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