IMPACT OF BOTANICAL SPICES IN CONTROL OF Callosobruchus subinnotatus OF BAMBARA NUT PESTS

Abstract

The present study evaluated the effect of extracts of three spices in control of Callosobruchus subinnotatus (Bambara nut pest). The experimental design used was completely randomized design (CRD). Ginger, scent leaf and curry leaf were obtained and screened for phytochemical and proximate composition using standard laboratory techniques. The Bambara nut was subjected to four treatments (To, T1, T2 and T3) which were replicated 4 times. To was used as control while the rest were treated with the spices. Results from the study showed that mortality rate was recorded highest on 100g of ginger powder extract having percentage mortality of 93.33% (T3). It was followed by scent leaf with a mortality rate of 43.33%. The result also showed that Ginger powdered extract gave the lower mean number of holes (41) and with lower weight loss of 4.9g amongst the extracts used. Bambara nuts that were not treated with plant spice extracts gave the highest mean number of holes or punctures (211) and the highest weight loss 25.5g of nuts (To). The plant extracts were effective at controlling Callosobruchus subinnotatus, though at varying degrees and more environmentally friendly biopesticides that are biodegradable and are part of human and animal food and often used as ethno-medicines.

Keywords

• Botanical spices, Bio-insecticides, Callosobruchus subinnotatus , Biodegradable