Effect of Nutritional Content of Processed Cassava Chips on Development of Prostephanus truncatus (Horn)

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dc.contributor.author Boateng, B. A.
dc.contributor.author Chijindu, E. N.
dc.date.accessioned 2012-03-17T11:25:25Z
dc.date.accessioned 2017-10-14T11:57:08Z
dc.date.available 2012-03-17T11:25:25Z
dc.date.available 2017-10-14T11:57:08Z
dc.date.issued 2008
dc.identifier.uri http://www.idosi.org/wjas/wjas4%283%29/19.pdf
dc.description.abstract Samples of four differently processed cassava chips of two varieties were analysed for their chemical contents. Thereafter, they were infested with adults of Prostephanus truncatus at temperature of 25-34°C and relative humidity of 61-92% and studied for their susceptibility to pest in storage. The processed chips differed in their overall chemical contents and their responses to P. truncatus attack were significantly different (P<0.05). The beetles performance and overall development was high on fermented cassava chips which had highest pest population density (619.9±74.5) and suffered the greatest weight loss (71.7±8.8) than on parboiled chips with population density of (220.6± 48.6) and loss of (20.9±5.0). Correlation analysis between the biology of the pest and the chemical composition of the chips showed that association between the starch and population density of the pest was positive and significantly high (r = 0.71, P<0.05). Weight loss due to insect feeding also showed significant association with the starch content of the cassava chips (r = 0.82, P<0.05). en_US
dc.language.iso en en_US
dc.publisher World Journal of Agricultural Sciences 4(3): 404-408 en_US
dc.subject Prostephanus truncatus en_US
dc.subject nutritional content en_US
dc.subject processing en_US
dc.subject cassava chips en_US
dc.subject parboiling en_US
dc.title Effect of Nutritional Content of Processed Cassava Chips on Development of Prostephanus truncatus (Horn) en_US
dc.type Article en_US

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