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Suitability of commercial cottonseed for producing edible high protein flours by liquid classification

1982; Wiley; Volume: 59; Issue: 5 Linguagem: Inglês

10.1007/bf02582183

1558-9331

R. J. Hron, S. P. Koltun, A. V. Graci,

Research in Cotton Cultivation

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.