Development of Canna-Products and Their Physiochemical Analysis

Plant ‘Cannabis sativa’ exhibits a wide range of astonishing therapeutic properties. It has a great potential to cure many diseases such as cancer, and neurological disorders. Although it is a plant with enormous beneficial properties, it also has some limitations regarding to dose range of THC. According to WHO, 10 milligrams/day of THC has been recommended for therapeutic purposes. To examine medicinal aspect of Cannabis, three canna-products by using Cannabis sativa plant leaves were prepared that includes canna-cookies, canna-candies and canna-muffins. Moisture, crude fat, ash, crude fiber and protein tests were carried out for nutritional evaluation whose result showed that they have sufficient nutritional values. Phytochemical test showed the presence of alkaloids, flavonoids, resins, cannabinoids, terpenes and steroids. As these components have great pharmaceutical importance, hence indicates beneficial aspect of canna-products. These constituents also possess different therapeutic properties involves, tumor metastasis inhibition, anti-oxidant, anti-inflammatory, immunomodulatory, antiepileptic, sedating, hypnotic, ant dystonic and anti-depressive effects. pH stability test was performed for three months with a gap of fifteen days to detect the product shelf life on different temperatures. Antioxidant activity test was performed by using DPPH assay. Antioxidant activity of methanol, ethanol, chloroform and water extract of canna-products was calculated. Results showed high anti-oxidant activity in canna-products. The results revealed that canna-products can deal with various medical problems and are cheaper, which encourages the use of Cannabis sativa in making food items for pharmacological purpose.