Comparative Studies of Ginger (Zingiber officinale) and West African Black Pepper (Piper guineense) Extracts at Different Concentrations on the Microbial Quality of Soymilk and Kunun-zaki

The toxicity of three concentrations (5%, 10% and 20% w/v) and spraying schedules (2, 4 and 6 weekly applications) of an extract from West African black pepper, Piper guineense, for managing two major post-flowering pests of cowpea, Vigna unguiculata, was investigated in two cropping seasons at the Research Farm of the Institute for Agricultural Research, Ahmadu Bello University, Zaria, Nigeria. The insect pests were the larvae of Maruca vitrata (Lepidoptera: Pyralidae) and the cowpea coreid bug, Clavigralla tomentosicollis (Hemiptera: Coreidae). The higher concentrations (10% and 20% w/v) and more frequent applications (4 and 6/week) significantly (P < 0.05) reduced the numbers of the two insect pests compared to the untreated control in both years. Pod damage was significantly reduced and grain yields consequently increased in treated plots compared with the other extract treatments and the untreated control. West African black pepper extract applied at higher concentrations and more frequently could play an important role in integrated management of pests’ infestations on field cowpea managed by limited resource farmers in third world countries.

Download Full-text

Effect of Intercropping Beans with Maize and Botanical Extract on Fall Armyworm (Spodoptera frugiperda) Infestation

International Journal of Agronomy ◽

10.1155/2020/4618190 ◽

2020 ◽

Vol 2020 ◽

pp. 1-7

Author(s):

Clovis Bessong Tanyi ◽

Raymond Ndip Nkongho ◽

Justin Nambangia Okolle ◽

Aaron Suh Tening ◽

Christopher Ngosong

Keyword(s):

Spodoptera Frugiperda ◽

Cropping Systems ◽

Fall Armyworm ◽

Black Pepper ◽

West African ◽

Control Measures ◽

The West ◽

Piper Guineense ◽

Synthetic Insecticide ◽

African Black

African farmers are currently grappling with potential control measures for the invasive fall armyworm (FAW) (Spodoptera frugiperda), which has recently emerged as an important economic pest that is ravaging maize fields across the continent. We evaluated the efficacy of the West African black pepper extract and beans intercropping systems as viable FAW control measures and the implication on maize yields. The experiment comprised five treatments (control-no input, dwarf beans intercrop, climbing beans intercrop, West African black pepper extract, and insecticide) with three replications each. FAW severity was assessed at three to seven weeks after planting (WAP), while maize infestation was assessed at seven WAP. FAW severity increased significantly (P<0.05) across WAP for the control and dwarf beans intercrop, with the highest at four and six WAP, respectively. FAW severity also differed (P<0.05) significantly across treatments at four to seven WAP, with the lowest recorded in the extract of West African black pepper (Piper guineense) and the highest in control treatments. Maize infestation ranged from 13 to 93%, with the lowest in the West African black pepper extract and synthetic insecticide, followed by both dwarf and climbing beans intercrops and then the control. The maize yield determined at physiological maturity ranged from 2.2 to 6.3 t ha−1 across treatments and differed significantly, with the highest in the West African black pepper extract and synthetic insecticide, followed by both the dwarf and climbing beans intercrops, as compared to the control. Overall, the West African black pepper extract and beans push cropping systems demonstrated efficacy as viable sustainable alternative control measures for the invasive fall armyworm in maize fields.

Download Full-text

Separation of insecticidal components from an extract of the roots of male Piper guineense (West African black pepper) by gas chromatography

Toxicon ◽

10.1016/0041-0101(92)90048-a ◽

1992 ◽

Vol 30 (9) ◽

pp. 1037-1042 ◽

Cited By ~ 5

Author(s):

W.S.K. Gbewonyo ◽

D.J. Candy

Keyword(s):

Gas Chromatography ◽

Black Pepper ◽

West African ◽

Piper Guineense ◽

African Black

Download Full-text

Comparative evaluation of the effects of three local spices on nutrient and organoleptic qualities of rabbit meat

Nigerian Journal of Animal Production ◽

10.51791/njap.v45i5.244 ◽

2020 ◽

Vol 45 (5) ◽

pp. 107-111

Author(s):

J. S. Ekpo ◽

S. O. Sampson ◽

G. D. Eyoh ◽

I. M. Sam

Keyword(s):

Zingiber Officinale ◽

Black Pepper ◽

Nutritional Composition ◽

Nutrient Composition ◽

Processed Meat ◽

Piper Guineense ◽

Overall Acceptability ◽

Organoleptic Characteristics ◽

African Black ◽

Monodora Myristica

A study was conducted to evaluate the effects of three different spices of Monodora myristica (African Nutmeg), Zingiber officinale (Ginger), and Piper guineense (African Black Pepper) on nutrient composition and organoleptic characteristics of dried rabbit meats. The three spices collected as seeds were processed into meals and applied on the fresh meat cut (loin) obtained from 10 rabbit bucks. The treatments were arranged as: T (200g meat without 1 spice) which served as control, T (200g meat +5% Nutmeg) T (200g meat + 10% Nutmeg) 2 3 ,T (200g meat + 5% African Black Pepper) T (200g meat +10%) T (200g meat +5% 4 5 6 Ginger) T (200g meat +10% Ginger). Each treatment was oven-dried before presented to 7 taste panel that adjudged the test for colour, flavour, tenderness, juiciness and overall acceptability. Samples of each spice and the processed meat were analyzed for nutrient composition. Result obtained showed that the meat is made up of protein, 50.52%, fat 6.45%, ash 5.05%, fibre 3.23%. Proximate composition of Ginger showed that it was significantly (P<0.05) higher in protein and Ash but lowest in fat and fibre while Nutmeg recorded highest fat and lowest protein level. African Black Pepper however recorded highest (P<0.05) level of fibre. The mineral and Phytochemical results of the spices indicated that Ginger and Nutmeg contained moderate levels of Phenols, saponins and glycoside. However, Ginger was higher in flavonoid and Ca even as Nutmeg was higher in flavonoid and K. African black pepper was high in Saponins, Alkaloid, Cu and Na than other spices. Results also indicated that there were significant (P<0.05) differences in terms of flavour, tenderness and overall acceptability even as meat spiced with Zingiber officinale scored highest (P<0.05) in tenderness, flavour and overall acceptability at 5% and 10% level using a 9-point hedonic scale, followed by Monodora myristica, which was not different (P>0.05) from the control while the least score was recorded in Piper guineense. Similarly, nutritional composition of meats improved in terms of protein, ash and fibre significantly (P<0.05) especially Zingiber officinale in terms of increased protein, minerals and fibre while reducing fat compared to other spices.

Download Full-text