• 14 types of millets are detailed in this article with ayurvedic evaluations, botanical identification, therapeutic and nutritional benefits in major systemic diseases.

ABSTRACT

The properties, actions and uses of wholesome and unwholesome substances are detailed in ayurvedic treatises. Trnadhaarya comes under aahaaravarga, denotes millets which are wholesome and nutritious. These draught-tolerant, minor cereals with extended shelf life are to be considered an answer for several health problems especially for the lifestyle disorders of today.

Fourteen types of millets are detailed in this article with ayurvedic evaluations, botanical identification and the nutritional benefits in major systemic diseases.

Introduction

Aayurveda is a science of life deals with longevity of life. It describes the properties, action and uses of wholesome and unwholesome substances.1 In Aayurveda substances are classified into various categories based on their properties, actions and therapeutic indications. One important classification of dravya in Aayurveda is based on its utility as “ahaara varga” (food group) and “oushadha varga” (medicinal group). Ahaara varga contains dhaanya varga. It is further divided into sooka dhaanya, Simbi dhaanya and trna dhaanya.2

Trna dhaanya, or millets are a group of small-grained cereals that have been cultivated and consumed for thousands of years. They are considered as wholesome and nutritious food source in Aayurveda due to their unique properties and health benefits. Aayurveda recognizes the importance of food not just as a source of nourishment but also as a therapeutic tool. The right selection and preparation of trna dhaanya, along with other food groups, contribute in maintaining balance in the body, promoting good health and preventing diseases.

This article was first published in the Aryavaidyan Journal February to April  2023 issue.

Millets are a group of small-seeded grains that are considered minor cereals. They are widely grown and consumed in arid and semi-arid regions of the world, particularly in Africa and Asia.3 These regions often face challenging agricultural conditions, such as low rainfall and poor soil fertility, where major cereals like corn, wheat and rice struggle to thrive. The cultivation of millets is well-suited to these marginal lands because millet crops have a higher tolerance for drought and can survive with minimal water availability.4

One of the key advantages of millets is their extended shelf life compared to other major cereals. Millets can be stored for longer periods without significant spoilage, which is an important characteristic in areas where access to fresh food may be limited or unreliable. This makes millets a valuable staple food. Millets offer a range of essential nutrients, particularly carbohydrates and proteins, which are crucial for meeting dietary needs. They are also a good source of dietary fiber, vitamins, and minerals. The specific nutritional composition may vary depending on the variety of millet, but they generally provide a balanced mix of nutrients necessary for maintaining a healthy diet. There are several varieties of millets, which can be classified into major and minor millets based on their production significance.5

Some examples of major millets are pearl millet (baajra), finger millet (Ragi), foxtail millet and sorghum. These millets are widely cultivated and have a significant impact on the food security and livelihoods of many communities. Minor millets include crops such as little millet, kodo millet and barn millet.

Materials & methods

Compilation and tabulation of trna dhaanya (millets) were done from Caraka samhita 6, Sushruta samhita 7, Ashtaanga hrdayam 8, Dhanwanthari nighantu 9, Bhaavaprakaasha nighantu 10 and Raaja nighantu 11. Their synonyms, vernacular name, botanical source, rasa (taste), guna (quality), veerya (potency), vipaaka (drug metabolism), action on doshas & dhaatu and indications are tabulated. The tabulated data were then analyzed. In Aayurveda, trnadhaanya is included in the group of dhaanya varga.

Trnadhaanya is also referred to as kudhaanyam, indicating its inferior quality compared to other grains that offer nourishment and strength to the body. Unlike those grains, trnadhaanya does not generally contribute to body nourishment when consumed and regular consumption can lead to emaciation and weakness.

The ayurvedic grains included in this category possess certain characteristics such as a kashaaya (astringent) taste, light (laghu) and dry (rooksha) in quality, and having katu vipaaka. Their consumption can cause constipation and has a reducing effect on kapha, pitta and rakta (blood). Due to their properties being similar to vaata dosha, regular use of trnadhaanya can lead to the aggravation of vaata dosha.

The tables no (1-4) provide information on the different types of trnadhaanya described in Aayurveda, including their scientific names, family, various names in different languages, Sanskrit synonyms, and ayurvedic properties. Some sources also include kusumbhabeejaa (Carthamus tinctorius L.) and vamsayava (Bamboosa bambas, (L) Voss.) as examples of trnadhaanya.

