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Comparative analysis of nutritional and organoleptic evaluation of moong dal cooked in clay utensil and pressure cooker

Comparative analysis of nutritional and organoleptic evaluation of moong dal cooked in clay utensil and pressure cooker - NIL

Status
Active, not recruiting
Phases
Unknown
Study type
Observational
Source
CTRI
Registry ID
CTRI/2025/05/087086
Enrollment
100
Registered
2025-05-19
Start date
Unknown
Completion date
Unknown
Last updated
2025-05-26

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

Conditions

None listed

Interventions

Intervention1: Nil: Nil

Sponsors

Dr Mahima Kothari
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: Ayurveda peers of PGIA Jodhpur

Exclusion criteria

Exclusion criteria: Ayurveda peers below the age of 25 years and above the age of 60 years

Design outcomes

Primary

MeasureTime frame
To analyze and compare the Nutritional and Organoleptic evaluation of Moong Dal cooked in clay utensil and pressure cooker.Timepoint: 1 year—

Secondary

MeasureTime frame
NILTimepoint: NIL—

Countries

India

Contacts

Public ContactDr Mahima Kothari

PGIA DSRRAU JODHPUR

swasthapgia@gmail.com8560084333

Outcome results

None listed

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