ABBAS, Adediran H, Atawodi SE, Onyike EO3, Agbaji AS
Jatropha curcas seed cake was processed using different methods of detoxification treatments (Hexane extraction + 95% ethanol extraction+ Autoclaving; 2% sodium hydroxide; 92% ethanol extraction + Autoclaving; 2% sodium hydroxide + days fermentation).the proximate composition and antinutrient of the untreated and treated Jatropha curcas cake were determined. The crude protein (CP) content of the untreated Jatropha curcas cake was 10.12±0.012g/100g while (Ethanol + Autoclaving) showed reduction of 8.16±0.02g/100g (Hex+Autoclaving+Ethanol); (2% NaOH) and (NaOH+ fermentation) showed increased in protein contents of 10.16±0.01g/100g, 12.62±0.02g/100g, 12.81±0.01g/100g respectively. Lipid content were 9.15±0.02g/100g, 5.81±0.01g/100g, 4.13±0.01g/100g, 3.14±0.01g/100g, 3.72±0.02g/100g, 3.67±0,02g/100g (Control; Ethanol+Auclaving; Hex+Autoclaving+Ethanol; NaOH; NaOH+fermentation) respectively. The antinutrient values were reduced more in the solvent treatments than the chemical treatment with Ethanol+Autoclaving causing the highest reduction in antinutrient levels compared to other treatments.
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