Abstract
The 1976 and 1977 crops of glanded cottonseed from oil mills located in 7 major U.S. cottonbelt growing areas were evaluated as to their suitability for processing into edible, high-protein flours. Both the physical and chemical characteristics of fuzzy seed samples were studied. Ginned seed samples were hulled, dried, comminuted, slurried with hexane and liquid classified by both a laboratory differential settling test (DST) and pilot plant liquid cyclone process (LCP). Liquid cyclone operating data and extensive analytical data of the kernels, flour and meals produced are shown. A free gossypol level of 1.10% or less in full fat kernels was the determining factor for producing edible flours from glanded seed by the LCP. The Lower Rio Grande Valley area was the only area from which liquid classified cottonseed flour consistently exceeded the current maximal free gossypol standard of 450 ppm. Ca. 94% of the total U.S. cottonseed production is suitable for producing edible, high-protein flours by liquid classification.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
USDA, Fats and Oils Outlook and Situation FOS-302, February 1981.
Hawley, M.C., J.R. Black and E.A. Grulke, Feedstuffs 53:13 (1981).
Gastrock, E.A., E.L. D’Aquin, P.H. Eaves and D.E. Cross, Cereal Sci. Today 14:8 (1969).
Gardner, H.K., Jr., R.J. Hron, Sr., and H.L.E. Vix, Oil Mil Gaz, 78:12 (1973).
Gardner, H.K., Jr., R.J. Hron, Sr., and H.L.E. Vix, Cereal Chem. 53:549 (1976).
Freeman, D.W., R.S. Kadan, G.M. Ziegler, Jr., and J.J. Spadaro, Ibid. 56:452 (1979).
Martinez, W.H., L.C. Berardi and L.A. Goldblatt, Proceedings of the Third International Congress of Food Science Technologists, Institute of Food Technologists, Chicago, IL, 1971, p. 248.
Castro, C.E., S.P. Yang, and M.L. Harden, Cereal Chem. 53:291 (1976).
Cherry, J.P., L.C. Berardi, Z.M. Zarins, J.I. Wadsworth and C.H. Vinnett, in Nutritional Improvement of Food and Feed Proteins, edited by M. Friedman, Plenum Publishing Corp., New York, NY, 1978, p. 767.
Olson, R.L., Oil Mill Gaz. 66:7 (1973).
Cater, C.M., K.F. Mattil, W.W. Meinke, M.V. Taranto, J.T. Lawhon and B.B. Alford, JAOCS 54:90A (1977).
Yatsu, L.Y., T.P. Hensarling and T.J. Jacks, Ibid. 51:548 (1974).
National Cottonseed Products Association Ann. Session of The Assoc. 81:57–61 (1977–78).
Vix, H.L.E., J.J. Spadaro, C.H. Murphey, R.M. Persel, E.F. Pollard and E.A. Gastrock, JAOCS 26:526 (1949).
Cherry, J.P., R.J. Kohel, L.A. Jones and W.H. Powell, Proc. Beltwide Cotton Prod. Res. Conf., 1981.
Cherry, J.P., J.G. Simmons, R.J. Kohel, in Nutritional Improvement of Food and Feed Proteins, edited by M. Friedman, Plenum Publishing Corp., New York, NY, 1978, p. 343.
Hron, R.J., Sr., Cereal Chem. 58:334 (1981).
AOCS Official and Tentative Methods, Third Edn. Rev. to 1977, American Oil Chemists’ Society, Chicago, IL, 1971.
Pons, W.A., Jr., R.A. Pittman and C.L. Hoffpauir, JAOCS 35:93 (1958).
Fine, S.D., Fed. Regist. 37:13713 (1972).
Author information
Authors and Affiliations
About this article
Cite this article
Hron, R.J., Koltun, S.P. & Graci, A.V. Suitability of commercial cottonseed for producing edible high protein flours by liquid classification. J Am Oil Chem Soc 59, 233–237 (1982). https://doi.org/10.1007/BF02582183
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02582183