Search results

1 – 2 of 2
Open Access
Article
Publication date: 10 June 2021

Ahm Shamsuzzoha, Sujan Piya and Mohammad Shamsuzzaman

This study aims to propose a method known as the fuzzy technique for order preference by similarity to ideal solution (fuzzy TOPSIS) for complex project selection in…

3166

Abstract

Purpose

This study aims to propose a method known as the fuzzy technique for order preference by similarity to ideal solution (fuzzy TOPSIS) for complex project selection in organizations. To fulfill study objectives, the factors responsible for making a project complex are collected through literature review, which is then analyzed by fuzzy TOPSIS, based on three decision-makers’ opinions.

Design/methodology/approach

The selection of complex projects is a multi-criteria decision-making (MCDM) process for global organizations. Traditional procedures for selecting complex projects are not adequate due to the limitations of linguistic assessment. To crossover such limitation, this study proposes the fuzzy MCDM method to select complex projects in organizations.

Findings

A large-scale engine manufacturing company, engaged in the energy business, is studied to validate the suitability of the fuzzy TOPSIS method and rank eight projects of the case company based on project complexity. Out of these eight projects, the closeness coefficient of the most complex project is found to be 0.817 and that of the least complex project is found to be 0.274. Finally, study outcomes are concluded in the conclusion section, along with study limitations and future works.

Research limitations/implications

The outcomes from this research may not be generalized sufficiently due to the subjectivity of the interviewers. The study outcomes support project managers to optimize their project selection processes, especially to select complex projects. The presented methodology can be used extensively used by the project planners/managers to find the driving factors related to project complexity.

Originality/value

The presented study deliberately explained how complex projects in an organization could be select efficiently. This selection methodology supports top management to maintain their proposed projects with optimum resource allocations and maximum productivity.

Details

Journal of Global Operations and Strategic Sourcing, vol. 14 no. 3
Type: Research Article
ISSN: 2398-5364

Keywords

Open Access
Article
Publication date: 2 May 2023

Jiwan S. Sidhu, Tasleem Zafar, Abdulwahab Almusallam, Muslim Ali and Amani Al-Othman

The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and…

Abstract

Purpose

The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and texture profile analysis (TPA) of the wheat flour/chickpea flour (CF) blends, so that nutritious baked products could be consumed by the type-2 diabetic persons.

Design/methodology/approach

Wholegrain wheat flour (WGF) and white wheat flour (WWF) were substituted with CF at 0 to 40% levels. These wheat flour/CF blends were analyzed for proximate composition, the prepared dough and baked breads were tested for objective color, antioxidant capacity as trolox equivalent antioxidant capacity (TEAC), malondialdehyde (MDA) and total phenolic content (TPC) and TPA.

Findings

WGF had the highest TEAC (117.42 mM/100g) value, followed by WWF (73.98 mM/100g) and CF (60.67 mM/100g). TEAC, MDA and TPC values varied significantly among all the three flour samples.

Research limitations/implications

Inclusion of whole chickpea (without dehulling) flour in such type of blends would be another interesting investigation during the future research studies.

Practical implications

These research findings have a great potential for the production of these baked products for human consumption on an industrial scale.

Social implications

Production of breads using wheat flour and CF blends would benefits the consumers.

Originality/value

Production of Arabic and pan breads using wheat flour and CF blends would, therefore, combine the benefits of both the needed proteins of plant origin and the health-promoting bioactive compounds, in a most sustainable way for the consumers.

Details

Arab Gulf Journal of Scientific Research, vol. 42 no. 2
Type: Research Article
ISSN: 1985-9899

Keywords

1 – 2 of 2