EFFECT OF AGANIHOTRA ON SEED GERMINATION AND SEEDLING DEVELOPMENT OF TRIGONELLA FOENUM-GRAECUM

Authors

  • Venu Prabha Sahu1 Author
  • Ashish Saraf2 Author
  • Bhagyashree Deshpande3* Author
  • Prashant Mundeja4 Author
  • Vishwaprakash Roy5 Author

Abstract

Agnihotra, the simplest forms of ‘Yagya’ is performed at sunset/sunrise in which cow dung is burned in the copper pot by using cow ghee and brown rice as oblations along with the chanting of mantras of sun and fire and is performed for different reasons. The present study was conducted to study the effect of Aganihotra environment and Aganihotra Ash on seed germination and seedling development of Trigonella foenum-graecum (fenugreek). The seeds were divided into three groups. Group A was treated with cow dunk fume only(control), group B was treated with Aganihotra Environment (Fume) and Group C was treated with Aganihotra ash. Seeds of group A (Control) first were kept under the environment of only cow dunk fume for four days and then soaked in water for 12 hours. Group B Seeds were kept under Aganihotra environment for 4 days and soaked in sterile water for night, like wise group C treated was with Aganihotra ash and studied the seed germination and seedling development under various parameter as, first day of germination, seed germination rate, last day of germination, final germination percentage, mean germination time, coefficient of velocity of germination, pseudo leaves appears day, root length, shoot length. Notable difference of seed germination and seedling development between control conditioned, treated seeds group ,Aganihotra environment and Aganihotra ash treated seeds group was observed This research once again opens the door to better understanding valuable Vedic knowledge and scientific analysis, as well as removing dangerous toxins from our surroundings.

Published

2022-01-01

Issue

Section

Articles

How to Cite

EFFECT OF AGANIHOTRA ON SEED GERMINATION AND SEEDLING DEVELOPMENT OF TRIGONELLA FOENUM-GRAECUM. (2022). International Journal of Food and Nutritional Sciences, 11(12), 2022847-2022859. http://www.ijfans.org/index.php/Journal/article/view/14616