DETOXIFICATION AND ANTI-NUTRIENT REDUCTION OF J. CURCAS SEED CAKE BY FERMENTATION USING BACILLUS COAGULANS
Journal Title: World Journal of Pharmaceutical and Medical Research - Year 2019, Vol 5, Issue 1
Abstract
Jatropha curcas seed cake is a by-product generated from the oil extraction of J. curcas seed- a biodiesel producing plant’s seed. Although, the seed cake contains a high level of protein, it has Phorbol ester and some anti-nutritional factors such as phytic acid, saponin, lectin and trypsin inhibitor making it not to be applied directly in the food or animal feed industries. This study was aimed at detoxifying the toxin and reducing the anti-nutritional factors in J. curcas seed cake by fermentation using Bacillus species. Bacillus coagulans of 1.0 × 108 cells MacFarland’s standard per 100ml were used in the study. The seed cake used for the detoxification was extracted both manually and with the use of a machine. This fermentation was carried out on 10g of seed cake in 100ml of distilled water for 5 days with submerged fermentation. Temperature (270C, 300C, and 370C), pH (4.5, 6.5, and 8.5) and Time (24 hours, 48 hours, 72 hours, 96 hours and 120 hours) were also varied. After fermentation the toxin and anti-nutritional factor level was determined. Results showed that Bacillus coagulans was able to degrade the toxin and reduce the anti-nutritional factors in the seed cake. After fermentation phorbol ester, phytic acid, saponin, lectin and trypsin inhibitor were reduced by 45.27%, 28.95%, 18.87%, 32.29% and 31.03% respectively. The reduction may be due to the activities of esterase, phytase and protease enzymes. Jatropha curcas seed cake was detoxified by bacterial fermentation using a Bacillus strain and the rich protein fermented seed cake could be potentially used as animal feed.
Authors and Affiliations
Fajingbesi A. O.
Keywords
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