Savita Rani, Rakhi Singh, Rachna Sehrawat, Barjinder Pal Kaur and Ashutosh Upadhyay
Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the…
Abstract
Purpose
Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet.
Design/methodology/approach
This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional compounds.
Findings
From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour.
Originality/value
Through this review paper, possible processing methods and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after detailed studied of literature from journal articles and thesis.
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Imran Pasha, Sehrish Hussain, Muhammad Issa Khan and Nadia Akram
The purpose of this paper is a study designed to utilize Vigna mungo L. (black gram) flour to improve the protein quality of wheat through supplementation. Wheat is utilized as a…
Abstract
Purpose
The purpose of this paper is a study designed to utilize Vigna mungo L. (black gram) flour to improve the protein quality of wheat through supplementation. Wheat is utilized as a cereal crop all over the world, but its protein quality is inferior owing to the deficiency of amino acids like lysine.
Design/methodology/approach
Black gram seeds were roasted and germinated and then incorporated at 10, 15 and 20 per cent level in wheat flour. The composite flour was evaluated for its chemical composition, physiochemical properties and rheological characteristics, and cookies were developed from the composite flour.
Findings
Chemical composition of composite flour revealed significant results (p < 0.05). The level of crude protein increased from 9.69 to 11.79 per cent, while ash and crude fat content enhanced from 0.33 to 1.80 per cent and 1.13 to 2.40 per cent, respectively. There was a significant effect (p < 0.05) on the sedimentation value by the addition of black gram in wheat flour. Water absorption of composite flour was higher than control (52.21 per cent), as maximum value was observed in flour having 15 per cent germinated black gram flour (69.45 per cent). Dough development time also increased from 2.90 min to 4.80 min. The pasting properties revealed significant results for all the parameters. Cookies were developed from composite flour, and sensory evaluation has shown that addition of pulse flour at 15 per cent yields cookies with better hedonic response.
Originality/value
The black gram is a locally grown legume crop, but there is a lack of systematic approach for its chemical composition and product development. Scientists are in urge to explore such economical and assessable food ingredients to cope with the nutritional deficiencies prevailing in the developing societies. In this regard, black gram has been recognized as a rich source of nutrients, so it can be exploited to improve wheat protein quality.
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G. Singh, S. Sehgal, A. Kawatra and Preeti
To develop the biscuit from pearl millet flour prepared from pearl millet grains subjected to processing treatment, i.e. blanching and malting. Purpose was also to analyze the…
Abstract
Purpose
To develop the biscuit from pearl millet flour prepared from pearl millet grains subjected to processing treatment, i.e. blanching and malting. Purpose was also to analyze the developed biscuit for nutritional evaluation.
Design/methodology/approach
Pearl millet is under utilized crop and its consumption is limited to low‐income group in the forms of chapatti, dalia, rabari, etc. However, when pearl millet grain was subjected to processing treatment, i.e. blanching and malting (methods are given in research paper), it helped to reduce the anti‐nutrients, rancidity and bitterness in the flour. After that, this processed flour was incorporated in biscuit to increase the consumption in human beings. Biscuit was also developed in combination with soybean flour to improve the protein quality, as pearl millet is deficient in lysine whereas soybean flour is rich in lysine.
Findings
The research revealed that all types of biscuit were organoleptically acceptable, with good mineral profile and low amount of anti‐nutrients. However, biscuit prepared from blanched flour had high calcium, phosphorus, iron and manganese content as compared to that prepared from malted flour. Low anti‐nutrient content and high in vitro digestibility were observed in biscuit prepared from blanched flour. Addition of soybean flour to biscuit also helps to increase the mineral profile as compared to that prepared without incorporation of soybean flour.
Originality/value
Utilization of processed pearl millet for product development was scanty. Work on blanching technique for product development and its comparison with product developed from malted flour was very less. The results indicate that processing method will help in lowering the amount of anti‐nutrients and lead to improvement in protein and starch digestibility. This research paper is valuable for processing industries, scientists and general public.
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Tripti Ghosh Sharma, Vishesh Srajan Tyagi, Laksh Sharma and Rupayan Banerjee
Social enterprise, Social entrepreneurship.
Abstract
Subject area
Social enterprise, Social entrepreneurship.
Study level/applicability
PGDM, PGDM Executive.
