Protein glandless cottonseed

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... 

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 3. Gel electrophoretic properties of glandless cottonseed proteins that are soluble at various suspension pH values...

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 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. 

Martinez, W. H., Frampton, V. L., and Cabell, C. A. (1961). Effects of gossypol and raffinose on lysine content and nutritive quality of proteins in meals from glandless cottonseed. 

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). 

C. seed contains 33% oil (- cottonseed oil) and 38% protein. A typical protein component is gos-sypol, which is poisonous for pigs and poultry, allowing only its application in mixed feed for cattle. Cotton breeding has successfully been able to eliminate gossypol in so called glandless varieties. The oil may be used for any kind of nutritional and oleochemical applications. 

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