Aspects of the biology of Ephestia cautella and Tribolium castaneum on fermented stored cocoa beans

 Ephestia cautella (Walker) (Lepidotera: Pyralidae) and Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) are pests associated with dried fermented stored cocoa beans that cause extensive damage. The biology of these pests on cocoa beans in Ghana has not been well documented, especially on T. castaneum. Due to climate changes and improved/hybrid seedlings being released to farmers, it has become necessary to re-evaluate the biology and damage of these pests on fermented stored cocoa beans. The experiments were conducted in the Insectary laboratory of the Department of Crop and Soil Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. Paired 0-1 day old E. cautella adults were placed in Petri dishes and covered with Kilner jars. The eggs laid daily by each female were carefully transferred onto 15 g cocoa beans in Petri dishes. The egg incubation period was four days, 31 days larval period and the pupal period of seven days. Unmated adult males lived for 12.1 days and females 7.9; mated males lived for 10.9 days and females 5.5. Paired T. castaneum were introduced on 2.0 g broken cocoa beans in Petri dishes. The average incubation period was nine days, 40 days larval period, and pupal period of five days

Assessment of damage caused by Ephestia cautella (Walker) to stored cocoa beans

Ephestia cautella is one of the most common storage pests of stored cocoa beans. When left uncontrolled it can cause extensive damage to stored dried cocoa beans. Increased Free Fatty Acid levels (FFA) affect the fat structure and reduce the hardness of cocoa butter. Insects have been found to be a contributory factor to the increased levels of FFA. Inadequate studies have been done exclusively on the influence of E. cautella. The study was to evaluate extent of damage of E. cautella and its impact on the FFA levels, Experiments were conducted under temperature and relative humidity ranges of 27 °C – 36.5 °C and 40 – 85 percent, respectively, in the Insectary building of the Department of Crop and Soil Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana and Quality Control Division of COCOCBOD, Tema, Ghana. Thirty six mini sacks, each containing 400 g of cocoa beans stackes were grouped into four, and placed in a transparent cage measuring 65 cm length × 65 cm width and 75 cm high. Each group had a pile up stack of three, placed side by side, totaling nine mini sacks per group. Twenty newly emerged E. cautella were released into the cage and damaged assessed monthly up to a period of 4 months. The damage caused included significant decrease in weight loss and increase in Free Fatty Acid levels to stored cocoa beans over a period of 4 months. The mean percentage damage to cocoa beans by E. cautella were 10.31 and 29.05 in the first and fourth months, respectively, with corresponding percentage weight losses of 1.21 and 6.53. There were high levels of FFA in damaged beans caused by E. cautella as compared to the controlled beans. The FFA levels in the controlled beans were all below 1 percent, whilst the FFA levels in E. cautella infested beans were above the threshold of 1.75 percent aside month 1. Thus, E. cautella infestation caused increased levels of FFA within stored cocoa beans. There was a strong positive correlation among insect numbers monthly, percentage damage, weight loss and free fatty acid

Social sustainability business practices and organisational performance in Nigerian banks

is study examines employee involvement in organisational affairs as an important facet of social sustainability in the Nigerian banking sector, because providing good customer service requires committed employees rather than coerced labour. Data extracted through quantitative content analysis fromthe financial reports of fifteen commercial banks were analysed using descriptive statistics, Z test, One-way ANOVA, correlation and regression analysis techniques. e study found that employee involvement correlates positively and significantly with organisational performance; and banks differ in performance on the account of the level of employee involvement; firms with deeper level of employee involvement performed better than others with shallow level of employee involvement, thus stressing the relevance of employee involvement as an aspect of social sustainability business practices. Organisations are enjoined to involve their employeesmore to achieve better results; and embrace the modern philosophy of regarding employees as strategic resources that can be used to bolster core competence

Vitamins A, C and Lycopene Contents of Some Varieties of Tomato and Pepper in the Southwest Region of Nigeria

The concentrations of vitamin A, C and lycopene were determined in some varieties of Lycopersicum esculentum (Plum tomato, Marmande tomato, Beefsteak tomato and Cherry tomato) and capsicum sp. (fresh Cayenne pepper, Bell pepper, Green pepper, Sweet pepper, Hot pepper and Dry cayenne pepper). The ethanolic extracts of the varieties of tomato and pepper were prepared and the vitamin A and lycopene contents were quantified by separating funnel technique, while the concentration of vitamin C was determined by titration technique in the aqueous extract. The concentrations of vitamin A and lycopene were significantly increased (p<0.05) in Plum and Cherry tomatoes. Vitamin A concentration in the various pepper fruits increased significantly (p<0.05) in the order: green pepper<sweet pepper=hot pepper<bell pepper< dry cayenne<cayenne. Significant increases (p<0.05) were presented only in the Vitamin C contents in the green, hot and cayenne pepper fruits with no changes (p>0.05) among these pepper. Lycopene concentrations were significant increased (p<0.05) in the order of green pepper<sweet pepper<bell pepper<cayenne pepper. The finding of the study indicated that the Plum and Cherry tomato fruits, and Bells and fresh Cayenne pepper fruits would have better anti-oxidative capabilities. Therefore, the consumption of the combination of these tomato and pepper fruits as recipes in soup or stew making may boost the endogenous anti-oxidative status. Keywords: Lycopersicum esculentum, capsicum species, Vitamin A, Vitamin C, Lycopene, anti-oxidative capabilities, recipes and boost the anti-oxidative status

Green synthesis of copper oxide nanoparticles using extracts of Solanum macrocarpon fruit and their redox responses on SPAu electrode

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FINANCIAL LITERACY: A PANACEA TO POVERTY REDUCTION IN NIGERIA

There are a number of intelligences that humans’ are expected to possess in order to maximise life on the earth. These intelligences include spiritual, mental, physical, social and financial. Whereas all the different intelligences are important determinants of wellbeing, financial intelligence (FI) is pivotal for individual/family prosperity. Unfortunately, the configuration of Nigeria education curriculum at all levels does not include financial intelligence. This lacuna in the educational system has been reckoned to have contributed to the ever increasing rate of poverty in Nigeria. This paper theoretically discussed financial intelligence as a panacea to winning the war against poverty in Nigeria. The discussion covered an overview of the laws of financial intelligence, personal financial statement, the psychology of wealth creation and sources of passive income as well as the process of financial freedom among others. The paper concludes that if financial intelligence is embraced at the same level with other intelligence, the incidence of poverty in Nigeria will plummet significantly

Comparative analysis of co-processed starches prepared by three different methods

Co-processing is currently of interest in the generation of high-functionality excipients for tablet formulation. In the present study, comparative analysis of the powder and tableting properties of three co-processed starches prepared by three different methods was carried out. The co-processed excipients consisting of maize starch (90%), acacia gum (7.5%) and colloidal silicon dioxide (2.5%) were prepared by co-dispersion (SAS-CD), co-fusion (SAS-CF) and co-granulation (SAS-CG). Powder properties of each co-processed excipient were characterized by measuring particle size, flow indices, particle density, dilution potential and lubricant sensitivity ratio. Heckel and Walker models were used to evaluate the compaction behaviour of the three co-processed starches. Tablets were produced with paracetamol as the model drug by direct compression on an eccentric Tablet Press fitted with 12 mm flat-faced punches and compressed at 216 MPa. The tablets were stored at room temperature for 24 h prior to evaluation. The results revealed that co-granulated co-processed excipient (SAS-CG) gave relatively better properties in terms of flow, compressibility, dilution potential, deformation, disintegration, crushing strength and friability. This study has shown that the method of co-processing influences the powder and tableting properties of the co-processed excipient