Rice quality is largely determined by its chemical composition, pasting properties, and physicochemical characteristics during cooking. Amylose content plays a key role in defining cooking quality, texture, and consumer preference. This study aimed to evaluate the chemical compos...
Open access
Research Article10.9734/afsj/2025/v24i8812
This study was carried out to investigate the effects of soaking temperature and variety on the rehydration parameters and solute loss (essential minerals and vitamin C) of two maize varieties. Sun-dried kernels of the maize varieties (Omakwa and Abrohemaa) were soaked at four di...
Open access
Research Article10.9734/afsj/2022/v21i330417
Aim: The experiment is aimed at quantifying the nitrogen requirement and identifying suitable hybrids and varieties of castor to be grown during post monsoon season on Alfisols in Telangana Study Design: Split plot design. Place and Duration of Study: Regional Agricultur...
Open access
Research Article10.9734/ijecc/2021/v11i330373