This research was carried out to study the deteriorative changes in oilseeds under the influence of Fusarium oxysporum and Macrophomina phaseolina on Jatropha curcas seed . There was a significant reduction of 5.0% and 3.3% in lipids and the fungi caused significant increase (P=0.05) in %free fatty acids 3.0% and 6.0% respectively of Jatropha curcas seeds inoculated at room temperature (28±2oC) for 7days when compared to uninoculated controls. The increase in the formation of free fatty acid was found to be associated with a decrease in total oil. The high percentage of oil makes this Jatropha curcas seed a distinct potential for the oil industry.
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