Pseudocereals have attracted the attention of nutritionists and food technologists due to their high nutritional value. In addition to their richness in nutritional and bioactive components, these are deficient in gluten and can serve as valuable food for persons suffering from gluten allergies. Processing treatments are considered an effective way to enhance the quality of food grains. Soaking and germination are traditional and most effective treatments for enhancing the nutritional and bioactive potential as well as reducing the anti-nutritional components in food grains. This study reflects the effect of soaking and germination treatments on nutritional, bioactive, and anti-nutritional characteristics of pseudocereals. There was a significant (p ≤ 0.05) increase in nutritional and bioactive components such as crude fiber, crude protein, phenolic components, antioxidant activity, and mineral content but reduced the anti-nutrients such as tannin and phytic acid. In amaranth, there was a significant increase (p ≤ 0.05) of 7.01, 74.67, 126.62, and 87.47% in crude protein, crude fiber, phenolic content, and antioxidant activity but significant (p ≤ 0.05) reduction of 32.30% and 29.57% in tannin and phytic acid contents, respectively. Similar changes in values of crude proteins, crude fiber, phenolic content, and antioxidant activity were observed in buckwheat and quinoa. While the anti-nutritional components such as tannin and phytic acid decreased by 59.91 and 17.42%, in buckwheat and 27.08% and 47.57%, in quinoa, respectively. Therefore, soaking and germination proved to be excellent techniques to minimize the anti-nutritional component and enhance the nutritional, bioactive, and antioxidant potential of these underutilized grains.
Impact of soaking, germination, fermentation, and roasting treatments on nutritional, anti-nutritional, and bioactive composition of black soybean (Glycine max L.
In developing nations like India, entrepreneurship can be a solution of many economy-related problems; to achieve this, high level of entrepreneurial intensity (EI) is to be ensured. EI measures the focus and commitment of an entrepreneur towards his/her venture. It can influence performance of firms, provide sustainable advantage to individuals, societies etc. The state of Jammu and Kashmir (J&K) is facing issues like low GDP and high unemployment. High level of EI, especially among women, can provide solution to many of its problems. So, the present endeavour assesses the level of intensity among the women entrepreneurs and then suggests some measures to enhance the same. The results of the study show that innovativeness, pro-activeness, risk-taking, competitive aggressiveness and autonomy, which are taken as the basic postulates of EI in study, show significant loading. Although women entrepreneurs tend to show pro-activeness and competitive aggressiveness strongly, it is innovativeness, risk-taking and autonomy are not good fit. This study proposes a model for training for the women entrepreneurs to improve their level of EI to accelerate the growth of entrepreneurship in the state. This will in turn enhance the overall economic growth of the state.
The combination of entrepreneurship and strategic management, called strategic entrepreneurship, is still in its infancy, as Hitt et al. proposed it in the year 2001. Since then researchers have continuously pushed their limits to explore it on different fronts and domains. But, so far, a mutual consent on what actually constitutes it has not been achieved. In developing nations like India, this concept presents huge opportunities for researchers to explore it on different dimensions and domains. Specifically talking about the state of Jammu and Kashmir ( J & K) where entrepreneurship was once considered to be a male-dominated field, this concept presents huge opportunities for researchers to fill in the gap. The aim of the present study is to develop and validate a scale which can be used to assess strategic entrepreneurship among women entrepreneurs of the state of J & K in India. The major takeaway of this study is that innovativeness, entrepreneurial culture, entrepreneurial leadership, entrepreneurial mindset, strategic management of resources and networking significantly load on strategic entrepreneurship. The study proposes a significantly positive relationship between the various dimensions which means a positive variation in one dimension leads to a positive variation in another as well and vice versa. The study provides a scale which can be used for test–retest analysis for future studies on strategic entrepreneurship in the state. This study is of great help to the researchers who want to explore strategic perspective of entrepreneurship among women entrepreneurs.
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