Trnadhaanya finds its application in Ayurveda primarily as a dietary supplement for treating various ailments. It is recommended in the management of diseases related to santarpana (excessive nourishment), sthaulya (obesity), rakta-pitta (bleeding disorders), raktarsas (bleeding piles), vrana (wound healing), vomiting, mootrakrcchra (urinary tract infection), vaatarakta (gout), poisoning, trshnaa (thirst), stanyadushti (breast milk disorders), yonivyaapat (gynecological disorders), ooru sthambha (leg stiffness), pitta kaasa (cough due to pitta), abortion, sneha-vyaapat (adverse effects of oily substances) and asthibhagna (bone fracture). These diverse conditions are addressed through the consumption of different types of Trna grains as part of pathya bhojana (wholesome diet) like peyaa (gruel) and tarpana (a food variety) based on the recommendations found in various ayurvedic texts.

Therapeutic uses

1. Combining Gavethu and Syaamaka to create herbal porridge aids in slimming the body and inducing dryness (rookshata) within the body. 13

2. Millet (trnadhaanya) forms a crucial part of the diet for treating obesity. 14

3. A diet, rich with trnadhaanya is beneficial for the treatment of rakta-pitta (bleeding disorders). 15

4. In ascites treatment, incorporating syaamaka and koradoosha in the diet along with milk is advantageous. 16

5. The consumption of a diet consisting of syamaka, saali, and kodrava is recommended for managing raktarsas (bleeding piles). 17

6. Individuals suffering from cough can benefit from consuming food prepared with syaamaka, yava, and kodrava. 18

7. Pathya aaharam, consisting of syaamaka, yavavenu and koradoosha is prescribed for the treatment of yonivyapat (gynecological disorders. 19

8. Syaamaka and neevaara-based pathya aaharam aids in wound healing. 20

9. For patients with conditions such as obesity, hypercholesterolemia and atherosclerosis, it is advised to consume food made with syaamaka, uddaalaka and koradoosha. 21

10. Food prepared with uddaala, syaamaka, and kodrava helps alleviate snehavyaapat (adverse effects of oily substances). 22

11. To achieve garbhaasaya-suddhi (cleaning the uterus) after garbha-sraava (miscarriage), peyaa made with tila and uddaalaka is recommended. 23

12. Food prepared with syaamaka, yava, and kodrava, along with oils and vegetables is effective in treating oorustambha (leg stiffness) patients. 24

13. The consumption of food prepared with kandu syaamaka and yavavenu along with any sneha (oily substance), helps in curing stanya-dushti (breast milk disorders). 25

14. Peyaa made with kodrava aids in treating trshnaa (thirst). 26

15. Food prepared with koradoosha and priyangu is beneficial in detoxifying the body. 27

16. Roasted gavedhu-based peyaa is used for weight reduction. 28

17. Gavedhu is known for its healing properties in sukla asmari (vesicular calculi). 29

18. Utilizing Ragi powder along with honey and aviksheeram helps in expelling urinary calculi. 30

DISCUSSION

Nutritional benefits

Millets including sorghum are nutritionally comparable to major cereals and these offer a good source of protein, micronutrients and phytochemicals. Processing methods can affect their antioxidant content. 31 While sorghum and most of the millets have around 10% protein and 3.5% lipids, finger millet stands out with 12-16% protein and 2-5% lipids. Sorghum and millets are rich in micronutrients. Sorghum protein has a unique feature of lowered digestibility when cooked, whereas millets have a better amino acid profile. Millets also have fewer cross-linked prolamins. 32, making them more digestible.

Finger millet (Ragi) contains protein, carbohydrates, dietary fiber and minerals in varying proportions. Whole grain millets, used in traditional food preparations, offer essential nutrients and health benefits.

Different millet varieties have varying protein, fat, and nutrient compositions.

Pearl millet has high protein and lipid content, while finger millet has lower levels. Millet proteins have better amino acid profiles than maize. Pearl millet is rich in niacin, while finger millet stands out for its sulfurrich amino acids. Although millet proteins are low in lysine, they complement lysine-rich vegetable and animal proteins, creating nutritionally balanced meals. Small millets are more nutritious than fine cereals with finger millet being a rich source of calcium and other small millets providing phosphorus and iron.

