Effect of liquid fertilizers on nutritional and cooking quality of organically grown green gram (Vigna radiata)

Abstract

A field experiment on green gram consisting of twelve treatment combinations involving two varieties of green gram and different levels of liquid fertilizer in FRBD with three replications at Organic farm, NAU, Navsari was conducted during Rabi season of 2015-16. The significant variation was observed. Among the liquid fertilizer treatment L2 (2% Kappaphycus alverezii seaweed sap) recorded significantly highest value of protein (19.01%) and carbohydrate (62.70%)in seed, P (0.28%), Fe (142.50mg/kg), Mn (16.83 mg/kg), Zn(40.50 mg/kg) content in stover and P(0.13%), K(0.97%), Fe(59.59 mg/kg), Mn(19.35 mg/kg) and Cu(6.83 mg/kg) content in green gram seed, and all these parameters are significantly at par with L5 (1% enriched banana pseudostem) treatment. Variety V1 (CO-4) recorded the significantly highest value of Mn content in stover (15.11 mg/kg) and seed (16.51 mg/kg). With respect to cooking quality the L2 treatment secured highest swelling capacity (0.606 mL seed-1) and least hydration index (6.089) with less cooking time (16.75 minutes) compared to other treatments.