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Sensory acceptability of millet based food products

“Finetuning of millet value chain for export markets: preparation of export strategy in wake of International Year of millet,2023 ?. - NA

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
CTRI
Registry ID
CTRI/2023/10/059121
Enrollment
50
Registered
2023-10-26
Start date
Unknown
Completion date
Unknown
Last updated
2023-11-13

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

Conditions

None listed

Interventions

Intervention1: Millet based food products namely 1.Millet muesli 2.Ready to cook porridge mix 3.Ready to cook pulse mix 4.Multi millet extruded snack 5.Sorghum pasta 6.Multi millet biscuit: One time t

Sponsors

Indian Institute of Millet Research
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: • 25 Healthy participants, 25 participants with type 2 diabetes with age- 18 to 60 years • Willingness to consume the test foods • No known food allergy or intolerance

Exclusion criteria

Exclusion criteria: • Any food allergy or medical condition that prevents them from eating such products • Persons with any disability to swallow • Unwillingness to participate in the study

Design outcomes

Primary

MeasureTime frame
To assess the sensory acceptability of millet based food products namely 1. Millet muesli 2. Ready to cook porridge mix 3. Ready to cook pulse mix 4.Multi millet extruded snack 5.Sorghum pasta 6.Multi millet biscuitTimepoint: One time tasting session for each food sample (6 food samples) on different occasions.—

Secondary

MeasureTime frame
NilTimepoint: Nil—

Countries

India

Contacts

Public ContactDr S Shobana

Madras Diabetes Research Foundation

shobanashanmugam@mdrf.in914433505555

Outcome results

None listed

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