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