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Health Benefits of Fermented Rice Drink

Effect of supplementation with fermented rice drink (Pazhayadhu) on the nutritional status of female students from a selected college

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
CTRI
Registry ID
CTRI/2023/04/051510
Enrollment
60
Registered
2023-04-12
Start date
Unknown
Completion date
Unknown
Last updated
2023-05-01

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

Conditions

None listed

Interventions

Intervention1: Fermented Rice Drink: 200 ml of the drink will be administered to 30 participants for 60 days. Control Intervention1: Unfermented Rice Drink: 200 ml of the drink will be administered fo

Sponsors

Emi Grace Mary Gowshika R
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: 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.

Exclusion criteria

Exclusion criteria: 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.

Design outcomes

Primary

MeasureTime frame
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

MeasureTime frame
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

Countries

India

Contacts

Public ContactEmi Grace Mary Gowshika R

Womens Christian College, Chennai

gowram@gmail.com9962525136

Outcome results

None listed

Source: CTRI (via WHO ICTRP) · Data processed: Feb 4, 2026