Full Length Research Paper

Biological evaluation of Jatropha curcas seed as a new source of protein

Elsayed H. Rahma, *Esam H. Mansour and Shirin T. Hamoda

Department of Food Science and Technology, Faculty of Agriculture, Menufiya University, Shibin El-Kom, Egypt.

*Corresponding Author E-mail: esam_mansour@yahoo.com

Accepted June 03, 2013

Abstract

The effects of autoclaving, roasting, germination and chemical detoxification (treating with ethanol 90% for 2 hours followed by autoclaving in 0.07% sodium bicarbonate at 121°C for 20 min) of Jatropha curcas seeds on the protein quality, liver function, kidney function, organ weight and histology in rats were evaluated. Roasting, autoclaving and germination treatments did not affect the toxicity of Jatropha seed flour. However, detoxification treatment improved the protein quality of Jatropha seed flour. The protein efficiency ratio, true digestibility and biological value of detoxifying Jatropha seed flour were 87.33, 92.33 and 86.11% of the casein. Rats fed detoxified Jatropha seed flour had higher heart and kidney weights and lower lung weight than those fed casein. These differences were not enough to cause any side effects on the tissues of these organs. However, detoxified Jatropha seed flour did not affect in liver and spleen weights. Liver and kidney functions in rats fed detoxified Jatropha seed flour were within the normal and safe range. Gross examination and histopathological of vital organs of rats fed detoxified Jatropha seed flour did not show any atrophy compared to rats fed casein.

Keywords: Detoxified Jatropha seed flour, Protein quality, Liver and kidney functions, Organs weight, Histopathology examinations.