SOLE AND COMBINED EFFECTS OF TWO NATURAL PLANT POWDERS AGAINST ADULT COWPEA BRUCHIDS Callosobruchus maculatus Fab. (COLEOPTERA: CHRYSOMELIDAE) IN STORED BEANS
NJE Vol. 41: 22-32, 2025
DOI.10.36108/NJE/5202/14.0120
Oladejo, A.O.; Olori-Oke, E.O.; Sikiru, G.K.; Olorundare, O.O. and Ayorinde J.O.
Department of Pest Management Technology, Federal College of Forestry, Jos Nigeria
Abstract
This study examined the use of ginger (Zingber officinale Roscoe) and chilli-pepper (Capsicum frutescens L.) for the control of adult cowpea bruchids (Callosobruchus maculatus Fab.) during storage. The experiment was carried out in the Entomological laboratory of Federal College of Forestry Jos. Plateau State, Nigeria. Clean untreated cowpea grains were purchased from Plateau Agricultural Development Program (PADP). Ginger and Chilli-pepper were obtained from New Market, Jos. About 100 g of clean un-infested cowpea was weighed each into 20 sterilized bottle jars of 500 ml. Varying quantities [0.0g (control), 5.0g, 10.0g, 15.0g] of each of ginger, chilli-pepper powders and combination of the two powders were added to the 100g cowpea in each jar. Thereafter, ten adults bruchids of about one day old were added to the treated and untreated cowpea in each of the bottle jars. The experiment was laid out in a Completely Randomized Design (CRD) replicated three times. The result showed statistically that the powders of ginger and combination have a significant effect in reducing the population of cowpea bruchids up to 100 % at 15.0 g of botanical per 100 g of cowpea. The usage of chilli-pepper or combination of chilli-pepper and ginger at 15.0 g per 100 g of cowpea also leads to a significant decrease in the damage caused by insects in stored cowpea. These findings therefore suggest that combination of ginger and chilli-pepper powders can be effective natural alternatives for controlling adult bruchids in cowpea storage.
Keywords: Ginger, Chilli-pepper, Callosobruchus maculatus, mortality, dosages, phytochemical