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Hand-washing is an important practice for healthcare in home and daily life preparations. Herbal based hand wash preparations are the most promising hand wash with natural antimicrobial effect. The present study was aimed to development and standardization of herbal hand wash with natural ingredients. In this study, two types of herbal hand wash were formulated with Neem and Aloe vera methanol extract. The herbal hand-wash A and herbal hand wash B, containing plant extract and other natural herbal ingredients in different compositions of ingredients. Herbal hand wash formulations were further evaluated for some parameters such as odor, color, pH, viscosity, foam height, foam retention and spreading potential. The quality of hand wash formulation was evaluated by skin irritation test, greasiness grittiness and homogeneity. The results indicated that all the developed formulations of hand wash A and B were in acceptable limits. The results of present study proved that the effective herbal hand wash were developed successfully by incorporating the herbal extracts using low cost indigenous technologies for better effect.

In addition to being popular today in India, Litti Chokha, a traditional dish that comes from Bihar state, is now a dish of people globally. Litti appears to be baati with similar durability and shelter that makes food easy to store and carry on long journeys. The nutritional value of the different filled spices and herbs adds to the potential value of the food in nutraceuticals. In addition, chickpea is an excellent source of minerals (calcium, phosphorus, magnesium, zinc, and iron), fatty acids unsaturated, and β-carotene. Due to these properties and compatibility with wheat flour and chickpeas, Litti is suitable as an amplification agent. In this research, Remove these words development and standardization of the preparation of chickpea flour fortified Litti was studied. Nutritionally enhanced litti were prepared using wheat flour and chickpea flour incorporated in various ratios (20%–60%). Litti prepared from 40% incorporation (C2) had a higher acceptance compared to others. The variant C2 contained protein 8.20g, fat 3.22g, carbohydrate 26.83g, energy 523.0 kcal, and fiber 7.06g