Before the experiment commenced, the edible insects were weighed, then subjected to Dermestes maculatus for infestation.
At the end of the experiment in six (6) weeks, the sample were weighed at four different times and these infested edible insects by Dermestes maculatus were grounded in each pair of container in replicates and subjected to proximate analysis and mineral composition analysis.
The results in Figures 1 & 2 showed that there was considerable decrease in the weight values of these insects as the weeks passed by under the infestation of Dermestes maculatus.
The result in Table 4 shows the mortality rate of Dermestes maculatus in the experiment under an average temperature of 30[degrees]C.
2], which had no preservatives added to it, showed a decrease which could naturally had been due to the infestation of Dermestes maculatus on the edible insects.
The rate of decrease or depreciation in weight occurred more between the Fourth and Sixth (4th - 6th) weeks due to the fact that at Zero (initial) week to the Second week (0th - 2nd week) the concentration of the preservative constituents of salt and pepper were high and strong, thus, inhibiting the action of Dermestes maculatus, Thus, as the time progresses the concentration of the preservative constituents (salt and pepper) became lower and weaker, this gave room for Dermestes maculatus to become more active and effective in its infestation on the larvae.
In Comparing the larvae of Oryctes boas and Rhynchophorus phoenicis based on the depreciation or loss of weight due to infestation of Dermestes maculatus, the decrease or loss in weight occurred majorly on the larvae of Rhynchophorus phoenicis because they were not well dried due to the high content of fat.
This showed that Dermestes maculatus are parasites which can also infest on edible insects for survival as they occurred on fish.