Effect of Processing on Sensory Characteristics and Chemical Composition of Cottonseed (Gossypium hirsutum) and Its Extract
Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 32845
Effect of Processing on Sensory Characteristics and Chemical Composition of Cottonseed (Gossypium hirsutum) and Its Extract

Authors: Olufunke O. Ezekiel, Abiodun A. Oriku

Abstract:

The seeds of cotton (Gossypium 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 The fermentation of the cottonseed was carried out for 6 days with samples withdrawn at intervals of 2 days. The extract and fermented samples were subjected to chemical analysis and sensory evaluated for colour, aroma, taste, mouth feel, appearance and overallacceptability. The open pot sample was more preferred. Fermentation for 6 days resulted into a significant reduction in gossypol level of the cottonseed; however, sample fermented for 2 days was most preferred.

Keywords: Cottonseed, boiling, extract, fermentation, True protein.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1079726

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2225

References:


[1] A.I. Sanni and D.N. Ogbonna. "Biochemical studies on owoh- a Nigerian fermented soup condiment from cotton seed". Food Microbiology, 1992, 9: 177-183. European Food Safety Authority (EFSA). 2008. Guidance Document for the use of the Concise European Food Consumption Data base in Exposure Assessment, 2008. http://www.efsa.europa.eu (site visited on June 25, 2010).
[2] M.C. Calhoun, S.W. Kuhlman and B.C. Baldwin Jr. "Assessing the Gossypol Status of Cattles fed Cotton Feed Products". Proceedings Pacific Northwest Nutrition Conference. October 11, 1995.
[3] A.I. Sanni and D.N. Ogbonna. "The production of owoh- a Nigerian fermented seasoning agent from cotton seed (Gossypium hirsutum L.)". Food Microbiology, 1990, 8: 223-229.
[4] R.D. Randel, C.C. Chase and S.J. Wyse. "Effects of gossypol and cottonseed products on reproduction of mammals". Journal of Animal Science 1992, 70: 1628-1638.
[5] M.L. Barazza, C.E. Coppock, K.N. Brooks, D.L. Wilks, E.D. Saunders and W.G. Latimer. "Iron sulphate and feed pelleting to detoxify free gossypol in cottonseed diets for dairy cattle". Journal of Dairy Science 1991 74: 3457-3467.
[6] A.O.A.C. Official methods of analysis. "Association of Official Analytical Chemists". Washington, DC. 14th edition, 1995.
[7] D.B. Duncan. "Multiple range and Multiple F tests". Biometrics, 1955, 11:1-5.
[8] S.A. Odunfa."Biochemical changes during production of "ogiri", a fermented melon (Citrullus vulgaria schrad) product". Plant eds. Num. Nutrition 1983, 32: 11-18.
[9] M.A.N. Ejiofor, E. Oti, E. and J.C. Okafor, J. C. "Studies on the fermentation of seeds of the African oilbean tree (Pentacletra mavrophylla)". International Tree Crop Journal 1987, 4:135-144.
[10] O. U. Eka. "Effect of fermentation on the nutrient status of locust beans". Food Chemistry, 1980, 5: 303-308.
[11] R. D. Randel, C.C. Chase and S.J. Wyse. "Effects of gossypol and cottonseed products on reproduction of mammals". Journal of Animal Science 1992, 70: 1628-1638.