Therefore, an investigation was conducted to determine the effects of lactic acid on the growth and morphological characteristics of mung bean.
Mung Bean Seeds: Two locally cultivated varieties of mung bean seeds, yellow and green, were purchased from a local supermarket.
Statistical Analysis: The study employed a randomized completely block design with five treatment concentration levels of lactic acid and two varieties of mung bean as the blocking variable.
Baseline Morphological Characteristics: Using the control set up with distilled water, the growth and morphology of the germinated mung beans were assessed.
When the effect of the blocking variable, color of mung bean, was assessed in the different treatment groups, results showed that the highest mean root length was observed in the yellow mung beans under the control group, with no significant differences noted in the 4%, 6%, and 8% treatment groups under the two varieties of mung beans (Table 1).
Using t-test for paired samples, an assessment of the shoot-to-root ratio of the germinated mung beans revealed significant increase in ratios across all the treatment groups (pa$?0.05), which suggests that exposure of mung beans to lactic acid resulted in delayed root elongation (Table 2).
Root Growth Characteristics: The length, fresh weight, and dry weight of roots of germinated mung beanssignificantly decreased with increasing concentrations of lactic acid exposure.
