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Vegan Curd from traditional millets and rice varities and its consumer acceptability

Formulation of Novel Probiotic Millet and Traditional Rice variety food product and its consumer acceptability - NIL

Status
Active, not recruiting
Phases
Unknown
Study type
Observational
Source
CTRI
Registry ID
CTRI/2023/10/058255
Enrollment
150
Registered
2023-10-04
Start date
Unknown
Completion date
Unknown
Last updated
2023-10-16

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

Conditions

None listed

Interventions

Control Intervention1: NIL: NIL

Sponsors

Mishitha Dsouza
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: Normal GI Healthy individual

Exclusion criteria

Exclusion criteria: Altered GI Degenerative diseases

Design outcomes

Primary

MeasureTime frame
The outcome is that there is going to be rejection of vegan curd. Timepoint: Baseline , once—

Secondary

MeasureTime frame
Preference of vegan curdTimepoint: Baseline,once—

Countries

India

Contacts

Public ContactDr Anusha Priyadarsini

Welcomgroup Graduate School of Hotel Administration

anusha.priyadarsini@manipal.edu9600327498

Outcome results

None listed

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