International Journal of Technology Enhancements and Emerging Engineering Research (ISSN 2347-4289)

IJTEEE >> Volume 3 - Issue 5, May 2015 Edition

International Journal of Technology Enhancements and Emerging Engineering Research  
International Journal of Technology Enhancements and Emerging Engineering Research

Website: http://www.ijteee.org

ISSN 2347-4289

The Chemical Evaluation Of Seeds Of Two Jatropha (Wild & Cultivated) For Oil And Biogas Production By Using Seed Cake

[Full Text]



Abdalraman Mohamed Salih. Dr. Mohamed Abdalla Omer



Keywords: Jatropha, Seed cake, biogas



ABSTRACT: The objectives of this study are to evaluate Jatropha seeds for oil, and biogas production by using seed cake. The seeds were chemically analysed following the AOAC, 1990 method [1]. The chemical analyses of the Jatropha seeds indicated that the wild Jatropha seeds have high moisture content (5.4%), ash content (6.6%) and oil content (33.2 %) compared with cultivated one which showed 4.43% moisture content, 5.2% ash content and 24.2% oil content. The seeds of cultivated Jatropha have high protein (20.2%) and carbohydrate (10.3%) compared with wild Jatropha which showed 18.5% protein and 0.9% carbohydrate while both are similar in fiber content (35.6, 35.7 %). Based on the chemical analysis the wild Jatropha seed cake was tested for biogas and bio-fertilizer production. The chemical analysis of the seed cake showed that the seed cake has 6.3% moisture and 93.7% total solid. Out of these 54.4% is organic carbon and 39.2% protein. It has 0.9% Phosphorus, 6.3 % nitrogen and the C/N ratio was 9:1. On the hand digested slurry showed 6.65% protein and 5.3% phosphorus. It is obvious that fermentation of seed cake resulted in substantial increase of phosphorus. The seed cake was fermented to investigate the potentiality for biogas and bio-fertilizer production. One kilogram of seed cake produced 24 liters of biogas. Microbiological investigation indicated that the microorganisms involved in the fermentation process were Bacillus and Lactobacillus bacte-ria. The pH was acidic (5.5) at the beginning of fermentation process (zero time), it reached 8.0 after 6 hr, then dropped to 6.5 after 24 hr and became more acidic (4.5) after 72 hr.



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