Effects of three heating methods on the gossypol and fat contents of cottonseed
1998
Javellonar, R.P. | Calvelo, J.R. | Guevarra, A.V. (Cotton Research and Development Inst., Batac, Ilocos Norte (Philippines). Dept. of Agricultural Engineering)
Three different heating methods, i.e. roasting, sundrying and boiling, were evaluated for their effectiveness in eliminating the gossypol and fat contents of cottonseed. Heating significantly reduced the gossypol content of the cottonseed. Roasted seeds registered the lowest gossypol content (0.04 percent) followed by sundrying (0.05 percent) and boiling (0.07 percent). Roasting also significantly lowered the fat content (27.55 percent) compared to sundrying and boiling with 34.11 and 35.56 percent, respectively. Roasting and sundrying reduced the gossypol content to a level safe for animal consumption
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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