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5. Nutritional value of hydrothermally processed Jatropha curcaskernel and its effect on growth and hematological parameters of Clarias gariepinusfingerlings (Burchell, 1822)

Author

Musa, Sarah Ojonogecha, Tiamiyu, Lateef Oloyede, Solomon, Shola Gabriel, Ayuba, Victoria Offuene, and Okomoda, Victor Tosin

Abstract

•Hydrothermal processing improved proximate composition and anti-nutritional factors of the Jatropha curcas kernel (JCK).•Essential amino acids was reduced beyond 30 min of processing JCK.•Inclusion of processed JCK meal improved growth performance of Clarias gariepinus..•The cost of production of 1 kg C. gariepinuswas also substantially reduced with feeding of the processed JCK.

Published
2018
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