Glandless cottonseed flour

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). 

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)...

Figure 8. Biscuits corttaining 18.0% LCP and 18.5% glandless cottonseed flours after extraction with 85% aqueous isopropyl alcohol and extracts isolated from these flours, 1.8% and 1.5%, respectively (5)...

Figure 9. Two-dimensional cellulose TLC of flavonoids in aqueous isopropyl alcohol extracts, nonflavonoid fractions of extracts, and flavonoid fractions of extracts of LCP and glandless cottonseed flours (5)...

The seven major flavonoids in these flours were isolated and identified as 3-0-glycosides of kaempferol and quercetin. The marked brown discoloration observed when LCP glanded cottonseed flour is used in a food product is caused by bound gossypol and at least two bound gossypol-like pigments. The brown color observed when glandless cottonseed flour is used in food is believed to be due to other phenolic constituents that are either insoluble polymers or are bound to the insoluble plant polysaccharides. 

Figure 2. Foam properties and content of soluble constituents related to pH and percentage of glandless cottonseed flour in aqueous suspensions...

Figure 5. Foam viscosity and stability properties of glandless cottonseed flour...

Figure 6. Experimentally observed and mathematically simulated regression lines of foam capacity of different percentages of glandless cottonseed flour in suspensions at various pH values. Experimental 4%, 10%, and 16% suspensions were run at pH 3.5, 6.5, and 9.5 to test the reliability of the multiple linear regression analysis. Quantitative data used in this analysis are in Figures 2 and 4.

Figure 7. Experimentally observed and mathematically simulated regression lines of foam stability at different percentages of glandless cottonseed flour in suspensions at various pH values. See Figure 6 for further explanation of the data.

J. I. Wadsworth on the research of the foam properties and multiple regression analyses, respectively, with glandless cottonseed flour. Names of companies or conmerical products are given solely for the purpose of providing information their mention does not imply recommendation or endorsement by the U.S. Department of Agriculture over others not mentioned. 

Cottonseed. Emulsion capacity and viscosity characteristics of glandless cottonseed flour dispersed in water are markedly influenced by variations in pH and flour concentration (51,... 

Soluble proteins in various aqueous fractions of glandless cottonseed flour (hexane-defatted) and peanut products (whole peanuts, and full-fat and hexane defatted meal and flour) were determined by methods of Cherry et al (10), and McWatters et... 

Foam Capacity, Stability, and Viscosity. It was more difficult to form foams of higher stability from suspensions of glandless cottonseed flour as the pH was Increased from 1.5 to... 

Foam viscosity was optimum in the pH range of 3.5 to 5.5 (Figure 4). Between these values, most proteins of glandless cottonseed flour were in the insoluble form. 

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