To optimize the level of ashwagandha (Withania somnifera) powder and brahmi (Bacopa monnieri) powder for preparation of herbal sweet curd

Abstract

Sweet curd (Mishti doi) local named Dahi is considered as additional fermented milk product and also a functional food as it is nutritional and therapeutically beneficial for human being Ashwagandha (Withania somnifera) and Brahmi (Bacopa monnieri) powder are well known for their medicinal importance and used as brain tonic to enhance memory in ayurvedic system of medicine. Herbal sweet curd prepared with the powder of Ashwagandha and Brahmi Leeds the increasing amount of physico-chemical composition in different treatment combinations.