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Evaluation of the Simple Wetting Method to Reduce Total Cyanogens in Flaxseed

dc.contributor.advisorBuchanan, Roberten_US
dc.contributor.authorSanders, Kathleen Suzanneen_US
dc.description.abstractA simple wetting method used to significantly reduce the % total cyanide remaining (TCR) in cassava was evaluated for its applicability to flaxseed. An optimal simple wetting method (SWM) in terms of time, temperature, and exposed surface area (SA) depth was developed for reducing the % TCR in ground flaxseed. The optimal parameters were a treatment time of 12 h, an ambient temperature of approximately 22°C, and an increased exposed SA achieved through spreading the wetted flaxseed mixture out to a thin depth of 0.5 cm. General mixed model analysis confirmed that the variables time and SA were significant factors in minimizing the %TCR in the optimal model. Pairwise comparison showed that the 0.5 cm depth had the greatest effect. The desirable lignan secoisolariciresinol diglucoside (SDG) was significantly retained, as determined by HPLC quantification of pre- and post-processing levels.en_US
dc.titleEvaluation of the Simple Wetting Method to Reduce Total Cyanogens in Flaxseeden_US
dc.contributor.publisherDigital Repository at the University of Marylanden_US
dc.contributor.publisherUniversity of Maryland (College Park, Md.)en_US
dc.contributor.departmentFood Scienceen_US
dc.subject.pqcontrolledFood scienceen_US
dc.subject.pquncontrolledSimple Wetting Methoden_US

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