Effect of Various Pressure Cooking Conditions on Gossypol Content of Cottonseed Meal and Oil

Abstract

Egyptian cottonseed meats were obtained from one of the largest Egyptian factories dealt with oil production in Egypt. Studies were carried out to demonstrate the favorable conditions for cooking meats to produce oil and meal low or even free of gossypol. Cottonseed meats were conditioned to four different levels of moisture and cooked at three different levels of pressure for two different cooking periods. The decrease (91.10/0) of the free gossypol content in the meals depended mainly upon the moisture content of the conditioned meats and the cooking temperature rather than on the cooking period. While the decrease (96.50/0] of the total gossypol content of oil was more pronounced by the increment of both the cooking period and the level of moisture content to which the meat was conditioned. Generally, moist pressure cooking decreased the protein content of meats by 8 0 / 0 and the free fatty acids of oil were decreased to 1.12-1.18 O/o. Laboratory produced meats and oils were compared with those produced in the factory. I n t r o d u c t i o n Conditioning cottonseed meats before pressure cooking plays an important role in the final distribution of gossypol pigments in the meals and According to W . H. King et a1.3, using high initial moisture content above 18 O/o was necessary to lower the free gossypol content in the finished meal to less than 0.04 "/o. The effect of cooking temperatures and the cottonseed flakes moisture content on oil extraction as well as meal and oil gossypol content was studied by many investigators 3-7. McCozcnttney, Pilot plant development of the alkali cooking processes for cottonseed meats, I. Effect of flake thickness and of time, temperature and moisture content during cooking, J. Amer. Oil Chemists' SOC. 34, 27 [1957]. D. Z. Talantsev, New technique of treatment of hulled and unhulled cottonseeds for obtaining clear, easily refined oil, Inst. Pishchevoi Prom. 15, 29 [1957].

Cottonseed: A sustainable contributor to global protein requirements

“…Heat and pressure conditions (Gribbins, 1951) have also been evaluated for reducing the gossypol concentrations in cottonseed kernels. It was established that pressure cooking decreased the gossypol concentration by up to 91.1% in CSM (Gad & El-Zalaki, 1980).…”