Nigerian foods, akara, chii-chin, and puff-puff, were supplemented with full-fat cottonseed, defatted cottonseed, peanut, sesame or soybean flours. The foods were evaluated using a nine-point Hedonic scale by African and non-African panels. Foods were evaluated for appearance, texture, absence of greasiness, palatability and overall acceptability. The African panel rated all food products for all characteristics significantly (P=O.OOl) higher than the non-African panel. Protein quality evaluations indicated that full-fat cottonseed, defatted cottonseed and defatted peanut flours could be used to increase the quantity and quality of protein in traditional Nigerian foods.

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The safety of low gossypol raw, cooked, or roasted cottonseed kernels ground into flour was determined. Growing females utilized cooked or roasted cottonseed more efficiently than raw cottonseed or control diet. The percentages of pups alive at birth surviving to 4 days were significantly higher for rats fed raw or cooked cottonseed than roasted cottonseed. There were no significant differences observed in average body weight at parturition, at weaning time of dams or weight of offspring due to diet. No detrimental effects due to feeding cottonsed at 20% of the diet were observed.