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Article
Publication date: 13 October 2021

Muhammad Adeel Anjum, Dapeng Liang, Ammarah Ahmed and Anjum Parvez

While the performance consequences of workplace ostracism (WO) have been examined in many studies, relatively little is known about WO's relationship with work effort (WE), which…

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Abstract

Purpose

While the performance consequences of workplace ostracism (WO) have been examined in many studies, relatively little is known about WO's relationship with work effort (WE), which is a vital part of the performance domain. Moreover, the literature is largely silent regarding how WO translates into reduced effort and when such effects are less likely. The purpose of the study is to bridge these gaps. Specifically, the paper examines the relationship between WO and WE, taking into account the mediating role of emotional exhaustion (EE) and the moderating role of work centrality (WC).

Design/methodology/approach

Data for the study came from an online survey of 310 full-time employees of service-sector organizations in Pakistan. The PROCESS macro, a robust computational tool for research models involving both mediating and moderating mechanisms, was used for analysis.

Findings

WO was found to be a risk factor for organizations in that it not only induces/aggravates strain in employees, but also hampers them in expending effort in given roles. Findings further highlight that the negative relationship between WO and WE is mediated by EE and moderated by WC.

Research limitations/implications

Owing to the cross-sectional data and correlational research design, the study has limited power to make causal inferences about the relationships between the constructs (e.g. WO and WE). Further, the study is conducted in a collectivist culture where people are particularly sensitive to WO; it is, therefore, possible that the strength of relationships between the constructs might differ in individualistic cultures.

Practical implications

Apart from informing management practices in relation to minimizing the occurrence of WO, the study also offers valuable insights into how employees can protect themselves from the negative effects of WO.

Originality/value

The study is among the very few empirical works that simultaneously explicate how and when WO jeopardizes employees' WE.

Details

Management Decision, vol. 60 no. 7
Type: Research Article
ISSN: 0025-1747

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Article
Publication date: 18 February 2022

Muhammad Iqbal Anjum

This paper aims to contribute an Islamic critique of various competing economic system’s theories of interest, which have evolved within the distinct ideological frameworks of…

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Abstract

Purpose

This paper aims to contribute an Islamic critique of various competing economic system’s theories of interest, which have evolved within the distinct ideological frameworks of distinct rival economic systems and religions from the point of view of discovering potential effective Islamic economic solutions of the interest-driven modern economic, financial and banking and debt crises and the related problems of inflation, extreme, wealth inequalities and extreme poverty.

Design/methodology/approach

This historical research paper portrays the chronological evolution of competing narratives and theories of interest in realms of religions, philosophies and rival economic systems for contributing their comparative review and critique from an Islamic point of view in light of the pertinent literature of multidisciplinary history of religions, philosophies and economic thought. It develops an Islamic critique of theories of interest in light of interactions among history of religious thought on interest, history of economic thought on interest and economic theories of interest and the interest-driven economic crises for highlighting potential Islamic interest-free solutions of the modern economic crises in the framework of the Islamic political economy. In light of an Islamic critique of various competing theories of interest, the paper presents pertinent economic policy recommendations for the governments of the countries of the contemporary Muslim world.

Findings

The interest-free Islamic economic, as well as banking theories and models, offer the potential practical exploitation-free and injustice-free humanitarian solutions of the contemporary persisting macroeconomic crises (national, regional and global economic crises, financial crises, debt crises and banking crisis). Current Islamic discourses on interest and interest-free Islamic banking have effectively promoted the popularity and growth of global Islamic banking industry in the Muslim world in the 21st century.

Practical implications

Keeping in view a general universal consensus of the Islamic jurists on the elimination of interest of all types from the economy, it is recommended for the Governments of the Muslim countries to implement a consensus-based Islamic banking model, which uses only the Islamic juristic consensus-based Islamic modes of banking and finance – Musharikah, Mudharabah and Al-Qardh Al-Hassan (interest-free loan) – for precluding the possibilities of emergence of controversies about the prospective Riba-free Islamic economic and banking system. Litmus test of the practical success of the interest-free Islamic universal economic and banking system is the successful elimination of all forms of Riba (interest) and all possibilities of its involvement in extractive and exploitative activities in letter and spirit.

Originality/value

This research paper contributes a comprehensive logical and objective critique of various competing prominent theories of interest from an Islamic economic point of view and highlights their pertinent practical macroeconomic problems-cum-consequences as well as the potential Islamic macroeconomic policy responses in the form of interest-free Islamic banking/monetary/fiscal policies.

