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By applying displaced aggression and conservation of resource theory, this paper aims to investigate the effect of supervisors’ workplace stress over subordinates' unethical behavior through displaced aggression as an underlying mechanism. Moreover, it tests the moderating effect of despotic leadership between supervisors’ workplace stress and displaced aggression.

The data consists of three hierarchy levels: despotic leadership (top manager), supervisor’s (immediate supervisor/middle manager) workplace stress and displaced aggression and subordinates’ unethical behavior. The data was collected from 80 managers about their workplace stress and displaced aggression besides perceived unethical behavior of their 240 subordinates.

The data analysis of 80 bank managers of Pakistan about their perception of top managers’ despotic behavior and unethical behavior of their 240 subordinates shows the support for all hypothesized relationships. Supervisors’ workplace stress positively affected their displaced aggression over their subordinates, which motivated subordinates to engage in unethical behavior. Moreover, the findings supported the moderating effect of despotic leadership in the relationship between supervisors’ workplace stress and displaced aggression.

This study contributes to the limited studies on the trickledown displaced aggression phenomenon in the service (banking) sector. Moreover, the manager’s despotic leadership role as a higher-level negative supervisory behavior in increasing the supervisors’ displaced aggression shows the critical aspect in such a stressful workplace situation.

The purpose of this current investigation is to evaluate the effect of adding different levels of cheeseweed Malva parviflora L. mallow leaves powder (MPLP) on the nutritional and quality characteristics of bread.

Wheat flour was partially replaced with MPLP at 0%, 1%, 2%, 3%, 4% and 5% levels to obtain the wheat– MPLP composite flour. Chemical composition, phenolics, flavonoids and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl of wheat flour and MPLP were determined. Physicochemical and sensory characteristics of bread enriched with various levels of MPLP were evaluated.

MPLP contains 23.9% of protein, 10.1% of crude fiber and 9.8% of ash, respectively. MPLP had a significantly higher concentration of micronutrients than wheat flour. The content of total phenolics, flavonoids as well as free radical scavenging activity of MPLP were 17.6, 38.2 and 6.0 fold, respectively, higher compared to wheat flour. Protein content in bread samples increased with the addition of the MPLP in a range of 1.2%–6.6%. The increasing replacement of MPLP in the composite flours resulted in progressively higher dietary fiber and ash contents for fortified bread samples. The higher level of MPLP reduced the specific volume of fortified breads. The highest scores for the sensory attributes were noted for bread samples fortified with 2% and 3% of MPLP, whereas the lowest scores for bread samples fortified with 4% and 5% MPLP.

Supplementation of wheat bread with different levels of MPLP resulted in significant increases in macro and microelements of fortified breads.

Supplementation of wheat bread with different levels of cheeseweed Mallow (Malva parviflora L.) leaves powder resulted in significant increases in macro and microelements of fortified breads.