alexa Overcoming Hurdles In The Development Of Probiotic Food Products | 5468
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Overcoming hurdles in the development of probiotic food products

International Conference and Exhibition on Probiotics - 2012

Susana Marta Isay Saad

ScientificTracks Abstracts: J Food Process Technol

DOI: 10.4172/2157-7110.S1.002

The study was aimed to evaluate the effect of variable levels of phosphorus in combination with biofertilizer viz. control PSB and VAM on quality and different yield contributing traits. The twelve treatments were laid out in randomized block design with four replications. The soil having pH (1:2.5) 8.25, EC 0.36 dSm-1, low organic (0.29%), nitrogen (145.42), medium in phosphorus (17.20) and potassium (214.20) kg ha-1. The results of field experiment revealed that plant height yield attributes like pods plant-1, seed pod-1, test weight and quality like protein content in seeds, nitrogen and phosphorus uptake in seed and stover were increased significantly with 60kg P2O5 ha-1 while number of branches plant-1 was at par with 60 kgha-1. The application of VAM was more effective in increasing in all the growth, yield attributes, protein content and uptake of nitrogen and phosphorus in seed and stover which was statistically at par with PSB and significantly superior with Uninoculated biofertilizers. The number of nodule plant-1, fresh and dry weight of nodule also increased significantly up to 60kg P2O5 ha-1 . All the parameters were most effective with 60kg P2O5 ha-1 along with VAM.
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