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KANJI: AN AYURVEDIC FERMENTATIVE PREPARATION

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Author(s): Santhosh B. | Jadar P. G. | Nageswara Rao

Journal: International Research Journal of Pharmacy
ISSN 2230-8407

Volume: 3;
Issue: 1;
Start page: 154;
Date: 2012;
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Keywords: Kanji | sour gruel | fermentation.

ABSTRACT
Kanji – A unique Ayurvedic fermentative preparation was prepared as per the textual reference Rasayanasara which is mainly indicated for the Shodhana (purification) of Metals and also for various mercurial processing. But Kanji by this reference is rarely prepared and used. Hence, the pharmaceutical and preliminary physico-chemical findings of this Kanji are reported in this paper. The fermentation process started on 7th day and completed on 31st day. The prepared Kanji was golden brown colored like honey, with pleasant odour and characteristic sour taste. It was highly acidic in nature with a pH value of 2.91. The total solids in it were calculated to be 19.26% and specific gravity was noted to be 1.039. The alcohol percentage as expected was zero and there was no fungus growth seen at any stages of fermentation.

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