For Figures 1 to 5 click on link

The carbohydrate content of millet grains comprising non-starchy polysaccharides and dietary fiber, helps prevent constipation, lowers blood cholesterol, and promotes slow glucose release during digestion. Millets are also rich in essential vitamins (Thiamine, riboflavin, folic acid and niacin) and contain minerals and fatty acids comparable to rice and wheat. The composition of millets varies in terms of amylose and amylopectin content, affecting their carbohydrate composition. Millet grains are a valuable source of energy, protein, vitamins, minerals and phytochemicals including dietary fiber and polyphenols. These contribute to antioxidant activity and have implications in aging and metabolic diseases.

Finger millet has the highest calcium content among cereals, while sorghum has significant moisture, protein, fiber, and mineral content. Additionally, black finger millet has notable levels of fatty acids and protein. Kodo millet and little millet are also rich in dietary fiber, 33 which is now recognized as a nutraceutical. Millets are versatile ingredients suitable for various processed products, snacks, and baby foods.

They play a crucial role in ensuring food security in underdeveloped and developing countries.

Starch is classified into rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) based on digestion rates 34. Prolonged digestion and absorption of carbohydrates are favourable for the dietary management of metabolic disorders such as diabetes and hyperlipidemia. 35 Millet flours have lower starch digestibility compared to other grains, and protein content influences their digestibility.

Phytochemicals Millets are abundant in phytochemicals, such as tannins, phenolic acids, anthocyanins, phytosterol and condensed tannins. Sorghum varieties with the B1_B2 gene contain tannins 36 help to protect the grain from mold and deterioration. 37 Phenolic Acids Millet and sorghum are rich in phenolic flavonoids located in pericarp testa, aleurone layer and endosperm. 38 Sorghum anthocyanins are unique, lacking a hydroxyl group in the 3-position of the C-ring, making them stable at high pH and potential natural food colorants 39. Tannins in millets, mainly found in the outer layer of the grain, provide resistance to mold and deterioration. Processing affects phenolic levels with tannin content decreasing during processing, but not necessarily lost. Limited data exists on anthocyanins in cereals. Sorghum and millets also contain health-promoting compounds like plant sterols and policosanols. Tannin sorghums reduce nutritive value by binding proteins, carbohydrates and digestive enzymes, while lipids are concentrated in the germ, pericarp and aleurone layers of millet grain. Kodo millet is rich in B vitamins and minerals, while finger millet is a good source of essential amino acids and phospholipids. Millets and sorghum are good sources of magnesium 40 and other micronutrients.

Anti-nutritional constituents in millets

Millets contain anti-nutrients like phytates, phenols, tannins, trypsin inhibitors and dietary fiber, which hinder enzyme activity and bind to metals 41. These anti-nutrients, including phytates, phenols, and tannins, have been recognized for their antioxidant properties, which play a significant role in health, aging, and metabolic diseases 42.

Anti-nutritional components are natural or artificial substances found in both plant and animal diets, which inhibit the digestion, utilization, and availability of minerals, proteins and carbohydrates. Examples of such components include tannins, trypsin inhibitors, saponins, haemagglutinin, phytates, oxalates, glucosinolate and gossypol. 43

Some anti-nutrients like oxalates or cyanogenic acid can be harmful above a certain level, in addition to their impact on nutrient absorption. Therefore, it is crucial to minimize the presence of these factors. Specifically, phytates and tannins are antinutrients found in kodo and little millet varieties.

Phytic acid, an antinutrient, is found in cereals, nuts, and legumes, storing phosphorus in the form of myoinositol. 44 It forms insoluble complexes with minerals like zinc and calcium, making them unavailable for digestion and absorption. Phytic acid also renders proteins partially indigestible by binding to them through mineral ions. Studies have shown that phytate cannot be digested by humans or non-ruminant animals, 45 thus not providing a source of inositol or phosphate, when consumed directly. Phytates form chelates with certain metallic particles, reducing their solubility and bioavailability in the gastrointestinal tract. 46

Tannins and free phenolics are anti-nutrients found in food. They hinder protein digestion and reduce the digestibility of proteins, carbohydrates, and the bioavailability of vitamins and minerals. 47

Tannins can be classified as condensed or hydrolysable with different properties and effects. Protease inhibitors like trypsin inhibitors, affect protein digestibility. Tannins are abundant in fruits, vegetables, forage plants, wine, and certain grains. Tannins can be classified as condensed or hydrolysable with the former being non-hydrolysable and the latter potentially forming toxic substances during digestion. Protease inhibitors such as trypsin inhibitors, negatively affect protein digestibility. Tannins are present in various fruits, vegetables, plants, wine, and grains like sorghum, millets, and legumes, and their intake can lead to depressive effects on digestion and toxic reactions. Processing techniques such as soaking in acidic media, lactic acid fermentation and sprouting can break down phytic acid. 48

