STUDY OF USE OF MILLET AS SUPPORTIVE CARE (DIET MANAGEMENT) IN LIFE STYLE DISORDERS WITH SPECIAL REFERENCE TO APATARPANA EFFECTS OF TRINADHANYA

Authors

  • Nishant Shukla Professor Kayachikitsa V M Mehta Ayurveda college, Gardi Vidyapith Anandpar Dist. Jamnagar

DOI:

https://doi.org/10.37591/rrjopc.v10i1.1281

Keywords:

Millet, trina Dhanya, life style related disease, Apatarpana, diabetes, diet, ayurveda dietetics

Abstract

Diet is the most important pillar of human it is not only necessary for nutrition but also general health of individual. It has been opined that food provides nutrition of gross level but also affects the genomics that may have effects on further generations. Diet is even more important in metabolic disorders like diabetes, stroke, heart disease, obesity, autoimmune disease, etc. Millet is also known as Trina Dhanya in Ayurveda cultivated easily and often easy for preservation, has been used across all states of India. These small grains posses important nutrient materials often found suitable for person suffering from life style related disease, and its prevention. Bajra is the most important mullet and numerous food article can be made from it, the article describe characteristics of millets and different food stuff that can be made with its medicinal benefits.

References

Ancient Ayurveda text Charaka Samhita Sutra section chapter 23/ versa 7

Ancient Ayurveda text Charaka Samhita Sutra section chapter 1/ versa 41

Ancient Ayurveda text Charaka Samhita Sharir section chapter 6/ versa 17

Ancient Ayurveda text Charaka Samhita Sharir section chapter 6 Ancient Ayurveda text Charaka Samhita Chikitsa section chapter CH. Chi. 6/ versa 15

Bagdi A, Balázs G, Schmidt J, Szatmári M, Schoenlechner R, Berghofer E, et al. Protein Characterization and Nutrient Composition of Hungarian Proso Millet Varieties and the Effect of Decortication. Acta Alimentaria. 2011; 40: 128–141.

Rao BR, Nagasampige MH, Ravikiran M. Evaluation of nutraceutical properties of selected small millets. J Pharm Bioallied Sci. 2011; 3: 277-279.

Shobana S, Sreerama YN, Malleshi NG. Composition and Enzyme Inhibitory Properties of Finger Millet (Eleusine Coracana L.) Seed Coat Phenolics: Mode of Inhibition of ?-Glucosidase and Pancreatic Amylase. Food Chem. 2009; 115: 1268–1273.

Chethan S, Dharmesh SM, Malleshi NG. Inhibition of aldose reductase from cataracted eye lenses by finger millet (Eleusine coracana) polyphenols. Bioorg Med Chem. 2008; 16: 10085-10090

Saleh ASM, Zhang Q, Chen J, Shen Q. Millet Grains: Nutritional Quality, Processing, and Potential Health Benifits. Comprehensive Reviews in Food Science and Food Safety. 2013; 12: 281-295

Lestienne I, Mouquet-Rivier C, Icard-Verniere C, Rochette I, Treche S. The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation andPhy/Fe and Phy/Zn molar ratios. Intl J Food Sci Technol. 2005; 40: 391–399.

Shahidi F, Chandrasekara A. Millets grain phenolics and their role in disease risk reduction and health promotion: A review. Journal of Functional Foods. 2013; 5: 570-581

Hassan AB, Ahmed IAM, Osman NM, Eltayeb MM, Osman GA, Babiker EE. Effect of processing treatments followed by fermentation on protein content and digestibility of pearl millet (Pennisetum typhoideum) cultivars. Pakistan J Nutr. 2006; 5: 86–89

Pelembe LAM, Dewar J, Taylor JRN. Effect of germination moisture and time on pearl millet malt quality-with respect to its opaque and larger brewing potential. J Inst Brewing. 2004; 110: 320-325

Arora S, Jood S, Khetarpaul N. Effect of germination and probiotic fermentation on nutrient profile of pearl millet based food blends. Br Food J. 2011; 113: 470-481.

Hassan AB, Ahmed IAM, Osman NM, Eltayeb MM, Osman GA, Babiker EE. Effect of processing treatments followed by fermentation on protein content and digestibility of pearl millet (Pennisetum typhoideum) cultivars. Pakistan J Nutr. 2006; 5: 86–89

Gupta V, Nagar R. Effect of cooking, fermentation, dehulling and utensils on antioxidants present in pearl millet rabadi–a traditional fermented food. J Food Sci Technol. 2010; 47: 73–76

Downloads

Published

2023-06-23

Issue

Vol. 10 No. 1 (2023)

Section

Review Article

License

Declaration and Copyright Transfer Form

(to be completed by authors)

I/ We, the undersigned author(s) of the submitted manuscript, hereby declare, that the above manuscript which is submitted for publication in the STM Journals(s), is not published already in part or whole (except in the form of abstract) in any journal or magazine for private or public circulation, and, is not under consideration of publication elsewhere.

  • I/We will not withdraw the manuscript after 1 week of submission as I have read the Author Guidelines and will adhere to the guidelines.
  • I/We Author(s ) have niether given nor will give this manuscript elsewhere for publishing after submitting in STM Journal(s).
  • I/ We have read the original version of the manuscript and am/ are responsible for the thought contents embodied in it. The work dealt in the manuscript is my/ our own, and my/ our individual contribution to this work is significant enough to qualify for authorship.
  •  I/We also agree to the authorship of the article in the following order:

Author’s name                                    

 

1. ________________

2. ________________

3. ________________

4. ________________

 

We  Author(s) tick this box and would request you to consider it as our signature as we agree to the terms of this Copyright Notice, which will apply to this submission if and when it is published by this journal.