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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 1 (2019)

Processing and utilization of ashwagandha for preparation of herbal laddu

Author(s):

Sonam Singh and Nidhi Goshwami

Abstract:
The scientific name of ashwagandha is Withania Somnifera. Generally roots and leaves are used as a medicine. Active chemical constituents of ashwagandha root powder are large number of alkaloids, with oils, choline, tropanol, and cuscokygerms. Hence attempt was made to utilize ashwagandha root powder for preparation of herbal laddu. Ashwagandha root were processed to prepare powder. Herbal laddu using ashwagandha powder with 3%, 5%, 7% amount by weight of whole material were developed and evaluated on the basis of sensory analysis. Herbal laddu using ashwagandha powder with 5% amount was found most acceptable and with all parameters, shelf life of herbal laddu was found 30 days.

Pages: 2149-2150  |  1720 Views  601 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Sonam Singh and Nidhi Goshwami. Processing and utilization of ashwagandha for preparation of herbal laddu. J Pharmacogn Phytochem 2019;8(1):2149-2150.

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