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Wheat (Triticum aestivum L.) is an annual plant of poaceae family and one of the most important and strategic crops in the world contributing nearly about 30% of global cereal production with an area of 306 m ha and average productivity of 3.21 t ha -1 (FAO 2017). Wheat grain is the major food of people and supply roughly 70% calories and 80% protein of human diet. It contains 12 % protein which is higher than other cereals (Kumar et al., 2011). It acts as a staple food especially for north and north western part of India and rank fourth in production after Russia, USA and China and produced 101.20 m t of wheat from an area of 29.55 m ha with an average yield of 34.24 q ha -1 in 201819.The major wheat producing states include Punjab, Haryana, Uttar Pradesh and Madhya Pradesh. Punjab is called the “Granary of India” and produces 20% of India’s wheat. During 2018-19 it was grown on area of 3.52 m ha with production of 18.21 m t and productivity of 51.73q ha -1 (ICAR, Director Report 2019).

Quality Parameters of Wheat (Triticum aestivum) as Affected by Use of Azotobacter spp and Streptomyces badius