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KUNAPAJALA A LIQUID ORGANIC MANURE: PREPARATION AND ITS QUALITY

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 WORLD JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES
Bianca et al. World Journal of Pharmacy and Pharmaceutical Sciences
SJIF Impact Factor 6.647

Volume 6, Issue 8, 1989-2000 Research Article ISSN 2278 – 4357

KUNAPAJALA A LIQUID ORGANIC MANURE: PREPARATION AND

ITS QUALITY PARAMETERS

Dr. Switu Jani1*, P.K. Prajapati2, C.R. Harisha3 and B.R. Patel4

1
SRF, Department of Dravyaguna, IPGT & RA, GAU, Jamnagar.
2
Professor, Department of RS & BK, IPGT &RA, GAU, Jamnagar.
3
Head, Pharmacognosy Lab, IPGT & RA, GAU, Jamnagar.
4
Assistant Professor, Department of Dravyaguna, IPGT & RA, GAU, Jamnagar.

ABSTRACT
Article Received on
14 June 2017, Introduction: Now a days, chemical fertilizers not only pollute the
Revised on 05 July 2017, cultivation land but also the attributes cultivated plant with those
Accepted on 26 July 2017,
harmful chemicals. Hence organic manures are getting pace.
DOI: 10.20959/wjpps20178-9865
Kunapajala is liquid organic manure mentioned in Vrikshyayurveda,
acts as a good source of plant nutrient. The method has been
*Corresponding Author
mentioned for preparation by using bone marrow, flesh of any horned
Dr. Switu Jani
SRF, Department of animals (sheep, goat, fish etc), milk, honey, Sesamum indicum L. (Tila)
Dravyaguna, IPGT & RA, and Vigna mungo (Masha) but the quantity has not been mentioned in
GAU, Jamnagar. the verses. Few works have been carried out on application of
Kunapajala, but standardization or fixation of quantity for preparation has not been studied
till date. Objective: This article aims to develop an SOP for preparation Kunapajala.
Materials and methods: materials (meat of fish and goat, milk, honey, Tila and Masha)
were collected from local market. Preparation of Kunapajala is done as per reference and
standard procedures were followed for physicochemical and elemental analysis. Results: The
total amount of Kunapajala obtained is 5.46 litres (36.4%yield), the alcohol content is 4%, it
also contains Sulphur 123.61% and Iron 44.53 ppm etc. Conclusion: This article can provide
initial base for standardization of the product – Kunapajala and its quality parameters.

KEYWORDS: Fermentation, Kunapajala, Vrikshayurveda, Liquid organic manure.

INTRODUCTION
Due to enhanced demand of herbal drugs and inadequate supply of them in market because of
deforestation; cultivation of medicinal plants is growing as a vital source for supplement of

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herbal drugs.[1] Chemical fertilizers not only make the land of cultivation infertile but also
affect the quality of herbal drugs, hence organic manure are the need of time. Moreover
organic manure helps improve and conserve the fertility of soil, enhances the buffering
capacity and water holding capacity of soil. [2] The preparation of organic manure in India can
be dated back up to 1000 AD. It is dealt in Vrikshayurveda (plant science), which forms a
part of Ayurvedic history and is treated as a separate subject owing to its importance and
extensive nature.[3]

Kunapajala is one such liquid organic manure, which is mentioned in Vrikshayurveda. At the
end of the verses describing preparation of Kunapajala, it has been stated that Kunapajala is
very effective and acts as plant nutrient or nourish reproductive stages of plants.[4]

Many research works have been shown excellent results on vegetative plants like Chili,
Mango, Coconut and Kiwi fruit after application of Kunapajala.[5] But very few works have
been done to assess the efficacy of Kunapajala on medicinal plants. The quantity of
ingredients mentioned in book on Medicinal Plant Cultivation, are goat’s meat 1kg, sesame
powder ¼ kg, black gram powder 1/4th kg, cow’s milk 1 litre.[6]Apart from this, no classical
literature mentions about the quantity of ingredients. In Present research work an effort has
been made to prepare Kunapajala as per the instructions given in Vrikshayurveda and to
finalize the quantity of contents on trial and error basis, as they are not mentioned in the
actual verses. Kunapajala is a fermented liquid organic manure, hence the verses mentioning
the quantity of the ingredients of Sandhana Kalpana (fermentation), has been taken into
consideration as the mixture was kept in an anaerobic condition for 15 days for
fermentation.[7]

MATERIAL AND METHOD

Collection of materials
The raw materials i.e. fish and mutton (collectively 3kg) was obtained from local market.
Honey (2.5 kg) was obtained from Upvan brand of forest department. Cow’s milk (6 l), Tila
(Sesamum indicum L) and Masha (Vigna mungo) (500 grams each) were collected from local
market.

