Dr. Mohibbe Azam

Dr. Mohibbe Azam |Clyto Access

Principal Scientist- Organic Chemistry, ICAR



Biography: Dr. Mohibbe Azam, born on 9th September, 1962 in Katihar, Bihar, obtained his M. Phil degree from Delhi University and Ph. D from Jodhpur University in Organic Chemistry He joined the ICAR-Central Arid Zone Research Institute (CAZRI), Jodhpur in 1994 and served there till July, 2012. He joined ICAR-Indian Institute of Rice Research (IRRI), Hyderabad in August 2012 and currently serving as Principal Scientist- Organic Chemistry. During his stay in CAZRI for 18 years, Dr. Azam worked on chemical composition of various arid zone crops with focus on medicinal crops and developed various value added products which were well appreciated at ICAR and commercialized in large scale. Currently at IIRR, Dr. Azam is working on value added products from rice. He has already developed Pain Relieving Gel, Moisturizing Lotion, Cream for Cracked heel, Face Scrub, low fat rice butter from rice. His focus is on rice bran oil, fortification of rice with zinc and iron, low GI rice, beauty and other health care products from rice and its by products Dr. Azam worked in Ohio State University in USA for 6 months with a Fulbright Fellowship during 2012 and he also worked as Visiting Scientist at Hannover University, Germany for 2 months in 2002. Dr. Azam has been granted 2 patents for his innovations on Aloe vera and two more patens are awaited approval for related works on aloe vera. Dr. Azam has 61 publications to his credit. He was actively involved in the quality analysis of thousands of varieties from AICRIP trials for 2 years at IIRR and he has brought out a very useful booklet “A Guide to Rice Quality Trait Analysis”


Title: Cost Effective Method for Fortification of Rice with Iron and Zinc to Combat Micronutrient Malnutrition

Abstract: Rice is one of the staple foods of India. However, rice is a poor source of essential micronutrients – iron (4-5 ppm) and zinc (8-15 ppm) which are far less than the recommended daily allowance of iron (17-35 mg) and zinc (8-12 mg). As per WHO 2008, micronutrient malnutrition which mainly includes deficiencies of iron and zinc affects two billion people globally and causes almost one million deaths annually. Among various approaches for combating the micronutrient deficiencies, food fortification is one of the cost effective approaches. Therefore, paddy samples of rice varieties were fortified by parboiling process using edible grade ZnSO4 and NaFeEDTA as fortificants. Iron and zinc content in the polished rice samples so obtained were in the range of 34-45 ppm and 30-40 ppm, respectively. The present method of fortification is simple and economically cheaper as it can be carried out with existing facilities of parboiling. Feeding trails showed that the mean haemoglobin level increased from 6.77 g /dl on 0th day to 10.36 g /dl on 60th day and 9.25 g /dl on 0th day to 10.83 g /dl on 60th day, respectively, in cases of severely and moderately anaemic experimental subjects. There was no significant change in the haemoglobin level of the anaemic subjects in control group. Hence, it can be concluded that the present process of fortification is simple and cost effective and the fortified rice obtained by this process can be an effective solution to prevent the deficiency of iron and zinc.

Related Conferences :

Agriculture and Crop Science Conference - Series 2