Glandless Cottonseed Flour Research Articles

Evaluation of various cottonseed products on the growth and digestibility performance in Florida pompano Trachinotus carolinus

Two 10-week growth trials and digestibility trials were conducted to assess the efficacy of various cottonseed products in practical diets for the Florida pompano Trachinotus carolinus. In trial 1, a basal diet containing 150g/kg of fishmeal (FM150) was modified by the iso-nitrogenous replacement of fishmeal (FM) with cold pressed cottonseed flour (CSF) resulting in diets containing 100g/kg (FM100), 50g/kg (FM50) and 0g/kg (FM0) of fishmeal. To determine if lysine was limiting in the FM0 diet, two additional diets were developed using a high lysine corn protein concentrate (FM0-LCPC) or a crystalline source of lysine (FM0-CL). In trial 2, the basal diet was formulated to contain 457.0g/kg of soybean meal (SBM) and 150g/kg of poultry by-product meal (PBM), the other three diets were made by replacing SBM on an iso-nitrogenous and iso-lipidic basis with varying cottonseed flours (CSF) which included cottonseed flour (CSF), gossypol-extracted cottonseed flour (ECSF), and glandless cottonseed flour (GCSF). In trial 1, results showed that the use of up to 196g/kg of CSF with a lysine supplement does not inhibit growth performance of the fish. In trial 2, no significant differences were observed in growth performance of the fish maintained on the various diets. Although gossypol was detected in the livers of fish offered diets with gossypol, no differences were observed in the cells of the liver samples or organization of the liver cells amongst any of the treatments. After each growth trial, apparent digestibility coefficients for dry matter (ADMD), energy (AED), and protein (APD) were determined for primary ingredients. In the first digestibility trial, no significant differences were observed with regard to digestibility coefficients for FM, CSF, and corn protein concentrate (CPC). In the second digestibility trial, no significant differences were observed on ADMD and AED for the ingredients GCSF, CSF, and ECSF. However, the APD values for ECSF were found to be significantly lower than those values of GCSF and CSF. Results of this study provide support that cottonseed products are acceptable for use in practical diets for Florida pompano. Statement of relevanceIn this study, we assessed the efficacy of various cottonseed products in practical diets for the Florida pompano. These findings will be useful because the feed producers need the growth and digestibility data of the cottonseed products as an alternative ingredient to use in the diet formulation. The conclusions in this manuscript provide valuable information which researchers and feed producers need to use the cottonseed products in diets of this species.

Enhancement of Frying Oil Stability by a Natural Antioxidative Ingredient in the Coating System of Fried Meat Nuggets

ABSTRACTCottonseed oil containing commercial antioxidants was used for continuous (a 2‐day time period; < 24 hr) frying of beef nuggets that were batter‐breaded with either 100% commercial coating mix or a coating system containing defatted glandless cottonseed flour (GCF). Analyses of oil samples revealed that oil used for frying the nuggets with the GCF‐containing coating was less susceptible to lipid hydrolysis and oxidation and color‐darkening. GCF in the coating also minimized lipid oxidation in beef nuggets fried in the oil at various stages of heating time during the 2‐day frying operation. Results indicated that GCF in the coating not only could enhance the oxidative stability of fried nuggets but also could decrease the breakdown of the frying oil.

Oxidative Stability of Batter‐Breaded Restructured Nuggets Processed from Prerigor Pork

ABSTRACTRestructured pork slices made with either prerigor or postrigor meat, with or without 1.5% of defatted glandless cottonseed flour (GCF). were batter‐breaded with or without GCF in predust and batter‐mix: Prerigor products had less cooking losses than postrigor products; GCF in the meat or coating reduced cooking losses. Prefried prerigor products were more susceptible to lipid oxidation and warmed‐over flavor development than prefried postrigor products. GCF in the meat or coating markedly reduced the oxidative deterioration in nuggets stored at 4°C or −20°C regardless of the rigor state of meat used for restructuring. Little lipid oxidation occurred in vacuum‐packaged raw nuggets stored at −20°C.

