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Purpose Assembly sequence optimization is a difficult combinatorial optimization problem having to simultaneously satisfy various feasibility constraints and optimization criteria. Applications of evolutionary algorithms have shown a lot of promise in terms of lower computational cost and time. But there remain challenges like achieving global optimum in least number of iterations with fast convergence speed, robustness/consistency in finding global optimum, etc. With the above challenges in mind, this study aims to propose an improved flower pollination algorithm (FPA) and hybrid genetic algorithm (GA)-FPA. Design/methodology/approach In view of slower convergence rate and more computational time required by the previous discrete FPA, this paper presents an improved hybrid FPA with different representation scheme, initial population generation strategy and modifications in local and global pollination rules. Different optimization objectives are considered like direction changes, tool changes, assembly stability, base component location and feasibility. The parameter settings of hybrid GA-FPA are also discussed. Findings The results, when compared with previous discrete FPA and GA, memetic algorithm (MA), harmony search and improved FPA (IFPA), the proposed hybrid GA-FPA gives promising results with respect to higher global best fitness and higher average fitness, faster convergence (especially from the previously developed variant of FPA) and most importantly improved robustness/consistency in generating global optimum solutions. Practical implications It is anticipated that using the proposed approach, assembly sequence planning can be accomplished efficiently and consistently with reduced lead time for process planning, making it cost-effective for industrial applications. Originality/value Different representation schemes, initial population generation strategy and modifications in local and global pollination rules are introduced in the IFPA. Moreover, hybridization with GA is proposed to improve convergence speed and robustness/consistency in finding globally optimal solutions.

Supplementation of food is of current interest because of increasing nutritional awareness among consumers. Supplementation with legumes is one way to meet the protein needs particularly with the help of baked foods. Supplementation of wheat flour with green gram flour was tried at 30, 40, 50, 60 per cent levels along with sugar, skimmed milk powder, fat and baking powder to improve the nutritional and sensory quality of biscuits. Results of baked biscuits revealed that the thickness (cm) was increased and diameter (cm) was decreased up to 60 per cent level of incorporation of green gram flour. Therefore spread ratio was decreased with increased the incorporation of green gram flour in formulation. However green gram dhal flour 30-60 per cent incorporation improved protein, fat and ash content of biscuits. The value of protein and fat content was decreased during storage but value of ash content was almost constant during storage. Moisture content of fortified biscuits was more than controlled biscuits and it was increased during storage. The sensory analysis of 50 per cent green gram dhal flour incorporated biscuit up to 30 days was accepted by panel judges on the basis of nine point hedonic scale. Thus supplementation of refined wheat flour with green gram flour 30-60 per cent level, not only improve protein quality but also improved overall acceptability and sensory parameter in final product. Two types of packaging materials, high density polyethylene and low density polyethylene was used for packaging of biscuits in which high density polyethylene was more accepted because it was less permeable to gas and moisture as well as increased the storage period of biscuits.