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The effects of eight diets (atta flour, wheat flour, self-rising flour, rice flour, custard powder, corn flour, tapioca starch, and potato starch) on the development of the red flour beetle, Tribolium castaneum (Herbst), reared at 29-31 degrees C and 66-70% RH were assessed. Five pairs of male and female T. castaneum were reared on the respective diets for 28 d before the experimental setup was dismantled and adult counts were recorded. In another experiment, the insects were allowed to mate and oviposit in each flour or starch type over a period of 7 d before being removed. The counting of pupae and adult emergence began on the day of emergence and was continued on a daily basis until day 140. Proximate analysis was performed for chemical composition of each diet, and the numbers of new adults that developed were found to be positively correlated (r2 = 0.97; P &lt; 0.05) with the protein content and negatively correlated (r2 = 0.93; P &lt; 0.05) with the carbohydrate content. For T. castaneum, the suitable diets were ranked as follows: atta flour &gt; wheat flour &gt; self-rising flour &gt; rice flour &gt; custard powder &gt; corn flour &gt; tapioca starch &gt; potato starch. T. castaneum larval development to the pupal and adult stages developed significantly faster in atta flour (P &lt; 0.05) than in the other diets, and the greatest number of progeny was produced from beetles reared on atta flour. Fewer adults emerged from wheat flour, self-rising flour, and rice flour, and no new emergences were recorded for the remaining diets. Developmental rate was much slower in beetles reared on diets in which a low number in progeny was produced. These data illustrate that different diets can influence the sustainability of these insects and affect their development and growth.

Relationship Between Population Growth of the Red Flour Beetle Tribolium castaneum and Protein and Carbohydrate Content in Flour and Starch