Minimization of Oxidative Flavor Deterioration in Refrigerated, Batter‐Breaded Restructured Pork Nuggets by Glandless Cottonseed Flour in the Meat or Coating

ABSTRACTPork shoulders were restructured into nuggets with 0.5% NaCl, 0.25% polyphosphate and 3.0% water or with the three additives plus 1.5% defatted glandless cottonseed flour (GCF). Restructured nuggets were batter‐breaded with either commercial coating ingredients or commercial ingredients plus GCF. The coated nuggets were prefried in vegetable oil and stored at 4°C for 0 or 9 days before reheating when needed. Thiobarbituric acid values and sensory warmed‐over flavor scores of products showed that oxidative flavor deterioration in batter‐breaded pork nuggets can be minimized by incorporating GCF into either the meat or the coating system. The GCF additions did not have adverse effects on coating pick‐up and palatability.

Reduction of Mutagen Formation in Fried Ground Beef by Glandless Cottonseed Flour

Pan-frying ground beef patties at 200°C to an extremely well-done state produced mutagens detectable by Salmonella strain TA98 with metabolic activation. Defatted glandless cottonseed flour (GCF) added at the 5% level of meat weight significantly reduced mutagen formation in fried beef patties. The magnitude of mutagenicity reduction by GCF tended to be much greater than the meat dilution effect by the non-meat additive.

Microbiological and Shelf‐Life Properties of Ground Beef Containing Glandless Cottonseed Flour

ABSTRACTGround beef with or without 3% added glandless cottonseed flour (GCF) was over‐wrapped with polyvinyl chloride film and displayed up to 6 days in a retail case. Aerobic plate counts were slightly higher (P < 0.05) for ground beef with GCF at day 0, with no difference (P > 0.05) found at days 3 and 6. At day 6, a combination of Pseudomonas and heterofermentative Lactobacillus spp. made up a major part of the microflora of ground beef without GCF whereas heterofermentative Lactobacillus spp. constituted a dominant part of the microflora of ground beef with GCF. Discoloration and lipid oxidation in ground beef during display were markedly reduced by addition of 3% GCF.

Use of Glandless Cottonseed and Sunflower Seed Products in Batter/Breading for Fried Beef Patties

ABSTRACTThis study indicates that defatted glandless cottonseed flour (GCF) 01 sunflower seed protein isolate (SI) incorporated in the batter/breading system can impart their antioxidant effect to the meat of fried beef patties. Coarsely ground lean beef patties were coated consecutively with dry ingredient (wheat flour for control and 1:1 mixture of wheat flour‐GCF or wheat flour‐SI for experimental samples), batter made of 1 part of dry ingredient and 2 parts of water, and finally dry ingredient. Ground beef and dry ingredients each contained 1% salt. Use of GCF or SI in the coating mixes greatly reduced the thiobarbituric acid values of the meat when the coated patties were fried and stored at 4°C for 5 days.

A Process to Produce Light Colored Protein Isolate from Defatted Glandless Cottonseed Flour

ABSTRACTLight colored protein isolates could be produced from aqueous protein extract (at pH 9.0) of defatted cottonseed flour by filtering through an ultrafiltration membrane with 100,000 MWCO (molecular weight cut off) pore size and then spray‐drying the retentate. The yield of this protein fraction was approximately 68% of the extracted solid. About 15% of the extracted solid was recovered with the low molecular fraction (50,000 daltons) when the permeate of 100,000 MWCO was applied to 50,000 MWCO membrane. Most of the color‐causing pigments were associated with the low molecular fraction.

Effects of Sodium Tripolyphosphate and Ascorbic Acid Added with Glandless Cottonseed Flour to Ground Beef

Sodium tripolyphosphate (STP; 0.25%) or 0.05 or 0.10% ascorbic acid (AA) was added in combination with 3% defatted glandless cottonseed flour (GCF) to ground beef containing 22% fat and 0, 0.5 or 2.0% added salt. Patties made from the mixes were stored at 4 or −20°C, or at −20°C followed by storage at 4°C. Refrigerated patties or frozen-and-refrigerated patties containing GCF plus AA or GCF plus STP plus AA had higher (P<0.05) Hunter “a” values (redness) than those containing GCF alone or GCF plus STP. Frozen patties with GCF plus STP had higher (P<0.05) “a” values than those having other antioxidant treatments. STP and/or AA used in conjunction with GCF had no advantage over use of GCF singly for inhibiting lipid oxidation.

