Cottonseed quality

The raw materials for the manufacture of soap, the alkali salts of saturated and unsaturated C10-C20 carboxylic acids, are natural fats and fatty oils, especially tallow oil and other animal fats (lard), coconut oil, palm kernel oil, peanut oil, and even olive oil. In addition, the tall oil fatty acids, which are obtained in the kraft pulping process, are used for soap production. A typical formulation of fats for the manufacture of soap contains 80-90% tallow oil and 10-20% coconut oil [2]. For the manufacture of soft soaps, the potassium salts of fatty acids are used, as are linseed oil, soybean oil, and cottonseed oil acids. High-quality soap can only be produced by high-quality fats, independent of the soap being produced by saponification of the natural fat with caustic soda solution or by neutralization of distilled fatty acids, obtained by hydrolysis of fats, with soda or caustic soda solutions. Fatty acids produced by paraffin wax oxidation are of inferior quality due to a high content of unwanted byproducts. Therefore in industrially developed countries these fatty acids are not used for the manufacture of soap. This now seems to be true as well for the developing countries. 

Studies incorporating cottonseed into many different foods have yielded acceptable products with improved protein quantity and quality. The presence of free gossypol and cyclopropenoid fatty acids (CPFA) potentially limits the use of cottonseed in human foods. 

Cooked glandless cottonseed protein quality was superior to that of raw and roasted cottonseed. The roasting process adversely affected protein quality. Supplementation of roasted cottonseed with 0, 0.2, 0.4, 0.6 and 0.8% L-lysine indicated a peak PER response at 0.45%. The adverse effect of roasting on the protein quality of cottonseed was overcome by addition of L-lysine which made the protein... 

Cottonseed, peanut, sesame seed, and soybean flours, when used as supplements, add to the quality of the protein. The improvement of protein quality was due to the flours compensating for limiting amino acids. Supplementation using various flours improved total protein, amino acid content and some physical characteristics in akamu, yeast bread and sugar cookies. 

Table IV. Nutritional quality of field tested food blends corn-cottonseed (cc) and modified corn-soy-milk (MCSM).

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,... 

Cottonseed Processing and Amino Acid Availability. The inherent protein quality of cottonseed is good (62,63). 

EFFECT OF HEAT TREATMENT UPON THE QUALITY OF COTTONSEED PROTEIN ... 

EFFECT OF REFINEMENT OF NUTRITIONAL QUALITY OF COTTONSEED PROTEINI... 

Feed ration Forage based on cut and carry grass is often poor quality from communal areas such as river beds and road sides, and residues from cash crops or human food crops (e.g. maize stover, rice straw and banana pseudostem). Concentrates are based on local (national) residues like maize bran and cottonseed meal. 

Cottonseed oil has long sold at a slight premium over soybean oil because of greater stability to oxidation, and desirable flavor in fried snack foods such as potato chips. However, gossypol content, and lower protein quality put the meal at a price disadvantage. Feeding whole cottonseed to dairy cattle, whose rumen microorganisms can detoxify... 

Quality of soybean oil first reported suitable for food use and hydrogenation replacement of cottonseed oil begins. 

Soybean is a good source of lysine but is deficient in methionine. Cottonseed protein is deficient in lysine and peanut protein in methionine and lysine. The protein of potato although present in small quantity (Table 3-1) is of excellent quality and is equivalent to that of whole egg. 

To produce high-quality spreads, the solid portion should be in the () form and this is most likely when the solid triacylglycerols contain acids of varying chain length—generally Cie and Cig. For this reason, palm oil or cottonseed oil are frequent components of the blend used to produce spreads. 

A typical cottonseed crushing operation will separate the seed into oil [160 kg/t (320 Ibs/t)], hulls [260 kg/t (540 Ibs/t)], meal [455 kg/t (910 Ibs/t)], and linters [83.5 kg/t (167 Ibs/t)] (1). The hulls and meal are sources of vegetable protein feed for animals and the linters are used as a chemical cellulose source in personal care products, in batting for upholstered furniture and mattresses, and in high-quality paper (2). 

Steam used to recover oil from earth Chemists learned that FFA level in crude cottonseed oil was a good quality indicator Removed the objectionable flavors and odors from the oil Process to convert a liquid oil to a semi-solid... 

Cottonseed oil shortages forced soybean oil utilization Cottonseed oil shortages and lower cost soybean oil utilization Hydrogenation and emulsifiers allow utilization of the more economical oil Transportation and grocery store handling improvements allowed product changes Flavor problems with more economical soybean salad oil decreased Improved oil recovery and quality... 

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