Glandless cottonseed products

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

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). 

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). 

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. 

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. 

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... 

Scientists and technologists are convinced that, because of its unique properties, the prospective new markets for cottonseed are food-oriented. Without doubt, this time will be hastened by the perfection and wide production of glandless cottonseed. 

All major cottonseed phospholipids [83] are present in the cottonseed lecithins phosphatidylinositol (13.4 wt% total phosphorus), phosphatidylserine (2.4 wt%), phosphatidic acid (8.8 wt%), phosphatidylcholine (23.2 wt%), and phos-phatidylethanolamine (13.5 wt%). Because cottonseed oil and lecithin have only trace amounts of fatty acids with more than two double bonds (Unolenic acid), they are stable to oxidation and rancidity. Other sources of phospholipids (e.g., soybeans) contain linolenic acid in amounts that can affect flavor, color, and odor. With the potential for increasing revenues, decreasing waste disposal costs, and reducing emulsion problems, glandless cottonseed oil and lecithin products become economically attractive. 

Cottonseed Meal. Cottonseed meal is second only to soybean meal with respect to the quantity produced worldwide. This by-product of oil extraction is used in rations for cattle, sheep, goats, horses, and mules. Neither glandless nor normal cottonseed meal is palatable to young pigs (5). 

Table C-24 shows the composition of two defatted cottonseed flours that are suitable for human consumption— glandless (direct solvent) and glanded (liquid cyclone). Presently, neither product is available commercially on a large scale nevertheless, they are feasible, and it is expected that supplies will increase with demand and price.

Finally, it must be added that glandless, and therefore gossypol-free, cottonseed has now been developed by selective breeding. This is in many ways an attractive product, but it is inferior to conventional cottonseed in terms of fibre and oil yield and quality, and susceptibility to disease. 

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