Effect of Various Pressure Cooking Conditions on Gossypol Content of Cottonseed Meal and Oil

Abstract

AbstractEgyptian cottonseed meats were obtained from one of the largest Egyptian factories dealt with oil production in Egypt. Studies were carried out to demonstrate the favorable conditions for cooking meats to produce oil and meal low or even free of gossypol. Cottonseed meats were conditioned to four different levels of moisture and cooked at three different levels of pressure for two different cooking periods. The decrease (91.1%) of the free gossypol content in the meals depended mainly upon the moisture content of the conditioned meats and the cooking temperature rather than on the cooking period. While the decrease (96.5%) of the total gossypol content of oil was more pronounced by the increment of both the cooking period and the level of moisture content to which the meat was conditioned. Generally, moist pressure cooking decreased the protein content of meats by 8% and the free fatty acids of oil were decreased to 1.12–1.18%. Laboratory produced meats and oils were compared with those produced in the factory.