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Effects of Spontaneous Solid-State Fermentation On The Proximate And Antinutrients Composition of Jatropha Curcas Kernel Meals Obtained From Four Different Agro-Climatic Areas of Ghana Detoxification Approach

Journal: International Journal of Scientific & Technology Research (Vol.1, No. 11)

Publication Date:

Authors : ; ;

Page : 112-117

Keywords : Index Terms- antinutrients; fermentation; Jatropha kernel meal; spontaneous;

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Abstract- The research was conducted to determine the effects of spontaneous solid state fermentation on the proximate and some antinutrients crude phorbol ester tannins and phytic acid concentration of Jatropha curcas kernel meals KM obtained from four different agro-climatic conditions. The kernel meals were fermented for 7 14 and 21 days and compared to the control meal unfermented meal. The proximate composition of Jatropha kernel meals fermented for 14 and 21 days were significantly different from those fermented for 7 days and the control meals. However the 7 days fermented meals were also significantly different in chemical composition as compared to the control meals. The result showed significant increase p 0.05 in dry matter crude protein and ash content of all fermented meals. Tannin content was not significantly affected by the fermentation process. However crude phorbol ester CPE and phytic acid concentrations in kernel meals decreased significantly p 0.05. Approximately 60 reduction in CPE was achieved in 21 days fermented kernel meals. It is therefore indicative that spontaneous solid state fermentation could be used to detoxify Jatropha seedkernel meals for use as livestock feed.

Last modified: 2013-04-13 21:51:58