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Reproduces studies carried out at the beginning of the 1970s that demonstrated women's anxiety about university or professional success. This anxiety was characterised by their fear of being socially isolated. A methodology in which women are asked direct questions shows that they have overcome that anxiety. But when a more subtle type of question is used, it is revealed that women continue to attribute the best academic, professional and social results to men instead of women.

The purpose of this paper is to offer the proposition that by marrying service‐learning and eLearning pedagogies, educators can devise innovative pedagogical approaches that respond to the personal characteristics and educational preferences of today's “millennial” learners.

The paper explores the complementary pedagogical theories of service‐learning and eLearning in the context of preparing millennial learners for an increasingly “unscripted” future.

Research suggests that learners today must be equipped to make knowledge applicable in any setting, to gain the dispositions needed to effectively communicate globally, and to operate within advanced technological systems. Technology is not only a part of what shapes and defines learners' unscripted future; it is likewise essential to education within the context of that unscripted future. When considered in light of the unscripted future faced by millennial learners, service‐learning can gain greater relevance when merged with eLearning pedagogy.

The paper presents an integrative pedagogy of service‐eLearning, offering a discussion of both the theoretical frameworks and practical considerations undergirding this approach.

Flowers and fruits of Madhuca longifolia (Koenig) (mahua) tree are edible and used as traditional Indian medicines. The physicochemical properties of different parts of mahua are investigated. This study aims to estimate the different mineral contents, polyphenols compounds and antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl inhibition, reducing power, free radical scavenging activity using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing antioxidant power assays of mahua flower, ripe and unripe fruit.

Flavonoids were identified and quantified in yellow flowers and fruits of M. longifolia tree by high-performance liquid chromatography with diode array detector. Low molecular weight carbohydrates were determined by the ICBio scan, a specific method for determining of carbohydrates. Mineral content is determined by laser-induced breakdown spectroscopy (LIBS) and atomic absorption spectroscopy. Physicochemical, nutritional and mineral properties of mahua flower, ripe and unripe fruit were investigated by the statistical approach of principal component analysis (PCA).

Ascorbic acid, gallic acid (GA), quercetin and myrcetin were the phenolic compounds identified and quantified in mahua flower and fruit extracts. Sugar profiling of mahua flowers and fruits confirmed the presence of inositol, sorbitol, mannitol, dextrose, fructose, sucrose, raffinose and maltose. The mineral content of Na, K, Mg and Ca was present in quite a good amount in all samples. Total phenolic content (TPC) was significantly high in mahua flower (25.3 ± 1.0 mg GA equivalent/g FW) followed by mahua unripe (15.8 ± 1.0 mg GA equivalent/g FW) and ripe fruit (14.3 ± 1.0 mg GA equivalent/g FW) at p = 5%. In contrast, total flavonoid contents (TFCs) were highest in ripe fruit, then mahua flower and unripe fruit. Positive correlations were predicted by PCA for mahua flower with TPC, antioxidant activity assays and minerals except for Na; ripe fruit with TFC and Na; and unripe fruit with maltose and sorbitol.

This study demonstrates the application of LIBS for the determination of elements present in the mahua flowers and fruits and reveals that mahua can be a good source of nutrients. Sugar profiling of mahua flower showed that it is a rich source of reducing and non-reducing sugar, proving that mahua flower juice can be used as a natural sweetener in the development of different food products, namely, biscuits, cookies, cake, jam, jelly, juice and squash.