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