Critical review on various types of Dadhi with reference to its method of...

[Full title: Critical review on various types of Dadhi with reference to its method of preparation]

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[Find the meaning and references behind the names: Rita, Sara, Vijay, Fast, Rashi, Jan]

REVIEW ARTICLE Jan-Feb 2021 Journal of Ayurveda and Integrated Medical Sciences | Jan - Feb 2021 | Vol. 6 | Issue 1 121 Critical review on various types of Dadhi with reference to its method of preparation Dr. Gaurishankar Urkude 1 , Dr. Rita R. Nistane 2 , Dr. Vijay G. Patrikar 3 1 Assistant Professor, Dept.of Swasthvrutta, Jupiter Ayurved Medical College, Nagpur, 2 Consultant, Aishwarya Ayurved Pratishthan, Umred, Nagpur, 3 Head of Department & Professor, Dept. of Swasthvrutta, Government Ayurved College, Nagpur, Maharashtra, INDIA. I NTRODUCTION Ayurved is the science which deals deeply with the preventive, promotive and curative aspects of ancient health system. It is growing fast in recent era with respect to the health-related new challenges in the form of various communicable, non-communicable diseases. Basic rule for being surviving safely is prevention better than cure. Ayurveda is becoming popular due to its unique concepts regarding life styles, treatment of modern era diseases. It is the way Address for correspondence: Dr. Gaurishankar Urkude Assistant Professor, Dept.of Swasthvrutta, Jupiter Ayurved Medical College, Nagpur, Maharashtra, INDIA. E-mail: urkudegovardhan@gmail.com Submission Date: 19/01/2021 Accepted Date: 12/02/2021 Access this article online Quick Response Code Website: www.jaims.in Published by Maharshi Charaka Ayurveda Organization, Vijayapur, Karnataka (Regd) under the license CCby-NC-SA of life, which describes the diet, behaviour and rules and regulations. Also called as Rutucharya or Dincharya . Various types of Ahardravya with their properties have been explained in Ayurveda. The foundation of nutrition in Ayurveda is based on concepts like Aharvidheevisheshayatana. [1] (Prakruti, Karana, Sanyog, Rashi, Desha, Kaala, Upayokta, Upayoga Santha) and Dwadashashanvicharas per Acharya Sushurta. [2] In ancient medicinal treatise, Ahardarvya, Dadhi is explained mentioning its indication in various diseases, contraindication and rules and conducts regarding use. Dadhi is said as Dugdha Vikruti means milk product. Acharya Sushruta has mentioned 7 categories of Dadhi (Curd) viz. Madhura (sweet), Amla , Atyamla (excessive sour), Mandajat (improperly formed), Shrutksheera (Prepared from boiled milk), Sara (Supernatant cream layer), Asara (without fat) . Besides these Sushruta have also quoted the characteristics of Dadhi (curd) prepared from milk of cow, buffalo, goat, sheep, horse, elephant, human and camel A B S T R A C T Ayurved is the science for the preventive, promotive and curative aspects in health system. Dadhi is said as Dugdha Vikruti means milk product. Dadhi is one of the oldest Indian fermented milk products and may be considered the western equivalent to yoghurt. Acharya Sushruta has mentioned 7 categories of Dadhi (Curd). It is prepared by either method using acidic substances like lemon juice, vinegar or homemade by transferring a spoonful of the previous batch of Dadhi to Shrutaksheer (heated milk) at room temperature. It absorbs water from intestines hence also having properties as Grahi . By the virtue of this property, it is widely used to treat diarrhoea and dysentery. It causes heaviness when used in excess and may cause constipation. It mitigates Vatadosha , increases Kapha and Pitta . Consumption of curd accelerates digestion ( Agni ), stimulates taste buds and acts as an appetizer. Modern science has focused on preparation curd from milk. It is obtained by process of coagulation of milk (Curdling). Key words: Dadhi, Yoghurt, Mandakdadhi, Jatdadhi, Grahi.

