 2023).DOI:
https://doi.org/10.26656/fr.2017.7(2).899

Head rice yield of paddy dried in two stage and conventional drying methods.Wazed, M. A., N. H. M. R. Mozumder, and M. S. H. Sarker*. 2022. Agricultural Engineering International: CIGR Journal, 24(3): 190-200.

Quantitative analysis of vitamins B2, B3, B5 and B6 by HPLC-UV in selected non-leafy vegetables.Md. Abdul Wazed, Mahabubul Hasan, Md. Abdul Halim, Md. Akhtaruzzaman, Maruf Ahmed & N. H. M. Rubel Mozumder* (2022). International Journal of Vegetable Science, 28:5, 493-499, DOI: 10.1080/19315260.2022.2029661

Effect of Different Drying Parameters on Green Chili Nutritional Quality (2022). Mst. Nazma khatun, Jerin Kowser, Md. Abdul Wazed, and Md. Asaduzzaman. European Journal of Agriculture and Food Sciences, 4(2): 19-23.

Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour (2021). Roni, R.A.; Sani, M.N.H.; Munira, S.;Wazed, M.A.; Siddiquee, S.Appl. Sci.  11, 8474. https://doi.org/10.3390/ app11188474

Effect of two stage drying employing Fluidized bed drying, tempering followed by Fixed bed drying on Head rice yield of  BRRI Dhan28 rice variety in Bangladesh (2021). Md. Abdul Wazed, N. H. M. Rubel Mozumder, Md. Sazzat Hossain Sarker*. Sustainability in Food and Agriculture, 2(2): 74-78.

Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread (2021).*Md. Abdul Wazed & Md. Rakibul Islam. Malaysian Journal of Halal Research Journal (MJHR), 4(2):36-41.

Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4 (2021). *Md. Abdul Wazed, Mohim Das Gupta, Shamor kanti Dey, Rahul Kumar Majumder, Al Amin and Shabadur Rashid Shakib. Malaysian Journal of Halal Research Journal (MJHR), 4(2): 55-59.

Preparation of gluten free bread using the mixture of different cereals grain flour (2016). Md. Mamunur Roshid, Md. Abdul Wazed, Md. Rakibul Islam, Md. Sultan Mahomud and Habiba Khatun. International Journal of Advanced Multidisciplinary Research, 3(5): 9-16.

Funded by: Ministry of Science and Technology, Bangladesh.

Funded by: Ministry of Sciene and Technology.(Applied Science and Engineering group, SL No.:03)

Position: Project Director

Description: Jackfruit (Artocarpus heterophyllus) of the Moraceae family is a tropical fruit that grows abundantly in many parts of Southeast Asian, African, and South American countries hence, it is considered as poor man’s food (Haq, 2006). Jackfruit is an underutilized food and most of its parts, especially rind, core, rage and seeds, are not utilized to its full potential and often goes as low-cost animal feed. Keeping in mind that the fruit byproducts are richer in phytochemicals than the fruits (Naik et al. 2021; Muthiah & Kalakandan, 2020), an attempt will be made in this study to utilize all the parts of jackfruit. Numerous jackfruit products such as jam, pickles, chips, and bakery products are available; however, they are mostly made using the bulb and seeds of jackfruit. To the best of our knowledge, no attempts were made for the byproduct generated, namely, strand, rind, and core parts of jackfruit in development of any food item. Hence, the objective of this study was to incorporate and optimize the effect of rag, rind, and core along with bulb and seed on the value added cake.

Funded by: Institute of Research and Training (IRT), HSTU, Dinajpur (SL No.: 68).

Position: Co- Investigator

Description: Increasing demand of consumers for healthy and high-quality whole-grain foods has impelled the development of new rice products, among which germinated brown rice (GBR) is one of the typical novel rice products. GBR contains high health-promoting compounds, including dietary fiber, gamma amino butyric acid (GABA), vitamins, and phenolic ingredients compared to the polished or white rice. Therefore, the present attempt is honestly expecting to be successful in processing and marketing of GBR as HSTU food product through inviting interested entrepreneurs.

URL: https://www.researchgate.net/profile/Md-Wazed-3

URL: https://scholar.google.com/citations?user=_8w4CxwAAAAJ&hl=en