Detoxification and fermentation of Jatropha curcas L. press cake and the effects of treated cakes on carp (Cyprinus carpio L.)

Date

4-2010

Degree

Bachelor of Science in Chemical Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Rex B. Demafelis

Committee Member

Jovita L. Movillon, Bayani M. Espiritu

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Abstract

The Jatropha curcas press cake was detoxified using fermentation and chemical solvent extraction (followed by fermentation). Silage fermentation was done on Jatropha press cake with the inoculation of 3% w/w lactic acid bacteria and 1% w/w each of the additives such as the rice bran, rice washings, brown sugar and skim milk. The chemical solvents used were 92% v/v ethanol and 4% w/v sodium hydroxide. The 7- day fermented press cake was the most acidic among the fermentation periods studied. The 7- day fermented press cake had pH of 4.65, 44.25% moisture content, 3.15mg/g total sugar and 19.25% crude protein. Ethanol- treated/ fermented cake with 3% lactic acid bacteria inoculum rate was the most suitable for fermentation between the two chemical solvent used. Ethanol- treated/ fermented cake had pH of 4.9, 37.07% moisture content, 3.47 mg/g total sugar and 16.58% crude protein. The seven feed treatments were: 1) control (commercial feed), 2) raw Jatropha

curcas press cake, 3) 7- day fermented cake, 4) 50% commercial feed + 50% ethanol- treated/ fermented cake, 5) pure ethanol- treated/ fermented cake, 6) 50% commercial

feed + 50% NaOH- treated/ fermented cake and 7) pure NaOH- treated/ fermented cake. Among these meals, treatment 5 (pure ethanol- treated/ fermented cake) gave the highest %body weight gain of 5.20% and 5.25% in the 1st and 2nd weeks of feeding respectively, comparable to those obtained with the commercial feed. It was found that it had high CP content and might have more nutrients for carp growth. This study showed that combination of chemical treatment and fermentation was needed to process Jatropha as feed ingredient for fish. Ethanol extraction was more favorable in extracting the phorbol esters in the cake. Washing the chemically treated cake with water prior to fermentation reduced the pH of the cake. Washing promoted better fermentation and helped reduced toxicity levels. Fermentation was a cost- effective way of attaining low pH and high CP content of the cake. Addition of 3- 5% lactic acid bacterial inoculum was sufficient to proceed to a good fermentation in 7 days.

Location

UPLB College of Engineering and Agro-Industrial Technology

Document Type

Thesis

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