Data set for Jatropha curcas kernel detoxification
Description
The dataset presented in this article represents the optimization of hydrothermal treatment, toasting, soaking, and co-treatment of hydrothermally processed JCK (using the optimal time) with fermentation at different duration as a means to detoxify JCK effectively without compromising its nutritional characteristics. The hydrothermal processing of the JCK was done in boiling water (100 0C) for 0, 30, 60, and 90 minutes. The toasting of the JCK was done in a heated sand bath (150°C) with continuous stirring for 0, 10, 20, and 30minutes. Socking of the JCK was for 0, 24, 48, and 72h hours in this article. The fermentation process of hydrothermally processed JCK was done for a duration of 0, 7, 14, and 21 days using a natural method that was un-inoculated.
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Water quality collected using Hanna’s digital multi-parameter water checker Model HL 98126. Weights of the fish were taken biweekly using a sensitive weighing balance. The proximate composition was done using standard procedure. In the same vein, blood samples were collected through the caudal peduncle and analyzed to determine various blood cell values such as haematocrit; Haemoglobin concentration and Red Blood Cell value. In other to estimate the cost of producing the diet and the fish, the amount of each feed ingredient used was estimated from the equivalent of 1kg of the diet. Thereafter, the production cost for 1kg of the fish was estimated.