Cottonseed glandless

The pulses and certain oilseeds (soy, peanuts, sunflower seed, sesame, and glandless cottonseed) were first accepted by man for their storage stability, high nutrition-to-weight ratio, and attractiveness of the foods that can be made from them. 

A flowsheet for preparation of glandless cottonseed full-fat kernels and subsequent processing of defatted flours and concentrates and isolates is shown in Figure 1. This scheme, with specialized adaptations depending upon oilseed species, is typical for processing of all oilseeds. 

Figure 1. General flow chart for production of glandless cottonseed food ingredients.

Fractions Soybeans Peanuts Glandless Cottonseed Sunflower Seed Sesame Navy Beans Pinto Beans... 

The Food Protein Research and Development Center at Texas A M University has developed a cookbook of glandless cottonseed kernel uses in a variety of appetizer, salad, main course, side dish, and dessert products (23). 

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). 

The glandless cottonseed was obtained from Rogers Cottonseed Co., Waco, Texas, then processed and analyzed by the Food Protein Research and Development Center, Texas A M University, College Station, Texas. 

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... 

Cyclopropenoid Fatty Acids. Cottonseed contains cyclopropenoid fatty acids (CPFA) which must be investigated to determine their effects on humans and other monogastric animals. Related to this is the hepatocarcinogenicity of whole kernel glandless cottonseed and cottonseed oil in rainbow trout, Salmo gairdeneri, (22-24). However, the Food and Drug Administration (FDA) has adopted the position that fish are not sufficiently related to man to necessitate the FDA changing its acceptance of cottonseed and its byproducts in human foods (25). 

Acceptability and Tolerance of a Corn-Glandless Cottonseed Blended Food by Haitian Children... 

Table I. Specifications for the corn-glandless cottonseed (CC) and modified corn-soy-milk (MCSM) blends...

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. 

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

The low-molecular-weight water-soluble fraction of LCP flour was found by thin layer chromatographic methods to contain several flavonoid components. To establish the role of flavonoids in the production of yellow color in biscuits, these components were extracted from LCP and glandless cottonseed flours with 85Z aqueous isopropyl alcohol (which is a better solvent for flavonoids than water). Before removal of the flavonoids, the flours had been treated with petroleum ether to extract residual lipids that could interfere with flavonoid isolation. Extraction of the residual lipids did not significantly alter the color of biscuits prepared with the extracted flours (Figure 7). 

Biscuits prepared with LCP and glandless cottonseed flours after extraction with aqueous isopropyl alcohol to remove flavonoids were brown those prepared with the alcoholic extracts (in quantities equivalent to that present in the original flour) were yellow (Figure 8). 

Figure 7. Biscuits containing 100% wheat flour, 20% LCP and glandless cottonseed flour, and 20% LCP and glandless cottonseed flour after extraction with petroleum ether (5)...

---