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

1980 ◽  
Vol 82 (11) ◽  
pp. 450-453
Author(s):  
T. E. Gad ◽  
E. M. El-Zalaki
Keyword(s):  
Cottonseed Meal ◽  
Gossypol Content ◽  
Pressure Cooking ◽  
Cooking Conditions

Protein isolates with reduced gossypol content from screw-pressed cottonseed meal

1993 ◽  
Vol 41 (6) ◽  
pp. 918-922 ◽  
Author(s):  
George N. Liadakis ◽  
Anastasios. Floridis ◽  
Constantina. Tzia ◽  
Vassiliki. Oreopoulou
Keyword(s):  
Cottonseed Meal ◽  
Gossypol Content ◽  
Protein Isolates

scholarly journals EFFECTS OF COOKING CONDITIONS ON THE TEXTURE PROFILE, SENSORY AND PROXIMATE QUALITIES OF PRESSURE COOKED BAMBARA NUTS

2020 ◽  
Vol 19 (1) ◽  
pp. 159-185
Author(s):  
H. A. BAKARE ◽  
M. A. ADEGUNWA ◽  
R. A. AKERELE ◽  
A. O. TIJANI ◽  
O. O. ALAKE ◽  
...  
Keyword(s):  
Crude Protein ◽  
Cooking Time ◽  
Pressure Cooking ◽  
Texture Profile ◽  
Sensory Qualities ◽  
Resident Time ◽  
Textural Attributes ◽  
Desirability Index ◽  
Range Of Values ◽  
Cooking Conditions

This study evaluated the effects of pressure cooking on the textural attributes of Bambara nuts using Response Surface Methodology (RSM).The  study optimized cooking condition {Weight of Bambara (250 – 1000g), cooking time (20 -90 min) and post cooking resident time (2-12 min)} for the pressure boiling on the textural and qualities of Bambara. Five out of the eleven optimised solutions (Desirability Index range of 0.919 to 0.936) were compared with samples from conventionally boiled Bambara for proximate and sensory (colour, texture, aroma and Overall acceptance) qualities.  Data were analysed using RSM, analysis of variance and PPMC. Models for hardness, springiness, cohesiveness, fracturability and sensory texture with adjusted R2 values of 83.41%, 80.99%, 67.37% ,  93,75%  and  88.96%  respectively adequately explained the textural and sensory qualities of boiled bambara. The range of values for moisture, fat, ash, crude protein and carbohydrate were 47.88, 2.24, 1.98, 24.30, 20.91 % to 50.58, 2.58, 2.19, 25.49, 21.87% respectively.  Boiled Bambara produced at verified optimisation solutions (527.62g, 82.55, 10.43 min and 591.69g, 82.96, 9.52 minutes) were not significantly different (p >0.05) from that produced by conventional  method (weight and Cooking time: 500g and 125 min.) in spite of the relatively longer cooking time  of the later.    

Cottonseed meal as a source of protein in diets for laying hens

1969 ◽  
Vol 9 (39) ◽  
pp. 413
Author(s):  
DG Saville ◽  
L Smith ◽  
P Nicholls
Keyword(s):  
Cottonseed Meal ◽  
Egg Production ◽  
Detrimental Effect ◽  
Ferrous Sulphate ◽  
Gossypol Content ◽  
Feed Consumption ◽  
Major Protein ◽  
Egg Weight ◽  
Egg Yolks ◽  
The Mean

Diets containing graded levels of cottonseed meal (0, 5, 10, and 15 per cent) have been compared when fed to laying pullets for seven months. The influence of ferrous sulphate and lysine supplements was also investigated. As the proportion of cottonseed meal in the diet increased, production of eggs, egg weight, and specific gravity decreased, while feed consumption per dozen eggs and Haugh Index increased. Cottonseed 413 meal treatments resulted in darker egg yolks and depressed hatchability. Neither lysine nor ferrous sulphate influenced egg production, but ferrous sulphate significantly reduced the incidence of dark yolks and increased the mean hatchability. Analysis of cottonseed meal indicated that the gossypol content of the diets was less than the minimum previously reported to have a detrimental effect on egg production. It was concluded that cottonseed meal could not be used as a major protein supplement in layer diets.

