A Study of Underutilized Meat Sources in Bhav Prakash for Sustainable Protein Solutions from Ayurveda

This study explores the Ayurvedic evaluation of underutilized animal-based food sources, with a focus on sustainable nutrition. Drawing from the ancient text Bhav Prakash, it analyses the chapter 'Mamsa Varga’ based on classification and qualities of meat as food. It systematically compiles, organizes, and interpret the qualitative information on 108 types of meats using traditional parameters likeTaste, Potency, Post-digestive effect, Properties of food, Actions of food on human health, and Humers. The primary objective of the study is to provide a qualitative Ayurvedic framework to assess lesser-known meat sources, many of which are excluded from modern food systems despite their historical nutritional and therapeutic value. The research also aims to bridge traditional dietary wisdom with modern food sustainability challenges by highlighting underutilized but ecologically viable animal foods. Methodologically, the study employs a close textual analysis of the Sanskrit text Bhav Prakash with reference to the Marathi translation, supported by Ayurvedic dictionaries and expert consultations. Qualitative attributes from the chapter are extracted and categorized into 91 parameters across six major classification heads. These were then tabulated and analysed to identify meats with the richest profiles. The study reveals that 25 meat types exhibit high Ayurvedic value based on 7 to 15 qualitative attributes each, with rabbit, goat, deer, and fish emerging as the most emphasized. Many of these are underexplored in modern diets but hold potential for sustainable protein diversification. The outcomes of this study present an opportunity to inform modern food policy, culinary innovation, and sustainable dietary practices through an Ayurvedic lens.