By numerical optimization, 60% microwave power (580W) and 300 seconds heating time was found to be desirable reducing HCN content in flax seeds under permissible limit of 37.5mg/kg. HCN content of flaxseed was thus reduced from 190 ± 2.13 to 36.4 ± 0.9 mg/kg. There were no significant changes in nutrient composition and fatty acid profile after microwave roasting.
Cyanogenic glycosides, fatty acid profile, flaxseed, hydrogen cyanide, proximate composition
