Mohammad Mehedi Hasan Khan

Comparative Analysis of Crude Protein, Total Phenolic and Antioxidant Contents of Raw and Commercially Packed Turmeric and Red Chilies

Rubaiat Nazneen Akhand, Shoriful Islam & Mohammad Mehedi Hasan Khan · Asian Journal of Biology · 2021

Background: Turmeric and red chili are the common spices used for cuisine preparation in Bangladesh. Commercially packed turmeric and red chili might have decreased nutrient contents compared to raw turmeric and red chili. Aims:  The study aimed to compare some of the nutrient va...

Open access Research Article 10.9734/ajob/2021/v11i230139

Leaf Chlorophylls and Carotenoids Status and Their Correlation with Storage Root Weight of Some Local and Exotic Sweetpotato Genotypes

Md. Abu Shahadat Hossain, A. F. M. Saiful Islam, Mohammad Noor Hossain Miah & Mohammad Mehedi Hasan Khan · Asian Journal of Research in Botany · 2019

The investigation was carried out to characterize the chlorophyll components and carotenoids of the leaves of some local and exotic genotypes of sweetpotato viz. Local-1, Local-2, Local-5, Local-8, Exotic-1, Exotic-2, Exotic-4 and BARI SP-4 and their effect on production of total...

Open access Research Article

A Comparative Assessment of Nutritional and Microbial Quality between Value Added Fish Burgers and Traditional Meat Based Fast Foods

Md. Robbany Mondol, MD. Jahirul Islam, Md. Sadikur Rahman, Md. Moshiur Rahman, Mohammad Mehedi Hasan Khan, Md. Motaher Hossain & Md. Abu Sayeed · Microbiology Research Journal International · 2025

Background: Fast foods, often known as ready-to-eat foods, are foods that are simple to prepare and may be easily consumed or taken away. Fast food consumption is a growing trend among people worldwide, including Bangladesh. Changes in lifestyle and food habits have been bringing...

Open access Research Article 10.9734/mrji/2025/v35i91617