Decortication, the removal of the outer layers of grains, improves the quality of millets but can reduce crude fiber, minerals, phytochemicals, antioxidant activity and antinutrient levels. 49 The nutrient value of millets as functional food may decrease after decortication due to the inconsistent distribution of polyphenolics in different layers of the grains, which are responsible for important nutrients and antinutrients 50. Removing the outer covering reduces the nutritional and therapeutic potential of millets. Soaking, fermentation, enzymatic hydrolysis and germination are methods used to reduce anti-nutrients in millets, enhance mineral bioavailability, improve protein and starch digestibility, and modify the biochemical composition of millets. These processes result in decreased anti-nutrient concentrations, increased protein digestibility, enhanced availability of minerals and vitamins, and reduced levels of phytic acid and tannins. 51 Germination specifically increases free amino acids and total sugars while decrease starch content, improving protein and starch digestibility, and reducing anti-nutrients.

Different millet varieties exhibit varying effects during germination, with changes in phytochemical content, antioxidant activity, protein, minerals, dietary fiber and flavonoids. 52 Steaming can improve flavonoid extractability in little millets. Overall, these methods offer nutritional benefits by enhancing the composition and digestibility of millets.

Health benefits of millets

Millets contain a variety of macro and micronutrients, including starch, oligosaccharides, lipids, minerals and antioxidants such as phenolic compounds, flavonoids, lignin, and phytosterols. 53,54

Consumption of millets has been shown in epidemiological studies to reduce the risk of heart disease, diabetes mellitus and cancer. Millets also provide several health benefits, including improving the digestive system, detoxifying the body, boosting immunity, increasing energy levels and enhancing the muscular and neural 54 systems. Additionally, they have a protective effect against degenerative diseases such as Parkinson’s disease. 55-57

Cardiovascular diseases

Millets are highly beneficial due to their rich sources of magnesium, potassium, plant lignans, and high fiber content. These nutrients provide numerous health advantages.

Magnesium helps in reducing blood pressure and the risk of heart strokes, particularly in individuals with atherosclerosis. Potassium acts as a vasodilator, keeping blood pressure low and reducing cardiovascular risk. Plant lignans in millets have the potential to convert into animal lignans in the presence of microflora in the digestive system thereby protecting against certain cancers and heart disease. The high fiber content in millets plays a significant role in lowering cholesterol, eliminating LDL from the system and enhancing the effects of HDL.

Studies have shown that diets rich in treated starch from barnyard millet, finger millet and proso millet have positive effects on blood glucose, serum cholesterol and triglyceride levels. These millets have demonstrated the ability to improve plasma levels of adiponectin 58 and HDL cholesterol in genetically obese type-2 diabetic mice. Furthermore, finger millet 59 and proso millet have been found to significantly lower serum triglyceride concentrations compared to white rice and sorghum 60 in hyperlipidemic rats, indicating their potential in preventing cardiovascular disease.

Sorghum: A study examined the effects of grain sorghum lipid extract (GSL) on cholesterol absorption and non-HDL cholesterol concentration in hamsters. The GSL diet reduced liver cholesterol ester concentration and inhibited cholesterol absorption by containing plant sterols that significantly reduce absorption efficiency and polycosanols that inhibit endogenous cholesterol synthesis. 61 Components found in grain sorghum could potentially be used in food or dietary supplements to manage cholesterol levels in humans.

Whole grain consumption: Regular consumption of whole grains has been associated with a reduced risk of cardiovascular disease (CVD). 62 A long-term prospective study demonstrated that a balanced diet including whole grains, vegetables, fruits, fish, and poultry reduced the risk of CVD and total mortality. Another study showed that an intake of 40g of whole grains per day reduced the risk of coronary heart disease 63 (CHD) by 20%.

Finger millet: Finger millet and proso millet have been found to significantly lower serum triglyceride concentration 64 compared to white rice and sorghum in rats. These millets may help prevent cardiovascular disease by reducing plasma triglycerides in hyperlipidemic rats.

