Abstract
AbstractPretreatment of delintered glandless seed before decortication by (a) heating seed containing different kernel moistures with live steam followed by drying with indirect heat, (b) heating seed containing different kernel moistures with live steam followed by rapid cooling with air, (c) heating seed containing different kernel moistures with superheated steam followed by drying with indirect heat, and (d) heating seed containing different kernel moistures with super‐heated steam followed by rapid cooling with air to ambient temperatures, was investigated. Also reported are analytical data which allow an assessment of any changes in protein quality resulting from the treatments applied and data from organoleptic evaluations of treated and untreated glandless cottonseed kernels prepared as high‐protein edible nuts.
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