Utilization of natural product for improvement of productivity of Lentil crop

Abstract

Lentil are used around the world for culinary purposes.They are a good source of vitamins B, Iron and Potassium. They also contain high level of protein and fibre. Lentil contain approximately twice amount of protein as whole-grain cereals like Wheat, Oats, Barley and Rice. Global production of Lentil led by Canada with 34% and India with 27% of the world’s total.The Modern agricultural sector faces the challenges of addressing the needs of the fast growing global population. This process should be both high yielding and sustainable, without creating risks to the environment and human health. Therefore natural products are gaining attention in the production of safe and nutritious food. In a systematic efforts to develop affordable and effective bio-stimulants, we examined the impact of botanical extracts on the nutritional parameters of Lentil seeds under field condition. The impact of natural products of Wolffia arrhiza on Lentil (Lens culinaris L.) has studied by 12 hours pre-soaking seed treatment in lab temperature. This observation show that flower per plant, pod length, and weight of 100 seeds is strengthen in seeds treated with 5% water extract.