- 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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reproduced in full or part without written permission of the Aryavaidyan Journal.
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