Kunapajala preparation
As the necessary ingredients for preparation of Asava and Arishtas (fermented products) are
divided into three sections. The ingredients used for preparation of Kunapajala are also

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divided into three sections: meat juice, addition of milk, Tila (Sesamum indicum L.) and
Masha (Vigna mungo) as Drava dravyas (fresh drugs). Honey as sweetening substance and
fermentation initiators.

Fish and mutton (3kg) were boiled in 12 l of water, till the meat juice of 6 l was obtained.
Once it cooled, the meat juice was divided into three equal batches. Prior to addition of
ingredients, porcelain jars of (5 l each) capacity were fumigated with the help of dried
Guggulu (Commiphora wightii (Arn.), Marica (Piper nigrum L.), Jatamansi (Nardostachys
grandiflora DC.).[8] To each fumigated porcelain jar, 2 l of meat juice, 2 l of milk was added,
followed by addition of 833 g of Honey and 167 g of Tila (Sesamum indicum L.) and Masha
(Vigna mungo) each. Then all the three jars mouth were covered with lid, sealed with mud
smeared cloth for anaerobic fermentation. After completion of fermentation i.e. 15 days, the
jars were open by removal of mud smeared cloth and the liquid was filtered through clean
cloth and stored in air tight glass bottles. Further, the liquid was kept for settling for few
days; again decanted through cotton cloth to remove solid contents. Pool sampling was done
for further analysis. [Figure No.1].

Physical characters
Physical characters like state, colour, odour and pH are taken into account as per standard
guidelines.[9]

Physicochemical parameters
As Kunapajala is one of the fermented products, the physicochemical parameters of
Asava/Arishta have been adapted by following standard protocol.[10]

Qualitative tests
Qualitative tests for presences of various moieties like carbohydrate, protein, tannin content,
alkaloid etc. were done.[11]

Quantitative analysis
The pool sample was sent to Food Testing Laboratory, Junagadh Agricultural University, for
quantification of Nitrogen (N), Phosphorus (P), Potassium (K), Sulphur (S) and
micronutrients like Iron, Manganese, Boron etc.

Nitrogen (N) was determined by Microkkjeldhal method,[12] Phosphorus (P) was determined
by vanado-molybdophosphuric acid method,[13] Potassium (K) by flame photometric

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method,[14] and Sulphur (S) by turbidity method.[15] Micronutrients like Iron, Manganese,
Boron, Zinc, Copper etc. by MP AES method.[16]

RESULTS
Observations during meat juice preparation
Meat was cooked in water till water was reduced to half of the initial quantity. The particulars
are given in Table No.1. Observations while making and cooling of meat juice are given in
Table No. 2. [Figure No.1 a, b, c].

Table no. 1: Quantities of water and meat taken initially and final meat juice quantity
obtained.
Initial quantity Initial quantity Final quantity (meat Final quantity
(water) added (meat) added juice) obtained (meat) remained
12 litres 3 kg 6 litres 1.47 kg

Table no. 2: Observations while making and cooling of meat juice.

Observations Cooking/ Boiling Cooling
Colour Colourless Greyish white
The emulsion layer of oils and
Surface Emulsion layer in initial form
fats is clearly formed
Texture of meat Pieces are fully visible Becomes very soft

Observations after fermentation process and filtration

After fermentation process of 15 days, the jars were opened and the seal was removed,
observations and results are given in Table No. 3.

The undissolved matter like pieces of meat, and some contamination of fungus was removed
through the process of filtration. After filtration, total quantity of liquid obtained, smell and
pH of all the samples are shown in Table No.4, and after filtration the liquid Kunapajala was
stored in transparent glass bottles. Total quantity obtained from all the bottles is shown in
Table no. 5. [Figure No.1 g, h].
Table no. 3: Quantity of contents added in each jar.
Fumigated jars
Contents Total quantity
Jar no.1 Jar no.2 Jar no.3
Meat juice 2l 2l 2l 6l
Milk 2l 2l 2l 6l
Honey 833 g 833 g 833 g 2.49 kg
Tila 167g 167g 167g 501g
Masha 167g 167g 167g 501g

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Table no. 4: Shows the quantity, smell and pH of Kunapajala.

Jar no. Quantity obtained Odour(before) Odour (after) pH(before and after)
1 3.400 litres Sour smell Sweetish alcoholic 3.5 (approx.)
2 3.700 litres Acrid smell Sweetish alcoholic 3.5 (approx.)
3 3.450 litres Sour smell Sweetish alcoholic 3.5 (approx.)

