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This paper aims to identify the different system approach using Building Information Modelling (BIM) technology that is equipped with decision making processes. Maintenance planning and management are integral components of the construction sector, serving the broader purpose of post-construction activities and processes. However, as Precast Concrete (PC) construction projects increase in scale and complexity, the interconnections among these activities and processes become apparent, leading to planning and performance management challenges. These challenges specifically affect the monitoring of façade components for corrective and preventive maintenance actions.

The concept of maintenance planning for façades, along with the main features of information and communication technology tools and techniques using building information modeling technology, is grounded in the analysis of numerous literature reviews in PC building scenarios.

This research focuses on an integrated system designed to analyze information and support decision-making in maintenance planning for PC buildings. It is based on robust data collection regarding concrete façades' failures and causes. The system aims to provide appropriate planning decisions and minimize the risk of façade failures throughout the building's lifetime.

The study concludes that implementing a research framework to develop such a system can significantly enhance the effectiveness of maintenance planning for façade design, construction and maintenance operations.

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.

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.

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.

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

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

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

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.