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[Find the meaning and references behind the names: Guna, Guru, Rasa]

Dr. Gaurishankar Urkude et al. Critical review on various types of Dadhi ISSN: 2456-3110 REVIEW ARTICLE Jan-Feb 2021 Journal of Ayurveda and Integrated Medical Sciences | Jan - Feb 2021 | Vol. 6 | Issue 1 122 O BJECTIVE 1 To study the types viz. Dadhi prepared from Ksheer of various animals from classical texts. 2 To study properties of Jatadadhi (completely formed Dadhi ), Mandakdadhi (incompletely formed Dadhi ). 3 To review on literature available in ancient texts regarding Dadhi. M ETHODOLOGY A thorough review of Dadhi , its properties was collected from Samhita and published article in international journals. After review and analysis of Ayurveda and modern review, discussion was prepared. R EVIEW OF LITERATURE Dadhi is a Sanskrit word used in ancient texts for a lacto-fermented dairy product ( Ksheera Vikruti ) called Dadhi in Hindi. In India it is commonly termed as Curd in English. It is prepared by either method using acidic substances like lemon juice, vinegar or homemade by transferring a spoonful of the previous batch of Dadhi to Shrutaksheer (heated milk) at room temperature. It is then left to curdle at room temperature Properties of Dadhi [3] ▪ Rasa: Amla (Sour) ▪ Veerya: Ushna ▪ Vipak: Katu ▪ Guna: Guru, Ushna ▪ Doshghnata: Vatghna, Pittkar ▪ Properties : Rochan, Deepan, Vrushya, Balvardhak, Bruhan ▪ Useful In : Atisar, Vishamjwar, Mutrkruchha, Aruchi, Karshya Preparation techniques of Dadhi Traditionally Dadhi is prepared from milk at domestic and industrial level. Dadhi is one of the oldest Indian fermented milk products and may be considered the western equivalent to yoghurt. Dadhi is obtained by lactic fermentation through the action of single or mixed strains of lactic acid bacteria or by lactic fermentation accompanied by alcoholic fermentation by yeast from milk. As per traditional method, Dadhi is preferably prepared by natural culturing of boiled and subsequently cooled cow, buffalo or mixed milk or with batch of earlier days curd, resulting in variability in its quality due to undefined starter cultures and uncontrolled fermentation [4] Table 1: Types of Dadhi. SN Types Properties 1. Cow Dadhi Snigdha (demulcent), Madhur Vipaka (sweet) and Deepaniya (appetiser), Vatashamak it helps in Balavardhana (strengthening). 2. Goat Dadhi It is lighter than cow Dadhi and calms deranged Pitta and Kapha . It is also curative for Vata provocation and wasting diseases. It increases appetite, and is helpful in haemorrhoids, breathlessness and cough. 3. Buffalo Dadhi It has Madhurvipaka. It provokes Vata Pitta and helps specially in strengthening the body. 4. Sheep Dadhi Acharya Sushruta states that sheep yoghurt aggravates Vata and Kapha, increases slimy secretions and can tend to derange all the Doshas. 5. Strained Dadhi Strained Dadhi calms provoked Vata and is demulcent and restorative. It is great for Pitta; it does tend to provoke Kapha. 6. Dadhisara (cream of curd) Cream of Dadhi calms Vata, is heavy and builds sperm. It is considered aphrodisiac but is also hard to digest and can lead to mucus produ ction, so it’s best not to overdo consumption of this product. 7. Asaradadhi Fat free Dadhi is drying, astringent, constipating and increases Vata. It also gives relish to food, while being lighter than other types of Dadhi .

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[Find the meaning and references behind the names: Main, Pandu, Market, Honey, Kala, Good]

