Assessment of Moisture Content in the Form of an Indicator of Ahara Samskara Effect

Abstract

This study aims to scientifically validate the Ayurvedic principle of Ahara Samskara (food processing) by analyzing the changes in the moisture content of Shashtik Shali (a 60-day rice variety) following Kala Samskara (time-based storage) and Agni Samskara (heat processing). The research employs the oven-drying method, a standard technique in modern food science, to quantitatively assess the physicochemical transformations. Freshly harvested Shashtik Shali showed a moisture content of 4.4%. After being stored for eight months and subsequently dry-roasted, the grains' moisture content was reduced to 4.0%. This quantifiable reduction serves as a tangible metric that correlates with the qualitative changes described in Ayurveda. The fresh grain's higher moisture content reflects a predominance of Jala and Prithvi Mahabhutas, making it highly nourishing (Brimhana), but potentially contributing to Ama (toxins) in individuals with weak digestion. The processed grain, with its reduced moisture, reflects a shift towards Agni and Vayu Mahabhutas, acquiring qualities that are lighter (Laghu), drying (Ruksha), and more stimulating to the digestive fire (Dipana), making it therapeutically beneficial for managing conditions like Mandagni (weak digestion) and Kapha Dosha aggravation. The findings bridge ancient Ayurvedic wisdom with contemporary analytical methods, demonstrating that traditional food processing techniques are sophisticated interventions that purposefully modulate a food's properties for specific therapeutic and health-promoting effects.