Barnyard millet: Rats fed a diet of treated starch from barnyard millet showed lower blood glucose, serum cholesterol and triglyceride levels compared to rice and other minor millets. 60

Proso millet: Feeding proso millet to genetically obese type-2 diabetic mice under high-fat conditions resulted in improved plasma levels of adiponectin and high-density lipoprotein (HDL) cholesterol. 58

Diabetes mellitus

Diabetes mellitus is a chronic metabolic disorder characterized by hyperglycemia and disturbances in carbohydrate, protein and lipid metabolism. It is the most common endocrine disorder, resulting from insufficient insulin production (type 1) or combined insulin resistance and impaired insulin secretion (type 2) 65.

Millets, with their significant magnesium content, enhance the efficiency of insulin and glucose receptors, aiding in diabetes prevention. Finger millet-based diets exhibit lower glycemic response due to high fiber content and alpha amylase inhibition, reducing starch digestibility. 66 Sorghum, rich in slow digestible starch and dietary fiber, has a low glycemic index, making it beneficial for diabetes and hyperlipidemia management. 67 Finger millets contain polyphenols that act as potent antioxidants and antidiabetic agents, inhibiting cataract formation. Barnyard millet, particularly dehulled varieties, has a low glycemic index and is advantageous for type 2 diabetics. 68 Foxtail millet displays excellent anti-hyperglycemic 69 activity, while proso millet improves glycemic responses and insulin levels in type 2 diabetes. Millet grains hold promise for preventing and treating diabetes.

Gastrointestinal disorders 

Regulating the digestive process can increase nutrient retention and reduce the risk of gastrointestinal conditions such as gastric ulcers or colon cancer. Millets’ fiber content helps eliminate disorders like constipation, excess gas, bloating and cramping. Celiac disease is an immune-mediated enteropathic condition triggered by gluten ingestion in susceptible individuals. 70

A gluten-free diet significantly impacts food consumption in the grain food group, replacing cereals like wheat, barley, and rye with glutenfree grains such as rice, corn, sorghum millet, amaranth, buckwheat, quinoa and wild rice. 71 Millets, being gluten-free, have great potential in gluten-free foods and beverages, meeting the demand and suiting individuals with celiac disease. 72, 73

Cancer 

Millet grains are known to be rich in phenolic acids, tannins, and phytate, which reduce the risk of colon and breast cancer in animals. The presence of fiber and phenolic compounds in sorghum and millet has been linked to a lower incidence of esophageal cancer compared to wheat or maize consumption. 74

Recent studies have highlighted that consuming more than 30 grams of fiber daily is one of the best and easiest ways for women to reduce their chances of developing breast cancer by over 50%. Sorghum has well-documented anticarcinogenic properties supported by In Vivo and In Vitro studies, indicating positive health impacts on cancer. The polyphenols and tannins in sorghum exhibit anti-mutagenic and anti-carcinogenic properties and can act against human melanoma cells while promoting melanogenic activity. 75 Extracts of procyanidin in rat liver have shown the ability to convert certain promutagens to mutagenic derivatives. 76 Epidemiological data from Sachxi Province, China, and various parts of the world have demonstrated a lower incidence of esophageal cancer associated with sorghum consumption. Observations from 21 communities over a 6-year period consistently showed lower mortality from esophageal cancer with sorghum consumption compared to wheat and corn.

Detoxification (Anti-oxidant properties)

The antioxidants found in millet have a beneficial impact on neutralizing free radicals, which can lead to cancer and other health problems. Various varieties of millet (kodo, finger, foxtail, proso, pearl, and little millets) have soluble and insoluble bound phenolic extracts that exhibit antioxidant, metal chelating and reducing powers. 57 Foxtail millet contains 47mg polyphenolics/100g and 3.34mg tocopherol/100g, while proso millet contains 29mg polyphenolics/100g and 2.22mg tocopherol/100g. There is a positive and significant correlation between polyphenolic content and radical cation scavenging activity. 77

Several phenolic compounds belonging to different classes have been identified in various millet grains through HPLC and HPLC-tandem mass spectrometry. These compounds contribute to the antioxidant properties of millet grains. Millet grains including kodo, finger, little, foxtail and pearl millets, as well as sorghum bicolor, grown in India, have been shown to possess free radical quenching capabilities, surpassing wheat, rice, and other millet species. 78 Defatted foxtail millet protein hydrolysates also demonstrate antioxidant potency.

Millets can serve as natural sources of antioxidants in food applications and be utilized as nutraceuticals and functional food ingredients for promoting health and reducing disease risks.

