ABSTRACT

The insecticidal properties of garlic (0.5g. lOg, 1.5g, 2.0g) ginger (0.5g, lOg,

L5g 2.og,) orange pepper (0.5g, lOg, 1.5g. 2.og) and red pepper (0.5g, lOg, l.5g, 2.og)

on the groundnut weevil ('Jr/be//urn casiwleurn) 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 40th 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 l0 mEq/kg while the value for

infected groundnut is 1.87 x103m Eq/Kg. FFA contents were 1.08 mg/KOHIS and 1.9

mg /KOHJ9 effectively for uninfested and infested groundnut. Rancidity test also

indicate deterioration in oil quality due to infestation.