Table no. 5: Shows total quantity of Kunapajala obtained.

Final total quantity = total
Bottle no. Quantity (litres)
quantity – empty bottle weight
1 2.436
2 2.440
8.536-3.076 = 5.46 litres
3 2.477
4 1.213

Physical characters
The physical characters like state, colour, and odour of Kunapajala are depicted in the Table
No.6.

Table no. 6: Physical properties of Kunapajala.

Sr. No. Parameter Observations
1 Colour Brownish orange
2 Odour Foul Alcoholic smell
3 State Liquid

Physicochemical parameters
The results of physicochemical parameters performed are depicted in Table no. 7.

Table no. 7: Results of physiochemical parameters.

Sr. No. Parameter Results
1 Total solids 4.259 % w/v
2 Alcohol content 4% v/v
3 Total sugar 5.93% w/v
4 Reducing sugar 4.67% w/v
5 Non reducing sugar 1.26% w/v
6 pH 3.5
Qualitative tests
The results obtained from qualitative tests on Kunapajala are given in Table no.8.

Table no. 8: Results of qualitative test.

Test Observation Results
Carbohydrate
Molisch’s test Slight purplish tint +ve
Fehling test (reducing sugars) Red ppt. at bottom +ve

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Protein
Copper sulphate White colloidal ppt +ve
Biuret test No -ve
Tannin
Neutral FeCl3 No ppt. Tannin absent
Alkaloid
Dragondroff’s reagent Brown ppt. +ve
Wagner’s test Brown flocculent ppt. +ve

Quantitative analysis
The results obtained from quantitative analysis are mentioned in Table no. 9.

Table no. 9: Shows quantitative elemental analysis results.

Sr. No. Elements Results Method
1 Nitrogen 0.37% Microkkjeldhal
2 Phosphorus 0.042 % vanado-molybdophosphuric acid
3 Potassium 0.050 % Flame photometric method
4 Sulphur 123.61 % Turbidity method
5 Iron 44.53 ppm MP- AES method
6 Manganese 1.31 ppm MP AES method
7 Boron 12.28 ppm MP AES method
8 Zinc 15.24 ppm MP AES method
9 Copper 3.13 ppm MP AES method
10 Molybdenum 0.60 ppm MP AES method
11 Nickel 0.89 ppm MP AES method
12 Lead 1.32 ppm MP AES method
13 Chromium 0.42 ppm MP AES method
14 Cadmium 1.68 ppm MP AES method

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DISCUSSION
The total yield of Kunapajala obtained is 5.46 litres (36.4% yields). The physical state of
Kunapajala is liquid, which helps in ease of taking up of nutrients from soil for the plants as
it may get easily mixed with sap.

The physicochemical parameter reveals that alcohol content is found to be 4% v/v and pH-3.5
which is vital in preservation and stability of the final product. Further the total solid content
is much less, hence it can be predicted that it aids to the long term stability of the product.
Qualitative results showed the presence of carbohydrates, proteins and alkaloids which would
have been obtained from Milk, Tila and Masha. In modern context, fish and meat has high
content of Phosphorus, triacylglycerides, esters, sterolester, phospholoipids, vitamins A, D &
E is also found in minor amounts.[17] Emulsion layer of fish oil found on cooling of meat juice
may contain such common fatty acids and complex ester.

Moreover, cow’s Milk is used for resistance to certain viruses like Tungro Virus and Tobacco
Mosaic Virus, the seedlings are either dipped in milk and water mixture or the workers dip
their hands before transplanting seedling to field,[18] so has high protein and also disease
resistant properties, the use of milk in preparation of Kunapajala is appropriate for nutrition
as well as disease resistance. Honey helps in fermentation process also acts as a carbohydrate
source.[19] Tila has calcium content, fixed oil (50%) lignen glycosides, the sesame oil is said
to be one of those that inhibit ultraviolet degradation.[20] Masha contains protein (21-24%), fat
(1-2%), starch (43-44 %), very nutritious as it contains high levels of protein, Potassium,
Calcium, Iron, niacin, thiamine and riboflavin.[21]

Quantitative elemental analysis reveals that the Sulphur content was found to be 123.61 %
followed by Iron 44.53 ppm and Zinc 15.24 ppm these are micro nutrients for the plants
which help in enhancement of plant growth and physiological activities.[22]

