Effect of Detoxification Procedures on the Nutritive Value of the Jatropha Curcas Seed Cake

Abstract

The present study was performed to evaluate the detoxification procedures to curtail the toxicant present in the plant i. e. phorbol esters and maintain the nutrition value of the plant after the detoxification procedures. Detoxification was conducted using three different methods as Boiling, Soaking and Soaking plus Boiling. The nutritional analysis of the seed cake was conducted using conventional methods whereas, quantification of the active principle i. e. phorbol ester was determined by HPTLC. The soaking plus boiling treatment of seed cake provide the better results in terms of decreasing the content of phorbol ester and maintain the nutritive quality.