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The purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas.

Conventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T₁ – 10%), finger millet flour (T₂ – 5%) and amaranth flour (T₃ –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat).

The fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T₃; however, T₂ was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality.

The simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas.

Incorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.

The purpose of this study is to examine the factors that drive superior social enterprise performance for women-led social enterprises. The authors examined the role of individual entrepreneur cognitive characteristics contributing to social enterprise performance and recommended a framework for women's social entrepreneur development.

The authors conducted an exploratory qualitative study of 22 women founders of social enterprises using a semi-structured questionnaire. In-depth interviews were conducted, and the transcripts were analyzed using thematic content analysis.

This study found a significant impact of self-efficacy on the performance of social enterprises among the studied subjects. Social support in the form of material, information and emotional support enhanced the ability of women social entrepreneurs to better achieve business sustenance and continuance of operations. The business skills of the women social entrepreneurs led them to move from just social impact generators to becoming thought leaders. The strong prosocial motivation of the founders contributed to building their resilience in the face of adversity.

This study extended the existing theories on social entrepreneurship by bringing the dimensions of entrepreneurial resilience in driving social enterprise performance along with business skills. Thus, it provided an enhanced explanation to the existing body of knowledge on contributors to superior social enterprise performance.

This study gathered insights into the role of entrepreneurship education focused on business skills, especially for women social entrepreneurs in achieving superior performance for their social ventures. This also reconfirmed the role of social support and how structurally this could be provided by educational systems to aspiring women social entrepreneurs.

The practice of social entrepreneurship by women social entrepreneurs has been growing. Its importance in developing economies because of its ability to make grassroots changes at the lower levels of society was substantive. Women have shown more inclination toward social business with an affinity for prosocial contribution. By focusing on nurturing these social enterprises, governments as well as global agencies like the United Nations and the World Economic Forum could accelerate social change. Furthermore, support for the current women social entrepreneurs as change-makers making a difference in society could be achieved.

To the best of the authors’ knowledge, this research study was one of the first studies on women social entrepreneurs focusing on the factors of self-efficacy, social support and entrepreneurial resilience contributing to social enterprise performance. This study combined the social entrepreneurship intention theory with entrepreneurial resilience and business skills to understand the factors leading to successful social enterprise performance for women social entrepreneurs.