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International Journal of Tropical Insect Science

, Volume 22, Issue 3, pp 221–224 | Cite as

Toxicity of Palm Oil to Eggs and Larvae of Callosobruchus Maculatus (F.) on Stored Cowpea

  • E. A. Osekre
  • W. S. K. Gbewonyo
  • J. N. AyerteyEmail author
Research Article

Abstract

A commercially produced palm oil brand, Palmin oil, was evaluated for its effect on eggs and larvae of Callosobruchus maculatus (F.) (Coleoptera: Bruchidae) on cowpea (Vigna unguiculata (L.) Walp. Application of 1 μl of the oil on eggs deposited on 10 cowpea seeds, or directly on larvae growing inside seeds resulted in their death. Embryo mortality occurred only when the oil was placed at the anterior end of the egg. The nutritive content of cowpea seeds treated with Palmin oil remained unchanged. Furthermore, the oil did not go rancid following six months of storage.

Key Words

Callosobruchus maculatus cowpea storage nutritional status palm oil 

Résumé

L’huile Palmin, une huile de palme produite pour la commercialisation, a été évaluée pour ses effets sur les oeufs et les larves de Callosobruchus maculatus (F.) (Coleoptera: Bruchidae) sur des graines de niébé, Vigna unguiculata (L.) Walp. Lorsque l’on applique 1 μl d’huile sur des oeufs déposés sur 10 graines de niébé, ou directement sur les larves se développant à l’intérieur des graines, cela provoque leur mort. On observe la mortalité embryonnaire uniquement lorsque l’huile est appliquée sur l’extrémité antérieure de l’oeuf. La qualité nutritive des graines de niébé traitées à l’huile Palmin reste inchangée. En outre l’huile ne rancit pas après 6 mois de conservation.

Mots Clés

Callosobruchus maculatus niébé stockage état nutritionnel huile de palme 

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Copyright information

© ICIPE 2002

Authors and Affiliations

  • E. A. Osekre
    • 1
  • W. S. K. Gbewonyo
    • 2
  • J. N. Ayertey
    • 3
    Email author
  1. 1.Plant Genetic Resources CentreBunsoGhana
  2. 2.Department of BiochemistryUniversity of GhanaLegonGhana
  3. 3.Department of Crop ScienceUniversity of GhanaLegonGhana

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