Mothbean [Vigna Aconityfolia] is a major potential party of the Fabaceae family. Mothbin is also known as Matki and Turkish Gram in different locations of the world. It is sown in dry and hot areas of Western Indian subcontinent. Mothbean shows the highest heat tolerance between 15 vigna species, it has managed to bear for 12 days to 36 ° C and 40 ° C temperature for 11 days, on the contrary all other Vigna species are dead in 40 ° C.
The States like Rajasthan, Gujarat and Maharashtra have an average yield of about 16.2 lakh hectares with area and 7.99 lakh tonnes of production. Alone contributes to more than 95 per cent in the Rajasthan Region (13.6 lakh hectare) and production (37 lakh tonnes). The distribution of this crop is limited to plains or very low altitudes between 30 ° north and 30 ° south.
It can be grown in a variety of soils but is best in light soil. The cultivation of Matki is limited to dry areas, where seasonal rains range from 250 to 500 mm.
The length of the monastery plants is usually 15-40 cm, short internode occurs. Primary branches are equal to 1.5 m. The flowers are paplonosius and 2-6 cm long, the pod is yellow brown, each pod contains 4-10 seeds mainly.
Moth bean with deep and fast penetrating root system, open grounds, which are thickened with low moisture soil with high atmospheric temperature can also survive for 30-40 days. These multi-adaptive and adjustment characteristics have enhanced moth bean as the only alternative annual crop of sand tals, in which the need for agricultural scientific care is low.
Mothbean is prevalent and common in dry areas as a major component of agriculture-building, sylvi-dehaati, agro-vegetation, mix-flower or intercroping. Its share is intensified due to reduction in productivity capacity and loss caused by birds.
The dried or germinated seeds of moth bean are cooked in a variety of food and vegetable making, while most commonly used as lentils. Fresh green pod is used as vegetables or dried for future use. The nutrition is balanced by integrating monastery into human diet and animal feed due to being rich in proteins, essential amino acids and minerals.
Significance in Nutrition of Monastery Bean
Mothbin is an important component of the diet of people in dry and semi-dry areas of the country. Its main contribution as food is based on its protein volume. It is not only a source of vegan protein, but also the necessary supplement for those whose diet is cereal-based. Mothbean is relatively rich in proteins, two essential amino acids, lysine (5.75%) and tryptofen (32.3%), which is found to work in cereals.
It’s a great source of protein and calcium, which gives you plenty of fiber. Not only is this good source of vitamins and minerals.
Zinc present in it increases your immune power, as well as protects the body from the effects of stress.
It is beneficial for the muscles to consume phlegm. It is also helpful in reducing fat as well as being helpful in muscle growth.
Since it is rich in fiber, it protects you from constipation and keeps the digestive system safe and healthy.
It is also beneficial in the problems of bloodpressure due to the quality of reducing cholesterol levels. It is beneficial in high blood pressure.
Production problems
Most varieties of monastery developed for cultivation are selected from geospecies, adapting to the conditions of intercropping under low fertility and poor management. Various scientists have listed thermosensitiveity, habit of prescribed development, synchronous maturity, pod reduction, compact/semi-central development, worm-worm and diseases in major obstacles that are responsible for yield reduction and uncertainty.
The yellow mosaic virus transmitted through white fly is a serious disease that can lead to a loss of up to 100%.
Bacterial leaf spots, powdery milledu and meloidogignin are some of the major diseases of the root-knot nematode mothbein, generated by the incognita.
Fertility efforts should be made to avoid the above factors, which can help stabilize the yields and increase the adaptation of new genotypes of various genes.
Author
Line Sunsonwal
Department of Microbiology
Chaudhary Charan Singh Haryana Agricultural University
