Characterization of the cake obtained from pressing the Jatropha curcas fruit

Abstract

Jatropha curcas has a remarkable potential, which lies on its high oil content for biodiesel production. A study was conducted in order to determine some chemical indicators of the cake obtained from pressing the fruit of this oil plant. The following values were obtained: moisture: 3,80 %; ash: 7,02 %; content of water extracts: 10,7 %; content of ethanol extracts: 6,3 %, which indicated that the quantity of soluble compounds in polar solvents was high. The average value of Klason lignin was 6,32 %. The cake was composed by 51,9 % of carbohydrates (glucans represented 31,7 %) and 32,2 % of crude protein. It is concluded that the J. curcas cake, previously detoxified, becomes an alternative for its use in animal feeding.