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
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.
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How to cite this article
Oladele Ebun- Oluwa Peace and Oshodi Aladesanmi A., 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: 292-296.
DOI: 10.3923/pjn.2008.292.296
URL: https://scialert.net/abstract/?doi=pjn.2008.292.296
DOI: 10.3923/pjn.2008.292.296
URL: https://scialert.net/abstract/?doi=pjn.2008.292.296