Comparative Effect Of Myristica Fragans And Aframomum Melegueta (Alligator Pepper) On Demestes Maculatus Degeer
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Comparative Effect Of Myristica Fragans And Aframomum Melegueta (Alligator Pepper) On Demestes Maculatus Degeer
ABSTRACT
This investigation was carried out in the Fisheries and Marine Technology Laboratory at Imo State Polytechnic Umuagwo-Ohaji. Two plant items from the local market, Myristica fragans and Aframomum melegueta, were ground and dissolved in alcohol and water at concentrations of 1g/l, 1.5g/l, 2g/l, 2.5g/l, 3g/l, 3.5g/l, and 4g/l. Clarias gariepinus chunks (1 cm thick) were steeped in the aforesaid solution for 24 hours.
These were smoke-dried and left to cure in the laboratory for two days before being exposed to the insect pest, Dermestes Maculatus. The treated fish rejected the insects for roughly three days before they could burrow into it and settle.
Dry powder treatment ranged from 1g to 4g/10g fish. Myristica fragans quickly repels insects, although Aframomum Melegenta does not. Myristica fragans powder treatment resulted in considerably greater mortality rates (P<0.05, ANOVA) compared to the control experiment. Myristica fragans dissolved in water (H2O) did not result in significant (P>0.05, ANOVA) death at any concentration. M.
fragans in alcohol treatment had much greater mortality rates than Nutmeg (M. fragans) in water treatments. The alcohol extract of Nutmeg at 3.5g/l resulted in considerably higher mortalities (P<0.05 ANOVA) than all other concentrations.
Treatment with Aligator pepper (Aframomum melegueta) in water at 2g/l resulted in significantly increased mortalities (P<0.05, ANOVA) compared to Nutmeg in Alcohol at 3g/l, Alcohol and Aligator treatment at 3.5g/l, and Water and Aligator pepper at 2g/l.
In powder treatments, the largest mortalities were recorded in the highest doses of 3.5g/10g fish when compared to doses of Aligator pepper (Aframomum Melegueta).
Chapter one
1.0 Introduction
Fish protein is regarded to be the greatest and most affordable source of animal protein (Olayide 1973). The loss of protein in dried fish caused by the fish pest, D. Macuatus, has been investigated extensively.
Fish is a perishable commodity, particularly in the tropics, where high temperatures and humidity increase rotting and biodeterioration of fish shortly after capture.
As a result, efforts are primarily focused on the preservation of fish for human consumption. However, poor handling, insufficient processing facilities, a lack of ice or storage facilities, the remoteness of fishing villages from urban market centres, and poor distribution methods have all significantly limited fish utilisation in the tropics (Ames, 1992).
The use of synthetic pesticides and other means to manage D. Maculatus has not yielded positive results. This has prompted a quest for alternate, user-friendly treatments, such the use of botanicals to manage D. Maculatus (Okorie et al 1991).
Chemical pesticides have helped to enhance yields, but one of the primary issues with their continual usage is that target species can develop resistance. In some circumstances, biological control has been preferred due to its selectivity, lack of adverse effects, and low cost.
Resistance to biological control is uncommon, as biological control agents are self-propagating and self-sustaining (Okigbo and Ikediugwu 2000; Okigbo 2003—2005).
Plant extracts have been used effectively to control insect pests in the tropics. (Amadioha and Obi, 1999; Onitade 2000; Emoghene 2004). The use of synthetic insecticides has been shown to be potentially harmful when such fish are consumed.
People in several Ghanaian villages who consumed fish handled in this manner had blurred vision, dizziness, and vomiting (Bull 1982).
For a long time, losses caused by this pest to animal-derived goods have been carefully documented.
Dry fish is, nevertheless, vulnerable to pest invasion. According to Osuji (1973), D. Maculatus is the most common dry fish pest, with Necrobia rufipes, Tribolium, Castenum, Trogoderma, and Granamium appearing occasionally.
These two are pests of other items. The significance of D. Maculatus in Nigeria has been underlined (Hayward 1961). Water and alcohol extracts of botanicals such as P. guineensis, Xylopia aethiopica, Myristica fragrans, and others have been used in studies.
All of these have been efficient, but extraction methods have proven to be prohibitively expensive, making them out of reach for the average market woman peddling dry fish in the market.
The crude powder, while useful in most circumstances, is difficult to apply and may even negate the application rates, affecting the appearance of dried fish.
This study is looking for the best and most effective approach to apply these botanicals to fish such that they look like typical dry fish while also being resistant to D. maculates and maybe other pests.
Water and alcohol are edible solvents that could be used to infuse active compounds into plant extracts to control insect pests on smoke-dried fish.
Simple procedures used include heating, boiling, and soaking fish in solutions in which various dosages of botanicals are examined. The botanicals to be utilised include alligator pepper (A. Melegueta) and nutmeg (M. Fragans).
Our aim is to find out the following:
To see if the active components of M. fragrans and A. Melegueta may be infused into fish via water and 100% alcohol extracts and used to suppress the insect pest (Dermestes maculatus) of smoke-dried fish.
To compare the obtained results (mortality rate) to the documented results of crude powder treatment, which was proven to be effective in suppressing the insect pest.
To determine whether fish treated with solutions of these botanicals at varying concentrations will still be edible and aesthetically appealing.
To compare the effectiveness of the botanicals employed.
To make recommendations based on my observations.
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