ABSTRACT

The insecticidal properties of garlic (0.5g, lOg, 1.5g, 2.Og) ginger (O.5g, lOg, 1.5g 2.og,) orange pepper (O.5g, LOg, L5g, 2.og) and red pepper (O.5g, lOg, L5g, 2.Og) on the groundnut weevil (iriboliu,n caslaiwuni) was investigated in the present study. Experiments were also carried out to determine the effect of infestation on the proximate composition and oil quality of groundnut seeds. Garlic was the most effective plant product. it caused 100% mortality of insects within 24 hours of experiment at all dosage levels used. This was followed by orange pepper and red Pepper with variations in percentage at different dosage levels, with respect to 40 days period of the experiment. Ginger was the least effective plant product. It caused only 50% mortality of insects by the 4O day of experiment. Seed damage was highest in the controls (no protection with plant products) followed by simple treated with ginger. The least percentage of damage was observed in red pepper. There were no significant differences (p~ 0.05) in the proximate composition of infested and uninfested groundnut seeds for all the parameters determined(crude protein, ash, moisture, crude fibre, fat and carbohydrate). infestation lead to marked deterioration in oil quality. Peroxide value of oil from infested groundnut was 1.58 x iO mEq/kg while the value for infected groundnut is 1.87 x103rn Eq/Kg. FFA contents were 1.08 mg/KOHIS and 1.9 mg /KOHI9 effectively for uninfested and infested groundnut. Rancidity test also indicate deterioration in oil quality due to infestation.

TABLE OF CONTENT

PAGE

TITLE PAGE

CERTIFICATION .. . II

DEDICATION III

ACKNOWLEDGEMENT IV

TABLE OF CONTENT V

LIST OF TABLES VI

LIST OF FIGURES VII

ABSTRACT ... VIII

CHAPTER ONE

1.0 INTRODUCTION 1

1.1 STATEMENT OF THE PROBLEM 3

1.2 JUSTIFICATION 4

1.3 OBJECTIVE 4

CHAPTER TWO

2.0 LITERATURE REVIEW 6

2.1 ORIGIN SPREAD OF GROUNDNUT S 8

2.2 CULTIVATION AND PRODUCTION OF GROUNDUNTS 9

2.3 PROCESSING AND UTILISATION OF GROUNDNUTS 9

2.4 CHEMICAL COMPOSITION AND NUTRIUTIONAL

VALUES OF GROUNDNUT KERNELS II

2.5 GROUNDNUTS AND AFFLATOXJNS 11

2.6 RUST RED FLOUR BEETLE: IMPORTANCE AND BIOLOGY 12

2.7 ORIGIN OF PLANT MATERIALS PESTICIDES 13

2.7.1 GARLIC; MATERIALS AND REMARKS 15

2.7.2 GINGER; MATERIALS AND REMARK

2.7.3 ORANGE PEPPER: MATERIALS AND REMARKS 16

2.7.4 RED PEPPER: MATERIALS AND REMARKS

CHAPTER THREE

3.0 MATERIALS AND METHODS 18

3.1 EXPERIMENTAL INSECTS 18

3.2 REARING OF EXPERIMNTAL INSECTS 19

3.2.1 SEEDDAMAGE 21

3.2.2 MORTAILITY OF INSECT 22

3.3 PROXIMATE ANALYSIS ON GROUNDNUT SEEDS 22

3.3.1 MOISTURE DETERMINATION 22

3.3.2 ASH CONTENT DETERMINATION 23

3.3.3 CRUDE PROTEIN DETERMINATION 24

3.3.4 FAT DETERMINATION 25

3.3.5 FAT ACID VALUE 26

3.3.6 PEROXIDE VALUE 27

3.3.7 RANCIDITY TEST 27

3.3.8 CRUDE FIBRE DETERMINATION 28

3.3.9 CARBOHYDRATE DETERMINATION 28

CHAPTER FOUR

4.0 RESULTS AND DISCUSSION 29

4.1 INSECT MORTALITY (RESULTS) 29

4.2 SEED DAMAGE (RESULTS) 42

4.3 PROXIMATE ANALYSIS OF GROUNDNUTS SEEDS 44

4.4 RESULTS OF CHEMICAL ANALYSIS OF OIL FROM

GROUNDNUT SEEDS 45

CHAPTER FIVE

5.0 CONCLUSION AND RECOMMENDATION 47

5.1 CONCUSION 47

5.2 RECOMMENDATION 47

REFERENCES 48

APPENDIXES 1-3 53