| Summary: | Phytic acid, as myoinositol hexaphosphate, (mgm/100gm) found
in each product was; 2860 in a glanded flour, 4290 in a glandless
flour, 3350 in an air-classified glandless flour, and 2490 in toasted
seed kernels. The glandless flour was significantly higher in phytic.
acid than the glanded flour (5% level), and than the seed kernels (1%
level).
The glanded flour was the only product that did not exhibit
phytase activity. Inorganic phosphorous released (mgm x 10⁻³, per
50 mgm of product); were: 63.4 for the air-classified glandless flour,
41.4 for the kernels, 38.7 for the glandless flour, and less than 1.0
for the glanded flour. The amount of inorganic phosphate released by
the glandless air-classified flour during enzyme activity was significantly
higher at the 1% level than the amounts released by either the
glandless flour or the toasted kernels. No other significant differences were found at the 5% level between the amounts of inorganic phosphorous
released by the other products demonstrating enzyme activity.
The amounts of these cottonseed products recommended for use in
a recipe formulations are not enough for their phytic acid content to be
of nutritional significance. The amount of phytic acid ingested with
the kernels when they are used as a snack food may be cause for some
concern. === Graduation date: 1973
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