Vol. 8, Issue 5 (2020)
Effect of processing techniques on chemical composition and hydrogen cyanide content in rubber seed (Hevea brasiliensis) meal
Author(s): Diptanu Das and AK Samanta
Abstract: An experiment was carried out to find out the suitable physical processing method to reduce HCN level of rubber seed meal. Rubber seed was processed and analysed for proximate composition. Chemical composition (g/kg) of raw rubber seed was found to have 11.64% crude protein, 21.58% crude fat and 23.70% crude fibre. The seeds were processed by three physical methods to check the level of principle anti nutritional factor i.e. Hydro cyanic acid (HCN). These physical processing includes overnight soaking, boiling for one hour and oven drying at 100 ± 2 oC and stored for 21 days. It was observed that physical processing of rubber seed meal did not have significant effect on chemical composition. HCN level was estimated at different days of storage period i.e. 0, 7th, 14th and 21st day after the treatment. HCN content of the raw rubber seed was found to be 387 mg/kg. After different physical processing methods, the level of HCN was reduced and ranged between 129.6 to 259 mg/kg. Overnight soaking was found to be suitable processing method to reduce the HCN level of Rubber seed meal.
DOI: 10.22271/chemi.2020.v8.i5a.11004
Pages: 40-43 | 1225 Views 277 Downloads
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How to cite this article:
Diptanu Das, AK Samanta. Effect of processing techniques on chemical composition and hydrogen cyanide content in rubber seed (Hevea brasiliensis) meal. Int J Chem Stud 2020;8(5):40-43. DOI: 10.22271/chemi.2020.v8.i5a.11004
