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Preparation of low‐gossypol cottonseed flour
Author(s) -
Damaty Sayed M.,
Hudson Bertram J. F.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260114
Subject(s) - gossypol , cottonseed , acetone , anhydrous , chemistry , food science , extraction (chemistry) , cottonseed oil , hexane , aqueous solution , chromatography , biochemistry , organic chemistry
A new laboratory process has been developed for the production of fat‐free cottonseed flour with a very low content of both free and bound gossypol. The process depends on the successive extraction of flaked cottonseed meats with (1) hexane and (2) aqueous acetone, followed by anhydrous acetone. The cottonseed flour so derived, with a total gossypol content of about 0.1%and a protein content around 63%is considered appropriate for use in human food.