No abstract

Field experiments conducted at the Indian Agricultural Research Institute, New Delhi during [2005][2006][2007] showed that the application of small amounts of zinc (Zn) in the form 0.5-2.0% of Znenriched urea significantly increased yield attributes, grain and straw yield, Zn concentrations in the grain and straw and Zn uptake by spring wheat. The agronomic and crop recovery efficiency of applied Zn decreased as the level of Zn-enrichment was increased from 0.5 to 2%. Zinc sulphate (ZnSO 4 ) and zinc oxide (ZnO) were equally effective in increasing the grain yield of wheat. Based on these results, we recommend the application of a 0.5-1.0% Zn enrichment of urea with ZnSO 4 or a 1.0% Zn-enrichment with ZnO.

No abstract

Black Soybean is highly nutritious legume of Uttarakhand but its hard seed coat reduces the nutrient availability to consumer. Attempt was made in this experiment to study effect of processing method on proximate composition of black soybean. Four Kilograms of black soybean was taken and subjected to three different processing methods like germination, roasting and cow urine treatment while one group was taken as control. Results indicated highly significant (P0.01) differences in dry matter, crude protein, ether extract, ash and crude fibre content of black soybean among different groups compared to control. All processing methods were effective in improving nutritional value of black soybean thereby increasing its utilization in foods and food formulations.

Black Soybean is highly nutritious legume of Uttarakhand but its hard seed coat reduces the nutrient availability to consumer. Attempt was made in this experiment to study effect of processing method on proximate composition of black soybean. Four Kilograms of black soybean was taken and subjected to three different processing methods like germination, roasting and cow urine treatment while one group was taken as control. Results indicated highly significant (P0.01) differences in dry matter, crude protein, ether extract, ash and crude fibre content of black soybean among different groups compared to control. All processing methods were effective in improving nutritional value of black soybean thereby increasing its utilization in foods and food formulations.