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Iron deficiency anaemia and zinc deficiency are major public health problems across the globe. Cereals and pulses are important vegetarian source of minerals like zinc (Zn) and iron (Fe), however, poor digestibility impairs proper availability of micro minerals in the body. Chickpea (Cicer arietinum L.) and cowpea (Vigna unguiculata L. Walp) were selected for study as they are important pulse crops consumed worldwide. Therefore, in order to remove antinutrients and enhance bioavailability of nutrients in chickpea and cowpea, extrusion cooking was selected as a technology and its impact was studied by an in vitro method. The paper aims to discuss this issue.

Four chickpea cultivars, two desi (K 850 and PUSA 362) and two kabuli (PUSA 1108 and PUSA 1053) and one cowpea (Gomati) cultivars were selected for the study. Pulses were processed in a laboratory using a single screw food extruder. Raw and extruded pulses were analysed for antinutrients content, micronutrients content (Fe, Zn) and their bioavailability.

Extrusion cooking significantly decreased phytate in all cultivars of chick pea and cowpea with highest reduction (72.92 per cent) in PUSA 362; similarly, tannin and trypsin inhibitor decreased by 87.5 and 71.54 per cent, respectively, in Gomati cultivar of cowpea. All cultivars showed significant increase in protein digestibility. Iron bioavailability in all samples enhanced significantly; however, only 50 per cent cultivars (K 850, PUSA 362 and PUSA 1108) showed improvement in Zn bioavailability.

The present research therefore brought the outcome as an enhanced in vitro protein digestibility and bioavailability of micro mineral and protein in certain pulses having minimized antinutrients. Therefore, it is concluded that extrusion cooking is an effective tool in enhancing protein and micro mineral bioavailability.

This research examines the effects of the context on the relationship between work design, learning mechanism and total quality management (TQM). The exploratory study examines the differential effects in context on how human resources and their activities are strategically managed for achieving TQM. Two theoretical frameworks – activity theory and contextual learning theory – are concurrently used for analysis. Specifically, the manufacturing companies, the authors examine are (1) technology-intensive company which has bought technology from a global foreign establishment (MU1), (2) technology-intensive companies having their own technology (MU2) and (3) labor-intensive units (MU3) of varying organizational sizes.

This case study-based research consists of 27 in-depth interviews with managers and employees of different hierarchies in each manufacturing unit. The authors interviewed them using semi-structured questions that were pre-validated by five senior HR experts from the manufacturing industry. Document analysis, multiple site visits and website content helped triangulation. The data are coded and analyzed using Dedoose software for qualitative research.

Activity diagrams for each manufacturing unit provides task and interaction analysis. Within and cross-case analysis address complexity and challenges of contextual reality, influences on work design and learning mechanism. HRD executives must recognize that there may be well-differentiated learning behaviors that align with organizational strategy. The learning behaviors may not be well-differentiated and become very dynamic. This dynamism may be characterized by double loop and single-loop learning feeding into each other.

This study provides substantial practical implications for HRD and other managers in the manufacturing sector.

The new theoretical framework adds to organizational behavior studies through multi-level and cross-contextual approach. It informs strategic combinations and interactions between internal and external context, and learning needs implicating work design and TQM.

This study aims to examine the role of big data analytics (BDA) powered by artificial intelligence (AI) in improving sustainable performance (SP) through green supply chain collaboration (GSCC), sustainable manufacturing (SM) and environmental process integration (EPI).

Data was collected from 249 supply chain professionals working at various manufacturing firms, and hypotheses were tested through a quantitative method using PLS-SEM with the help of SmartPLS version 4 to validate the measurement model.

This study identified that BDA-AI significantly and positively affects GSCC, SM and EPI. Similarly, the results showed that GSCC significantly and positively affects SP. At the same time, SM and EPI have an insignificant effect on SP. The GSCC found a significant relationship between BDA-AI and SP for mediation. However, SM and environmental performance integration did not mediate the relationship between BDA and AI and SP.

This research evaluated a second-order model and tested SP in conjunction with the dynamic capability theory in the manufacturing industry of Pakistan. Therefore, this research could be beneficial for researchers, manufacturers and policymakers to attain sustainable goals by implementing the BDA-AI in the supply chain.