In Aayurveda, trnadhaanya is primarily recommended as a dietary choice for different medical conditions, but it is generally not advised as a nutritional food. Trnadhaanya, such as Ragi (finger millet) and yaavanaala (sorghum), can be classified as major millets, while others are considered minor millets.

Overall, trnadhaanya has a karsana effect; meaning it aids in weight reduction, reduces kapha dosha, increases vaata dosha, and may lead to constipation. In the current era, there is an increase in diseases caused by excessive nutrition (santarpanottha vikaras). The judicious incorporation of trnadhaanya into our diet can act as a nutraceutical for preventing and managing various conditions like diabetes mellitus, fatty liver, metabolic syndrome, atherosclerosis and dyslipidemia.

Therefore, trnadhaanya can be used as a dietary supplement for lifestyle diseases.

Except for kodrava (kodo millet), other trnadhaanya are considered cooling in nature. Minor millets like kangu (foxtail millet) have brmhana karma and are beneficial in healing bone fractures. Syaamaaka (little millet), caaruka (seed of pin red grass), and neevaara (Bengal wild rice) are excellent pitta hara dravyas and can be included in the diet for conditions related to pitta rakta, visha, and gara cikitsa.

The controlled use of trnadhaanya in the treatment of lifestyle diseases such as diabetes mellitus, Ooru stambha, fatty liver, metabolic syndrome, and medoroga can help in managing and curing these conditions.

Tnadhaanya (millets) are rich source of nutrients such as carbohydrates, proteins, fatty acids, minerals, vitamins and phytochemicals like phenolic compounds, flavonoids and tannins. However, they also contain anti-nutrients such as phytic acid, tannins and free phenolics. They hinder protein digestion, reduce the digestibility of proteins and carbohydrates, impede the bioavailability of vitamins and minerals, and inhibit the actions of digestive enzymes.

Food processing techniques such as soaking in acidic media, lactic acid fermentation and sprouting can break down phytic acid. Decortication, the removal of the outer layer, improves the quality of millets but reduces fiber, minerals, phytochemicals, antioxidants, and antinutrients. Dehulling also affects the distribution of phenolic components. The nutrient value of millets as functional food decreases after decortication due to the removal of nutrient-rich layers.

Utilizing trnadhaanya without proper food processing can hinder the digestion and absorption of minerals, proteins and carbohydrates due to the presence of antinutrients. Therefore, trnadhaanya can be administered as a nutraceutical in various lifestyle diseases.

Millets are highly nutritious grains, containing significant amounts of protein, dietary fiber, vitamins and minerals. Compared to rice and wheat, millets have higher carbohydrate (60-70%), fat (1.5-5%), protein (6-10%), mineral (2-4%) and dietary fiber (12-20%) contents, along with phytochemicals and amino acids. The nutritional composition varies based on the millet variety, cultivar and climatic conditions during growth.

However, the availability of minerals in millets is limited due to their binding with anti-nutrient substances, making phosphorus and iron biologically unavailable. To address this, various techniques like soaking, dehulling, cooking and fermentation have been used to reduce the levels of antinutrients. Since kodo and little millets have higher concentrations of these antinutrients, it is crucial to reduce them before producing readyto-eat food products.

Conclusion

In the current global context, the issues of malnutrition and food security have become increasingly critical as the world population continues to grow. It is imperative to address these concerns in order to ensure a well-balanced food supply that caters to everyone’s needs. Despite their potential for therapeutic benefits and contribution to agricultural economies, millets are often labelled as “underutilized,””forgotten,” or “orphan” crops due to their coarse texture and limited use in convenient food products. 

Furthermore, there is a lack of research as well as innovative techniques focused on developing millet-based food products. In aayurveda, trnadhaanya is recommended as a pathyaahaara (dietary regimen) for many santarpanottha vikaara (lifestyle disorders). However, the specific method for preparing pathyaahaara using trnadhaanya is not mentioned. It is important to note that trnadhaanya contains anti-nutrients that can impede nutrient absorption, necessitating the need for processing before consumption. Nevertheless, it is essential to acknowledge that certain food processing methods can diminish the therapeutic potential of millets. Therefore, it becomes imperative to conduct new research in order to develop various types of food processing methods and assess their effectiveness

Author is Professor, Department of Dravyaguna Vijnanam. Govt Ayurveda College, Thiruvananthapuram Email: drdeepasathi@hotmail.com

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Article available online here It was published in Aryavaidyan Journal February to April 2023, Volume 36, No 3.

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