Dr. Gaurishankar Urkude et al. Critical review on various types of Dadhi ISSN: 2456-3110 REVIEW ARTICLE Jan-Feb 2021 Journal of Ayurveda and Integrated Medical Sciences | Jan - Feb 2021 | Vol. 6 | Issue 1 123 Table 2: Types of curd according to Bhavaprakasha [5] The five types of curd as mentioned in Bhavaprakasha Nigantu are as follows; SN Types Properties 1. Manda (Semi formed and thick curd) It increases the production of urine and faeces, it increases Tridoshas and causes burning sensation. It is generally not suitable. 2. Swadu (Sweet and thick curd) Sweet in taste, it is an aphrodisiac, increases Meda and Kapha whereas mitigates Vata and is good for bleeding disorders. 3. Swadamla / Jatadadhi (Sweet – Sour curd) The curd which is sweet and little sour in taste increases appetite and increases Pitta and Kapha. It also increases disorders of blood. 4. Amla Jatadadhi (Sour curd) This is the curd which is properly formed but sour in taste. This curd increases Pitta & Kaphadosha and blood. 5. Atyamla Jatadadhi (Excessively sour curd) The curd which is excessively sour when consumed produces tingling sensation in teeth and burning sensation in throat. This promotes appetite and increases Vata, Pitta and disorders of blood. DISCUSSION In this context we have to deal with the concept of Karana means processing Ahardravya with the help of media/instruments/modalities like Toya (water), Agni (heating), Sannikarsha (adding substances), Shauch (cleaning and washing), Manthan, Desh Kala, Vasana, Bhajana, Bhavana helps in changing properties as per requirement. Common characteristics of Madhur Dadhi are Mahaabhishyandi (excessive hydrating), increases Kapha and Meda . The quality of Dadhi differs with the quality of milk as well as source of milk. Modern science has focused on preparation of curd from milk. It is obtained by process of coagulation of milk (Curdling). This coagulation is achieved by means of enzyme rennet or substances like lemon juice or vinegar. During the formation of curd from milk the constituent’s rennet, calcium ions and casein plays main role (Newton Kungelmass) [6] The nutritive value of milk product is also depending upon the quality of milk. The basic factors for formation are lactic acid bacteria into milk and subsequent acid production will also result in gel formation of milk. The increased acidity causes the milk proteins (casein) to convert into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds. Several market surveys have showed indicated diversity in physico-chemical, microbial, nutritional and therapeutic properties of Dadhi. [7-12] While looking over modern aspects and Ayurvedic aspects it will be interesting to analyse the various stages ( Mandaka, Jaatdadhi ) that have been explained in ancient texts. Regarding the rules of ingestion of Dadhi, Charakacharya [13] and Vagbhatacharya have mentioned that Dadhi should not be ingested at night as it promotes aggravation of Kapha. [14] Consumption of Curd in night should be avoided due to its Kapha increasing properties as in night there is Kapha dominance naturally. Dadhi should never be heated as it loses its properties, its use is contraindicated in Vasant and Sharad Rutu, it should never be used alone. Mudgayusha or Amalaki (indian gooseberry) or Kshaudra (honey) or Ghruta (ghee) or Sharkara (sugar) should be mixed in Dadhi while eating. It should not be used daily. Also, Mandaka Dadhi (not completely formed) should be avoided. Ignoring these rules may cause diseases like Jwara, Rakta Pitta, Visarpa Kushtha, Pandu, Bhrama. Amla Dadhi increases Kapha & Pitta and also vitiates Rakta . Mandajat Dadhi causes Srushtavinmutra (increases evacuation of faces and urine), Vidahi (that causes burning), vitiates all the three Doshas (Tridoshkara). [15] As per Sushruta , Dadhi has Kashaya Rasa. Vishamajwara, Atisara (diarrhoea ), Arochaka (tastelessness) , Karshya, Mutrakruchra (burning micturition), Vrushya ( aphrodisiac) . According to Acharya Vagbhata, Dadhi has Amla Vipaka, it is Grahi (absorbes water from stool) in nature so used in diarrhoea , vitiates Kapha, Rakta, Pitta and may aggravate Shopha (oedema), increases Agni (appetite), Shukra and produces taste [16] In diseases like Grahani (irritable bowel syndrome) use of

