Jatropha platyphylla, a new non-toxic Jatropha species: Physical properties and chemical constituents including toxic and antinutritional factors of seeds

Local communities in Mexico consume Jatropha platyphylla seeds after roasting. The kernels of J. platyphylla contained ca. 60% oil and were free of phorbol esters. The kernel meal of this Jatropha species contained trypsin inhibitor, lectins and phytate. However, trypsin inhibitor and lectins are heat labile so this explains why the local people can eat roasted seeds without ill effects. Heat-treated J. platyphylla kernel meal (JPKM) was free of trypsin inhibitor and lectin activities. Crude protein content of JPKM was 75%. Heated JPKM and soybean meal were included in a standard diet (crude protein 36%) for Nile tilapia (Oreochromis niloticus) to replace 50% of the fish meal protein. The growth of fish in all the three groups was statistically similar and the blood biochemical parameters that serve as biomarkers for toxicity were within the normal ranges. This is the first study that confirms the non-toxic nature of J. platyphylla.