ANALYTICAL STUDY OF KANJI: AN ACIDIC FERMENTATIVE PREPARATION OF SANDHAN KALPANA AND ITS EFFECT ON AGNI

Abstract

Here, an acidic fermentative preparation named as Kanji (comes under Shukta Sandhana varga) is prepared for the internal administration. Three different batches of Kanji have been made from the different Ayurvedic texts in the amount of 1545 ml, 1790 ml and 3950 ml. Total duration taken was 12 days, 15 days and 20 days respectively. On the other hand, as said in the Ayurvedic classics the internal administration of Kanji directly affects the working of Agni (digestive power) and Agni is the root cause for the origin of all types of diseases. These diseases are directly or indirectly related with the inappropriate running of the Agni. Today, it is necessary to standardize the Ayurvedic formulations before its internal use. Hence the prepared samples of Kanji were evaluated on the basis of maximum possible number of biomarkers, analytical parameters (Organo-leptic characteristics, pH, specific gravity, total solid content, total ash, total acidity and total soluble solids) and methods for analysis with the help of different types of analytical tools.