Case overview
The case is about the evolution of a unique social organization, BloodConnect, over its journey of four years. Initiated by two Indian Institute of Technology (IIT) Delhi students in 2010, the organization went on to be recognized for making leeway into the hitherto underserved need of blood security in India. The case describes BloodConnect's evolution with respect to different dimensions of blood shortages and the organization's acquisition of knowledge over the years. BloodConnect acted as a facilitator to bring multiple stakeholders, including potential donor segments, beneficiaries, hospitals, government and NGOs, on the same platform to collectively identify solutions, thereby increasing the ownership of each segment toward an issue of importance to the society. While the organization started gaining visibility and was on its way to making its operation structured, it desired to move beyond the confines of Delhi-NCR to raise the movement to the national level, but it was faced with challenges peppered with lack of resources, lack of funds, absence of a permanent leadership and complex dynamics between the multiple stakeholders. Donor dependency for funds and amateur management were the other major impediments for its sustenance. The case brings forth the major challenges threatening the very existence of the organization as it grappled to identify solutions that could provide revenue sustainability without dampening its mission of creating social value. The case is of relevance to social enterprises in the context of a developing nation as most of the low and middle income countries face similar challenges pertaining to blood security. It also brings forth the issues of survival, scalability and the concept of social value measurement. In what are the myriad hurdles faced by start-ups, the traditional metrics might not be enough while measuring the impact created by a social enterprise.
Expected learning outcomes
To develop an insight into the unique challenges faced by start-up social ventures and options available to them for growth and subsequent consolidation. To enhance the understanding of interrelationship between mission focus, scale of operations, revenue sustainability and social impact. To introduce students to the concept of social value measurement. The students would be able to appreciate the uniqueness of the metrics specific to a social venture.
Supplementary materials
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M. Rizwana, Padmalini Singh, N. Ahalya and T. Mohanasundaram
The goal of the present study is to examine the degree of knowledge amongst Indian women about millet grain and its nutritional advantages. Millet is regarded to be five times…
Abstract
Purpose
The goal of the present study is to examine the degree of knowledge amongst Indian women about millet grain and its nutritional advantages. Millet is regarded to be five times more nutritious than rice and wheat. Despite the fact that millet contributes to 10% of India's food grain basket and has an annual production of 18 million tonnes, it is not consumed in the same proportion as mainstream cereals (that is rice and wheat). As a result, the study's primary objective is to determine the level of awareness and consumption pattern of millet amongst Indian women regarding millet grains.
Design/methodology/approach
The research was carried out in the city of Bengaluru in the state of Karnataka, India. For the purpose of study, a sample of 855 female respondents was approached using a non-probability sampling technique known as convenience sampling. The data were gathered through the use of a self-administered structured questionnaire.
Findings
According to the findings of the study, the vast majority of respondents consume millet for preserving overall health. Building self and family immunity is the most important factor with 4.11 mean scores and low standard deviation of 0.985. The results reveal that 80.6% of women in the study are aware of millet but only 62.7% of women are consuming millet. The motivating factors and demotivating factors leading to consumption and non-consumption behaviour, respectively have also been identified. The study also reveals that demographic factors such as age, qualification and income have a direct influence on millet consumption.
Research limitations/implications
The scope of research can be extended to explore the impact of millet consumption on long term health benefits of millet amongst the target respondents. Further, the study can be extended to explore the consumption pattern of millet among different target audience in various parts of India. The media interventions in creating awareness of millet consumption benefits need to be studied for increasing the consumption of millet.
Practical implications
Companies involved in producing Fast Moving Consumer Goods (FMCG) products can be encouraged to produce millet based foods like cereals, biscuits, ready to eat foods etc. Workshops can be organized to raise awareness on how the millet can replace traditional grains in the cooking process.
Social implications
Policy measures may include millet being promoted through technology dissemination, creating awareness about advantages of millet and including millet in the Public Distribution System (PDS). It is also important to promote the cultivation, maintenance and processing of the local variety of millet with competent marketing strategies so as to increase their cultivation comparable to the cash crops. Farmers should be educated on the importance of cultivation of minor millet.
Originality/value
The fast-paced lifestyle of urban Indians has a direct impact on their dietary preferences. The World Health Organization (WHO) recommends that people have a nutritionally balanced diet and engage in regular physical activity to reduce health risks. In India, as a result of women's increased participation in the workforce, women are forced to manage many tasks and obligations, which has detrimental effects on their health. The poor nutritional status of modern-day workers is attributed to a lack of education, lack of awareness and a general disregard for health-related concerns. There is a need to investigate if Indian women are aware of the nutritional benefits of millet grains that are higher in protein.
