CULTIVATION OF SALT-TOLERANT CROPS IN SALINE SOIL CONDITIONS DUE TO GLOBAL CLIMATE CHANGE

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Issue: Vol. 3 No. 10 Part 5 : Central Asian Journal of Academic Research
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Professor (DSc) of the Department of Irrigation and Land Reclamation, Bukhara State Technical University, Uzbekistan.
info@in-academy.uz
Independent researcher at Bukhara State Technical University, Uzbekistan.
info@in-academy.uz

Abstract:

Crop is considered the most valuable, high – yield grain crop food, fodder, technical and agrotechnical importance. As food, cornstarch's Dogi is used. His Dogi is considered very nutritious and has an average content of 10,6% cutlet, 1,4% ash substances. But, in corn grain, the protein content is low. For this reason, bread is closed by adding 25-30% bug'doy flour to the corn flour. Since corn Dogi has a lot of precipitation (4,3-5,0%) in its composition, it quickly hurts it. Grain porridge is separated in special machines, flour is prepared from the rest, because in the composition of corn porridge contains about 25 – 40% fat, from which the oil used for food is prepared. In addition, cereals from corn cereals are prepared, during the milk – wax ripening period, it can be used as food, in which it is fried (tonsils) and boiled.

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How to Cite:

Juraev, A., & Najmiddinova, M. (2025). CULTIVATION OF SALT-TOLERANT CROPS IN SALINE SOIL CONDITIONS DUE TO GLOBAL CLIMATE CHANGE. Central Asian Journal of Academic Research, 3(10 Part 5), 47–51. Retrieved from https://in-academy.uz/index.php/cajar/article/view/64817

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