Abstract
A study was conducted to determine the effectiveness of reducing the hydrogen cyanide (HCN) content of flaxseed by various processing. Flaxseed was processed by oven heating, solvent extracting, autoclaving, microwave roasting, and water boiling. The optimal parameters for each processing methods were gained. Microwave roasting of flaxseed reduced the HCN content by 82%; autoclaving flaxseed reduced its HCN content by 27%; solvent extracting once reduced HCN content by 52%, twice by 80%, and thrice by 89%; and the water boiling reduced HCN by 100%. The determination of cyanogenic glucosides in flaxseed was performed by “picrate method” presented by Dr Howard Bradbury and colorimetric method promulgated by AOAC (Association of Official Agricultural Chemists).
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