Roasting Temperatures, and Durations effect on Hevea brasiliensis seed Almonds’ Hydrogen Cyanide, and Fatty Acid Contents

ABSTRACT

Background: Rubber seeds represent weeds to clean after germination. Because their almonds are good sources of energy and polyunsaturated fatty acids, they could be interesting ingredients for animal feeds. However, due to their important hydrogen cyanide contents, they are not used as raw material in poultry feed. Objectives: The aim of this study was to remove hydrogen cyanide from rubber seed almonds using a single processing method. Materials and Methods: Rubber seed almonds were roasted at 100, 110, 120, 130, and 140 c for 30, 40, 50, and 60 min. Thereafter, they were blended. Twenty (20) g of paste were mineralized and hydrogen cyanide was dosed. Oil samples were then taken for fatty acid profile analysis. Results: From the raw material to the roasted product at 140ºC for 60 min, hydrogen cyanide was fully removed, decreasing from 633.74 ± 2.86 to 0.0 mg/kg. An increase in polyunsaturated fatty acid content was observed, from 59.17% in the raw material to 69.01% at 140ºC for 60 min. The ω-6/ω-3 ratios ranged between 1.95 and 2.26. Conclusion: Roasting rubber seed almonds at 140ºC for 60 min could be a way to remove their hydrogen cyanide.

KEYWORDS

• Fatty acid
• Hydrogen Cyanide
• Roasting
• Rubber Seed Almond
• ω-6/ω-3 Ratio

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• DOI10.5530/ajbls.20260096Copy

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