Abstract:
Five fungi (Aspergillus niger, Penicillium chrysogenum, Rhizopus oligosporus, Rhizopus nigricans and
Trichoderma longibrachitum) were used in the fermentation of Jatropha curcas kernel cake for a 7 days
period in a completely randomized design model. The results revealed significant increase in the crude
protein content of all the fungi treated samples with Aspergillus niger and T. longbrachitum treated
cake recorded higher value compared to other treated samples. There was no significant difference in
the crude fiber content among all the samples. With the exception of ether extract content of sample
treated with Rhizopus nigricans which was similar to that of the control (untreated sample) other
samples showed lower significant values than the untreated (control) sample. Contrarily, the ash
content was significantly lower in the control sample compared to other fungi treated samples. The
content of the trypsin inhibitor was highest (18.6 mg/kg) in the control but reduced significantly in the
fungi treated samples (6.50 - 8.23). The lectin, saponins, phytate and phorbolester contents followed
similar trend. It could be concluded from this study that solid state fermentation of Jatropha kernel cake
detoxified and inactivate almost 100% of the antinutrient contents expect phorbolester to a tolerable
level in the A. niger treated sample.