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Jyotsna Gupta, Shivendra Singh, Ramesh Pandita and Suneel Kumar Bhat
This study aims to assess the enrolment scenario of Library and Information Science (LIS) education in India offered through distance mode.
Abstract
Purpose
This study aims to assess the enrolment scenario of Library and Information Science (LIS) education in India offered through distance mode.
Design/methodology/approach
The scope of the study is limited to India, reflecting the trend of distance education in LIS in India. The study is based on the secondary data collected by the Ministry of Human Resource and Development, Government of India (GOI) under All India Survey on Higher Education (AISHE). It is to mention that Ministry of Human Resource and Development, GOI, is regularly collecting data from higher education institutions all across the country under AISHE project. The data in the study have been analysed for the period 2011 to 2018.
Findings
The findings of the study reveal that, of the total enrolments made in LIS education in India during the period 2011 to 2018, nearly one-fourth of students were enrolled through regular mode and three-fourth were enrolled through distance mode, signifying distance mode of education as the largest medium of LIS education in India. The enrolment figures through distance mode showed slight inconsistency with the result, a negative (−0.49%) average annual corresponding growth was recorded in the enrolment of LIS students through distance mode. Of the total students enrolled in different LIS programmes through distance mode during the period of study, the majority (67.78%) of students were enrolled in the Under Graduate programme (B.Lib.I.Sc.). Similarly, of the total students enrolled in LIS through distance mode during the period of study, 51.36% were female students and 48.63% male students. In terms of caste category, of the total students enrolled during the period of study, 10.12% belonged to the Scheduled Caste category, 4.7% to Scheduled Tribes category, 28.77% Other Backward Class and 56.08% to others, which include general category students as well.
Research limitations/implications
Learning through distance education is a welcome step as long as the idea is to improve the society and to reach out to those who hitherto remained unreached. Sustainable means of enrolment and employability has to be the order of the day, mostly based on demand and supply principle.
Originality/value
This study is original and first of its kind covering enrolment of the students in LIS courses.
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The purpose of this paper is to examine the information‐seeking behavior of science and social science research scholars, including service effectiveness, satisfaction level on…
Abstract
Purpose
The purpose of this paper is to examine the information‐seeking behavior of science and social science research scholars, including service effectiveness, satisfaction level on different type of sources and various methods adopted by the scholars for keeping up to date.
Design/methodology/approach
Data were gathered using a questionnaire survey of 200, randomly selected, PhD students of science and social science departments of four universities in Kerala, India.
Findings
Although similarities exist between social science and science PhD students with regard to information‐seeking behavior, there are significant differences as well. There is a significant difference between science and social science scholars on the perception of the adequacy of print journals and database collection which are very relevant to the research purposes. There is no significant difference between science and social science scholars on the perception of the adequacy of e‐journals, the most used source for keeping up to date. The study proved that scholars of both the fields are dissatisfied with the effectiveness of the library in keeping them up to date with latest developments.
Originality/value
The study is based on actual situation and the result can be used for library service redesign for different types of users.
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A. Hossein Madadi-Najafabadi and Abolfazl Masoumi
This paper aims to analyze the abrasive damage of iron ore pellets (IOP) during charge inside day-bins in iron making plants. The rock-ladder structure of day-bin is the spotlight…
Abstract
Purpose
This paper aims to analyze the abrasive damage of iron ore pellets (IOP) during charge inside day-bins in iron making plants. The rock-ladder structure of day-bin is the spotlight of this study. A numerical-analytical method is used to investigate the main geometrical features of the mentioned structure. Practical results of this study are expected to result in optimization of rock-ladder structure to reduce fine generation and lump formation during pellets downfall on the floors of rock-ladder.
Design/methodology/approach
One effective stage of pellets downfall on the floor of rock-ladder was simulated using discrete element method. A special post-process code is used to calculate parameters of pellets collisions for an analytical model which estimates fine generation during collisions. The main damaging mechanism during pellets storage inside day-bin is determined based on the comparison of the numerical-analytical results and industrial reports. Different rock-ladder designs are simulated to find optimal geometry of the rock-ladder structure.
