Millets-based indigenous ethnomedicinal and nutritional practices: Need for scientific validation and value addition

Millets have a long-standing history in India, and one can trace their cultivation and consumption to ancient times. During the Neolithic period in India, millets played a significant role in the agricultural practices and diet of the people. Millets have also contributed in the culture and traditions of many communities around the world for thousands of years. Different millets have been introduced in some of the Yajurveda texts, identifying foxtail millet (priyangu), Barnyard millet (aṇu), and black finger millet (shyamaka), indicating that millet agriculture was prevalent around 1200 BCE in India. In some communities, the harvesting and processing of millet is a communal activity that brings people together and strengthens social bonds. To create domestic and global demand and to provide nutritional food to the people, the Government of India proposed to the United Nations to declare 2023 as the International Year of Millets (IYoM-2023). Millet crops' resilience helps them adjust to different kinds of ecological niches. All these have made them quite indispensable to rainfed, tribal, and hill agriculture, where crop substitution is difficult. That is why it is crucial to enhance the production and productivity of these crops to ensure food and nutritional security for people living in harsh and rugged terrains and other areas. The utilization of these crops is mainly as food for human consumption. The millets are traditionally consumed, and almost all produce is utilized at the farm/village level. Despite the promising nutritional value of millets, their use is primarily confined to rural areas, and very few find their way to urban markets.[1] Commercial Production of Millets: Indian and International Scenario Millets have provided nutrition and ecological benefits to communities throughout Indian history. In recent years, there has been a re-emergence of interest in millets due to their nutritional value, climate resilience, and environmental sustainability. India is among the top 5 exporters of millet in the world. Worldwide millet exports increased from $400 million in 2020 to $470 million in 2021 (ITC trade map). India exported millet worth $75.46 million in 2022–2023, against $62.95 million in 2021–2022. Developing countries produce and consume about 97% of millet, especially in Africa and Asia. According to FAOSTAT (2021), the global millet production in 2019–2020 was 84.17 million metric tonnes from 70.75 M ha, of which 20.50% is produced in India. Currently, millets are used in the diets of about 90 million people in Africa and Asia. Africa accounts for more than 55% of global production, followed by Asia, which accounts for almost 40%, while Europe accounts for around 3% of the worldwide Market. In 2021, the top exporters of Millet were Ukraine ($46.3M), India ($29.6M), United States ($26.7M), Russia ($17.8M), and France ($14.1M). In 2021, the top importers of Millet were Indonesia ($33.2M), Germany ($12.7M), Belgium ($10.9M), United States ($9.72M), and Canada ($7.66M).[2,3] Ayurveda Aspects of Millets Ayurveda, giving immense importance to the diet of both healthy and diseased, has explained these millets in detail under Dhanya Varga (category of cereals).[4] There are wide varieties of millets available that are being used in different conditions. Various types of millets mentioned in Ayurveda are Kangu (Priyangu; Foxtail millet), Shyamaka (Barnyard millet), Koradusha (Kodrava; Kodo millet), Cheenaka (Proso millet), Nartaki (Finger millet), Gaveduka (Adlay millet), and Yavanaala (Sorghum). According to Ayurveda, millets are best advised in Kaphaja Roga (diseases due to Kapha), Pittaja Roga (diseases due to Pitta), and Raktadushti (vitiation of blood). It is always necessary to avoid millets in Vataja Roga (diseases due to Vata) as it aggravates the condition. The major indications of millets are Sthoulya (obesity), Kushta (skin diseases), Prameha (diabetes), Atisaara (diarrhea), Medoroga (diseases due to excessive lipids), Vrana (wounds and ulcers), and other Santarpanajanya Vyadhi (diseases due to over nourishment of single or multiple tissues) which are usually lifestyle disorders. Some studies have also reported that millet is beneficial in chronic conditions like obesity and diabetes mellitus.[5-7] In Ayurveda, Samskara is an excellent concept for increasing or changing the guna of any specific Dravya. If millet has to be used in the Vata Pradhan Vyadhi, it should be subjected to applicable Samskara before consumption to balance Vata (one among three bio-forces governing the nervous functioning of the body). Soaking millet in warm water before cooking facilitates digestion. A recent study has reported that traditional processing of millets, such as soaking and cooking, helps reduce antinutritional components and enhances their nutritional quality and bio-availability.[8] Cultivation Scenario and Millets Millets are recognized for their potential to adapt to climate change, thus promoting their cultivation and consumption in India. The area under cultivation of millets has ranged from 12.29 to 15.48 M ha from 2013–2014 to 2021–2022. The estimated millet yield in India has more than doubled since 1966. India's average yield in millet farming (2021–2022) is 1208 kg/ha. The production of millets has also increased by 7% (1966–2022) despite the area for millet cultivation in India decreasing consistently since 1971–1972. Globally, India is the largest millet grower, with 26.6% of the world and 83% of Asia's millet cropping area. In India, millets have been integral to tribal food in most of the states. However, in recent years, owing to their tremendous nutraceutical potential, these are gaining popularity in urban areas. Globally, millets (pearl millet and minor millets) are cultivated in more than 93 countries. Among the millets, sorghum is the most widely grown crop with a 42.1 M ha area in 105 countries, whereas pearl millet and other minor millets are cultivated in 93 countries. India is the largest producer of millet as of 2021, with a total share of 41%, followed by Niger (~12%) and China (~8%). India also ranks 12th among those countries that produce high yields of millet.[3] Way Forward Millets are recognized for their exceptional nutritional profiles and are rich in fiber, vitamins, minerals, and antioxidants, making them valuable contributors to a balanced diet. Millets have a low glycemic index, making them suitable for individuals with diabetes as they help regulate blood sugar levels. The fiber and protein content in millets can aid in weight management by promoting satiety and reducing calorie intake. Therefore, there is enough scope for promoting millet, and their integration into conventional diets aligns with global initiatives to diversify food sources. Besides, there is also a need to lay emphasis on Ayurvedic recipes that incorporate millet, which can encourage people to explore the synergies between Ayurveda and these nutritious grains. The resilience of millets in diverse climatic conditions can make them an ideal crop for regions vulnerable to climate change. Their ability to withstand droughts and pests enhances food security. It signifies their alignment with the principles of health sustainability by providing nutrient-dense, locally sourced, and culturally relevant food options. Millets are versatile and can be used in various culinary applications, from bread and porridge to snacks and beverages. They are an integral part of traditional diets in many cultures. Further, millets are hardy crops requiring less water and fertilizers than major grains like rice and wheat. Promoting millet cultivation can contribute to sustainable agriculture and reduce environmental impacts. Governments and organizations can play a pivotal role in promoting millets through public health programs and policies. Educating consumers about the benefits of millet and how to incorporate them into their diets can drive greater adoption. It is worth mentioning that the Central Council for Research in Ayurvedic Sciences (CCRAS) has developed a format for systematic documentation of local health traditions (LHTs)/ethnic practitioners/ethnic practitioners prevalent among various communities' information generation tools to document such practices.[9-11] Scientific validation on quality and utility to substantiate the traditional claims are paramount to mainstream the practices. The development of indigenous practice-based products with value addition is essential to enhance the reach and market in the country and globe [Figure 1]. Regulatory provisions of D&C Act 1940 and FSSAI 2006 need to be considered while designing and assuring the quality of the products. In addition to spreading the merit of indigenous ethnomedicinal and nutritional merits, this approach would also contribute to the economy of the country. Financial support and sponsorship Nil. Conflicts of interest There are no conflicts of interest.Figure 1:: Probable outcomes of scientific validation and value addition