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