PHARMACEUTICAL ANALYSIS OF MUDGA, RAKTASHALI, GODHUMA AND MASHA W.S.R. TO NITYA SEVANIYA AND ASEVANIYA AHARA DRAVYA.

In Ayurveda classics Nitya sevaniya (wholesome daily food) and Nitya asevaniya (unwholesome daily food) have described in detail. Present study aims at differentiation of characters of some of Nityasevaniya (Mudga, Raktashali, Godhuma) and asevaniya (Masha) aharadravya on the basis of pharmaceutical analysis. Loss on drying was found highest in Masha i.e. 11.65% and lowest in Mudga i.e. 7.6.Ash value of Masha found lowest i.e. 1.8 while Ash value of Raktashali found highest i.e. 21.85. water solubility was found maximum in Mudga i.e. 13.9 while minimum in Masha i.e. 6.5.Mudga, Raktashali and Godhumahave pH as 4 while Masha have pH as 5. Proteins were found maximum in old Mudga i.e. 25.45 g/100g while carbohydrates were found maximum in Raktashali i.e. 74.32 g/100g. All these parameters proves dominance of Prithvi and Jala Mahabhuta in Masha and Vayu-Akasha Mahabhuta in other selected food items. [ABSTRACT FROM AUTHOR]