ABSTRACT

Stored product insects infest different agricultural products ranging from the farm gate to industrial products. The effects of maize weevil (Sitophilus zeamais) infestation on spaghetti and macaroni was evaluated under laboratory conditions (temperature of 28±2°C and relative humidity of 60±5%) at the Department of Zoology and Environmental Biology Laboratory ofMichael Okpara University of Agriculture, Umudike for a period ofthree months (June to September, 2018). Ten pairs (mixed-sex) of adult S. zeamais (3 days old) were introduced into 50g each of these pastas in 200 mis glass jars. The experiment was set up in a Completely Randomized Design (CRD) and replicated six times. Results from data analysis showed that tested pastas were susceptible to S. zeamais at varying degrees, though the adult weevils that emerged from pastas were not significantly different from each other. Macaroni recorded the highest mean adult emergence (176.17), followed by Spaghetti (167.67). The pastas however gave significantly (P<0.05) lower mean adult emergence compared with the control (maize grains) (265.50). Similarly, significantly (P<0.05) higher mean weight loss was recorded in the control (28.90g) compared with the pastas; Macaroni (20.19g) and Spaghetti (15.09g). A 'similar trend was recorded in weight offrass. These results highlight the susceptibility oftested pastas to S. zeamais and the need for protective storage.

TABLE OF CONTENTS

Cover page

Declaration ii

Certification iii

Dedication iv

Acknowledgement v

Table ofContents vi

List ofTables viii

List of Plates ix

Abstract

CHAPTER ONE

INTRODUCTION

1.1 Background of Study

1.2 Aim/Objectives of Study

1.3 Statement ofproblem

1.4 Justification of Study

LITERATURE REVIEW

1.5 Origin ofCommercial Pastas

1.6 Molecular and Physical Composition ofPastas

1.7 Nutritional Value ofPastas 8

1.8 Storage Pests of Pastas 10

1.9 Contaminants Associated with Storage Pests 12

1.9.1 Physical contamination 12

1.10.1 Tribolium castaenum 14

1.9.2 Biological (microbial) contamination 13

1.9.3 Chemical contamination 13

1.9.3.1 Odours, smells 13

1.10 Biology ofSitophilus zeamais 14

1.11 Management Practices

CHAPTER TWO

MATERIALS AND METHODS

2.1. The Experimental Site

2.2 Physical description ofthe experimented pastas

2.3 Culture of T. castaneum 17

2.4 Entomological procedure 17

2.5 Data Collection 18

2.6 Statistical analysis 18

CHAPTER THREE

RESULTS

3.1 Mean adult S. zeamais emergence on stored pastas 19

3.2 Mean weight loss and weight offrass ofstored pastas 21

CHAPTER FOUR

4.1 Discussion 23

4.2 Conclusion and Recommendation 25

References

LIST OF TABLES

Table 1: Nutritional composition ofpastas 9

Table 2: Mean adult S. zeamais emergence on stored pastas at 3MAI 20

Table 3: Mean weight loss (%) and weight offrass ofstored pastas 22

LIST OF PLATES

Plate 1: Project student during the experiment