Susceptibility of Three Groundnut Products to Infestation by Tribolium castaneum

Autor:	Ronke J. Komolafe, Olusola O. Odeyemi
Rok vydání:	2014
Předmět:	animal structures Nutrition and Dietetics Moisture fungi food and beverages Biology medicine.disease_cause Biochemistry Toxicology Agronomy Infestation medicine Relative humidity Food Science
Zdroj:	Food Science and Technology. 2:77-82
ISSN:	2331-5156 2331-513X
DOI:	10.13189/fst.2014.020602
Popis:	The susceptibility of groundnut products to Tribolium castaneum was evaluated at ambient temperature of 28+ 2℃ and 78+2% relative humidity in the laboratory for 5 weeks. 50g of each sample was infested with 5 newly emerged. T. castaneum. The highest mortality of 46.6% was recorded in burger sample 40% was recorded in groundnut cake while the lowest mortality of 6.6% of T. castaneum was recorded in cookies after two weeks of infestation. The percentage of moisture, ash, fibre, fat, carbohydrate and protein increased in both groundnut cake and burger while it decreased in cookies sample after five weeks of infestation. The result of mortality obtained in burger and groundnut cake samples significantly differs from the result obtained in cookies sample. These shows that cookies is the most susceptible of the three groundnut products to infestation by T. castaneum, followed by groundnut cake, while burger being the least susceptible.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d2f87cbc12d32bad38602a6f85f8143e https://doi.org/10.13189/fst.2014.020602 Zobrazit plný text záznamu