Background: Sattu is a traditional and well known functional food in India. It is consumed as a refreshing drink during summers. In Ayurveda, Sattu has been described as Saktu. According to classical texts of Ayurveda, Powder of roasted and dehusked Yava (barley) is known as Saktu. Liking and disliking for any food article depends on senses of consumer. For deciding the consumer’s choice toward the food products, sensory parameters followed by the nutritional properties are required to be considered. Aim and objectives: To standardize recipe of Sattu-Mantha and sensory evaluation of Sattu-Manha. Material and methods: In present study, sensory evaluation of Yava (Barley) Sattu prepared by two different methods has been carried out. Sattu was served in the form of Mantha. In this study scoring for different sensory parameters was done by using 9-point Hedonic scale (Lawless and Klein, 1991). Results and Conclusion: On the bases of scores given to different sensory parameters, Sattu-Mantha prepared by both the methods is accepted by assessors but Sattu-Mantha prepared by using sugar powder was much liked by assessors as compared to Sattu-Mantha prepared by using Jaggery powder.

Objective: Sattu is one of the famous traditional foods of India. It is also used as medicine for treatment of many diseases, as dietary supplement for maintaining health and for prevention of different diseases. Aim of the present study was to compile and analyze the information regarding Sattu, available in various classical texts of Ayurveda. Data Sources: Ayurvedic texts mainly Brihattrayee comprising Charaka Samhita, Sushruta Samhita, Ashtanga Samgraha and Ashtanga Hridaya and various lexicons of Ayurveda were critically analyzed for the present review. Results: Sattu can be prepared from grains/cereals or medicinal plants or processed food articles. Sattu prepared from grains/cereals can be used as dietary supplement and Sattu prepared from medicinal plants can be used in various medical conditions or diseases as per the disease alleviating properties of the medicinal plant. Conclusion: Sattu is described by almost every classical text. In classics various properties of Sattu have been described in detail. Sattu is a nutritious food and its description is found in the form of Mantha as a regular drink for instant energy and strength.

Background: In last a few decades, market of herbal, herbo-mineral and traditional medicines have grown up leap and bound. The main drawback of traditional medicines is lack of stability. Hence the present study was carried out to observe the stability of Laghusutashekhara Rasa tablet with respect to its stability against microbial contamination of sample prepared and stored in different climatic conditions and temperature. Aim: To study the stability of Laghusutashekhara Rasa tablet and to check microbial contamination in the finished product at different time intervals, at different climatic conditions, temperature and humidity set ups. Materials and Methods: Sample of Laghusutashekhara Rasa tablet was studied to check microbial contamination at different climatic conditions. The study was conducted at Microbiology Laboratory, IPGT & RA, Jamnagar, Gujarat, India. Observations & Results: The initial microbiological study was done to rule out stability of prepared drug up to first consumption of the same. The study of Laghusutashekhara Rasa tablet was done on 3rd day of preparation, before giving to the patients i.e. first day of drug consumption after preparation of drug. Then further study was carried out at regular time intervals up to 220 days. Conclusion: In microbiological study of Laghusutashekhara Rasa tablet, growth of micro-organisms (bacterial or fungal) was not found till 10th February, 2020 from the date of preparation, which shows its stability and good shelf life. Hence in present study the stability test of Laghusutashekhara Rasa tablet with respect to microbiological findings was negative at room temperature, warm and cold, dry and humid conditions.