Cottonseed flour

Toasted partially defatted cooked cottonseed flour... 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

Raw defatted cottonseed flours contain 1.2—2.0% gossypol [303-45-7] (7) (19). When cottonseed is treated with moist heat, the S-amino group of lysine and gossypol forms a derivative that is biologically unavailable thereby inactivating gossypol but further lowering the effective content of lysine. 

Toasted partially defatted cooked cottonseed flour—This product is prepared by delinting and decorticating food-quaUty cottonseed. The meats are screened, aspirated, and roUed moisture is adjusted, the meats heated, and the oil expressed the cooked meats are cooled, ground, and reheated to obtain a product varying in shade from light to dark brown. 

Defatted flours are especially attractive as protein sources, since 10-12% substitution of wheat flour with 50% protein flour will raise total protein content of typical wheat breads by approximately 50%, and 25% substitution will almost double the protein content of cookies. Preparation of protein-enriched breads has been reported in the literature using soy flours and protein concentrates (25), peanut flours and peanut protein concentrates C26, 27), glandless cottonseed flours, concentrates and isolates (28), sunflower seed flours and seed protein concentrates (27) and sesame flours and protein concentrates (26). 

Glanded cottonseed has been used to produce a defatted cottonseed flour with reduced gossypol content by a procedure known as the liquid cyclone process (LCP). LCP cottonseed flour has been used in the preparation of many foods that have been tested in several animal and human nutrition studies. The commercial production of LCP cottonseed flour has not been successful (5). 

A protocol approved by the FDA to determine the safety of low gossypol cottonseed kernels for human consumption was the basis for the second study by Reber (7 ). To prepare raw cottonseed flour, raw kernels were ground to meet Ro-tap sieve specifications of lab chow. To prepare roasted cottonseed flour, raw kernels were dry roasted at not less than 121°C for not less than 5 min. To prepare cooked cottonseed flour, raw kernels were cooked in steam until batch temperature had been at or above 121°C for 5 min. All cottonseed kernels were ground in the manner described above. The kernels contained not more than 0.037% (370 ppm) of free gossypol. They were free of Salmonella and did not contain detectable amounts of aflatoxin. The proximate analyses of the cottonseed flours are shown in Table I. 

The same shipment of raw, cooked and roasted glandless whole kernel cottonseed flours used in the FDA study was used to determine the protein efficiency ratio (PER) of each flour (8). The adjusted PER (Table II) of cooked (2.10) cottonseed was significantly higher than roasted (1.77) cottonseed. Protein retention efficiency (PRE) for roasted cottonseed (58.08) was lower than values for raw (60.54) and cooked (62.95) cottonseed. Relative protein values (RPV) indicated a utilization of 91, 91 and 96% of the protein in raw, roasted and cooked cottonseed, respectively. The multiplication of the (RPV) percentage utilization and the protein content of the cottonseed (Table I) results in the relative utilizable protein values (Table II). 

Heavy Metals. The levels of lead, arsenic and heavy metals for cottonseed flour, flakes and cot-n-nuts are in Table IX. Under the category of heavy metals, lead, arsenic and mercury are included. Generally, adults consume about 0.2 to 0.3 mg of lead per day however, consumption of 2 to 3 mg per day (1 mg in children) for an... 

Table IX. Heavy Metal Content of Cottonseed Flakes, Cot-N-Nut and Defatted Cottonseed Flour...

Anonymous. "The Economic Feasibility of Modifying and Operating the Lubbock Cottonseed Flour Plant to Supply Potential Domestic Markets" Experience, Inc. Minneapolis, Minnesota, 1978. 

Hardcastle, J. E. Wei, T. F. Reber, E. F. "Cyclopropenoid fatty acid content of food products prepared with cottonseed flour Paper presented at the 187th Annual Meeting of the American Chemical Society, St. Louis, Mo., April, 1984. 

The feasibility of using cottonseed flour to replace soy flour as a high protein contributor to U.S. Government food blends has been of interest in recent years. Presently cottonseed flour is not used to an appreciable extent in human food in the United States. But, due to expanding population in developing countries, it may be necessary to use this protein resource more efficiently. 

This study has demonstrated the feasibility of producing a corn-based Public Law 480-type food blend containing glandless cottonseed flour that is comparable in nutritional quality,... 

The blend containing glandless cottonseed flour offers the economic advantage of not requiring an animal protein component. However, glandless cottonseed flour is not at present time economically competitive with soy flour. With more extensive cultivation of glandless cottonseed, the prospect of using this commodity in nutritious food blends will be more favorable. 

Cottonseed flour, Toasted partially defatted, cooked GMP NL NE... 

Cottonseed flours and methods used to fractionate, isolate, and identify pigments in these flours are fully described by Blouin and Cherry ( ) and Blouin, et al. (5). 

Biscuits were prepared from plant-protein flours based on 20Z replacement for wheat flour. In biscuits prepared with fractions isolated from cottonseed flours, the quantities used were calculated using the percentages these fractions represented of the original flour, e.g., the salt solution soluble fraction of LCP flour was 43X of the original flour and 8.6Z, (20 x 0.43) replacement for wheat was used to prepare the biscuit. 

In the work with cottonseed flours, we used the Hunterlab color meter D25D2A and expressed these measurements as Hunter L, a, b color values. These are coordinates of the three-dimensional opponent-color space shown in Figure 2. The L value measures lightness, or the amount of light reflected or transmitted by the object. The a and b values are the chromaticity coordinates from which information about hue and saturation can be obtained. The a value measures redness when plus and greenness when minus. The b value measures yellowness when plus and blueness when minus. 

Color measurements made on wheat and LCP cottonseed flour as dry powders, aqueous pastes, and alkaline pastes are shown in... 

Figure 1- Biscuits containing 100% wheat and 20% LCP and glandless cottonseed flours...

The best method for evaluation of the color problem is to prepare a food product containing the protein flour. Biscuits were routinely used as the model food system. Figure 5 illustrates the color of biscuits prepared with lOOZ wheat flour and with 20Z plant-protein products. The color of the biscuits prepared with soybean and peanut flours shows that these ingredients do not cause a serious color problem. However, sunflower, alfalfa leaf, and cottonseed flours do produce a discoloration in this model food system. The L and b values generally reflect this visual evaluation. 

---