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The application of fermentation is one of methods to increase food quality biologically. Availability of  Jatropha curcas  residual from oil factory be focused as a soybean meal or fish meal replacement. On the other hand,  J. curcas  residuals possess a toxic compound as well. This study aimed to examine the effect of  Aspergillus niger  on the nutrition and harmful content of  J. curcas  as a potential ingredient of feed. In brief,  J. curcas  residual was fermented with a detoxification method at 3 d, 5 d, and 7 d. Crude protein, fat, and crude fiber content were assessed to discover the biological responses of  J. curcas  post–fermentation while phorbol ester was evaluated to toxic content post–detoxification. The results showed that crude protein and fat content were highest on 7 d post–fermentation but it was no significant difference ( p  &gt; 0.05). While crude fiber content showed significant difference which the 3 d fermentation had the highest content of fiber. For phorbol ester content, 3 d fermentation showed a better result than the control group ( p  &lt; 0.05). The present findings suggest that  A. niger  is recommendable as starter to reduce fiber and toxic content of  J. curcas  residual at 3 d fermentation.

Degradation of Phorbol Esters on the Jatropha curcas Linn. Seed by Biological Detoxification