Details

International Journal of Ethics and Systems, vol. 38 no. 4
Type: Research Article
ISSN: 2514-9369

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Article
Publication date: 5 August 2021

Muhammad Adeel Anjum, Ammarah Ahmed, Lin Zhang and Dilawar Khan Durrani

Although past research has looked into myriad consequences of workplace incivility, little attention has been paid to the effects of supervisor incivility (SI) on employees’ sense…

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Abstract

Purpose

Although past research has looked into myriad consequences of workplace incivility, little attention has been paid to the effects of supervisor incivility (SI) on employees’ sense of vitality and their discretionary work effort (DWE). Moreover, the mechanisms that drive the harmful effects of SI remain largely unknown. The current study seeks to address these gaps in the literature. In particular, this study aims to examine how SI culminates in decreased DWE.

Design/methodology/approach

Adopting a cross-sectional survey design, data for this study were gathered from 151 employees of two large companies in the financial services sector of Pakistan. A number of analysis techniques (e.g. confirmatory factor analysis and bootstrapping) were used to analyze the data.

Findings

As predicted, SI was found to be negatively associated both with subordinates’ sense of vitality and DWE while vitality was found to be positively associated with DWE. Findings also indicated that one way in which SI negatively affects subordinates’ DWE is by decreasing their sense of vitality.

Practical implications

This study offers several useful implications for management practice in relation to preventing SI and mitigating its effects and bolstering employees’ sense of vitality.

Originality/value

To the best of the knowledge, this study is the first to unpack the relationship dynamics of SI, vitality and DWE, and to introduce a mechanism by which SI translates into reduced DWE.

Details

International Journal of Conflict Management, vol. 32 no. 5
Type: Research Article
ISSN: 1044-4068

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Article
Publication date: 22 April 2022

Lin Zhang, Yanqing Wang, Muhammad Adeel Anjum and Jingjing Mu

By distinguishing between core business service and value-added service in mobile payment applications, this paper aims to incorporate point mechanisms (point rewarding and point…

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Abstract

Purpose

By distinguishing between core business service and value-added service in mobile payment applications, this paper aims to incorporate point mechanisms (point rewarding and point exchanging) into these two separated roles of services to understand user loyalty formation. Specifically, this study aims to examine the mediating role of need satisfaction and perceived value in the relationships between point mechanisms and user loyalty.

Design/methodology/approach

Drawing upon self-determination theory and perceived value lens, this study develops a theoretical model that examines the mediation effects of multiple psychological outcomes on the relationships between point mechanisms (point rewarding and point exchanging) and user loyalty in the context of mobile payment. Data were collected from 731 users of a leading mobile payment application in China through an online survey. Structural equation modeling was used to analyze the hypothesized relationships.

Findings

Empirical results suggest that point rewarding enhances users’ need satisfaction of core service, whereas point exchanging increases users' perceived value of additional value-added service. Results also reveal that need satisfaction and perceived value mediate the relationships between point mechanisms (i.e. point rewarding and point exchanging) and user loyalty. In sum, the findings enhance our understanding of user loyalty formation from a dual channeling perspective.

Practical implications

This study informs the managers of mobile payment applications on how to build user loyalty by enhancing users' experience of core business service and value-added service through point mechanism implementation.

Originality/value

This study highlights the importance of both core business service and value-added service in mobile payment applications and provides new insights into the effects of point mechanisms on user loyalty by considering different service routes. Additionally, this study uncovers the mediation mechanisms of users' need satisfaction of core service and users' perceived value of additional value-added service on the two service routes, which further enrich our understanding regarding the user loyalty formation of mobile payment applications.

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Article
Publication date: 1 June 2005

Muhammad Issa khan, Faqir Muhammad Anjum, Shahzad Hussain and Muhammad Tayyab Tariq

Unleavened flat bread (chapatis and rotis) is staple food of the Pakistani population. Almost 90 per cent of wheat produced in the country is used for chapatis and roti…

894

Abstract

Purpose

Unleavened flat bread (chapatis and rotis) is staple food of the Pakistani population. Almost 90 per cent of wheat produced in the country is used for chapatis and roti preparation. Present study was carried out to prepare composite flour, assess suitable level of composition. The main aim was to increase the mineral content of the diet, as they are deficient in the diet of the Pakistani people as for other developing countries.

Design/methodology/approach

Composite flours were prepared by replacing wheat flour with 8, 16, 24, 32 and 40 per cent soy flour. Composite flour and chapatis were analysed for mineral and phytate contents. Sensory evaluation (color, flavor, taste, texture, folding ability and chewing ability) of chapatis was also carried out to assess acceptance of suitable level by the consumers.

Findings

The statistical analysis of data obtained showed significant increase in minerals (Fe, Zn, Cu, Mn, Ca and Mg) and phytic acid content of flour. Significant decrease in phytate was found during the baking of chapatis. Chapatis were found acceptable by the panel of judges up to 24 per cent supplementation of soy flour. To combat mineral deficiency in developing countries composite flour technology can use as replacement of mineral salts fortification. As in case of composite flour natural source of nutrient are used.