Today, business model innovations leverage digital technologies to gain a competitive advantage and transform business processes. Blockchain is still gaining attention in specific fields and bringing value to business models. There is a dearth of research on how blockchain decentralized autonomous organizations impact organization business model innovations. This study attempts to contribute the body of knowledge based on a review of decentralized autonomous organizations and the business model innovation literature using the integrative and generative approach.

The paper offers an analysis of decentralized autonomous organizations based on digital business models built on the well-established work by Osterwalder and Pigneur (2010). The practical multilayered decentralized autonomous organizations architectural implementation model design is achieved using practical archetypes depicted in the proposed decentralized autonomous organizations business model. The paper evaluates a marketplace comprising 13 decentralized autonomous organizations led platforms with core functionalities.

The paper delivers decentralized autonomous organizations led digital business model canvas elements to explain decentralized autonomous organization business model innovations. It presents the underlying multilayered decentralized autonomous organizations architectural implementation model required to conceptualize a practical business model with an enterprise-ready target operating model.

The paper contributes directly to the practical decentralized autonomous organizations business model canvas, exemplifying the nine elements of decentralized autonomous organizations’ characteristics for any organizational transformation. The tools and accelerators (business model, layered architecture, target operating model and product mapping) developed in the paper address the managerial challenges of redesigning the decentralized business models.

The proposed decentralized autonomous organizations smart contract powered business model provide a digital platform to adhere to rules, follow policies, preserve principles and develop consensus without human interventions. The paper shapes the first of its kind decentralized autonomous organizations marketplace evaluation while mapping it to decentralized autonomous organizations layered architecture product requirement considering business model dimension to adopt actionable target operating model.

This study examines students’ perspectives towards the utilization of information and communication technology (ICT), during this sudden shift to remote online education due to COVID-19 worldwide pandemic. The aim is to identify the predictors of learning outcomes and understand if they are here to exist as the new normal.

The independent variable motivation, managing emotion, and acceptability of ICT, are examined as potential determinants of perceived learning outcomes in remote online education. An aggregate of 220 responses from the students of management graduates in higher education were collected to examine the predictors of learning outcomes using regression model in SPSS software. In addition, ANOVA technique was used to compare and assess managing emotion, motivation, and ICT acceptability of male and female students in remote online education.

Results indicate that motivation, managing emotion and acceptability of ICT are significant predictors, which affect students’ perceived learning outcomes. Furthermore, the study reveals that managing emotions and motivation levels of female students are higher than male students in remote online education.

Research identifies the antecedents of student learning outcomes in management education. These finding may be useful for educators and management to understand the factors influencing students' learning outcomes and to develop various modules to make remote online learning effective.

This research contributes significantly in investigating the antecedents of students learning outcome and provide insights regarding student’s perspective towards sudden shift to remote online education due to COVID-19 worldwide pandemic.

Presoaking treatment of partially defatted soy dhal in water or enzyme (lipase) solution for one, two and four hours decreased the cooking time substantially. When soy dhal was soaked in water for one, two and four hours, it resulted in 0 per cent, 1.24 per cent and 6.17 per cent decrease in cooking time over the unsoaked soy dhals, respectively. Soaking defatted soy dhal in lipase enzyme solution at three different concentrations, i.e. 0.5 per cent, 0.75 per cent and 1.0 per cent reduced the cooking time from 62.96 per cent to 74.69 per cent, over the control (unsoaked soy dhal) depending on the presoaking period. As the soaking period was increased from one to four hours irrespective of the concentration used, decrease in cooking time was observed. Maximum decrease in cooking time was found with soaking in 1 per cent concentration of lipase solution for four hours. There were non‐significant differences between the organoleptic scores of water soaked and enzyme soaked dhal. However, sensory scores of soy dhal were slightly improved by lipase enzyme soaking when compared to water soaked soy dhal.

Decentralised autonomous organisations (DAOs) are internet-native self-governing enterprises where individual groups, communities, agencies, consumers and providers work together using blockchain-led smart contracts (SCs). This study aims to examine the role of DAO marketplaces in technology-led autonomous organisation design for enterprise technology sourcing industries, with algorithmic trust and governance.

