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.

A surge in laboratory research into the pharmacological properties of bioactive compounds, as well as their potential to cure a wide range of ailments, has resulted in an influx of new herbal medications and extracts onto the international market in recent years. D. gangaticum (L.) (DG), one of the essential herbs of Indian traditional system of medicines is part of many essential formulations viz. "Dashamoola" and is used to treat various diseases. It is a perennial herb, locally known as "Shalparni" (Hindi) in India and also reported in many other tropical countries. This review presents the traditional uses, phytochemistry, pharmacology, and clinical effectiveness of D. gangaticum Literature was systematically searched through various databases, journals and gray literature through electronic and manual search. Collected data was further critically reviewed and summarized in this paper. It contains many bio-active phytochemicals viz. gangeticoside, leonuriside A, tortoside A, dehydrosoyasaponin, gangetin, gangetinin, desmocarpin, desmodin etc. among them, some have drug likeliness properties. Critical literature analysis revealed that it possessed many pharmacological activities viz. anti-inflammatory, antinociceptive, anti- oxidant, cardioprotective, antidiabetic and hepatoprotective anti- bacterial, and anti-amnesic activities. Despite a large number of traditional therapeutic uses, D. gangaticum was evaluated for limited therapeutic efficacy through clinical trials and evidence suggested it may have therapeutic benefits on bronchitis, gout, hypertension. The biochemical and physiological mechanisms involved in the different biological effects exhibited by it need to be investigated. The herb should be investigated further, focusing on pharmacodynamic, pharmacokinetic and safety profiles. Well-designed Randomized Controlled trials (RCTs) should be conducted to support its therapeutic use.