Practical implications

Soy supplementation of wheat flour can be successfully done through flourmills and small‐scale grinders as it causes no problem in milling operations.

Originality/value

The research carried out is one of outstanding type as no such research was done earlier. Phytate besides minerals was also given due consideration in same study which is one of chelating agent found in plant source of minerals.

Details

Nutrition & Food Science, vol. 35 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 20 July 2010

Faqir Muhammad Anjum, Muhammad Zubair Sabir, Muhammad Issa Khan and Imran Pasha

The yeast Saccharomyces cerevisae is the most important ingredient of leavened products and is best known for its characteristic physiological property: the rapid fermentation of…

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Abstract

Purpose

The yeast Saccharomyces cerevisae is the most important ingredient of leavened products and is best known for its characteristic physiological property: the rapid fermentation of sugar to ethanol and carbon dioxide. The purpose of this paper is to exploit this feature to determine the effect of three commercially available yeast types: Instant, Dried, and Fresh on sugar utilization during the fermentation process and bread quality.

Design/methodology/approach

Three commercially available yeast types – Instant, Dried, and Fresh were used at three levels, i.e. 0.50, 0.75 and 1.00 percent in order to assess sugar utilization during the fermentation process and bread quality after baking.

Findings

The rate of utilization of glucose was much faster than fructose and sucrose. Instant yeast at 1.00 percent exhibited maximum sugar utilization during the fermentation process. It also contributed to improving the bread texture, loaf volume, grain texture, crust and crumb color. Dried and Fresh types could not depict any significant difference in their sugar utilization behavior and bread quality. The results indicated that yeast quality as well as quantity is one of the major indices of bread quality.

Practical implications

The findings of the research can be used by bakers in order to select the proper yeast type and its level for production of quality bread. It also gives an idea about sugar type best suited for bread production.

Originality/value

The paper describes unique research work, as both yeast types, along with their levels, are tested for their fermentation capacity on different types of sugars, as fermentation is an important step in bread making.

Details

Nutrition & Food Science, vol. 40 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 March 2006

Faqir Muhammad Anjum, Muhammad Issa Khan, Masood Sadiq Butt, Shahzad Hussain and Muhammad Abrar

Almost 90 per cent of the wheat produced in Pakistan is used for chapattis and rotis preparation. Unleavened flat bread (chapattis and rotis) is staple food of Pakistani…

956

Abstract

Purpose

Almost 90 per cent of the wheat produced in Pakistan is used for chapattis and rotis preparation. Unleavened flat bread (chapattis and rotis) is staple food of Pakistani population. The present study was carried out to prepare composite flour and to assess suitable level of composition. The main aim was to introduce soy hulls as a rich source of nutrients and to study its impact on the rheological and sensory properties of the products.

Design/methodology/approach

Soy hulls were combined wheat flour at 1.5, 3.0, 4.5, 6.0 and 7.5 per cent in order to prepare the composite flours. Composite flour and chapattis were analyzed for chemical composition, rheological and baking properties. Sensory evaluation (color, flavor, taste, texture, folding ability and chewing ability) of chapattis was also carried out for the acceptance of suitable level by the consumers.

Findings

The statistical analysis of data obtained showed significant increase in minerals (Fe, Zn, Cu, Mn, Ca and Mg), proximate composition and phytic acid content of flour. Significant decrease in phytate was found during baking of chapattis. Soy hulls supplementation also affects the water absorption dough development time, dough stability time significantly. Chapattis were found acceptable by the panel of judges up to 4.5 per cent supplementation of soy hulls.

Research limitations/implications

Soy supplementation of wheat flour can be successfully carried out through flourmills and small‐scale grinders as it causes no problem in milling operations.

Originality/value

Presently soy hulls are used in animal feed to improve its nutrition quality. So it can be used in human food by giving due consideration to the antinutrtional factors that are present in soy hulls.

Details

Nutrition & Food Science, vol. 36 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 10 February 2012

Muhammad Issa Khan, Faqir Muhammad Anjum, Imran Pasha, Ayesha Sameen and Muhammad Nadeem

Unleavened bread (chapatti and roti) is the staple diet of people in the Indo‐Pak region, utilizing almost 90 percent of the wheat produced in the region. To improve the nutrition…

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Abstract

Purpose

Unleavened bread (chapatti and roti) is the staple diet of people in the Indo‐Pak region, utilizing almost 90 percent of the wheat produced in the region. To improve the nutrition of chapattis, normally legume flour is used in the region. The purpose of the current study is to assess the nutritional quality and safety of chapattis supplemented with soy flour.

