Food uses for cottonseed protein

Cottonseed, available in many countries located in both temperate and tropical climates, is rarely used as a source of edible protein even though its use as food was suggested as carly as 1876. Development of edible protein products from cottonseed has been impeded by the presence of gossypol‐containing pigment glands in the kernels, and the economic value of the oil. Cottonseed flour produced by mechanical pressing has been marketed in limited quantities as two edible protein products. One, known as “Proflo,” is used primarily to impart functional characteristics to baked and confectionery products. The other is used as an ingredient in “Incaparina” to combat malnutrition in Latin America. Because of the manner in which these cottonseed protein products are processed, their full nutritional and functional potentials and versatiliity have not been realized. Recent advances in breeding glandless cottonseed, processing glanded cottonseed (e.g., the liquid cyclone process), and related technology have increased the potential of cottonseed protein for food uses. Flours, concentrates, and isolates differ qualitatively and quantitatively in protein and amino acid composition. Consequently, they have different functional and nutritional characteristics and end uses. Flours and concentrates as well as their texturized counterparts are acceptable as functional and nutritional additives to meat products, baked goods, and cereals. Three isolates including storage protein, nonstorage protein, and a mixture of both have been prepared from flours and concentrates. The storage protein isolate imparts functional characteristics, such as texture, acid solubility and foam stability. The non‐storage protein isolate has good nutritional characteristics primarily because of its high lysine content.