The Effect of Chemical and Biological Treatments on Weight Loss, Nutrients Content, Trypsin Inhibitor and Lectin Activities of Jatropha curcas L. Meal

Abstract

The Jatropha curcas meal is by-product of Jatropha curcas oil production and contain high amount of nutrient (56-68% protein). The problem in using of Jatropha curcas meal as feed is its antinutritive content and toxic compounds such as lectin (curcin) and trypsin inhibitor. This experiment was conducted to evaluate the effectiveness of chemical and biological methods in decreasing or eliminating lectin and trypsin inhibitor activities and to know the change of nutrients content due to processing of Jatropha curcas meal. This research consisted of four treatments : TO (control, untreated meal), TI (methanol 90% extraction, with the proportion of the meal and methanol was 1:4), T2 (fermentation using RhiZopus oryzae) and T3 (fermentation using Trichoderma viride). The parameters observed were weight loss, nutrients content, trypsin inhibitor and lectin activity of the meal. The data were analyzed with descriptive analysis. The results showed that chemical and biological treatments resulted in weight loss 6.12%(TI), 20.42%(T2) and 11.04%(T3). The fermentation using Rhizopus oryzae was the most effective in decreasing the activity of trypsin inhibitor (67.95%). However, this treatment decreased protein content 9.39%, increased crude fiber 35.73% and it did not influence lectin activity. The fermentation using Trichoderma viride was the most effective in degrading lectin activity with the value of 50% compared to the . untreated meal.