Findings
According to the results, 85.4% of fines generation takes place during downfall of IOPs on the floors of rock ladder, and the rest of the fine debris is expected to be generated due to flow down under compressive load and vibratory discharge. The present study suggests an increase in the rock ladder floors distance from 1.63 to 2 m, but this suggestion should be confirmed by another study focusing on the breakage damage of IOPs. The idea of chamfering the floors corners not only removes lump-formation zones but also results in an approximately 5.7% reduction in the fines generation rate.
Originality/value
According to the results, introduced modification ideas for rock-ladder structure can result in lower fine generation, lower lump removal cost and lower manufacturing cost of rock-ladder structure.
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Lara Siqueira de Oliveira, Maria Elisabeth Machado Pinto‐e‐Silva, Maria Carolina Batista Campos von Atzingen and Rosana Aparecida Manólio Soares
The purpose of this paper is to evaluate the retention rate of vitamin C and carotenoids in vegetables submitted to heat treatment.
Abstract
Purpose
The purpose of this paper is to evaluate the retention rate of vitamin C and carotenoids in vegetables submitted to heat treatment.
Design/methodology/approach
Samples of carrot and broccoli were submitted to conventional cooking, steaming, microwaving and autoclave. Ascorbic acid concentrations were determined according to the methodology of Zhang and Hamauzu. The extraction of carotenoids was done using the methodology of Niizu and Rodriguez‐Amaya. The formula of Murphy et al. was used to calculate the retention rate of vitamins.
Findings
The highest retention percentage of ascorbic acid, α‐carotene, β‐carotene and lutein in carrots was obtained using microwave cooking. In the case of broccoli, the best retention for α‐ and β‐carotene was by steam cooking, whereas ascorbic acid was best preserved in the autoclave and lutein by conventional cooking.
Practical implications
Ascorbic acid and carotenoids are compounds present in vegetables relevant mostly from a therapeutical point of view, as they appear to be associated with the prevention of many diseases. However, these vitamins are lost during the cooking process, which is of great importance in developing countries where deficits of these nutrientes are quite common in the population.
Originality/value
The results obtained in this study indicate that the cooking technique of choice is of fundamental importance not only at home but also for the food industry, considering the increasing consumption of processed foods.
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Digestibility of pulses is affected due to presence of antinutritional and toxic compounds. Various processing treatments are known to destroy heat labile toxic compounds and…
Abstract
Purpose
Digestibility of pulses is affected due to presence of antinutritional and toxic compounds. Various processing treatments are known to destroy heat labile toxic compounds and other enzyme inhibitors, hence, to improve the texture, palatability and nutritive value of pulses. This paper, therefore, aims to focus on improving the digestibility and availability of nutrients of green gram (Vigna radiata L.) through processing treatments.
Design/methodology/approach
The present study was undertaken to see the effect of common processing and cooking treatments on newly released green gram cultivars. To achieve this objective, green gram seeds were soaked in plain water (1:4 w/v) for 12 hours at 37°C. One portion of the soaked seeds was dried at 55°C and left‐over soaked seeds were divided into three portions. One portion of the soaked seeds was dehulled manually. The second portion of the soaked seeds was ordinary and pressure‐cooked (water two times the weight of soaked seeds) for 35 minutes at 95‐100°C and at 1.05 kg/cm2 pressure for 15 minutes, respectively. The third portion of the soaked seeds was sprouted for 24 hours at 37°C. All the processed seeds were dried at 55°C in a hot air oven and then ground in a cyclone sample mill and stored for estimation of nutritional parameters using standard methods.
Findings
Soaking and cooking treatments had no significant effect on proximate composition, whereas sugar contents increased and starch contents decreased significantly. Soaking and cooking treatments also improved in vitro starch digestibility significantly. De‐hulling of soaked seeds further improved starch digestibility and also caused significant change in protein, fat, ash, crude fibre and sugar contents. Germination decreased starch, thereby raising the level of the soluble sugars and improved starch digestibility by 49 and 48 percent, respectively, in both cultivars. Similarly, pressure‐cooking also increased starch digestibility by about 44 and 49 percent, respectively, in both cultivars. Cooking may gelatinize starch and germination may mobilize starch, resulting in improved digestibility of starch by α‐amylase.
Practical implications
Evolving high‐yielding crop varieties is one of the most important strategies to fill the gap between demand and supply of food legumes and also to improve the nutritional status of the population consuming such foods. Hence, it is imperative to judge their chemical composition and improve them through inexpensive processing techniques.
Originality/value
The paper gives an overall view of nutritive values of new and traditional varieties of vegetables and will be of value to those who supply the consumer.