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