scholarly journals Enzymological, Histological and Serum Biomarkers Responses of Snubnose Pompano on Complete Replacement of Fishmeal Using Cottonseed Meal Supplemented With Lysine and Methionine in the Diet

2021 ◽  
Author(s):  
Dhanasekaran Linga Prabu ◽  
Pananghat Vijayagopal ◽  
Sanal Ebeneezar ◽  
Chellappa Kalidas ◽  
Palsamy Rameshkumar ◽  
...  
Keyword(s):  
Cottonseed Meal ◽  
Free Gossypol ◽  
Statistical Significance ◽  
Gossypol Content ◽  
Metabolic Enzyme ◽  
Critical Limit ◽  
Complete Replacement ◽  
Stress Biomarkers ◽  
Free Gossypol Content ◽  
Inclusion Level

Abstract In a feeding experiment, cottonseed meal (CSM) was used to replace fishmeal (FM) in the diet of snubnose pompano supplemented with lysine and methionine to assess the growth, nutritive profile, hematological, histological and stress biomarkers response. Experimental fishes were randomly stocked in five treatments each with triplicates. Five isonitrogenous and isolipidic diets with graded level of CSM (0, 8.7, 17.4, 26.0 and 34.7%) as replacement for FM protein (0, 25, 50, 75, and 100%) were formulated and fed to respective treatments. Comparison between various parameters among the treatments was made using orthogonal polynomial contrasts to indicate the statistical significance. Higher alkaline phosphatase, acid phosphatase, lactate dehydrogenase, malate dehydrogenase, aspartate and alanine aminotransferase activities were observed in 0CSM group and followed by 100CSM group as higher inclusion level of CSM with higher free gossypol content did not affect the metabolic enzyme activities. The maximum muscular free gossypol accretion of 1.28 mg kg-1 (on wet basis) was recorded in 100CSM group which was very well below the critical limit set by FDA. As a conclusion, fishmeal can be completely replaced using cottonseed meal in the diet of pompano without adverse effect on growth, metabolism and general health.

Organic material dissolved during oxygen-alkali pulping of hot water extracted birch sawdust

TAPPI Journal ◽  
2015 ◽  
Vol 14 (4) ◽  
pp. 237-244 ◽  
Author(s):  
JONI LEHTO ◽  
RAIMO ALÉN
Keyword(s):  
Acetic Acid ◽  
Betula Pendula ◽  
Cooking Time ◽  
Hot Water ◽  
Partial Hydrolysis ◽  
Chemical Pulping ◽  
Black Liquors ◽  
Aliphatic Carboxylic Acids ◽  
Hydrolysis Of ◽  
Cooking Conditions

Untreated and hot water-treated birch (Betula pendula) sawdust were cooked by the oxygen-alkali method under the same cooking conditions (temperature = 170°C, liquor-to-wood ratio = 5 L/kg, and 19% sodium hydroxide charge on the ovendry sawdust). The pretreatment of feedstock clearly facilitated delignification. After a cooking time of 90 min, the kappa numbers were 47.6 for the untreated birch and 10.3 for the hot water-treated birch. Additionally, the amounts of hydroxy acids in black liquors based on the pretreated sawdust were higher (19.5-22.5g/L) than those in the untreated sawdust black liquors (14.8-15.5 g/L). In contrast, in the former case, the amounts of acetic acid were lower in the pretreated sawdust (13.3-14.8 g/L vs. 16.9-19.1 g/L) because the partial hydrolysis of the acetyl groups in xylan already took place during the hot water extraction of feedstock. The sulfur-free fractions in the pretreatment hydrolysates (mainly carbohydrates and acetic acid) and in black liquors (mainly lignin and aliphatic carboxylic acids) were considered as attractive novel byproducts of chemical pulping.

Effect of Soaking, Boiling and Pressure Cooking on Thiamine, Riboflavin, Niacinand Potassium Content in Green Gram Whole

2012 ◽  
Vol 2 (9) ◽  
pp. 198-200
Author(s):  
Preeti Raj Preeti Raj ◽  
◽  
Vishwapriya Vishwapriya ◽  
Nithya Melony Bright
Keyword(s):  
Potassium Content ◽  
Green Gram ◽  
Pressure Cooking
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