Effect of Spirulina on The Germination and Growth of Cicer arietinum L.

Abstract

Spirulina was used as a biofertilizer in cultivation of chick pea seeds. These chick pea seeds were treated with 2%, 4%, 6%, 8%, and 10% of Spirulina powder (w / w) and experimentally studied in laboratory, pot and plot culture. Germination percentage of chick pea was observed that Spirulina 2% in laboratory, pot and plot culture was the best. On the shoot growth in pot and plot culture, Spirulina 6% treatment was better than other percentages and control during third week. Protein content of chick pea desi type cultivated in control and Spirulina treatment were 13.03% and 18.80%, showing a 45% significant increase with treatment over control. It is obvious that Myanmar Spirulina actually promotes the germination, the growth and protein content of chick pea. It can be pointed out that this increase in protein content of chick pea, due to prebiotic effect of Spirulina on the root nodule system, that increase the nutrients value is a major mile stone in the use of microalgae biotechnology in agriculture. Further study with other legumes should also be investigated extensively to solve the potential problem of food in recent year