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Ricebean (RB‐32) contained significantly (p < 0.05) higher amounts of total soluble (5.6g/100g) and non‐reducing sugars (5.0g/100g) than fababean (VH‐82‐1). On the other hand, the contents of starch and reducing sugars were more in fababean (53.2g/100g; 608.7mg/100g) than those in ricebean (50.7g/100g; 547.3mg/100g). The starch digestibility (mg maltose released/g meal) of whole raw seeds and husk of ricebean and fababean was 30.8; 6.3 and 42.1; 6.3, respectively. Due to soaking, sprouting and dehulling, a significant (p < 0.05) improvement occurred in in vitro starch digestibility of both ricebean and fababean. Germination for 24 hours in ricebean and 48 hours in fababean was found to be the best as it could improve the starch digestibility to the extent of 100 to 90 per cent over the control.

As a solution to these crises, bringing back the feminine sensitivity can become a welcome change. The Bishnoi community, in particular, propagated Eco-feminism for the cause of the environment. Therefore, this paper aims to study the community in detail along with suggesting a Bishnoi Environment Protection Model as an Indian indigenous solution to the global environmental problems.

The method of obtaining information was a detailed questionnaire-based interview along with multiple focus group discussions. The interviews were conducted with the women who belong to the Bishnoi community and who are actively taking forward the ethos of their community. Interviews were conducted across a span of different villages to cover a different portion of the Bishnoi population. Adding to this, multiple focus group discussions took place in the temple, wild-life protection center, Self-help group women's households, community meetings.

Religion and science are complementary and supplementary to each other in the true sense. It would be good to recall what the greatest scientist had said “Science without religion is blind and religion without science is lame”.

The research limitation of this paper is that it is a field study-based research wherein the research findings are the outcomes of personal interviews with the village community people. The limitation, therefore, lies in the simplicity of the research arguments put forward in this paper. The implication of this research would be to challenge the dominant research paradigms in the field of Eco-feminism and Climate Change and bring grass root narratives to the forefront.

The practical implication of this research paper is that in Environment related policy solutions, rural women should be appointed as consultants of advisors in the high profile decision-making policy groups. It would make the process very democratic and rooted in ground-level solutions. If the Bishnoi community women of India are given their due regard they would eventually play significant roles in the decision-making groups at the national and international levels.

Other than having a policy implication, this research paper has a social implication too. The community narratives which have been hidden for so long in the remote villages of India will come to the forefront and help as a guiding force.

This paper recommends that India should propagate its culturally-rooted principles such as the one in Jambhoji's commandments. India should strongly put these normative values in the international organizations and contribute to a new epistemology of knowledge in the counter effect of existing ones. This would make a paradigm shift at the level of the knowledge-power in which the developed nations manipulate the rest of the world. The new terminologies, concepts, agendas, goals should be formulated by deriving the knowledge from age-old communities in India. The people of these communities have even given their lives for the protection of the environment.

In this study a survey with a questionnaire was used to track the learning situation and core competencies of students in electrical engineering and computer science at the University of Science and Technology. A determination of areas that need to be strengthened is used as a reference in the cultivation of core competency in higher education.

A total of 320 junior students in electrical engineering and computer science were surveyed and given questionnaires. A total of 219 valid questionnaires were collected for a paired sample t-test, to find and compare changes in core competencies of the group over a period of three years.

Higher education institutions are presently more inclined to competency-oriented education, training and learning. This establishes good relevant practices, enhances core competencies in students and improves their chances of satisfactory future employment. In this study it was found that the general core competencies of students were better than their professional core competencies, and the self-reported core competencies of freshman students were better than those of the junior students. The results showed that core competencies did not grow with the years. This result is most likely due to a gain of knowledge which makes them more able to understand their own shortcomings.

Most studies investigating the core competencies of higher education students are cross-sectional studies. This study follows students over a period of three years and provides the results of a longitudinal survey of a group of students' core competencies.

The purpose of this paper is to develop two types of ladoo from pearl millet grain subjected to processing treatment i.e. popping. The paper also aims to analyse the developed popped pearl millet ladoo for nutritional evaluation.

Pearl millet forms a staple food for large population living below poverty line. The fat, proteins and minerals of millet is comparable to other cereals but rough texture, lack of gluten and typical flavour of grain limit their uses in various food preparation. So pearl millet grain was subjected to popping (method given in research paper). Popping produces low bulk density and improved in vitro digestibility. Two types of ladoo were prepared from popped pearl millet. In I type, roasted and dehulled chickpea and groundnut were also added to improve the nutritional quality, whereas II type of ladoo was prepared using 100 per cent popped pearl millet.

The research revealed that type I popped pearl millet ladoo had significantly higher calcium, phosphorus and iron content. Higher polyphenol and phytic acid and lower in vitro protein and starch digestibility were also found in type I ladoo. Cellulose and lignin content was found to be more in type II ladoo compared to type I ladoo.

Literature regarding the puffing of pearl millet was very less and utilization of popped pearl millet for product development was scanty. Moreover, not much study has been done on nutritional evaluation of popped pearl millet product. This research paper provides a new avenue for diversifying the uses of this underutilized pearl millet for increasing its consumption.