A Comparative Acceptability and Tolerance Study of Two Blended Foods in Haiti

This study has demonstrated the feasibility of producing a corn-based, PL 480-type food blend containing glandless cottonseed flour that is comparable in nutritional quality, maternal and child acceptability, and child gastrointestinal tolerance to the extensively used US Food-for-Peace Program food, corn-soy-milk. The blend containing glandless cottonseed flour offers the economic advantage of not requiring an animal protein component. However, at the present time glandless cottonseed flour is not economically competitive with soy flour. With more extensive cultivation of glandless cottonseed, the prospect of using this commodity in nutritious food blends will be more favourable.

A Further Study of Effects of Glandless Cottonseed Flour on Lipid Oxidation and Color Changes in Raw Ground Beef Containing Salt

Defatted glandless cottonseed flour added at a level of 2 or 3% of meat weight can retard salt-promoted lipid oxidation and off-color development in raw ground beef patties containing a moderate amount (10 or 20%) of fat. These effects were apparent regardless of whether the patties were stored at 4 or −20°C. Lipid oxidation was determined by the thiobarbituric acid test and color was evaluated by determining the redness (“a”) values with a Hunter color difference meter.

Retardation by Glandless Cottonseed Flour of Lipid Oxidation and Discoloration in Raw Ground Beef Containing Salt

ABSTRACTSalt (NaCl) was added to raw ground beef at levels of 0, 0.5, 1, 2 or 3% of the weight of the meat and defatted glandless cottonseed flour (GCF) was added at 0 or 3% levels. Patties were made with these mixes and stored for 3 or 6 days at 4°C or for 30 or 60 days at –20°C. Lipid oxidation (TBA values) in samples stored at 4° and –20°C and discoloration in samples stored at 4°C were determined. In samples made with salt only, TBA values within each storage period for each storage temperature increased with increasing salt levels up to 2%; increasing salt from 2 to 3% decreased TBA values. GCF markedly reduced TBA values at each salt level. Discoloration of samples stored at 4°C was also decreased by GCF.

Fate of Pigments and Phytate During Isolation of Protein from Defatted Glandless Cottonseed Flour

ABSTRACTIn sequentially extracting proteins from defatted glandless cottonseed flour with water, salt (5% NaCl) and alkali (0.2% NaOH) solutions, high concentrations of yellow pigments resulted in watersoluble isolate (WSI), while much of the dark‐brown pigments and phosphorus were found in alkali‐soluble isolate (ASI) and small amounts of pigments in salt‐soluble isolate (SSI). The major protein fractions of WSI and SSI contained small amounts of sugar and pigments and no phosphorus, while that of ASI contained high levels of bound sugar, dark‐brown pigments and phosphorus. Yellow pigments were preferentially bound to small molecular weight proteins, but dark‐brown pigments were bound to large protein molecules.

Storage Proteins of Glandless Cottonseed Flour

ABSTRACTThe salt‐soluble storage protein isolate of defatted glandless cottonseed flour was separated by gel filtration column chromatography into six fractions (I to VI). Column and thin‐layer gel filtration showed that these fractions had molecular weights of &gt;600,000, 280,000, 127,000, 63,500, 10,700, and &lt;2,000, respectively. Treating fraction I protein with dilute alkali dissociated a component that migrated upon gel filtration with fraction VI. Both fractions I and VI were yellow and the color intensified at alkaline pH, suggesting the presence of bound flavonol and gossypol pigments. Because of its large size and low (16.6%) protein content, fraction I was thought to be fragments of membrane and aleurone gram globulins. Gradient polyacrylamide gel electrophoresis (PAGE) showed that the proteins in each fraction being completely recovered from column chromatography were represented in the pattern of the initial isolate. The proteins in fractions II and III have similar ammo acid compositions, except that III is low in methionine, cystine and tryptophan and II is low in tyrosine and phenylalanine. The amino acid composition of fraction I was also similar to fractions II and III, while unique patterns were noted for fractions V and VI. Fraction VI was rich in lysine and arginine.

