A) Cicer arietinum B) Glycine max C) Lens culinaris D) Phaseolus vulgaris
A) Lentil B) Gulabi C) Kabuli D) Pigeon Pea
A) Green B) White C) Darker (brown/black) D) Yellow
A) Dark Brown B) Lighter (cream/white) C) Red D) Purple
A) Large and round B) Oval and smooth C) Small and angular D) Elongated and flat
A) Small and angular B) Irregular C) Large and round D) Cylindrical
A) Neither B) Desi C) Both equally D) Kabuli
A) Root system B) Outer layer C) Embryo D) Inner core
A) Hummus B) Flour C) Vegetable Curry D) Biofuel
A) Stem B) Flower C) Leaf D) Seed scar
A) 40-50% B) 5-10% C) 20-30% D) 60-70%
A) Semi-arid B) Arctic tundra C) Tropical rainforest D) Desert
A) Peat soil B) Sandy soil C) Heavy clay D) Well-drained loam
A) India B) Australia C) Turkey D) Mexico
A) Earthworm B) Pod borer C) Honeybee D) Ladybug
A) Black spot B) Fusarium wilt C) Powdery mildew D) Rust
A) High fiber content B) High saturated fat content C) Lacks essential nutrients D) Low protein content
A) Nitrogen fixation B) Pest control C) Faster germination D) Disease prevention
A) Drought tolerance B) Aridity resistance C) Hydrophilic capacity D) Water sensitivity
A) Medium B) Late C) Early D) Very Early
A) Leaf color B) Presence of roots C) Stem Length D) Uniformity
A) Polishing B) Grinding C) Husking D) Cleaning
A) Enhance flavor B) Prevent insect infestation C) Improve color D) Increase protein content
A) Open containers B) Plastic bottles C) Glass jars D) Jute bags
A) Barometer B) Thermometer C) Hygrometer D) Moisture meter
A) Below 12% B) No moisture control needed C) Around 15% D) Above 20%
A) To enhance color B) To make them easier to cook C) To increase germination D) To assess quality
A) Shape B) Diameter C) Weight D) Color |