The authors examined the importance of an enterprise marketplace governance platform for technology sourcing using DAO as a decentralised/democratised business model. A total of 98 DAO products/services are evaluated across 11 industries that envisage DAO as a strategic choice for the governance of decentralised marketplace platforms.

The research findings validate how a DAO-led enterprise marketplace governance platform can create a cohesive collaboration between consumers (enterprises) and providers (solution vendors) in a disintermediated way. The proposed novel layered solution for an autonomous governance-led enterprise marketplace promises algorithmic trust-led, self-governed tactical alternatives to a strategic plan.

The research targets multiple industry outlooks to understand decentralised autonomous marketplace governance and develop the theoretical foundation for research and extensive corporate suitability.

The research underpinnings boost the entrepreneurs’ ability to realise the practical potential of DAO between multiple parties using SCs and tokenise the entire product and service offerings over immutable ledger technologies.

To the best of the authors’ knowledge, this research is unique and the first of its kind to study the multi-industry role of algorithmic trust and governance in enterprise technology sourcing marketplaces driven by 98 decentralised and consensus-based DAO products across 11 industries.

Some of the indigenous fermented foods of India seem to be very nutritious but not scientifically proved. Moreover, due to urbanisation and changing food habits and lifestyles, people are abandoning such nutritious recipes. This paper aims to collect such indigenous technical knowledge, standardise it under laboratory conditions and analyse it organoleptically and for various nutrients.

Doli ki roti – an indigenous nutritional fermented bread popular among Indian Punjabis migrated from Pakistan – is a wheat‐based product. Natural fermentation is carried out in an earthen pot called doli in vernacular language. The final product was a stuffed puri‐like preparation (a puri is a fried small fermented wheat bread stuffed with spice‐cooked chickpeas). Its preparation was learned from rural households and standardised under laboratory conditions. The product prepared was improved further to make it rich in micronutrients and protein. It was analysed for proximate nutrients, phytic acid and in vitro digestibility of starch and protein using standard AOAC methods.

The unfermented bread had 632.3 mg phytic acid per 100 g but this reduced significantly to an extent of 5‐18 per cent due to fermentation at 35°C and for both time periods, i.e. 18 h and 24 h. This significant reduction in the phytic acid content culminated in a marked improvement in protein (28‐50 per cent) and starch (57‐88 per cent) digestibility. The higher the temperature and the longer the period of fermentation, the more significant (p<0.05) were the changes seen in the phytic acid content, and a significant and negative correlation between the two further strengthened the findings.

Such a product can be further improved nutritionally by making it rich in beta‐carotene. Instead of frying, it can be baked in the oven for health‐conscious people suffering from hypercholesterolemia.

On the basis of the findings of the present study, people should be encouraged not to abandon healthy eating practices but continue with their traditional healthy food habits. They should be motivated to prepare and eat fermented foods having the right combination of cereals, pulses and leafy vegetables.

This is an original paper based on an original idea. It is based on the research findings of the MSc thesis of the first author, who worked under the guidance of the second author.

The paper aims to investigate the impact of socially-responsible human resource (SR-HR) practices on organizational sustainability performance (OSP) in Indian business organizations that are mandated to publish business sustainability and responsibility reporting.

Data were obtained from 620 working professionals employed in the organizations listed on National Stock Exchange in India. The proposed hypotheses were tested by deploying the statistical technique of multiple regression analysis using SPSS Version-21.

The results demonstrated that overall, SR-HR practices impact OSP. More precisely, all the dimensions of SR practices are positively associated with the organization’s financial performance, environmental performance and social performance (SP). There was a relatively higher significant impact of legal-oriented human resource management (HRM) on organizational economic and ecological performance. However, in the case of SP, a substantial effect of employee-oriented HRM was found.

Study findings encourage HR practitioners to invest in SR-HR practices to build and strengthen employees’ abilities and contributing to sustainability goals.

This study is one of the few studies conducted in the Indian context that highlights the relevance of the convergence of HRM, human resource development and corporate social responsibility to realize sustainability goals.