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Phorbol esters are the major toxic compounds found in  Jatropha  seed cake and oil. Removal of phorbol esters from  Jatropha  seed cake would allow the utilisation of detoxified seed cake as a protein-rich supplement for animal feed. Research was performed to determine the effects of submerged fermentation (SMF) on the phorbol ester (PE) degradation rate. In Taguchi design of experiments, the L18 orthogonal array was used for optimising the SMF process for detoxification of  Jatropha  seed cake. Process parameters selected for the study were pH, percentage of seed cake, time, temperature and rpm. The response parameter for detoxification was measured in terms of phorbol ester degradation. Analysis of variance (ANOVA) was performed for predicting the optimum process parameters. The percentage contribution of the process parameters with reference to phorbol ester degradation has been predicted. The hierarchy of significant process parameters is in the order of seed cake (1%), temperature (35 °C), pH (7.5) and time (12 h).

Parametric optimisation for detoxification of non-oil Jatropha residual material using Taguchi method