Clinical study to see the effect of roti prepared from different grains on blood glucose level of healthy individuals

A comparative clinical study of roti flatbreads prepared from different ayurvedic shukadhanya(grains) with special reference to blood glucose levels in healthy individuals

Status

Recruiting

Phases

Phase 1

Study type

Interventional

Source

CTRI

Registry ID

CTRI/2021/01/030224

Enrollment

110

Registered

2021-01-04

Start date

Unknown

Completion date

Unknown

Last updated

2022-10-17

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Interventions

Intervention1: Roti: To feed 10 different types of rotis each made of single type of grain that is gehun khapligehun jowar bajra makka chawal yava nachani bhagar raal with 50 ml of milk Intervention2:

Eligibility

Inclusion criteria

Inclusion criteria: Healthy individuals

Exclusion criteria

Exclusion criteria: Individuals whose random sugar is raised and known case of any disease

Design outcomes

Primary

Measure	Time frame
There is significant difference in blood glucose level of healthy individuals after consuming roti of different grainsTimepoint: 1 day	—

Secondary

Measure	Time frame
There is physicochemical difference observed between raw sample of different grains and roti prepared from themTimepoint: 1 day	—

Countries

India

Contacts

Public ContactAnkita sharma

Dr D Y Patil College of Ayurveda And Research Centre

shinde.yogesh@dpu.edu.in9028383505

Outcome results