• D SAI KUMARI
• S.K. SHIVA RANI
• NEETI SAXENA

Food legumes are highly nutritious, rich in protein. They produce balanced diet to the predominant vegetarian people. Lablab purpureus L. belongs to fabaceae family, it is widely used by rural and urban people. Grown as a main crops in some areas. Globally it has been used a green vegetable. Legume seeds suffering low yields due to seed borne fungi. In the present investigation aimed to study the seed mycoflora, and assess the changes in germination percentage, moisture content and changes in the seed constituents like proteins, carbohydrates, fatty acids during storage.36 species and 18 genera were isolated Alternaria , Aspergillus, Cheatomium, Cladosporium, Curvularia, Drechslera , Fusarium and Pencillium were commonly isolated from agar plate and dilution plate techniques in both varieties. Aspergillus species were dominant fungi. Moisture and germination percentages were decreased during storage. Mian seed constituents like fatty acids increase and carbohydrates, proteins values were decreased during storage condition.

: Hyacinth bean, seed mycoflora, germination, storage period, seed borne fungi.

"Biodegradation of hyacinth bean (Lablab purpureus L.) during storage", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 4, page no.c630-c638, April-2022, Available :http://www.jetir.org/papers/JETIR2204289.pdf

"Biodegradation of hyacinth bean (Lablab purpureus L.) during storage", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 4, page no. ppc630-c638, April-2022, Available at : http://www.jetir.org/papers/JETIR2204289.pdf