Assessment of nodulation potential in Mung bean (V. radiata) genotypes
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Date
2025-08-01
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Abstract
Mungbean, also known as Green gram (Vigna radiata L) is an important legume and annual
crop with a sweet flavor and a soft texture when cooked . Mungbeans are a rich source of
protein, fiber, vitamin B and C, and minerals making them a popular ingredient in many
vegetarian and versatility in various culinary applications like soups, stews, curries, and
desserts. Mungbean growth and productivity is influenced by its ability to form symbiotic
relationships with nitrogen-fixing bacteria known as rhizobia, which convert atmospheric
nitrogen into a form that can be readily used by plants, through the formation of nodules on the
roots of the Mungbean plant, where the rhizobia reside. The experiment aimed to assess the
nodulation potential in different Mungbean varieties for better management of soil fertility.
The experimental design used during research experiment was Randomized Complete Block
Design (RCBD) with three replications and four treatments (four Mungbean varieties).
Results showed that, there was significant difference on number of nodules both at flowering
and pod filling stage at P-value <0.001. TARI GRAM 1 variety exhibited highest number of
nodules at flowering and pod filling stage, 20 and 41 nodules, TARI GRAM 2 variety had 15
and 33.3. nodules, Nuru variety had 10.3 and 20 nodules while Imara variety had 11.67 and
26 nodules respectively. This indicated TARI GRAM 1 variety had superior nodulation
potential and nitrogen fixation potential to improve soil fertility and crop yield in mungbean
cultivation followed by TARI GRAM 2 variety. Therefore, TARI GRAM 1 and TARI GRAM
2 varieties are recommended for farmers looking to enhance soil fertility in Mungbean
cultivation. The increased number of nodules on Mungbean plants leads to higher rates of
nitrogen fixation efficiency resulting in greater nutrient availability in the soil as well as the
overall soil fertility and sustainability.
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Keywords
Nodulation, Mung bean, Genotypes