LONG-TERM EFFICACY OF PROTEIN-ENRICHED PEA FLOUR AGAINST TRIBOLIUM CASTANEUM (COLEOPTERA: TENEBRIONIDAE) IN WHEAT FLOUR

LONG-TERM EFFICACY OF PROTEIN-ENRICHED PEA FLOUR AGAINST TRIBOLIUM CASTANEUM (COLEOPTERA: TENEBRIONIDAE) IN WHEAT FLOUR

Long-term efficacy of the protein-enriched flour of pea (Pisum sativum L. var. Bonneville) in its toxicity, progeny reduction and organoleptic properties was evaluated by combining it with wheat flour and testing the admixture against the red flour beetle, Tribolium castaneum (Herbst). The toxicity...

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Bibliographic Details
Main Authors: P Pretheep-Kumar, S Mohan, K Ramaraju
Format: Article
Language:Bulgarian
Published: University of Zagreb, Faculty of Agriculture 2007-07-01
Series:Journal of Central European Agriculture
Subjects:
protein-enriched pea flour
long-term efficacy
toxicity
organoleptic tests
tribolium castaneum
Online Access:http://jcea.agr.hr/articles/458_LONG_TERM_EFFICACY_OF_PROTEIN_ENRICHED_PEA_FLOUR_AGAINST_TRIBOLIUM_CASTANEUM_(COLEOPTERA_TENEBRIONIDAE)_IN_WHEAT_FLOUR_en.pdf
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Summary:Long-term efficacy of the protein-enriched flour of pea (Pisum sativum L. var. Bonneville) in its toxicity, progeny reduction and organoleptic properties was evaluated by combining it with wheat flour and testing the admixture against the red flour beetle, Tribolium castaneum (Herbst). The toxicity and progeny-reducing effects of the wheat flour treated with protein-enriched pea flour were stable for a period of 5 months when stored at 28°C with 75% r.h. Heat treatment destroyed the biological activity of the protein-enriched pea flour containing the active ingredient due to the denaturation of proteins. The organoleptic properties of stored wheat flour were not affected by the treatment with protein-enriched pea flour.
ISSN:1332-9049

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