None listed
Conditions
Interventions
Control Intervention1: NIL: NIL
Sponsors
Sakshi Thakare
Eligibility
Inclusion criteria
Inclusion criteria: 1) Households from the Kokni tribal community 2) Residing in Kawale village in Vikramgad Taluka, Palghar district, Maharashtra 3) Both men and women from the households involved in identifying and gathering the indigenous vegetables and preparing the vegetables for consumption
Exclusion criteria
Exclusion criteria: Households from other tribal communities and from other villages from the same taluka
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| The study is to assess the dietary patterns and consumption of indigenous vegetables among the Kokni tribal community in Palghar, Maharashtra. Additionally, it aims to develop and evaluate a nutrient-dense, ready-to-eat snack Chakli Chips using Portulaca oleracea (Ghol). The study will determine the nutritional content and sensory acceptability of the developed snack through conventional, air-frying, and baking methods.Timepoint: 1) Week 0: Assess Kokni tribal dietary patterns, indigenous vegetable consumption, and Ghol availability 2)Week 4: Develop and standardize Ghol Chakli Chips, conducting preliminary nutritional and sensory evaluations. 3) Week 8:Finalize formulation, assess nutritional content and compare nutrient retention and acceptability across cooking methods. | — |
Secondary
| Measure | Time frame |
|---|---|
| The study includes the standardization of traditional Ghol Sabji & its modification into Chakli Chips. It also examines the acceptability of the snack among both semi-trained panelists & tribal participants. The research further aims to document indigenous vegetable usage, highlight their nutritional value, & promote their consumption among wider populations. The findings will contribute to preserving traditional foods, supporting sustainable nutrition, & encouraging dietary diversification in tribal communities.Timepoint: 1) Week 0: Assess Kokni tribal dietary patterns, indigenous vegetable consumption, & Ghol availability 2) Week 4: Develop & standardize Ghol Chakli Chips, conducting preliminary nutritional & sensory evaluations. 3) Week 8: Finalize formulation, assess nutritional content & compare nutrient retention & acceptability across cooking methods. | — |
Countries
India
Contacts
Public ContactDr Madhavi Sathe
MMP Shah College
Outcome results
None listed