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EVALUATION OF EXTRUSION COOKED COTTONSEED/SOYBEAN BLENDS OF DIFFERENT PROPORTIONS
Author(s) -
VALLE F. R. DEL,
ESCOBEDO M.,
RAMOS P.,
SANTIAGO S. DE,
BOURGES H.,
RHEE K. C.,
CHOI Y. R.,
VEGA M.,
PONCE J.
Publication year - 1985
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1985.tb00706.x
Subject(s) - cottonseed , gossypol , food science , chemistry , valine , extrusion , lysine , plastics extrusion , amino acid , organic chemistry , biochemistry , materials science , metallurgy
Cottonseed kernel/full‐fat soy flour blends of different proportions were cooked in a Brady low‐cost extruder. Total and free gossypol, available lysine, proximate analysis, and PER and NPU values varied directly with composition. Reduction in free gossypol as a result of extrusion was constant, and independent of composition (ca. 90%). The 25 and 50% cottonseed blends exhibited low free gossypol (within limits permitted for human consumption), high available lysine, high PER and NPU values, and amino acid patterns equalling or exceeding the FAO/WHO (1973) children's pattern, except for moderate deficiencies in total sulfur amino acids and small to negligible deficiencies in valine. Both blends resembled full‐fat soy products in proximate analysis. These results indicate that extension of soy with cottonseed products up to a level of 50%, utilizing the procedure described in this work, would be feasible.