Effect of pea flour and pea flour extracts on Sitophilus oryzae

2006 ◽  
Vol 138 (1) ◽  
pp. 95-103 ◽  
Author(s):  
Xingwei Hou ◽  
Wes Taylor ◽  
Paul Fields
Keyword(s):  
Wheat Flour ◽  
Fluorescent Dyes ◽  
Sitophilus Oryzae ◽  
Adult Survival ◽  
Offspring Production ◽  
Pea Flour ◽  
Average Longevity ◽  
Calcein Am ◽  
Protein Rich ◽  
Wheat Kernels

AbstractProtein-rich pea flour is an antifeedant and a repellent and is toxic to the rice weevil, Sitophilus oryzae (L.), but its mode of action is not known. Results showed that protein-rich pea flour had no fumigant effect on adult survival or offspring production of S. oryzae. In a contact experiment, immobilized weevils were fed every other day and had their abdomens brushed with protein-rich pea flour or wheat flour on the alternate days. Insects treated with protein-rich pea flour had an average longevity of 9.6 days, which was significantly shorter than that for insects treated with wheat flour (11.3 days) or brushed controls (17.6 days). These results suggest that toxins from the protein-rich pea flour may be able to penetrate the insect cuticle. Midguts from weevils fed protein-rich pea flour, a pea flour extract, or a mixture of pea peptides contained numerous bubbles. Midgut tissues in these treated adults were injured, as shown by dual staining with the fluorescent dyes calcein AM and propidium iodide. The volume of the bubbles increased rapidly when insects were fed protein-rich pea flour or pea flour extract. There were no bubbles found in the midguts of S. oryzae that fed on wheat kernels or wheat flour.

Combination of protein-rich pea flour and pea extract with insecticides and enzyme inhibitors for control of stored-product beetles

2004 ◽  
Vol 136 (4) ◽  
pp. 581-590 ◽  
Author(s):  
Xingwei Hou ◽  
Paul Fields ◽  
Wes Taylor
Keyword(s):  
Diatomaceous Earth ◽  
Enzyme Inhibitors ◽  
Synergistic Effects ◽  
Sitophilus Oryzae ◽  
Piperonyl Butoxide ◽  
Diethyl Maleate ◽  
Feeding Deterrence ◽  
Pea Flour ◽  
Protein Rich ◽  
Coleoptera Tenebrionidae

AbstractProtein-rich pea flour and its extract are toxic to stored-product beetles and, at a concentration of 0.1%, can control these insects in a granary. To reduce the concentration of protein-rich pea flour needed to control stored-product beetles, natural products or currently used grain protectants (diatomaceous earth, neem, Bacillus thuringiensis (Berliner), malathion, and pyrethrum) were mixed with protein-rich pea flour in wheat. Mixtures were tested against the rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae), the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), and the rusty grain beetle, Cryptolestes ferrugineus (Stephens) (Coleoptera: Cucujidae). Neem and protein-rich pea flour acted synergistically against T. castaneum. Malathion and protein-rich pea flour acted synergistically against S. oryzae. Protein-rich pea flour combined with diatomaceous earth or pyrethrum acted additively against S. oryzae. All other combinations acted antagonistically. An extract from protein-rich pea flour reduced feeding of S. oryzae, and three enzyme inhibitors, piperonyl butoxide, profenofos, and diethyl maleate, were tested for their possible synergistic effects on feeding deterrence and mortality. Piperonyl butoxide and pea extract had additive effects, and diethyl maleate had no effect on the feeding and mortality of insects. Profenofos alone killed all insects in 3 days. The flour consumption of S. oryzae was positively correlated with LT50 (time to 50% mortality) in flour disks treated with pea extract.

SOFT X–RAY INSPECTION OF WHEAT KERNELS INFESTED BY SITOPHILUS ORYZAE

2003 ◽  
Vol 46 (3) ◽  
Author(s):  
C. Karunakaran ◽  
D. S. Jayas ◽  
N. D. G. White
Keyword(s):  
Sitophilus Oryzae ◽  
X Ray ◽  
Wheat Kernels

scholarly journals Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality

Toxins ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 414 ◽  
Author(s):  
Yuanxiao Liu ◽  
Mengmeng Li ◽  
Ke Bian ◽  
Erqi Guan ◽  
Yuanfang Liu ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Processing Time ◽  
Superheated Steam ◽  
Reduction Rate ◽  
Pasting Properties ◽  
Wheat Quality ◽  
Steam Temperature ◽  
Partial Denaturation ◽  
Wheat Kernels

Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing.

scholarly journals Effecs of damage by wheat bug, Aelia germari [Hemiptera : Pentatomidae], on grain quality and on reproductive performance of the rice weevil, Sitophilus oryzae [Coleoptera : curculionidae]

