No abstract

Procedures for preparing texturized cottonseed protein and isolate. In either case the free gossypol is effectively reduced. Further work is in progress especially on cottonseed protein isolate.

Texturized cottonseed products with good nutritional and functional properties were obtained by an extrusion cooking process, using cottonseed flours as raw materials. Free gossypol levels in the extruded products were low (0.009-0.025%). Available lysine (3.6 g/lOOg protein) and biological values (55-57 vs 100 for egg) were measured. Texture profile and ultrastructure were found similar to soybean extrudates. Best results were obtained with water, pH 7.0-8.5, using flours with lower fiber content (5.3%). The texturized product represents an interesting alternative for tropical countries where cottonseed flours abound.