Effects of temperature and yeast supplementation on the development of Tribolium castaneum (Herbst) in wholemeal and polished flour derived from four cereals in Maiduguri, Nigeria
| dc.contributor.author | Lale, N.E.S. | |
| dc.contributor.author | Lawan, M. | |
| dc.contributor.author | Ajayi, Folorunso A. | |
| dc.date.accessioned | 2023-12-11T14:05:52Z | |
| dc.date.available | 2023-12-11T14:05:52Z | |
| dc.date.issued | 2002-01-01 | |
| dc.description.abstract | The effects of temperature, yeast and polishing (removal of bran) on the development of Tribolium castaneum (Herbst) in flour derived from millet, sorghum, maize and wheat were in- vestigated for one generation in Maiduguri, Nigeria. Signifi- cantly more T. castaneum adults and larvae developed in flour stored at 35 °C than in flour stored at 30 ٠c or 40 و ه mortal- ity of adult beetles in flour stored at 40 °C was 95 % in sorghum and maize and 100 % in millet and wheat. Addition of three levels (2.5,5.0 and 10.0 %, w/w) of yeast to cereal flour, on av- erage, significantly increased the population of adult and lar- val progenies relative to the population in yeast-free flour. Considerably higher number of adult beetles developed in wholemeal than in polished flour derived from millet. | en_US |
| dc.identifier.citation | N. E.S. LALE, M. LAWAN and F. A. AJAYI | en_US |
| dc.identifier.uri | https://keffi.nsuk.edu.ng/handle/20.500.14448/3037 | |
| dc.language.iso | en | en_US |
| dc.publisher | Department of Agronomy, Nasarawa State University Keffi | en_US |
| dc.title | Effects of temperature and yeast supplementation on the development of Tribolium castaneum (Herbst) in wholemeal and polished flour derived from four cereals in Maiduguri, Nigeria | en_US |
| dc.type | Article | en_US |
Files
Original bundle
1 - 1 of 1
Loading...
- Name:
- Lale, N.E.S. and Ajayi, F. A. 2001. Suppression of development of Callosobruchus maculatus.pdf
- Size:
- 4.62 MB
- Format:
- Adobe Portable Document Format
- Description:
- Article
License bundle
1 - 1 of 1