Pea pods, by-products of the pea processing industry, are a rich source of nutrients but are frequently disposed of incorrectly. In this study, pea pod powder (PPP) was developed by using different drying methods such as viz., sun, solar, tray, microwave, freeze and osmotic dryin...
Open access
Research Article10.9734/acri/2025/v25i41174
Detergents are common aquatic pollutants that may alter water quality and affect the physiology of aquatic organisms. Present study evaluated the effects of Ghari detergent powder on haematological parameters of two different species of Clarias fish under laboratory conditions. H...
Open access
Research Article10.9734/ajee/2026/v25i8984
The present investigation was carried out during 2018–19 to evaluate the variation in seed dimension and most promising seed pre-treatments for accelerating germination of Spondias pinnata Linn. The various pre-sowing treatments were the Control (no treatment); soaking in cold wa...
Open access
Research Article10.9734/ijpss/2022/v34i232496
Okra (Abelmoschus esculentus L.) requires balanced nutrient management for high yield and quality, and organic inputs like FYM, liquid formulations (beejamrit, jeevamrit), and biofertilizers improve soil health, nutrient availability, and microbial activity. Their combined use en...
Open access
Research Article10.9734/ajsspn/2026/v12i2677
In the current agricultural landscape, increase in production cost, decrease in soil productivity, food with pesticide residues, driven by escalating input expenses, are placing a significant financial stress on farmers. In response to this challenge, Zero Budget Natural Farming...
Open access
Research Article10.9734/ijpss/2025/v37i35353
The antioxidant activities of four genotypes of basil species were selected for biochemical studies, viz., Ocimum sanctum L. (Rama Tulsi), Ocimum tenuiflorum L. (Krishna Tulsi), Ocimum gratissimum L. (Van Tulsi), and Ocimum basilicum L. (Babui Tulsi) for the antioxidant propertie...
Open access
Research Article10.9734/cjast/2019/v35i130162
The aim of the present study was to develop functional instant soup mix and to assess its physical and functional parameters during ambient storage conditions. For the development of instant soup mix, tomato and broccoli were blended in different proportions of 100:0, 95:05, 90:1...
Open access
Research Article10.9734/ejnfs/2024/v16i41412