Role of Flavonoids in the Production of Color in Biscuits Prepared with Wheat and Cottonseed Flours

ABSTRACTBiscuits prepared with 80% wheat and 20% liquid‐cyclone‐processed and hexane‐defatted glandless cottonseed flours were yellow‐brown. To isolate and identify pigments responsible for color, the cottonseed flours were extracted with aqueous isopropyl alcohol. These extracts were fractionated into nonflavonoid and flavonoid components by Sephadex column chromatography. Biscuits containing the extracted cottonseed flours (free of flavonoids) were brown, those prepared with the nonflavonoid fractions were tan, and those to which the flavonoid mixtures were added were yellow. Chromatographic and ultraviolet ‐visible spectral methods showed that there are seven major flavonoids in both flours, tentatively identified as isoquercitrin, rutin, quercetin 3‐0‐neohesperidoside, quercetin 3‐0‐neohesperidoside, kaempferol 3‐0‐neohesperidoside, quercetin 3‐0‐gluco‐glucoside, and kaem pherol 3‐0‐glucoglucoside.

SUB‐ACUTE TOXICITY STUDIES OF GLANDLESS COTTONSEED KERNELS FED TO RATS

Glandless cottonseed kernels were fed as raw, cooked or roasted ground flours. The glandless cottonseed flour (20%) was added to laboratory chow (80%). The control was lab chow (94%) plus cottonseed oil (6%). Sexually mature rats (F‐O) were fed the diets for two weeks prior to being bred, and through lactation. From their offspring (F‐1) 50 males and 50 females were selected from each group. The F‐1 rats were fed the diets from weaning until 24 weeks of age. At 13 weeks of age, the rats were bred, and their offspring (F‐2) were raised to weaning. There were no statistically significant differences due to treatment in the number of litters born, litter size, or weights of the young of the F‐O or the F‐1 females. Growth and food consumption were similar for F‐1 rats in all treatments. There were no detrimental effects due to feeding glandless cottonseed kernels.

EFFECTS OF ENZYMATIC MODIFICATION ON THE MORPHOLOGY I OF NONEXTRUSION TEXTURED SOY PROTEIN

ABSTRACTPapain was used to modify soy flour protein to get a raw material whose protein banding pattern on SDS‐polyacrylamide gel electrophoresis is similar to that of glandless cottonseed flour. The morphology of the nonextrusion textured soy, cottonseed and enzyme modified soy products was compared with scanning electron microscopy. Textured modified soy product was similar to textured cottonseed product in air cell surface detail, variation of air cell wall thickness and product surface, but different from textured cottonseed product in air cell size. None of the characteristics of textured modified soy product was similar to that of textured soy product. Particle size and shape of soy and cottonseed flour did not affect the morphology of the textured product. There are significant differences in rheological properties among these three kinds of textured products, with the modified soy product exhibiting the lowest stress, resilience or work, specific work and toughness index values. Transmitted light microscopy demonstrated structural differences among the textured products which could be correlated with the products' rheological properties. Molecular weight distribution of the water extractable flour proteins seems to be one of the possible factors affecting the morphology of textured products. High molecular weight proteins seem to be essential for “good” texturization.

EVALUATION OF A PROTEIN CONCENTRATE PRODUCED FROM GLANDLESS COTTONSEED FLOUR BY A WET‐EXTRACTION PROCESS

Wet‐extracted concentrate spray dried at two pH levels was evaluated for use in protein‐fortified bread and as a component in meat loaf to reduce juice and fat cook‐out during baking and to reduce meat requirement. Bread loaves containing air‐classified glandless cone, 100% wheat flour and LCP glanded flour were significantly larger in volume than loaves from other blends, but there was no real difference among loaf volume of breads containing these three treatments. pH of spray drying had a marked effect on baking properties of the wet‐process cone; pH 4.5 yielded a poor quality loaf while pH 6.8 loaf volume was equal to bread containing glandless cottonseed flours. Taste panel evaluations showed meat loaves containing 25% wet‐extracted protein concentrate to be quite acceptable: milder or more bland than all‐meat loaves and somewhat softer or smoother in texture.