Nutritional Evaluation of Processed Jatropha curcas Seed Meals

Abstract

This research was aimed at evaluating the proximate composition, mineral, vitamins, fatty acids and level of anti-nutrients compositions of raw and processed Jatropha curcas seeds and examined the effect of processing on the parameters. From the proximate composition analysis, the protein, crude lipid, ash, crude fibre and nitrogen free extract content showed a significant difference (p<0.05) between the processed and unprocessed (raw) seed meals. Evaluation of the mineral composition showed that processing significantly affected the compositions. Vitamins compositions were significantly (p<0.05) improved due to soaked and fermented methods. Fatty acids compositions of the raw and processed were significantly different (p<0.05). Analyses of the anti-nutrient compositions showed that the processed J. curcas registered a significant reduction in compositions compared to the unprocessed seed meals. These results suggested that the consumption of J. curcas will go a long way in reducing the level of competition with Glycine max (soybean) in the feed industries.