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Dr. Gaurishankar Urkude et al. Critical review on various types of Dadhi ISSN: 2456-3110 REVIEW ARTICLE Jan-Feb 2021 Journal of Ayurveda and Integrated Medical Sciences | Jan - Feb 2021 | Vol. 6 | Issue 1 124 skimmed Dadhi is indicated. Acharya Sushruta have mentioned Guna and Dosha of Dadhi obtained from various sources [17] CONCLUSION Good quality of Dadhi has better nutritive value and it also have more demand in market. Preparation of Dadhi is a skill as it involved appropriate boiling of milk, method of fermentation. According to Ayurveda various types of Dadhi and its properties as per source of animals has been described with their therapeutic properties. However, in India, buffalo and cow milk are used in diet on tremendous level, compared to other animals’ milk. Recently with use of advanced technology dairy products made from milk has become a huge market and farmers get the financial gain from it. Further study can be undertaken to detect microbial contamination as well as to enhance its nutritive value in terms like multivitamins, protein, minerals for the traditional type of Dadhi . Research also can be done to standardised its method of preparation and to enrich therapeutic and nutritive value for treating various diseases according to Ayurveda management. REFERENCES 1 Agnivesh, Charaka samhita, Vimansathan chapter 1 verse 21, edited by Sharma Y. T., Chaukhambha Orientalia, Varanasi. 1 st edition pg no.235 2 Sushruta, Sushruta samhita, Uttartantra, Chapter 65 verse 56, edited by Sharma Y. T., Chaukhambha Orientalia, Varanasi. 1 st edition pg no.812 3 Agnivesh, Charaka samhita, Sutrasthan chapter 27, edited by Sharma Y. T., Chaukhambha Orientalia, Varanasi. 1 st edition pg no.189 4 Koirala, R., G. Ricci, V. Taverniti, C. Ferrario and R. Malla et al., 2014. Isolation and molecular characterization of lactobacilli from traditional fermented Dadhi produced at different altitudes in Nepal. Dairy Sci. Technol., 94: 397-408. 5 Bhava Prakash Nighantu, Bhavamishra and Chunekar K. C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, 1988,15 6 Newton Kungelmas, 2018. Milk curd – its mechanism and its modification pg. no. 1 7 Sarkar, M.M., T.N. Nahar, M.K. Alam, M.M. Rahman, M.H. Rashid and M.A. Islam, 2012. Chemical and bacteriological quality of popular Dadhi available in some selected areas of Bangladesh. Bangladesh J. Anim. Sci., 41: 47-51. 8 Chowdhury, N.A., K. Paramanik and W. Zaman, 2011. Study on the quality assessment of curd ( Dadhi ), locally available in Bangladeshi market. World J. Dairy Food Sci., 6: 15-20. 9 Shekh, A.L., A. Wadud, M.A. Islam, S.M.E. Rahman and M.M. Sarkar et al., 2009. Study on the quality of market Dadhi compared to laboratory made Dadhi . J. Food Hyg. Saf., 24: 318-323. 10 Dey, S., A. Iqbal, A. Ara and M.H. Rashid, 2011. Evaluation of the quality of Dadhi available in Sylhet Metropolitan City. J. Bangladesh Agric. Univ., 9: 79-84. 11 Chanda, G.C., M.R. Islam, K.K. Ghosh and A. Deb, 2013. Study on chemical and microbiological quality of Bogra Dadhi in Bangladesh. YYUVeteriner Fakultesi Dergisi, 24: 129-132. 12 Sarkar, S., 2008. Innovations in Indian fermented milk products-A review. Food Biotechnol., 22: 78-97. 13 Agnivesh, Charaka samhita, Sutrasthan chapter 7 verse 61- 62, edited by Sharma Y. T., Chaukhambha Orientalia, Varanasi. 1 st edition pg no.235. 14 Vagbhat’s, Ashtang Hruday, Sarvangsundarteeka, Sutrasthan, chapter 5 verse 29-33, edited by Paradkar H. S., Chaukhambha Orientalia, Varanasi, 1 st ed., pg. No. 70. 15 Sushruta, Sushruta samhita, Sutrasthan, chapter 45 verse 69- 83, edited by Sharma Y. T., Chaukhambha Orientalia, Varanasi. 1 st edition pg no.202 16 Sushruta, Sushruta samhita, Sutrasthan, chapter 45 verse 65- 66, edited by Sharma Y. T., Chaukhambha Orientalia, Varanasi. 1 st edition pg no.202 17 Sushruta, Sushruta samhita, Sutrasthan, chapter 45 verse 67- 78, edited by Sharma Y. T., Chaukhambha Orientalia, Varanasi. 1 st edition pg no.202 ******************************* How to cite this article: Dr. Gaurishankar Urkude, Dr. Rita R. Nistane, Dr. Vijay G. Patrikar. Critical review on various types of Dadhi with reference to its method of preparation. J Ayurveda Integr Med Sci 2021;1:121- 124. Source of Support: Nil, Conflict of Interest: None

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