Sulphur exists in two important essential amino acids methionine & cystine which are
specific in initiating the protein synthesis process. Manganese forms an integral part of
chlorophyll moreover helps in oxidation and reduction reactions.[23]

Iron has catalytic role in activities of several enzymes; it also regulates respiration &
photosynthesis. Zinc is involved in biosynthesis of plant growth hormone (IAA) it plays
positive role in photosynthesis and nitrogen metabolism.[24]

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As Kunapajala is a fermented product, the complex molecules like the proteins, fats,
carbohydrates etc. are broken into simple low molecular weight products. Therefore, nutrients
from Kunapajala become available to the plants faster than from the traditionally applied
organic matter. In addition, there is always a danger of passing on dormant pathogen to fields
with plant based compost but this is avoided by Kunapajala because the Kunapajala
ingredients are cooked and fermented. So, it is concluded that the use of Kunapajala
enhances vegetative growth, which leads to better yield with increased disease resistance
under organic farming condition.[25] The results obtained from various physicochemical and
analytical parameters supports the above mentioned characteristics of Kunapajala.

From Ayurvedic point of view the Pharmacodynamics of individual uncooked ingredients are
as follows: Fish (Matsya) has Rasa Madhura, Guna Guru-Snighdha, Virya Ushna, Vipak
Madhura, Doshaghnata enhances Kapha and pitta; decreases Vata, Karma
[26]
Brumhan(stoutening). Goat’s meat (Aja mansa) possess Rasa Madhura, Guna Laghu-
Snighdha, Virya Nati-Sheeta, Vipak Madhura, Doshaghnata alleviates all Tridosha, Karma
Brumhan.[27] Cow’s milk (Godugdha) has Rasa Madhura, Guna Guru-Snighdha, Virya
Sheeta, Vipak Madhura, Doshaghnata increases Kapha and decreases Vata-Pitta, Karma
Jivaniya (enlivening), Brumhan, Balya (strengthening).[28] Honey (Madhu) possess Rasa
Madhura kashaya, Guna Laghu Ruksha, Virya Sheeta, Vipak Katu, Doshaghnata decreases
Kapha and increases Vata- Pitta[29] Sesame (Tila) has Rasa kashaya, Guna Laghu Ruksha,
Virya Ushna, Vipak Katu, Doshaghnata decreases Kapha-Pitta and increases Vata.[30] Black
gram (Masha) has Rasa Madhura, Guna Guru-Snighdha, Virya Ushna, Vipak Madhura,
Doshaghnata increases Kapha-Pitta and decreases Vata, Karma Brumhan, Balya.[31]

All ingredients of Kunapajala are mostly Madhura rasa, Guru guna, Madhura vipak,
Brumahan, Balya and Jivaniya which is attributed to Pruthvi and Jala Mahabhoota.
Kunapajala is prepared through fermentation which can be correlated to Asava-arishta of
Ayurvedic preparation. Fermentation converts the Guru into Laghu through Gunantaradhan
due to Vayu and Agni Mahabhoota. Actions like Vyavayi (spreads quickly), Tikshna
(penetrating), Sukshma (enters into minute pores viscid) and Ashukari (quickly in actions)
added to it.[32]

“Mamsa is bruhaniyanam”. Mamsa is best for Growth.[33] Moreover all the ingredients in
Kunapajala are Pruthvi mahabhoota Pradhan and time consuming for decomposition. So
Asava/ Arishta had been formulated. Asava/Arishta are Agni Mahabhoota Pradhna hence

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making Kunapajala easily absorbable, attribute it as growth promoter and systemic regulator
properties. It may indirectly help in phenomenon of assimilation and acts as catalyst to active
enzymes or precursors’ of enzymes.

As Kunapajala is a fermented product, the complex molecules like the proteins, fats,
carbohydrates etc. are broken into simple low molecular weight products, which can correlate
with Gunantaradhan. So, Kunapajala becomes available to the plants faster than from the
traditionally applied organic manure.

CONCLUSION
As Kunapajala is in liquid state which provides a higher absorption for plants compared to
that of traditionally applied solid organic manure. The above mentioned results obtain from
various quality control parameter can be taken as standards for Kunapajala.

ACKNOWLEGMENT
I would like to thank Dr. V J Shukla, Head,Pharmaceutical chemistry lab for permission to
carry out preliminary analytical study. I would also like to thank Mr. Ashish, Mr. shobnath
and Mr. Swapnil from department of RS&BK for their help in preparation. I would also like
to give my regards to Dr. BA Golakiya and Mr. Vijay Vyas, Food Testing Laboratory
loacated at Junagadh Agriculture university, for reports of elemental analysis.

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