NOVELTY - Use of gibberellic acid free Kappaphycus alvarezii seaweed sap is claimed for 15-40% enhancement in ground biomass yield of maize compared to that obtained with the pristine K.alvarezii sap without compromising grain yield.    USE - The gibberellic acid free K.alvarezii seaweed sap is useful for 15-40% enhancement in ground biomass yield of maize compared to that obtained with the pristine K.alvarezii sap The method is useful for preparing sap formulation free of gibberellic acid free (all claimed).    ADVANTAGE - The sap has profound stimulating effect on total dry above ground biomass yield over and above the pristine sap without compromising grain yield, increases activity of alpha -amylase enzyme in mung bean, and upregulates disease responsive genes (PR-3 and PR-5) as compared to pristine sap.    DETAILED DESCRIPTION - An INDEPENDENT CLAIM is included for process for preparing the seaweed sap which involves (a) providing the pristine K.alvarezii sap containing 22-24 parts per million ppm IAA, 27-30 ppm GA3, 7-9 ppm kinetin, 23-25 ppm zeatin, 75-80 ppm glycine betaine and 57-60 ppm choline by the known method, (b) adjusting the pH of the sap as provided in step (a) to 2-3 with hydrochloric acid to obtain acidic sap, (c) extracting the acidic sap with organic solvent followed by separating the aqueous and organic layer, (d) adjusting the pH of the aqueous layer as obtained in step (c) to 10-12 using sodium hydroxide to obtain basic aqueous phase, (e) heating the aqueous layer obtained in step (d), (f) partitioning the basic aqueous phase once again with organic solvent followed by separating the organic and aqueous layer, (g) adjusting the pH of the remaining aqueous layer once again to acidic and followed the step (c) and (f), (h) neutralizing the acidic aqueous layer with neutralizing agent and removing the residual ethyl acetate using rota vapour under reduced pressure, and (i) adding suitable preservative to the neutralized aqueous substance to get gibberellic acid free K.alvarezii sap formulation.