Edible provenances of Jatropha curcas from Quintana Roo state of Mexico and effect of roasting on antinutrient and toxic factors in seeds |
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| Authors: | Makkar H P S Becker K Schmook B |
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| Institution: | (1) Institute for Animal Production in the Tropics and Subtropics (480), University of Hohenheim, D-70593 Stuttgart, Germany |
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| Abstract: | Seven seed samples of J. curcas, both in raw and roasted state, sold in some villages in Quintana Roo state, Mexico for human consumption were analyzed for physical characteristics, nutrients and antinutrients. The average seed weight varied from 0.53 to 0.74 g and kernel weight as proportion of raw seed weight was from 61 to 66%. The contents of crude protein, lipid and ash of kernels from raw seeds were 27–30%, 55–62% and 3.7–5.2% respectively. The levels of antinutrients in meal from the raw seeds were: trypsin inhibitor activity (14.6–28.7 mg trypsin inhibited/g), lectin (25.6–52.2 unit; one unit is the reverse of minimum amount of mg meal/ml assay which produced haemagglutination), saponins (1.9–2.3% as diosgenin equivalent) and phytate (8.4–10%). Phorbol esters in kernels from raw seeds were not detected in four samples and in other three samples it ranged from 0.01 to 0.02 mg/g as phorbol-12-myristate 13-acetate equivalent. Roasting of seeds inactivated almost 100% of trypsin inhibitor activity. Although lectin activity reduced on roasting, it was still present in high amounts. Saponins, phytate and phorbol esters were not affected by roasting. |
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| Keywords: | Jatropha curcas Roasting Lectin Trypsin inhibitor Phorbol esters Non-toxic jatropha |
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