the study aimed to determined best processing for decreasing OF HCN content in cpcanavalia virosa seeds. Completely Randomized (CRD) and analysis of variance was used. 3 kg of kerandangseeds were allocated into 10 10 treatments and 3 replications., namely PA (dry beans of kerandang as a control), PB(soaked in water for 2 x 24 hours), (PC (PB and then boiled for 60 minutes), PD (PB then stesmed for 60 min, PE (sosked in saturated lime solution for 2 x 24 houts), PF (PE boiled for 60 min), PG(PE and then steamed for 60 min, PH (soked in water with the addition of rice husk ash for2 x 24 hours) PI (PH thenboiled for 60 mi) PJ (PH then steamed for 60 minu=) Samples analyzed to know HCN content. the lowest levels of HCN founded in PD (376,5275 ppm)m PG (158,3734 ppm) and PJ ( 140, 2264 ppm). kerandang seeds processing affects the levels of HCN. Kerandang seeds processing affect the levels of HCN. kerandang seeds which soaked in water with rice husk ashes for 2 x 24 hours and then steamed for 60 minutes, have the best effect on levels of HCN with nutritional mostuire 12,0773 Crude Protein 34,0904 %, Fiber 8,3091 %, ash 4,5506 %, xtract Eter 4,1549 % and Nitroget Free Extract(NFE) 46,8962 % .
Key word: Kerandang, pengolahan .HCN