Investigation of the development of the red flour beetle tribolium castaneum (herbst) (coleoptera: tenebrionidae) on some pulse flours

Grains and grain products hold a significant place in human nutrition, yet they can cause celiac disease in individuals with gluten sensitivity. Flours derived from legumes are crucial in gluten-free diets due to their rich vitamin, mineral, and protein contents. However, like other stored products, legume flours are also adversely affected by stored product pests, which can compromise both their quality and quantity. Among these pests, the red flour beetle Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) is known to cause substantial economic losses. This study investigates the progeny, mortality rate, and pupal weight of T. castaneum over 65 days under laboratory conditions in flours of broad bean [Vicia faba L. (Fabaceae)], pea [Pisum sativum L. (Fabaceae)], cowpea [Vigna unguiculata (L.) Walp. (Fabaceae)], common bean [Phaseolus vulgaris L. (Fabaceae)], lentil [Lens culinaris Medik. (Fabaceae)], chickpea [Cicer arietinum L. (Fabaceae)], and soybean [Glycine max (L.) Merr. (Fabaceae)], which are commonly used in gluten-free diets. The results indicate that the highest progeny of T. castaneum, at 168.40±12.22 individuals, was recorded in chickpea flour. The highest mortality rates were found in lentil (100%) and pea flours (98±0.02%). Among the obtained T. castaneum pupae, the heaviest pupae were found in cowpea flour at 2.27±0.10 mg, with no statistically significant difference from the pupal weight of 2.14±0.03 mg in soybean flour. The lightest pupae were weighed in chickpea flour as 2.00±0.03 mg. Notably, no mortality was observed in chickpea flour, whereas no development of T. castaneum was found in common bean and lentil flours. Based on the development of T. castaneum, chickpea flour was evaluated as the most suitable host among the studied legume flours. These results provide a fundamental basis for developing integrated pest management programs against T. castaneum in stored legume flours.