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The study aims to explore the role of ChatGPT, an artificial intelligence (AI) language model, in the field of management education. Specifically, the goal is to evaluate ChatGPT's effectiveness in facilitating active learning, promoting critical thinking, and fostering creativity among students. Additionally, the study seeks to investigate the potential of ChatGPT as a novel tool for enhancing traditional teaching methods within the framework of management education.

This research systematically explores ChatGPT's impact on student engagement in management education, considering AI integration benefits and limitations. Ethical dimensions, including information authenticity and bias, are scrutinized, alongside educators' roles in guiding AI-augmented learning.

The study reveals ChatGPT's effectiveness in engaging students, nurturing critical thinking, and fostering creativity in management education. Ethical concerns regarding information authenticity and bias are addressed. Insights from student and teacher perceptions offer valuable pedagogical implications for AI's role in management education.

While this study offers valuable insights into the role of ChatGPT in management education, it is essential to acknowledge certain limitations. Firstly, the research primarily focuses on a specific AI model (ChatGPT), and findings may not be generalized to other AI language models. Additionally, the study relies on a specific set of educational contexts and may not fully capture the diverse landscape of management education globally. The duration of the research and the sample size could also impact the generalizability of the findings.

The findings of this study hold practical significance for educators and institutions engaged in management education. The integration of ChatGPT into teaching strategies has the potential to improve active learning, critical thinking, and creativity. Educators can utilize this AI tool to diversify instructional methods and accommodate diverse learning styles. However, the practical implementation of AI in the classroom necessitates meticulous consideration of infrastructure, training, and ongoing support for both educators and students. Furthermore, institutions should proactively tackle ethical concerns and establish guidelines for the responsible use of AI in education.

The incorporation of AI, such as ChatGPT, in management education carries broader social implications. The study underscores the significance of addressing ethical concerns associated with AI, including issues related to information authenticity and bias. As AI becomes more widespread in educational settings, there is a necessity for societal discussions on the role of technology in shaping learning experiences. This research advocates for a thoughtful approach to AI adoption, emphasizing the importance of transparency, accountability, and inclusivity in the development and deployment of AI technologies within the educational sphere. The findings prompt reflections on the societal impact of AI-driven education and the potential consequences for students' skills, employment prospects, and societal values.

Originality/Values: This research contributes to the academic discourse by systematically examining the role of ChatGPT in management education, providing insights into both its advantages and potential ethical challenges. The study offers original perspectives on the use of AI in educational settings, paving the way for well-informed decision-making that can shape the future of management education in the evolving landscape of technological progress.

Human evolution has witnessed the highest level of metamorphism overages. COVID-19 alarmed us when we were unceasingly running toward monetary benefits and money, the significance of health. That initiated the thought process of improvising the health and healthcare infrastructure, leading to the birth of the health cooperative as a reform. During the state of COVID services, operations of the hospital were unreachable due to the unavailability of doctors, facilities, hiked charges, and lack of insurance coverage made people disbelieve in the system. Many social activists propose the idea of healthcare cooperatives to foster healthcare needs. The study guides us to understand the roles of healthcare cooperatives like the establishment of service facilities, modernisation of existing facilities, expansion to various topographical locations, and healthcare education to the general public, repair, and renovate the instrumentation in the medical field. The study also finds the ways and means of self-sustainability of health cooperatives with dependency on government financial support during the initial take-off. The benefits of cooperatives contributing to the NDHM and supporting the development of healthcare infrastructure in rural areas. The study enables us to find the factors that healthcare cooperatives need to consider for providing the right benefit to the citizens and factors for the self-sustained and self-resilient mode of seamless operation. The study has two different data collecting instruments, one to collect the data from the public and other from healthcare professionals. The result of the study reveals the mechanisms through which healthcare cooperatives can provide well-structured healthcare support to the nation.

The purpose of this paper is to define artificial intelligence (AI) and examine its history, positive and negative impacts, ethical and social implications and implementation within management education. This paper offers various suggestions for the use of AI, as well as context surrounding the current AI landscape.

The paper uses a narrative review (Sylvester et al., 2013).

This paper identifies several areas of AI innovation, including AI tutoring systems, feedback systems for student papers, utilization of AI for innovative lesson plans and the use of AI to predict potential student dropout from a course or institution. In addition, there are significant concerns regarding the lack of ethical guidelines with current AI.

Practical implications include the ability to immediately use certain AI tools to enhance lesson plans as well as enhance student work using AI as a tool.

This paper was originally created as a conference presentation and presented at the society for advancement of management (SAM) International Business Conference before being reworked to be submitted to the journal. All content in this paper is original in their creation.

This study aims to evaluate the quality characteristics of low-fat functional carabeef cookies incorporated with different levels of guar gum.

Meat cookies were incorporated with 0.5, 1.0 and 1.5 per cent guar gum powder to replace 20, 30 and 40 per cent hydrogenated vegetable fat, respectively. The formulation of low-fat carabeef cookies was maintained by addition of water.

There was a significant difference (p < 0.02) between control and treatments for all physico-chemical properties, except pH and thickness. The cooking yield increased significantly (p < 0.04) at 1.5 per cent level of guar gum. Moisture, protein and ash percentage increased significantly (p < 0.02) while there was significant (p < 0.00) reduction in fat percentage. The diameter and spread ratio of cookies decreased significantly (p < 0.03) with incorporation of guar gum. The sensory scores were not significantly affected with respect to color and appearance, flavor, texture, crispiness, aftertaste and overall acceptability at 1.5 per cent level. There was no significant difference in hardness and adhesiveness values, as well as color parameters.

