ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Texturized cottonseed products with good nutritional and functional properties were obtained by an extrusion cooking process, using cottonseed flours as raw materials. Free gossypol levels in the extruded products were low (0.009–0.025%). Available lysine (3.6 g/100g protein) and biological values (55–57 vs 100 for egg) were measured. Texture profile and ultrastructure were found similar to soybean extrudates. Best results were obtained with water, pH 7.0–8.5, using flours with lower fiber content (5.3%). The texturized product represents an interesting alternative for tropical countries where cottonseed flours abound.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb08512.x
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