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