Preference of and Damage to Processed Cassava Chips by Araecerus fasciculatus (Degeer)

Show simple item record Boateng, B.A. Chijindu, E.N. 2012-03-17T10:53:54Z 2017-10-14T11:57:03Z 2012-03-17T10:53:54Z 2017-10-14T11:57:03Z 2008
dc.description.abstract Laboratory studies were conducted on the preference and extent of deterioration of differently processed cassava chips caused by A. fasciculatus. The trials were carried at temperature of 25-30oC and relative humidity of 61-92%. Statistical analysis of insect preference to the processed chips in a choice test revealed that adults of A. fasciculatus significantly (p< 0.05) preferred fermented and sun-dried chips to parboiled and plain chips. A susceptibility test and insect developmental study were conducted to further understand the factors responsible for the differences in the processed chips. Weight losses caused by A. fasciculatus on plain, sun-dried and fermented chips across varieties at 79 days of storage were 20.6%, 16.3% and 16.9% respectively. However, parboiled chips sustained lower loss of 2.6%. Adult population density was also significantly lower (P<0.05) on parboiled chips (36.8±2.3) than on fermented chips (108.5±8.6) at 79 days of storage. The developmental period of this pest was similar on all the different processed chips, although it was slightly prolonged on sun-dried chips. The study has shown that parboiling of cassava chips before storage reduces their susceptibility to A. fasciculatus infestation. en_US
dc.language.iso en en_US
dc.publisher Journal of Applied Sciences Research 4(8): 939-944 en_US
dc.subject A. fasciculatus en_US
dc.subject processing en_US
dc.subject preference en_US
dc.subject susceptibility en_US
dc.subject cassava chips en_US
dc.subject Ghana en_US
dc.title Preference of and Damage to Processed Cassava Chips by Araecerus fasciculatus (Degeer) en_US
dc.type Article en_US

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