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This study aims to focus on the use of pectinase enzymes for producing clarified mango juice with blend of orange juice and to evaluate some of its quality attributes.

Mango pulp was incubated at 60^oC for 1 hr to destroy natural enzymes present in the juice. Prepared mango pulp and separately prepared orange juice were formulated into various mixes in the ratio mango:orange (v/v) 100:0, 50:50 and 0:100. A portion of the mango pulp or the one with equal volume of orange was then treated with 0.1 per cent (v/w) pectinase enzymes at 40^oC for 24 hrs. All the treated and untreated mixes were separately packed inside a bottle and pasteurized at 80^oC for 10 mins. Samples were analyzed using methods reported in the literature for some chemical and sensory properties.

From this project work, the use of enzyme (pectinase) in juice production from mango was found beneficial and profitable since it increases the yield of juice extracted. A blend of mango and orange juice which was processed with enzyme was found not to be significantly different from orange juice in terms of sweetness, appearance, flavour and general acceptability.

The paper has demonstrated effect of pectinase enzymes in the production of clarified mango juice with blend of orange juice and its acceptability.

Calyx of okra pods is usually cut off and discarded as a waste during processing, whereas the pulp and seeds are being used. This study aims to investigate the nutrient composition and anti-nutritional properties of okra calyx flour.

Calyces from four varieties (Ex-kwadon, Solar, Chalawa and Syria) of okra pods were processed into flour. The proximate composition, mineral content, vitamin content and anti-nutritional composition of the flour samples were analysed by using standard methods.

There were significant differences in moisture content (p = 0.012), crude fat (p = 0.001), crude fibre (p = 0.002), carbohydrate (p = 0.002), sodium (p < 0.001), magnesium (p < 0.001), iron (p < 0.001), zinc (p = 0.006), vitamin A (p < 0.001) and vitamin C (p = 0.001) contents of okra calyx flour. The values of proximate composition ranged 8.1-8.9%, 8.4-9.0%, 14.3-15.3%, 1.4-2.1%, 16.9-18.2% and 47.1-49.4% for moisture content, ash, crude protein, crude fat, crude fibre and carbohydrate, respectively, whereas the values of mineral contents ranged 7.6-8.7 mg/100g, 35.7-41.2 mg/100g, 26.5-28.1 mg/100g, 93.2-95.8 mg/100g, 1.6-1.8 mg/100g and 5.2-5.7 mg/100g for sodium, magnesium, potassium, calcium, iron and zinc, respectively. The values of vitamin contents of okra calyx flour ranged 0.2-0.3 µg/100g, 7.1-8.9 mg/100g and 0.1-0.2 mg/100g for vitamin A, vitamin C and thiamine contents respectively. Also, there were significant differences in the values of phytate (p = 0.023), oxalate (p = 0.011) and saponin (p < 0.001) contents with the values of anti-nutritional properties ranging 1.3-1.5 mg/100g, 2.5-3.3 mg/100g, 7.4-9.7 mg/100g and 2.3-3.6 mg/100g for tannin, phytate, oxalate and saponin contents, respectively.

There are scanty published works/information on proximate composition, mineral content, vitamin content and anti-nutritional composition of okra calyx flour.

The study showed that okra calyx flour could be useful in fortification/supplement of carbohydrate-based foods in food system.

Okra calyx flour comprises high crude fibre, crude protein, ash and vitamin C contents. Also, calcium is the major mineral content of okra calyx flour followed by magnesium and potassium. However, the tannin content reported higher in okra leaf flour, and okra flour is low in okra calyx flour.

Academic success and failure are relevant lifelines for economic success in the knowledge-based economy. The purpose of this paper is to predict the propensity of students’ academic performance using early detection indicators (i.e. age, gender, high school exam scores, region, CGPA) to allow for timely and efficient remediation.

A machine learning approach was used to develop a model based on secondary data obtained from students’ information system in a Nigerian university.

Results revealed that age is not a predictor for academic success (high CGPA); female students are 1.2 times more likely to have high CGPA compared to their male counterparts; students with high JAMB scores are more likely to achieve academic success, high CGPA and vice versa; students from affluent and developed regions are more likely to achieve academic success, high CGPA and vice versa; and students in Years 3 and 4 are more likely to achieve academic success, high CGPA.

This predictive model serves as a classifier and useful strategy to mitigate failure, promote success and better manage resources in tertiary institutions.

The purpose of this paper is to investigate the effects of concentrations of mixed enzymes (Rapidase EX Color and Accellerase) and incubation times on the release of biologically active compounds and the extraction efficiency of cantaloupe juice.

