Effect of some degossypolisation treatments of cottonseed meal on its functional properties

• Main Author: S. S. Mohamed
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 1993-10-01
• Series: Grasas y Aceites
• Subjects: cottonseed; functional properties; gossypol (elimination); meal
• Online Access: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1080

The presence of gossypol is a limiting factor in the use of cottonseed meal for animal feed and human foods. Gossypol in the free form has been found to be toxic to monogastric animals and the Protein Advisor Group of U.N. has limited its content in cottonseed protein products to 0,06%. In the present paper the effect of some degossypolisation techniques on the functional properties of cottonseed meals has been studied. Best results were obtained with the acetic acid method as it improved the nitrogen solubility and available lysine, reduced the free gossypol to 0,03% and enhanced the water absorption capacity, wettability and flowability. The protein product resulting from this treatment can be incorporated into bakery and instant products. The azeotrope: ammonium treatment produced similar effects. Ethanolamine treatment is recommended for the preparation of protein products for instant foods.