The purpose of this study is to develop chicken powder (CP) incorporated fried chicken vermicelli and to evaluate the collective effect of rosemary and betel leaf extracts (RE+BE) in developed products, on the performance of storage study parameters.

Two different groups were made from developed products: the first control group without RE+BE incorporated and the second group treated with RE+BE (1:1). Various chemical, microbiological and sensory parameters of both groups were evaluated at intervals of 15 days up to 60 days of storage.

RE+BE incorporation had significantly improved (p < 0.01) the thiobarbituric acid reactive substances (TBARs), free fatty acid (FFA) and tyrosine value as compared to control. TBARs value of RE+BE treated product remained lower (0.23 ± 0.08 to 0.65 ± 0.07) than the control (0.25 ± 0.06 to 0.83 ± 0.05). Similarly, RE+BE treated product had significantly (p < 0.04) lower total plate count (TPC), Staphylococcus count (SC) and significantly (p < 0.01) lower yeast and mold count than control. Likewise RE+BE incorporation significantly (p < 0.01) improves sensory score (texture, flavor and overall acceptability except for appearance) of the product. RE+BE treated sample at the 60th day had a higher overall acceptability score (6.3 ± 0.8) than the score of control at the 45th day (6.1 ± 0.9).

A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products.

A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products.

RE+BE incorporation into chicken vermicelli improved chemical (TBARs, FFA content and Tyrosine value), microbiological (TPC, Staphylococcus count and yeast and mold count) and sensory (flavor, texture and overall acceptability) parameters of chicken vermicelli during 60-day storage.

This paper aims to develop a numerical, micromechanical model to predict the evolution of autogenous shrinkage of hydrating cement paste at early age (up to 7 days). Autogeneous shrinkage can be important in high-performance concrete characterized by low water to cement (w/c) ratios. The occurrence of this phenomenon during the first few days of hardening may result in early-age cracking in concrete structures. A good prediction of autogeneous shrinkage is necessary to achieve better understanding of the mechanisms and the deployment of effective measures to prevent early-age cracking.

Three-dimensional digital microstructures from the hydration modelling platform μic of cement paste were used to simulate macroscopic autogenous shrinkage based on the mechanism of capillary tension. Elastic and creep properties of the digital microstructures were calculated by means of finite element (FE) method homogenization. Autogenous shrinkage was then estimated as the average hydrostatic strain resulting from the capillary stress that was globally applied on the simulated digital microstructures. For this estimation, two approaches of homogenization technique, i.e. analytical poro-elasticity and numerical creep-superposition were used.

The comparisons of between the simulated and experimentally measured deformations indicate that the creep-superposition approach is more reasonable to estimate shrinkage at different water to cement ratios. It was found that better estimations could be obtained at low degrees of hydration, by assuming a loosely packed calcium silicate hydrates (C-S-H) growing in the microstructures. The simulation results show how numerical models can be used to upscale from microscopic characteristics of phases to macroscopic composite properties such as elasticity, creep and shrinkage.

While the good predictions of some cement paste properties from the microstructure at early age were obtained, the current models have several limitations that are needed to overcome in the future. Firstly, the limitation of pore-structure representation is not only from lack understanding of C-S-H structure but also from the computational complexity. Secondly, the models do not consider early-age expansion that usually happens in practice and appears to be superimposed on an underlying shrinkage as observed in experiments. Thirdly, the simplified assumptions for mechanical simulation do not accurately reflect the solid–liquid interactions in the real partially saturated system, for example, the globally applying capillary stress on the boundary of the microstructure to find the effective deformation, neglecting water flow and the pore pressure. Last but not least, the models, due to the computational complexities, use many simplifications such as FE approximation, mechanical phase properties and creep statistical data.

This study holistically tackles the phenomenon of autogeneous shrinkage through microstructural modelling. In a first such attempt, the authors have used the same microstructural model to simulate the microstructural development, elastic properties, creep and autogeneous shrinkage. The task of putting these models together was not simple. The authors have successfully handled several problems at each step in an elegant manner. For example, although several earlier studies have pointed out that discrete models are unable to capture the late setting times of cements due to mesh effects, this study offers the most effective solution yet on the problem. It is also the first time that creep and shrinkage have been modelled on a young evolving microstructure that is subjected to a time variable load.

The aim of the present nutritional survey was to assess the food consumption pattern of 183 Indian preschool children (four to five years) in Fatehabad district of Haryana.

Data regarding food frequency, myths and intake were collected with the help of questionnaires and structured interviews. Food consumption patterns were recorded using a 24‐hour recall for three consecutive days.

