Year: 2026 | Month: October | Volume: 16 | Issue: 10 | Pages: 93-104
DOI: https://doi.org/10.52403/ijhsr.20261011
Development, Nutritional Evaluation and Organoleptic Assessment of Shramahara Mahakashaya-Based Ragi Saktu: An Ayurvedic Functional Food
Prachi Suman1, Sheelam1, Govind Sahay Shukla2, Rajaram Agarwal3, Manisha Goyal4, Ravi Pratap Singh5
1MD Scholar, 2Vice Chancellor, 3HOD & Professor, 4Associate Professor, 5Assistant Professor,
PG Dept. of Ras Shastra & Bhaishajya Kalpana,
Post Graduate Institute of Ayurveda, Dr. Sarvepalli Radhakrishnan Rajasthan Ayurveda University, Jodhpur, Rajasthan. India
Corresponding Author: Dr. Prachi Suman, Dr. Sheelam
ABSTRACT
Background: Shramahara Mahakashaya is an Ayurvedic formulation traditionally indicated for alleviating physical exhaustion and promoting strength. However, its application in a standardized, nutritionally enriched functional-food preparation requires systematic evaluation.
Objective: To develop a Shramahara Mahakashaya-based Ragi Saktu and evaluate its physicochemical properties, nutritional composition, analytical safety, chromatographic characteristics, and organoleptic acceptability.
Materials and Methods: Three trial batches of Shramahara Mahakashaya-based Ragi Saktu were prepared using Ragi (Eleusine coracana) as the principal cereal ingredient, together with selected ingredients described in the classical Ayurvedic formulation. Khandsari sugar was substituted for Ikshu. The final formulation was selected based on organoleptic characteristics and subjected to physicochemical, nutritional, heavy-metal, aflatoxin, and high-performance thin-layer chromatography (HPTLC) analyses. Sensory acceptability was assessed among 27 participants using a 5-point hedonic scale. Descriptive statistics were used to summarize sensory responses.
Results: Batch III was selected as the final formulation based on its sensory characteristics. The product demonstrated an energy value of 399.64 kcal/100 g, carbohydrate content of 78.97 g/100 g, protein content of 6.72 g/100 g, fat content of 6.32 g/100 g, and dietary fibre content of 12.95 g/100 g. Calcium and folic acid concentrations were 1263.472 mg/kg and 2.298 mg/kg, respectively. Overall sensory acceptability was 4.63 ± 0.49, with the highest mean score for aroma (4.89 ± 0.42). Arsenic, cadmium, and mercury were below their respective limits of quantification, while lead was detected at 0.403 mg/kg. All analysed aflatoxins were below their respective limits of quantification. HPTLC fingerprinting demonstrated characteristic bands corresponding to selected phytochemical markers.
Conclusion: The developed Shramahara Mahakashaya-based Ragi Saktu demonstrated favourable sensory acceptability, appreciable nutritional value, and satisfactory analytical safety findings in the tested batch. Further studies assessing microbiological quality, storage stability, and clinical outcomes are warranted before its anti-fatigue efficacy can be established.
Key words: Anti-fatigue property, Ahara Kalpana, Balya and Brimhana, Finger millet (Eleusine coracana), Hedonic scale, Organoleptic evaluation, Shrama, Shramahara Mahakashaya.