PHARMACEUTICAL AND ANALYTICAL STUDY OF KANJI-A FERMENTATIVE PREPARATION

In Ayurveda pharmaceutics various preparations are explained; many of which are different dosage forms and a few are preparations used for processing of drugs or for preparation of other formulations.Kanji (sour gruel) is one such important preparation in Rasashastra and Bhaishajya Kalpana which comes under Shukta Sandhana Kalpana (acidic fermentation).It is widely used in different preparation.Different methods are mentioned for the preparation of Kanj; in this study the Kanji was prepared according to the reference explained by Acharya Yadavji Trikamji in a text book of Dravyaguna as it is easy and simple to prepare.Here, the prepared sample was analyzed on the first and seventh day by Organoleptic and Physico-chemical parameters and difference is reported in this paper.The prepared Kanji was pale in color with pleasant sour odour and it had characteristic sour taste.It was highly acidic in nature with a pH value of 3.1.The suspended solids in it was 1and specific gravity was noted to be 3 and the viscosity of the sample was 0.0081.