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Effect of Processing on Sensory Characteristics and Chemical Composition of Cottonseed (Gossypium hirsutum) and Its Extract

Olufunke O Ezekiel Abiodun A Oriku 5 PAGES (3533 WORDS) Food Science and Technology Paper
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ABSTRACT

The seeds of cotton (Gosspyium hirsutum) fall among the lesser known oil seeds. Cottonseeds are not normally consumed in their natural state due to their gossypol content, an antinutrient. The effect of processing on the sensory characteristics and chemical composition of cottonseed and its extract was studied by subjecting the cottonseed extract to heat treatment (boiling) and the cottonseed to fermentation. The cottonseed extract was boiled using the open pot and the pressure pot for 30 minutes respectively. The fermentation of the cottonseed was carried out for 6 days with samples withdrawn at intervals of 2 days. 

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