ABSTRACT

Biscuits constitute major component of human snacks in most parts of the world. Their nutritional value can be enhanced by fortification and supplementation with a wide variety of protein rich cereal and pulses. The susceptibility offive biscuits, Wafers, Kemp Krackers, Cream Crackers, Hob Nobs and Spicy Yale to infestation by Tribolium castaneum was evaluated under laboratory conditions at the Department ofZoology and Environmental Biology, Michael Okpara artificially infested assessed at 0, 6, 12 and 18 days after infestation. Results of data analysis showed that adult mortality of T. castaneum significantly (P < 0.05) increased with days. Hob Nobs (8.75%) and Spicy (7.75%) had a significantly (P < 0.05) higher mean mortality at 12 DAI compared with Yale Wafers (6.25%), Cream crackers (5.50%) and Kemp Krackers (4.50%). At 3 months after infestation, data on weight loss showed that Yale wafers (8.12g) had a significantly (P < 0.05) higher weight loss while weight loss in other biscuits, Hob Nobs (-13.67g), Spicy (-6.05g), Cream crackers (5.67) and Kemp Krackers (-4.38g) was not significantly (P < 0.05) different from each other ix University of Agriculture, Umudike. Fifteen grams of each substrate was with 6 female and 4 male adults T. castaneum and replicated 6 times. Adult mortality was assessed at 0, 6, 12 and 18 days after infestation. Results of data analysis showed that adult mortality of T. castaneum significantly (P < 0.05) increased with days. Hob Nobs (8.75%) and Spicy (7.75%) had a significantly (P < 0.05) higher mean mortality at 12 DAI compared with Yale Wafers (6.25%), Cream crackers (5.50%) and Kemp Krackers (4.50%). At 3 months after infestation, data on weight loss showed that Yale wafers (8.12g) had a significantly (P < 0.05) higher weight loss while weight loss in other biscuits, Hob Nobs (-13.67g), Spicy (-6.05g), Cream crackers (5.67) and Kemp Krackers (-4.38g) was not significantly (P < 0.05) different from each other.

TABLE OF CONTENTS

Title page i

Declaration ii

Certification iii

Dedication iv

Acknowledgement v

Table ofContents vi

List ofTables viii

Abstract

CHAPTER ONE

1.0 INTRODUCTION 1

1.1 Background of Study 1

1.2 Objectives of Study 4

1.3 Statement ofproblem 5

1.4 Justification of Study 6

CHAPTER TWOLITERATURE REVIEW

2.1 Classification of biscuits 7

2.1.1 Hard Dough Biscuits 8

2.1.2 Hard Sweet and Semi-Sweet 8

2.1.3 Continental Semi-Sweet Biscuits 10

2.1.4 Soft Dough Biscuits 10

2.2 Pests of biscuits 11

2.2.1 Tribolium castaenum 12

2.3 Controlling pests ofbiscuits 13

CHAPTER THREE: MATERIALS AND METHODS

3.1. The Experimental Site

3.2 Collection and preparation ofbiscuits

3.3 Culture of Z castaneum 15

3.4 Sexing of adult Tribolium castaneum 15

3.5 Entomological procedure 15

3.6 Data Collection

3.7 Statistical analysis

CHAPTER FOUR: RESULTS

4.1 Percentage mortality of T. castaenum on stored biscuits

4.2 Weight loss ofstored biscuits due to T. castaenum infestation 19

21

CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1 Discussion

5.2 Conclusion and Recommendation 22

References

vii

LIST OF TABLES

Table 1. Percentage mortality of T. castaenum on stored biscuits 18

Table 2: Weight loss ofstored biscuits due to T. castaenum infestation 20