Comparative evaluation of Jatropha curcas L. seed meals obtained by different methods of defatting on toxic, antinutritional and nutritive factors
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0608-5.pdf
Reference33 articles.
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2. Aderibigbe A, Johnson C, Makkar H, Becker K, Foidl N (1997) Chemical composition and effect of heat on organic matter-and nitrogen-degradability and some antinutritional components of Jatropha meal. Anim Feed Sci Tech 67(2–3):223–243
3. Adolf W, Opferkuch H, Hecker E (1984) Irritant phorbol derivatives from four Jatropha species. Phytochemistry 23(1):129–132
4. Aregheore EM, Makkar HPS, Becker K (1998) Assessment of lectin activity in a toxic and a non-toxic variety of Jatropha curcas using latex agglutination and haemagglutination methods and inactivation of lectin by heat treatments. J Sci Food Agr 77(3):349–352
5. Berchmans HJ, Hirata S (2008) Biodiesel production from crude Jatropha curcas L. seed oil with a high content of free fatty acids. Bioresource Technol 99(6):1716–1721
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