The food frequency pattern indicated that wheat was the most accepted cereal among almost all the families and the consumption of pulses was weekly or on alternate days. They consumed roots and tubers frequently but the consumption of green leafy vegetables, fruits and other vegetables depended on the availability only. Most of the families consumed buffalo's milk (93 per cent) and desi ghee (73 per cent) daily. More than half of the respondents' mothers believed bajra, maize (corn), some pulses, bathua (Chenopodium album) and fenugreek leaves, onion, garlic, ginger, desi ghee and sweets are hot foods. According to the 24‐hour recall method for three consecutive days, the daily mean intake of all foodstuffs, namely, cereals, pulses, green leafy vegetables, roots and tubers, other vegetables, fruits, fats and oils, milk and milk products and sugar and jaggery was lower than their respective recommended dietary intake in the daily diets of preschool children.

On the basis of findings of this study, nutrition policy makers can plan the strategies for improving the nutritional status of preschool children who are an important segment of the Indian population.

This paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage.

Chicken sausages were prepared by using orange peel, moringa leaves extracts and butylated hydroxytoluene (BHT). The sausages were stored in a freezer at −18°C. Samples were taken at a regular interval of 20 days from the day of production to spoilage of sausages and analyzed for microbiological safety, sensory quality, lipid oxidation and color properties.

In comparison to the control sausage, sausages having BHT, orange peel and moringa leaves extract had a significantly (p < 0.05) lower bacterial, yeast and mold count. All the sausages were microbiologically safe for consumption till the 100th day, and the results of the 120th day crossed the permissible limits. Sensory acceptability scores of sausages were good (>6) throughout the storage period. The color values of sausages were not affected by the addition of orange peel and moringa leaves extract. The extent of lipid oxidation increased during storage, and sausages with BHT, orange peel and moringa leaves extract had significantly (p < 0.05) lower values of thiobarbituric acid reactive substances and free fatty acids (FFAs) toward the end of the storage period.

The observations of this paper endorse the use of orange peel and moringa leaves extract in meat products formulation for acceptable storage stability under frozen conditions.

Globally “non-urgent” health care services were ceased in response to the 2020 outbreak of COVID-19, until 2021, when restrictions were lifted. In the UK, this included speech and language therapy services. The implications of COVID-19 restrictions have not been explored. This study aimed to examine the impact of the UK’s COVID-19 response on speech and language therapy services.

An online survey of the practice of speech and language therapists (SLTs) in the UK was undertaken. This explored SLTs’ perceptions of the demand for their services at a time when COVID-19 restrictions had been lifted, compared with before the onset of the pandemic. The analysis was completed using descriptive statistics and content analysis.

Respondents were mostly employed by the UK’s National Health Service (NHS) or the private sector. Many participants reported that demands on their service had increased compared with before the onset of the pandemic. The need to address the backlog of cases arising from shutdowns was the main reason for this. Contributing factors included staffing issues and redeployment. Service users were consequently waiting longer for NHS therapy. Private therapy providers reported increased demand, which they directly attributed to these NHS challenges.

This presents the only focused account of the impact of the national response to COVID-19 on speech and language therapy services in the UK. It has been identified that services continue to face significant challenges, which indicate a two-tier system is emerging. Healthcare system leaders must work with service managers and clinicians to create solutions and prevent the system from being overwhelmed.

Digestibility of pulses is affected due to presence of antinutritional and toxic compounds. Various processing treatments are known to destroy heat labile toxic compounds and other enzyme inhibitors, hence, to improve the texture, palatability and nutritive value of pulses. This paper, therefore, aims to focus on improving the digestibility and availability of nutrients of green gram (Vigna radiata L.) through processing treatments.

The present study was undertaken to see the effect of common processing and cooking treatments on newly released green gram cultivars. To achieve this objective, green gram seeds were soaked in plain water (1:4 w/v) for 12 hours at 37°C. One portion of the soaked seeds was dried at 55°C and left‐over soaked seeds were divided into three portions. One portion of the soaked seeds was dehulled manually. The second portion of the soaked seeds was ordinary and pressure‐cooked (water two times the weight of soaked seeds) for 35 minutes at 95‐100°C and at 1.05 kg/cm² pressure for 15 minutes, respectively. The third portion of the soaked seeds was sprouted for 24 hours at 37°C. All the processed seeds were dried at 55°C in a hot air oven and then ground in a cyclone sample mill and stored for estimation of nutritional parameters using standard methods.

Soaking and cooking treatments had no significant effect on proximate composition, whereas sugar contents increased and starch contents decreased significantly. Soaking and cooking treatments also improved in vitro starch digestibility significantly. De‐hulling of soaked seeds further improved starch digestibility and also caused significant change in protein, fat, ash, crude fibre and sugar contents. Germination decreased starch, thereby raising the level of the soluble sugars and improved starch digestibility by 49 and 48 percent, respectively, in both cultivars. Similarly, pressure‐cooking also increased starch digestibility by about 44 and 49 percent, respectively, in both cultivars. Cooking may gelatinize starch and germination may mobilize starch, resulting in improved digestibility of starch by α‐amylase.

Evolving high‐yielding crop varieties is one of the most important strategies to fill the gap between demand and supply of food legumes and also to improve the nutritional status of the population consuming such foods. Hence, it is imperative to judge their chemical composition and improve them through inexpensive processing techniques.

The paper gives an overall view of nutritive values of new and traditional varieties of vegetables and will be of value to those who supply the consumer.