Effect of Fermentation on Some Chemical and Nutritive Properties of Berlandier Nettle Spurge (Jatropha cathartica) and Physic Nut (Jatropha curcas) Seeds

Authors

  • Oladele Ebun- Oluwa Peace Department of Chemistry, Federal University of Technology, Akure, Nigeria
  • Oshodi Aladesanmi A. Department of Chemistry, Federal University of Technology, Akure, Nigeria

DOI:

https://doi.org/10.3923/pjn.2008.292.296

Keywords:

Chemical properties, fermentation, fermented seeds, Jatropha oils, Jatropha seeds

Abstract

The seeds of Jatropha curcas and Jatropha carthatica were subjected to traditional fermentation (a common way of producing local condiments in Nigeria) with the aim of improving the nutritional properties. The result of the study revealed that the raw seeds have high nutrient level (protein, carbohydrate, fat, crude fibre and minerals) and moderate anti-nutrient level. Fermentation increased the antinutrient content of the seeds as well as most of the minerals. Acid values for the oil of the fermented seeds were higher while unsaponifiables were appreciably reduced by fermentation.

Downloads

Published

15.02.2008

Issue

Vol. 7 No. 2 (2008)

Section

Research Article

License

Copyright (c) 2008 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Peace, O. E.-. O., & Aladesanmi A., O. (2008). Effect of Fermentation on Some Chemical and Nutritive Properties of Berlandier Nettle Spurge (Jatropha cathartica) and Physic Nut (Jatropha curcas) Seeds . Pakistan Journal of Nutrition, 7(2), 292–296. https://doi.org/10.3923/pjn.2008.292.296