2005 ◽  
Vol 78 (3) ◽  
pp. 105-116 ◽  
Author(s):  
R. Fourar ◽  
F. Fleurat-Lessard
Keyword(s):  
Grain Quality ◽  
Wheat Cultivar ◽  
Sitophilus Oryzae ◽  
Kernel Weight ◽  
Rice Weevil ◽  
Wheat Kernels ◽  
Assimilable Nitrogen ◽  
Insect Attack ◽  
Different Levels

The wheat bug, Aelia germari, feeds on developing wheat kernels, causing a loss in baking quality of the harvested wheat (Triticum aestivum). The possible nutritional changes in the bug-damaged kernels after the harvest were tested in a bioassay using the rice weevil Sitophilus oryzae, which feeds on the kernel endosperm. The weevils were reared on baking wheat cultivar 'Manon demias', grown in Algeria, with different levels (0, 4, 8 and 13%) of wheat bug (A. germari) damaged kernels. Rice weevil reared on 4, 8 or 13% damaged wheat had a shorter development time than on wheat with no damage. However, pair-wise correlations showed that Dobie's index for susceptibility of grain for stored-products insect attack, number of progeny per female and kernel weight loss were not correlated with the percentage of damaged kernels. Using multivariate analysis, the general characteristics of high quality grain were associated with long development times for S. oryzae, low number of progeny, high baking strength, high falling number, high nitrogen, low ash content, and low assimilable nitrogen.

scholarly journals Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour

1968 ◽  
Vol 22 (2) ◽  
pp. 255-259 ◽  
Author(s):  
Digna Ballester ◽  
ITA Barja ◽  
E. Yáñez ◽  
G. Donoso
Keyword(s):  
Wheat Flour ◽  
Skim Milk ◽  
Human Consumption ◽  
Protein Utilization ◽  
Whole Wheat ◽  
Triticum Sativum ◽  
Protein Rich ◽  
Net Protein ◽  
Rich Mixtures

1. The quality of the protein in five high-protein mixtures intended for human consumption and made from materials that are available in Chile is reported.2. The ingredients were fish flour, bread, wheat (Triticum sativum Lam.) flour, roasted whole wheat flour, a wheat flour made from a variety of durum wheat (T. durum Desf.), skim milk and sunflower presscake, mixed in different proportions.3. The net protein utilization when fed to rats in diets at the 10% level of protein calories gave values in the range 66–76, which compare well with that (67), found for Incaparina, an all-vegetable mixture produced by the INCAP Group and used in Colombia, and are higher than the values (55 and 56) obtained for Peruvitas, which are mixtures made up basically from cottonseed and quinoa reinforced with dried skim milk.4. The protein values of the mixtures, expressed as net dietary protein calories %, were calculated from their biologically determined net protein utilization (operative), and gave values that ranged from 10·5 to 12·8, which are higher than the recommended values in diets for infants and toddlers.

EFFICACY OF NINE CROATIAN INERT DUSTS AGAINST RICE WEEVIL SITOPHILUS ORYZAE L. (COLEOPTERA: CURCULIONIDAE) ON WHEAT

2017 ◽  
pp. 485 ◽  
Author(s):  
Anita Liška ◽  
Zlatko Korunić ◽  
Vlatka Rozman ◽  
Josip Halamić ◽  
Ines Galović ◽  
...  
Keyword(s):  
Bulk Density ◽  
Sitophilus Oryzae ◽  
Stored Products ◽  
Laboratory Bioassay ◽  
Insecticidal Effect ◽  
Inert Dusts ◽  
F1 Progeny ◽  
Inert Dust ◽  
Wheat Kernels ◽  
Higher Doses

Laboratory bioassay was carried out to study the insecticidal effect of 9 Croatian inert dusts against Sitophilus oryzae (L.) and to test their influence on bulk density of treated wheat. In order to compare effectiveness of Croatian inert dust samples, a standard USA diatomaceous earth (DE) Celatom® Mn 51, registered as an insecticide for stored-products protection, was used. Wheat kernels with approximately 13% moisture content were treated with inert dusts at doses 300, 400, 500 and 600 ppm and mortality of S. oryzae adults was assessed after 7 and 14 days and progeny after 49 days. The most effective Croatian inert dust samples were D-02B, D-01 and MA-4 with the LD90 values of 359.6, 447.2 and 458.7 ppm, respectively. In addition, effective dose that reduced F1 progeny in half was lower in regard to the other tested samples including the standard DE Mn 51, with the ED50 values 71.9, 54.6 and 137.6 ppm, respectively. According to the XRF analytical results, the highest amount of biogenic silica (BSi) was found in samples D-02B, D-01 and MA-4 (45.98, 35.09 and 21.28%, respectively). Paleontological data analysis confirmed diatoms species in only 5 samples of Croatian inert dusts (D-01, D-02B, PD-1, MA-4 and JU-1). All tested inert dusts affected reduction in bulk density of treated wheat at the LD90 concentrations, from 4.4 (D-02B) to 5.6 (JU-1) kg hL-1. More effective inert dusts at lower doses equally reduced bulk density as less effective inert dusts at much higher doses.

