The sensitivity of flower bud thrips, Megalurothrips sjostedti Trybom (Thysanoptera: Thripidae), on cowpea to three concentrations and spraying schedules of Piper guineense Schum. & Thonn. extracts

The extracts of pods of West African black pepper, Piper guineense, at 5, 10 and 20% (w/v), were applied at two, four and six weekly schedules to control the legume flower bud thrips, Megalurothrips sjostedti on flowers of cowpea, Vigna unguiculata. The trials were conducted for 2 years under rain fed conditions in the northern Guinea savanna region of Nigeria. The results showed that the M. sjostedti population was significantly controlled on treated plots compared with the untreated check in both years. The extracts at the 20 and 10% rates and with six or four weekly applications significantly (P < 0.05) reduced thrips pressure on cowpea flowers, were better than the 5% extract at all spraying schedules, and had the same efficacy as the synthetic insecticide treatment. Pod density per plant was significantly higher (P < 0.05) on plots treated with the 20% extract at six or four weekly applications compared to other extract rates and was similar to that of the synthetic insecticide treatment. Thus, the extracts could be a good alternative to the synthetic insecticides on organically managed farms as well as on farms of limited resource farmers in the tropics and subtropics.

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Toxicity and spraying schedules of a biopesticide prepared from Piper guineense against two cowpea pests

Plant Protection Science ◽

10.17221/2251-pps ◽

2008 ◽

Vol 43 (No. 3) ◽

pp. 103-108 ◽

Cited By ~ 2

Author(s):

A.M. Oparaeke

Keyword(s):

Untreated Control ◽

Insect Pests ◽

Agricultural Research ◽

Integrated Management ◽

Limited Resource ◽

Black Pepper ◽

West African ◽

Piper Guineense ◽

African Black ◽

Cropping Seasons

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.

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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.

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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

Nigerian Food Journal ◽

10.1016/s0189-7241(15)30033-3 ◽

2012 ◽

Vol 30 (2) ◽

pp. 38-43 ◽

Cited By ~ 1

Author(s):

E.A. Udensi ◽

T.C. Odom ◽

C.O. Dike

Keyword(s):

Comparative Studies ◽

Zingiber Officinale ◽

Black Pepper ◽

West African ◽

Microbial Quality ◽

Piper Guineense ◽

African Black

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The Contractile Effect of Ethanolic Extract of West African Black Pepper (Piper guineense) on Isolated Guinea Pig Ileum

Pakistan Journal of Nutrition ◽

10.3923/pjn.2007.366.369 ◽

2007 ◽

Vol 6 (4) ◽

pp. 366-369 ◽

Cited By ~ 1

Author(s):

Saba, Adebowale ◽

Tomori, Olayinka A

Keyword(s):

Guinea Pig ◽

Ethanolic Extract ◽

Black Pepper ◽

West African ◽

Guinea Pig Ileum ◽

Piper Guineense ◽

Contractile Effect ◽

African Black

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Anticonvulsant effects of extracts of the West African black pepper, Piper guineense

Journal of Ethnopharmacology ◽

10.1016/0378-8741(93)90026-2 ◽

1993 ◽

Vol 39 (2) ◽

pp. 113-117 ◽

Cited By ~ 22

Author(s):

B. Abila ◽

A. Richens ◽

J.A. Davies

Keyword(s):

Black Pepper ◽

West African ◽

The West ◽

Piper Guineense ◽

African Black ◽

Anticonvulsant Effects

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Quality characteristics of stored tomato fruit treated with two formulations of African black pepper

Revista Brasileira de Gestão Ambiental e Sustentabilidade ◽

10.21438/rbgas.050916 ◽

2018 ◽

Vol 5 (9) ◽

pp. 249-259

Author(s):

Grace O. Babarinde ◽

Gabriel O. Adegoke ◽

Rahman Akinoso ◽

R. Adekanye Bosede

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Essential Oil ◽

Aqueous Extract ◽

Tomato Fruit ◽

Black Pepper ◽

Viable Count ◽

Soluble Solids ◽

Piper Guineense ◽

African Black

Tomato Solanum lycopersicum L. (Solanales: Solanaceae) is highly perishable and requires postharvest treatment to extend its shelf life. Use of synthetic chemicals to control post-harvest loss in tomato has adverse effect on health and there is need to explore natural alternatives to chemical. Two formulations of African black pepper Piper guineense Schumach. (Piperales: Piperaceae), aqueous extract and essential oil, were evaluated as preservatives for Roma type tomato fruit. Tomato fruits were treated with different concentrations of aqueous extracts and undiluted essential oil and stored under refrigeration condition. Samples were taken at 5-days interval and analyzed for weight loss, total soluble solids and ascorbic acid. Total Viable Count (TVC) and total mould count (TMC) were determined. Chemical composition of essential oil was identified using gas chromatography-mass spectrometer. Percent weight loss (PWL) in aqueous extract-treated tomato (0.0%-0.68%) was lower than the control (0.3%-19.97%). The total soluble solid (brix) of samples in untreated fruit was lower than fruit treated with higher of P. guineense. Ascorbic acid contents were higher in aqueous extract-treated samples than the control. Essential oil-treated fruit had lower physiological weight loss TVC and TMC than the control. Twelve compounds were identified in P. guineense essential oil, the most of which were b-sesquiphellandrene (23.7%). The P. guineense aqueous extract or essential oil is recommended as a bio-rational preservative for postharvest storage of tomato.

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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

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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.

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