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Evaluation of Processed Jatropha curcas cake as food supplement on catfish (Clarias gariepinus).

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.