Data set for Jatropha curcas kernel detoxification

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.