World Journal of
Pharmaceutical and Life Sciences

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Pharmaceutical and Life Sciences
An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)
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Anu Koul* Rupa S Kadam


The inimitable fermentation preparation (Shukta Sandhana varga) in Ayurveda has been practiced since thousands of years as a remedy of many ailments. Kanjika is one of the significant preparation comes under fermentation. On oral administration it cures many infirmities like fever, inflammation and constipation1. Though the character of Kanjika is strong and acidic; it has immense potential to improve the loss of power to digest and for the purification (shodhana) of metals respectively. Kanjika was prepared under the reference of Ayurvedic Formulary of India (AFI).2 Hence, the physiochemical properties of Kanjika is reported in this research paper. The fermentation process embarks on 7th day and completed on 31st day. The primed Kanjika was dusky white light in color with pungent odor and distinctive sour acidic taste. It was highly acidic in nature with a pH of 2.92.The total solids were computed as 7.65 %, density was 1.0117, Specific gravity was observed 1.109 and Refractive index was noted as 1.3404 .Total acidity was 0.595, Total soluble solids were 0.128, Reducing sugar was 35 while Alcohol %, Starch and Bubbles were absent, Flame test was positive and no fungus growth was seen at any juncture of fermentation.

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