Uttarakhand’s Ancient Millets Catch ICMR‑NIN’s Scientific Eye
- Nishadil
- September 03, 2026
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ICMR‑NIN studies mandua, jhangora, chaulai and koda to boost nutrition knowledge
India’s top nutrition institute is analysing Uttarakhand’s traditional millets, aiming to uncover health benefits and guide better diets for children.
When a group of journalists from Uttarakhand arrived in Hyderabad for a two‑day press tour, they were ushered into the bustling labs of ICMR‑National Institute of Nutrition (ICMR‑NIN). What they found was a quiet, focused effort to decode the nutritional secrets of the hills’ age‑old grains – mandua, jhangora, chaulai and koda.
Dr Bharati Kulkarni, director of ICMR‑NIN, explained that the institute has started a systematic study of these millets to understand, in scientific terms, why they have fed generations in the mountains. “We’re looking at protein quality, mineral content, fibre and even the bio‑active compounds that might help with chronic conditions,” she said, her tone mixing excitement with the usual caution of a researcher.
It isn’t just the hill‑grains that have drawn attention. The team also discussed ongoing work on ragi – finger millet – especially its possible role in combating anaemia. Clinical trials and lab analyses are underway to see whether regular ragi consumption can raise hemoglobin levels among vulnerable groups.
Beyond the lab, Dr Kulkarni stressed a point that often gets lost in scientific papers: the need to build healthy eating habits right from early childhood. She warned against added sugars for kids under two and highlighted the country’s double‑burden of malnutrition – persistent under‑nutrition alongside rising obesity in youngsters.
In a parallel session, Dr Subba Rao, a senior scientist, talked about the media’s power to bridge the gap between complex research findings and everyday kitchen decisions. “If we can translate our data into simple, relatable messages, families will start diversifying their plates,” he noted.
The media delegation got a hands‑on look at food‑analysis equipment, lipid‑chemistry stations and even sampled prototype dishes made from the millets under study. The tour wrapped up with a cultural visit to Hyderabad’s Salar Jung Museum, a reminder that food, science and heritage are often intertwined.
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