Health Benefits of Fermented Rice Drink
- Registration Number
- CTRI/2023/04/051510
- Lead Sponsor
- Emi Grace Mary Gowshika R
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- ot Yet Recruiting
- Sex
- Not specified
- Target Recruitment
- 0
1.Voluntary participation by the college students aged 18 to 24 years to consume the unfermented and fermented rice drinks for a period of 60 days.
2.Willingness of the participants to give their voluntary consent to partake in assessments, including biochemical parameters (serum hemoglobin levels, fasting and postprandial blood glucose levels through Glucometer Prick Test) before and after the period of supplementation.
3.Voluntary participation in being part of the semi-trained sensory panel for the formulated products.
1.Participants allergic to any of the ingredients used in the formulated product.
2.Participants already consuming any probiotic foods or supplements.
3.Participants with any health conditions like physical disabilities, fever, cold, cough, infection of any type, fractures, serious or chronic medical conditions or severely anemic or found to have impaired glucose tolerance, undergoing any treatment or on any medications.
4.Voluntary participants if found to be anemic or in the pre-diabetic stage, will not be included in this study, and will be referred to a healthcare facility for further management.
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method This study will be conducted to promote consumption of traditional, cost-effective and widely accepted Pazhayadhu among youth female students.Timepoint: In 6 months
- Secondary Outcome Measures
Name Time Method An improvement in iron levels.Timepoint: in 6 months;An improvement in knowledge related to traditional fermented foods and probioticsTimepoint: In 2 months;Improvement in gastrointestinal healthTimepoint: In 6 months;Improvement in glycemic responseTimepoint: In 6 months