Different concentrations of the mixed enzymes (0.25-1.0 per cent) and incubation times (1-5 h) were used. The yield, clarity, bioactive compounds and antioxidant activities were investigated.

The total phenolic content, total flavonoid content, β-carotene, ascorbic acid content and antioxidant capacities as evaluated by 2, 2-diphenyl-1-picrylhydrazyl-radical scavenging activity and ferric reducing antioxidant power were approximately 6, 3.25, 3, 2.5, 3.5 and 3.0 times higher than the control samples after incubating with 0.5 per cent enzyme for 2 h (p < 0.05). This condition was recommended to promote the release of biologically active compounds and still provided a 32 per cent increase in the amount of the extracted juice.

Cantaloupe juice produced by enzymatic treatment could be claimed to be a source of health enhancing compounds. This work could be used as a guideline for the industry to develop high value-added functional drinks from cantaloupe.

This study evaluates for the first study on the application of Rapidase EX Color and Accellerase for improving the phytochemical compounds in cantaloupe juice. This technique could successfully extract the cantaloupe juice with biologically active nutrients containing beneficial health effects.

The purpose of this paper is to identify ERP system sourcing strategies available to SMEs and to provide insights from a case study of the practices applied and decisions made by an SME in using a hybrid of sourcing resources to implement the successful conversion of their legacy ERP system to a new information technology (IT) environment.

This research is a case study utilizing various data sources including face‐to‐face interviews, informal conversations, and e‐mails with members of the case company. Company software applications and documents were examined and employees were observed in action. The analysis compares characteristics of the client‐vendor relationship of the case company with findings from relevant outsourcing literature.

This case study identified, among others, the following practices that were critical to the case company in their outsourcing endeavors: attending networking events for SMEs, obtaining formal contract for ownership of intellectual property, utilizing local vendor contact point for communication with offshore contact point, and utilizing vendor's skill‐set for specialized resources.

This case study relates practice with theory, providing a reference for both academia and practitioners.

The decision making and practices described in this paper provide insights that may be useful to organizations considering IT software implementations. ERP systems are increasingly more affordable for SMEs and offshore outsourcing is becoming more accessible; therefore, SMEs considering these options may benefit from Kanebridge's experience.

The purpose of this study is to recognize the empirical inhibitors of knowledge management (KM)in value co-creation in the dairy production context.

This study undertook a qualitative multiple-case study strategy. The datas collected comes from five players in the dairy sector that jointly co-create value. In addition to in-depth interviews with the actors, this study considers complementary documents, with reports, management flowcharts. Content analysis was conducted based on Bardin (2011).

This study identified three empirical barriers for KM in managing value co-creation in dairy production. The inhibitors observed were related to ineffective communication among stakeholders, organizational culture and high competitiveness. This study identified that sharing and KM among actors is a way to stimulate innovative solutions via value co-creation in dairy production.

This study explores the context in the Center-South of Brazil; therefore, it is not generalizable.

The findings help the managers to deal with the KM inhibitors in the value co-creation context and define actions based on the strategies listed to overcome the barriers identified in dairy production. This study can also help managers to change the mindset of organizations by adding KM to the organizational culture, as it identifies existing barriers in the sector and contributes by suggesting attitudes and tools capable of overcoming such difficulties.

Professionals in the dairy sector, especially the small rural producer, can have access to knowledge and professional training through the value co-creation among actors in the dairy sector. In this sense, the milk quality, for example, the nutritional characteristics and traceability of the milk, can be improved for the final consumer.

This study reveals the empirical inhibitors of KM presents in the value co-creation in the dairy production context. Additionally, insights to deal with the lack of sharing information and knowledge among multiple actors.

Many studies have examined pre-diploma students' backgrounds and academic performance with results showing that some did not achieve the expected level of competence. This study aims to examine the relationship between students’ demographic characteristics and their academic achievement at the pre-diploma level using machine learning.

Secondary data analysis was used in this study, which involved collecting information about 1,052 pre-diploma students enrolled at Universiti Teknologi MARA (UiTM) Pahang Branch between 2017 and 2021. The research procedure was divided into two parts: data collecting and pre-processing, and building the machine learning algorithm, pre-training and testing.

Gender, family income, region and achievement in the national secondary school examination (Sijil Pelajaran Malaysia [SPM]) predict academic performance. Female students were 1.2 times more likely to succeed academically. Central region students performed better with a value of 1.26. M40-income students were more likely to excel with an odds ratio of 2.809. Students who excelled in SPM English and Mathematics had a better likelihood of succeeding in higher education.

