Boateng, B.A.Chijindu, E.N.2012-03-172017-10-142012-03-172017-10-142008http://www.aensionline.com/jasr/jasr/2008/939-944.pdfhttp://197.255.68.203/handle/123456789/353Laboratory 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.enA. fasciculatusprocessingpreferencesusceptibilitycassava chipsGhanaArticle