Initiative to Harnessing Local Food Crops for the Production of Composite Foods to Deal with Prediabetes at KVK, Adilabad on 19.02.2025

Tribal communities in the remote hamlets of Adilabad district, Telangana, face a growing health challenge: a rise in prediabetes linked to shifting dietary patterns. A major shift has been observed in food consumption patterns as the consumption of polished rice is increasing when compared to traditional foods made from sorghum, millets and other locally grown nutritious crops. This dietary transition, coupled with limited access to micro processing units for traditional grains, has exacerbated underutilization of indigenous crops despite their proven benefits in managing chronic conditions such as diabetes, anemia, and cardiovascular diseases. To address this, Krishi Vigyan Kendra (KVK) launched an initiative under the ICAR-funded Tribal Sub Plan (TSP) to reintroduce composite low-glycemic index (GI) whole grain foods from locally grown food crops for supplementation to pre-diabetic subjects to develop science backup solutions (https://GI foods-by-poshadri-pdf/9).The composite food formulation comprises sorghum, Bajra, Ragi, Bengal gram, Green gram, Soybean, Wheat, and dried drumstick leaf powder—all crops traditionally cultivated in Adilabad. These ingredients were selected for their synergistic potential to regulate blood sugar levels while providing essential micronutrients. A critical obstacle was the lack of local milling units for sorghum and millets, which hindered processing. To resolve this, KVK established 22 multipurpose processing mills across remote tribal hamlets, enabling communities to efficiently convert local food grains into flour for traditional foods . Additionally, drumstick planting materials were distributed to households to promote sustainable cultivation of nutrient-dense greens. Over three months, 100 prediabetes tribal farmers (fasting blood sugar < 100 mg/dL at baseline) were provided daily servings of the composite food. Blood glucose levels were monitored periodically, with preliminary results indicating stabilized sugar levels within the target range. The initiative also fostered micro enterpreneurs development in local food preparation, ensuring long-term sustainability. This project highlights the viability of leveraging locally grown food crops and decentralized micro processing units to address malnutrition among tribes. By revitalizing traditional food systems, the intervention not only tackles prediabetes but also promotes diet diversity and health and wellness in tribal communities.