This research was limited to pre-diploma students from UiTM Pahang Branch. For better generalizability of the results, future research should include pre-diploma students from other UiTM branches that offer this programme.

This study is expected to offer insights for policymakers, particularly, the Ministry of Higher Education, in developing a comprehensive policy to improve the tertiary education system by focusing on the fourth Sustainable Development Goal.

These pre-diploma students were found to originate mainly from low- or middle-income families; hence, the programme may help them acquire better jobs and improve their standard of living. Most students enrolling on the pre-diploma performed below excellent at the secondary school level and were therefore given the opportunity to continue studying at a higher level.

This predictive model contributes to guidelines on the minimum requirements for pre-diploma students to gain admission into higher education institutions by ensuring the efficient distribution of resources and equal access to higher education among all communities.

This paper aims to focus on the effect of fermentation, roasting and germination on tamarind seed flour.

Tamarind seeds were treated using three different methods, namely, fermentation, roasting and germination. Fermentation was allowed for four days, roasting was carried out at 180°C at three time regimens of 10, 15 and 20 min and germination was done at 10, 15 and 20 days. Samples were analysed at intervals for proximate composition, antinutritional factors and functional properties using standard methods.

Protein, crude fat, crude fibre contents and pH increased significantly (p < 0.05) as fermentation progressed, while ash content and carbohydrate reduced. Protein, crude fat and crude fibre contents decreased significantly (p < 0.05) as roasting progressed, while ash content, carbohydrate and pH increased. Protein and crude fibre contents increased significantly (p < 0.05) as germination progressed, while crude fat, ash content, carbohydrate and pH reduced. Processing resulted in significant reduction of the phytate, tannin and trypsin inhibitor.

Processed seeds of Tamarindus indica can be used to fortify local cereals (millet/maize) with other ingredients to produce complementary foods with good nutritional quality and consequently as a tool for meeting community nutritional needs.

The paper has demonstrated effect of fermentation, roasting and germination in enhancement of functional and nutritional properties of tamarind seed flour for utilization as a food ingredient.

The paper seeks to explore the extent of involvement of management accounting in strategic inter‐organizational decisions and control in the context of offshoring of services.

For the present study, a multiple case study field research design was selected. A data‐bank media search identified companies actually offshoring their services. In total, 17 semi‐structured interviews with management accountants/managers were conducted in 14 of the identified companies. The interviews were analyzed using content analysis techniques.

Management accounting is involved in offshoring activities to a much lower extent than expected. The reasons range from contractual agreements between the different parties, which substitute in part for management accounting interventions, to competence problems in accounting departments. Therefore, management accounting often fails to provide support for strategic planning and coordination.

The data obtained through the qualitative research approach have a low‐scaling level, which limits subsequent analysis to descriptive statistics only.

The paper identifies risks and actual problems associated with offshoring, which indicate an increased need for coordinated planning and information processing. Furthermore, it raises the question of how management accounting can overcome existing competence problems with respect to the support of strategic decision making, in order to fulfil its function within the company more efficiently.

Literature does not provide convincing evidence of the practical significance of management accounting in the context of strategic decisions and inter‐organizational relations. This paper shows that management accounting currently remains far removed from its function as a developer of strategic decisions and as a support function for corporate planning and coordination processes.

The purpose of this paper is to investigate the current glocal (global and local) environment to answer the following research questions: How does the glocal environment influence software exporting industries in India? How is the evolving “sticky” knowledge from individuals and teams assimilated into organizational knowledge repositories? What management practices have been learnt and applied for advancement of knowledge portfolios in the offshore software business market?

An interpretivist research design is used to gain insights into organizational learning processes adopted by offshore software vendors for assimilating evolving knowledge into knowledge repositories.

This paper describes the influence of the current glocal environment on software exporting industries in India and presents a model for organizational learning to assimilate knowledge and build effective representations of emerging knowledge artifacts. The authors employ the concept of meta‐learning (or “learning about learning”) to analyze the recursive nature of organizational learning processes.

The proposed model of meta‐learning explains how software organizations build on individual and team competencies to build core competencies. The model helps us to understand how organizations advance their learning processes and upgrade their knowledge repositories.

The paper offers new perspectives on how organizations reflexively monitor their knowledge processes to advance their knowledge portfolios. It identifies adhocratic and bureaucratic management processes for assimilating the evolving “sticky” knowledge from individuals into organizational knowledge repositories. This paper contributes to the growing body of literature that emphasizes ongoing learning from individual to collective level in the knowledge industry sector.