Cottonseed Utilization and Human Nutrition
Apr 16, 2019

WCRC WCRC2

ABSTRACT
The introduction of glandless cotton, which is free of the ‘gossypol’ pigments, makes possible a reduction of processing cost and refining loss of edible cottonseed oil and also enables cottonseeds and/or cottonseed protein to be consumed by swine, poultry and humans. Cottonseed utilization in human foods offers a tremendous new market for glandless cottonseed products. In the last decades, much effort has been expended on research aimed at increasing the use of cottonseed protein in foods. Glandless cottonseed flour contains 51/2 times as much protein as wheat flour, therefore, it can be used to protein-fortify foods. Research has shown that cottonseed protein is very effective in supplementing the diets of malnourished children. Glandless cottonseed products have many other potential food uses such as in simulated meat products, fortified cereal products, bread, cookies, snacks, gravies, sauces, puddings, ice cream, whipped toppings and other bakery and confectionery goods. Glandless cottonseed can be used both to protein fortify traditional foods and to develop new, unique foods, i.e. nut-like products.


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