Design/methodology/approach

Wheat and soybean were procured and soy flour was prepared. Trypsin inhibitor contents and mineral contents of different flour and chapattis prepared were determined. Chapattis were prepared from different flour blends and whole wheat flour. To assess the quality and acceptability, the chapattis were presented to a panel of judges and the sensory evaluation was carried out for color, taste, aroma, chew ability, folding ability and overall acceptability characteristics. The data obtained for each parameter were subjected to statistical analysis to determine the level of significance.

Findings

The phytic acid and trypsin content were higher in un‐autoclaved soy flour supplement composite flour. The defattening of soy flour also increases the level of these anti‐nutrients in chapattis. The phytate and trypsin content of composite flour decreased as a result of baking. The protein, fiber and ash contents of composite flour increased while moisture content and nitrogen free extracts (NFE) decreased by the addition of soy flour. Mineral contents of chapattis except Mn increased by the incorporation of soy flour. The chapattis were found acceptable by the panel of judges at 10 percent replacement level of whole wheat flour by soy flour.

Practical implications

The results of the study indicate that 10 percent supplementation of soy flour in wheat flour was found acceptable by consumers as it did not affect the sensory attribute. For improved nutrition and to combat protein energy malnutrition, chapattis flour can be supplemented with soy flour.

Originality/value

The soy supplementation of wheat flour will improve the nutritional quality of the chapatti flour as soy flour is rich in high‐quality protein and mineral. The anti‐nutritional can be minimized or inactivated by autoclaving the soybean.

Details

British Food Journal, vol. 114 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 January 1996

Muhammad Iqbal Anjum

Capitalism is fundamentally an economics of producers that has always served the cause of producers. Its special concern for economizing the production process in the guise of…

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Abstract

Capitalism is fundamentally an economics of producers that has always served the cause of producers. Its special concern for economizing the production process in the guise of economic efficiency went always in favor of producers at the cost of interests of workers and consumers thereby creating a strong sense of economic deprivation in the conscience of workers and low‐income consumers who generally constitute the majority of the population in almost all the developed countries including the United States of America. It is this growing sense of economic deprivation that can be easily observed, especially in the big cities of the United States of America, as a catalyst for Marxist reaction. The Marxist fruit of Capitalist international economics appeared in the form of cold war within the global economy between the rich and the poor countries. Keeping in view the historical dynamics of Marxist movement, twentieth century Capitalist economists have consciously started to counter the threat of Marxism by incorporating in economics the extensive analysis of issues such as social welfare function, interdependent utility functions, intertemporal utility functions, equity in distribution, unemployment insurance, economic development, labor unionism, full‐employment of labor, economic rents, consumer protectionism etc. in the form of labor economics, public sector economics and development economics. It was no doubt a Capitalists' cleverish attempt to redress the grievances, mainly resulting from market failures, of the economically depressed classes within the Capitalist system. So far problems of the depressed classes could not be solved and are not at all expected to be fully solved within the original Capitalistic framework due to its inherent exploitative tendencies.

Details

Humanomics, vol. 12 no. 1
Type: Research Article
ISSN: 0828-8666

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Article
Publication date: 1 November 2006

Faqir Muhammad Anjum, Muhammad Rauf, Muhammad Issa Khan and Shahzad Hussain

This study was designed to incorporate untreated and alkaline hydrogen peroxide treated wheat bran into wheat flour and to access the appropriate type of bran and its optimum…

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Abstract

Purpose

This study was designed to incorporate untreated and alkaline hydrogen peroxide treated wheat bran into wheat flour and to access the appropriate type of bran and its optimum level of addition in flour, which may not affect quality but enhance the overall status of the fiber in the bakery products.

Design/methodology/approach

Composite flours prepared by replacing wheat flour with wheat bran both untreated and untreated at 5, 10, 15 and 20 per cent were subject to proximate analysis. Panel of judges evaluated cakes prepared from composite flours to access suitable level of substitution. Calorific value of the product prepared was also determined.

Findings

Statistical analysis of data obtained predicted that significant decrease in moisture and nitrogen free extracts (carbohydrates) contents of flours were found. On the other hand, protein, fiber and total ash of the flour increase with increasing level of replacement. Calorific value of the cakes decreases with increasing level of wheat bran addition. Wheat bran up to 20 per cent replacement was found acceptable by the panel of judges with maximum acceptability of cake with chocolate flavor.

Practical implications

wheat bran may be supplemented to bakery product in order to prepare high fiber products. Wheat bran contains higher amount of insoluble fiber which can help to reduce the blood cholesterol level.

Originality/value

Research conduct was unique one in its nature as effect of both untreated and alkaline hydrogen peroxide treated wheat bran was evaluated in the same study and suitable levels of addition for both were accessed.

Details

Nutrition & Food Science, vol. 36 no. 6
Type: Research Article
ISSN: 0034-6659

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