Abstract
In this study, the effect of solid-state fermentation on a defatted Jatropha curcas meal with and without hydrothermal treatment was evaluated using Saccharomyces cerevisiae (6 × 109 CFU/g) and incubated for 24, 72 and 144 h at 36°C. The content of antinutrients was determined by spectrophotometric methods, the content of phorbol esters was evaluated by high-resolution thin layer chromatography, and the nutritional composition was evaluated by proximal analysis. A two-factor design (type of treatment and fermentation time) was used with response variables of the content of phytates, saponins, phorbol esters and nutritional content. The flour that had the characteristics of our interest was the one that was only fermented for 144 h without hydrothermal treatment because it presented a significant reduction of 74% of phytates, 51% of saponins, in addition to the fact that no phorbol esters were detected. The protein and ash content (44.50 and 12.52%, respectively) did not have significant changes. Additionally, a decrease in fat and fiber content was observed from 15.84 to 13.21% and from 9.29 to 5.54%, respectively. Therefore, this flour is recommended to be implemented in a balanced diet for Nile tilapia.
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