Reduction in Trypsin Inhibitor Activity in Jatropha cake by Chemical, Thermal and Radiation Treatment

Abstract

Abstract The trypsin inhibitor present in jatropha cake is one of the major antinutrients, which prohibits its use as animal feed. In this study, attempts were made to remove trypsin inhibitor using chemical, thermal and radiation treatment methods. The observations revealed that thermal treatment is the most effective technique for complete removal of trypsin inhibitor, whereas chemical treatment is able to reduce it to 26%. The radiation treatment shows no effect on reducing trypsin inhibitors in jatropha cake