How do non-state armed groups form in intra-state armed conflicts? Researchers have started to disaggregate armed groups, but we still know little about how armed groups emerge in different ways. Drawing on the literature on social movements, civil wars, and civil–military relations, we generate a typology of ‘movement’, ‘insurgent’, and ‘state splinter’ origins of armed groups. We argue that fundamentally different dynamics of conflict shape armed group origins in the context of broad-based mobilisation, peripheral challenges to the state, and intra-regime fragmentation. Armed groups that emerge in these contexts in general differ in their initial membership and leadership, the basic organisational dimensions that we focus on. We demonstrate the utility of our typology by mapping different origins of armed groups onto existing cross-national data and charting type narratives in illustrative cases. This discussion advances recent efforts to understand the importance of armed group emergence for outcomes of interest to conflict scholars by moving beyond either separate types of origins or highly disaggregated organisational analyses to broader conflict dynamics through which armed groups form, with implications for how these groups act. Future research should consider different origins which we identify in comparison through an in-depth analysis of armed groups’ complex histories.

The experiments reported in this research paper aimed to evaluate the physico-chemical and sensory characteristics, microbial quality and antioxidant potential of goat's milk paneer during storage (0–12 d, 4 ± 1°C). The juices from five different citrus fruits were used as coagulant (treatments) to make goat's milk paneer. The pH of all paneer samples decreased during storage whereas titratable acidity increased. Ash (%) fat (%) and protein (%) of paneer increased slightly during storage, whereas sensory perception decreased. The juices from all the citrus fruit varieties showed high contents of total phenolics and total flavonoids which ultimately influenced ferric reducing antioxidant power, total antioxidant capacity and radical scavenging activities. As the contents of different juices were also retained in the paneer matrix, so paneer coagulated with citrus juices also showed encouraging results in terms of total phenolic and flavonoid contents, ferric reducing antioxidant power and radical scavenging activities. Amongst all the paneers, the most promising was that coagulated by kinnow juice. In addition, the whey obtained from paneer coagulated by citrus juices also showed appreciable quantities of total phenolic and flavonoid contents, thereby beneficially influencing ferric reducing antioxidant power andradical scavenging activities. It is concluded that citrus juices improve the sensorial quality and antioxidant potential of goat's milk paneer and its whey.