scholarly journals Effect of adding fermented split yellow pea flour as a partial replacement of wheat flour in bread

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Lindsay Bourré ◽  
Kasia McMillin ◽  
Yulia Borsuk ◽  
Lindsey Boyd ◽  
Shelley Lagassé ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Partial Replacement ◽  
Pea Flour

Ozone as a Potential Fumigant Alternative for the Management of Sitophilus oryzae (Coleoptera: Curculionidae) in Wheat

2019 ◽  
Vol 112 (4) ◽  
pp. 1953-1963 ◽  
Author(s):  
Barbara A Amoah ◽  
Rizana M Mahroof
Keyword(s):  
Survival Rate ◽  
Exposure Time ◽  
Insect Pest ◽  
Sitophilus Oryzae ◽  
Adult Emergence ◽  
Rice Weevil ◽  
Ozone Exposure ◽  
Immature Stages ◽  
Gas Loss ◽  
Wheat Kernels

Abstract Gaseous ozone, an oxidizing agent used as a disinfectant in food processing and preservation, has potential for the control of stored product insects. In this study, we investigated ozone for the management of the rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae), a serious stored product insect pest. We exposed eggs, immature stages within wheat kernels, and adults of the rice weevil to 200-ppm ozone for 12, 24, 36, 48, and 60 h. Insects were placed at 5, 15, or 25 cm depth within a wheat mass in PVC pipes (10 cm in diameter, 30 cm in height) and exposed to ozone. Egg eclosion was recorded 10 d after treatment (DAT), and immature stages were observed for adult emergence 28 DAT. Adults were observed for survival immediately after ozone exposure and again at 1 and 2 DAT. Egg eclosion was significantly lower at 5 cm compared with 25 cm at all exposure times, but not the 12-h exposure time. For each exposure time tested, significantly lesser adults developed from kernels and none of the adults survived at the 5 cm depth compared with the 15 and 25 cm depths. Survival rate of adults was significantly higher at 25 cm depth than at 15 cm depth at the 24–60 h. The deeper the insect in the grain mass, the higher the survival rate. The work reported suggests that ozone is effective in killing all life stages of S. oryzae; however, the efficacy of the gas is dependent on the concentration, exposure time, depth, and gas loss.

Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta

2019 ◽  
Author(s):  
David Killilea ◽  
Rebecca McQueen ◽  
Judi R. Abegania
Keyword(s):  
Wheat Flour ◽  
Total Protein ◽  
Wheat Germ Agglutinin ◽  
Wheat Germ ◽  
Whole Grain ◽  
Whole Wheat ◽  
Nutrient Density ◽  
Wheat Products ◽  
Flour Production ◽  
Wheat Kernels

Background: When consumed as whole grain, wheat has a high nutrient density that contributes to a healthy diet. However, products labeled as whole wheat can still contain a substantial amount of non-whole grain wheat, leading to confusion for consumers trying to maximize their whole grain intake. A biomarker of whole grain is needed to reveal the whole grain status within wheat-based foods.Objective: Wheat germ agglutinin (WGA), a lectin found predominantly in the germ tissue of wheat kernels, was evaluated as a biomarker of whole grain in commercial wheat products. Methods: The levels of WGA within wheat flour and pasta were assessed by an immunoblot method and compared to a whole grain standard. WGA content was also compared to other biomarkers including starch, minerals, phytate, and total protein content.Results: WGA content tightly correlated with the percentage of whole grain in pre-made mixtures of whole wheat and refined (white) flours. Several commercial flours labeled as whole wheat were then tested for WGA content and found to contain up to 40% less WGA compared to a whole grain standard. Several commercial pasta products labeled as whole wheat were also tested for WGA content and found to contain up to 90% less WGA compared to a whole grain standard. The discrepancies in WGA content were unlikely due to wheat varietial differences alone, as the WGA content measured in common varieties used in domestic wheat flour production varied less than 25%. Other wheat constituents including starch, mineral, phytate, and total protein were less consistent and did not discriminate between the commercial whole wheat flours and pasta products. Conclusions: The WGA content within wheat flour and pasta correlated with the levels of whole grain and identified discrepancies when tested in commercial wheat products compared to a whole wheat standard. WGA is a unique biomarker that could help identify which wheat products have the greatest amount of whole grain wheat.

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