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.

ABSTRACT. Textural properties of extruder cooked soybean and cottonseed flours were evaluated by a tasting panel and ultrastructure study. An attempt was made to correlate the findings of the tasting panel with chemical and physical parameters. The role of NSI in the flours and the size of the texturing machinery (X‐5 vs X‐25 or laboratory vs plant size) were evaluated as well. Water absorption and integrity tests values of the cottonseed products were lower than those of soybean. The free gossypol values of the cottonseed extruded products are relatively very low. Significant differences were found between the ultrastructure of the soybean and the cottonseed extrudates. Several stages of induced texturization of cottonseed protein were observed by the electron microscope while soy proteins had only one.

No abstract