The present study entitled “Isolation, characterization and screening of Bacillus spp. from rhizosphere soil of black gram (Vigna mungo L.)” was conducted to identify efficient plant growth-promoting Bacillus strains that can be developed as potential bioinoculants for sustainabl...
Open access
Research Article10.9734/mrji/2026/v36i31721
Shrutika Shashikant Babar, Yashodhan Sunil Kunjir, Bhargav Prasad Kanade & Amit A. Kulthe·Asian Food Science Journal·2025
Background: This study aimed to develop a sustainable, plant-based burger patty using oats (70%), quinoa (20%), and black gram (10%) to provide a nutritious, clean-label alternative to conventional meat patties. Methods: The formulation was enhanced with Indian spices and evaluat...
Open access
Research Article10.9734/afsj/2025/v24i12840
An experiment was conducted “to determine the influence of different level of NPK and Rhizobium on physico-chemical properties of soil, growth and yield attribute to black gram (Vigna mungo L. var. Shekhar-2) during Zaid season 2023-2024 at the Research farm Department of Soil Sc...
Open access
Research Article10.9734/mrji/2024/v34i51445
T. P. Sathsara S. Perera, Pahan I. Godakumbura, M. A. B. Prashantha & S. B. Navaratne·Asian Food Science Journal·2023
This study is focused on formulating a composite flour, rich in essential nutrients using selected grain varieties available in Sri Lanka. The traditional rice variety-Kalu heenati was used as the major ingredient in developing the extruded products. Rice flour (RF), Mung bean fl...
Open access
Research Article10.9734/afsj/2023/v22i10674