The experiment can be further carried out to evaluate complete product profile and storage stability of product under different packaging conditions.

Fat imparts richness and tenderness, improving flavor and mouth feel to processed meat products, but higher fat consumption may lead to various life style diseases. Reducing fat content with fat replacers in meat cookies without affecting the sensory characteristics may be a significant challenge. Guar gum powder may be an excellent option at 1.5 per cent level to replace 40 per cent of hydrogenated vegetable fat without compromising quality attributes.

The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters.

Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend.

Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies.

The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.

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.

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.

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.

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.

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.

The purpose of this paper is to study sensory characteristics, proximate composition, dietary fibre content and storage stability of barley, wheat and chickpea composite flour biscuits.

In total, four types of composite flour biscuits were prepared using barley, wheat, and chickpea flour in various proportions. Wheat biscuits served as a control. Sensory characteristics of biscuits were studied by carrying out organoleptic evaluation using a nine point hedonic scale. Standard methods were used to estimate nutrient composition of biscuits. Biscuits were stored in glass jars to study their storage stability. Changes in sensory characteristics, fat acidity and free fatty acids were studied using standard methods during the storage period.

Results of the study revealed that type‐III biscuits had highest score for their colour, appearance, aroma, taste, texture and overall acceptability and were “liked very much” by the judges. The results showed that crude protein content of all types of composite flour biscuits was significantly higher than that of the control biscuits. A non‐significant difference was observed in the fat content of composite flour biscuits. The mean crude fibre and ash content of composite flour biscuits was significantly (p < 0.05) higher than the control biscuits. The composite flour biscuits had a significantly lower amount of total carbohydrate and energy than the control biscuits. Type‐I biscuits contained higher total, soluble and insoluble dietary fibre as compared to other types of biscuits. The most acceptable type‐III biscuits were stored in glass jars for a period of two months. The shelf‐life study of biscuits revealed that for up to 60 days of storage the overall acceptability of biscuits was in the category of “like moderately”. Chemical analysis of biscuits during storage showed that fat acidity and free fatty acid content of stored biscuits increased with the advancement of the storage period.

This research paper is original.

The present study was designed to enhance the nutritional and calorific value of food without affecting quality of final product with the use of emulsifiers. Lysine contents in potatoes are similar to animal protein and its flour can be utilized to overcome protein and calorie malnutrition.

Composite flours were prepared by substituting wheat flour with potato flour at 20 per cent, with guar gum 3 per cent and GMS at 0, 0.2, 0.4, 0.6, 0.8 and 1.0. The blends were subject to proximate analysis and calorific value determination. Naan prepared from composite flours were evaluated by panel of judges to access suitable level of supplementation.

Statistical analysis revealed significant decrease in moisture, protein, crude fiber while increase in the fat content of composite flour. Replacement of wheat flour by potato flour has non significant effect on the ash and carbohydrates contents nitrogen free extract (NFE). Moisture, protein and fat contents decreased significantly with the passage of time during storage while crude fiber, ash content and NFE were found to be non‐significantly affected by duration of storage. Potato flour at 20 per cent level of substitution along with 3 per cent guar gum and 0.6 per cent GMS was found to be acceptable by panel of judges having maximum acceptability of naan.

Potato flour supplementation can be done through roller flour mills or small scale grinders (chakki) to enhance the value of flour to be used by masses in order to overcome the protein malnutrition as quantity of potato flour protein is comparable to animal protein.

Presently potatoes are consumed as vegetable and during peak season processed into flour, starch and dried products. Potato flour is rarely used for the production of baked products in Pakistan. Potatoes are rich in starch, vitamin B₁, and vitamin B₂, ash content, fiber content and essential amino acids as compared to cereals. Thus potato flour can utilized to improve the energy status of masses. Research conducted was unique in its nature as effect of both storage periods was evaluated and the suitable levels of replacement of potato flour were investigated.

The purpose of the present study was to develop low Glycemic Index (GI) crackers from water chestnut flour (WCF) and barley flour (BF).

Five blends were prepared by mixing WCF with BF in the proportion of 100:0, 70:30, 50:50, 30:70 and 0:100, respectively. The baking process as well as ingredients were modified for the production of low GI crackers.

BF incorporation had significant (p < 0.05) effect on physical characteristics, organoleptic attributes and glycemic response of crackers. The resistant starch content of final product was found to be higher than WCF and BF. The research confirmed that replacement of 30 percent WCF with BF is feasible for development of low GI crackers with desired sensory attributes. The inference drawn from storage studies was that the developed crackers can be stored safely (with an overall acceptability score of greater than three on a 5-point scale) in metallized polyethylene up to 35 days under refrigerated conditions and 28 days under ambient conditions.

Although low GI crackers were developed successfully from WCF and BF in the present study. However, detailed storage studies of such crackers can be done in future so as to perform the tests of type-intensity and temporal dominance of sensation. Also, in view of their low GI, these crops need to be evaluated in future for development of other bakery products like bread, cake, muffins, etc.

Water chestnut and barley despite having good nutritional profile and low GI are still considered as underutilized crops. In the present study, these crops were explored for development of low GI crackers especially for people suffering from diabetes. The outcome of this study will open up a new window in the baking sector to develop low GI crackers viz-a-viz will add value to these crops which will help to provide remunerative returns to those who are directly or indirectly involved in trade of these underutilized crops.

This was the first reported innovative attempt to develop low GI crackers from WCF and BF. For development of crackers having desired sensory characteristics, it was found feasible to blend WCF and BF in the ratio of 70:30.