COMPARISON OF CHEMICAL COMPOSITION OF BACTERIAL (PSUEDOMONAS AERUGINOSA) TREATED AND UNTREATED JATROPHA CURCAS KERNEL CAKE

Abstract

The study was conducted to compare the proximate composition of treated and untreated Jatropha Curcas Kernel Cake (JKC).Standard procedures (AOAC) were employed to analyse the samples of dried kernel of Jatropha curcas purchased from open market. Results showed that after fermentation, the Psuedomonas aeruginosa treated JKC contained 24.54% of crude proteins compare to 28.40% for untreated sample and the fermentation process has appreciably reduced the fat and crude fibre contents from 16.81% and 27.05% to 19.52% and 14.97% respectively. This preliminary study has shown that the methods of detoxification employed in this study have potentials to improve the nutritive value of JKC