Project Title:

Enhancing Nutrient Bioavailability in Flaxseed-Enriched Fermented Dosa

This exciting project explores how traditional foods like dosa can be scientifically enhanced with flaxseed—a powerhouse of omega-3 fatty acids and lignans—for better nutrition and health benefits.

📌 Project Code: BS-1146

✅ Funded by TNSCST

🎯 Focus: Functional food, local ingredients, and public health impact

 This research aligns with the broader vision of promoting sustainable, nutritionally rich, and culturally relevant food innovations.