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Mango fat obtained by solvent extraction of the kernels of the mango fruit (Magnifera indica) has been studied for its suitability in making cocoa butter substitutes. The fat has been fractioned from acetone at low temperatures in one and/or two stages in order to segregate suitable solid fractions having physical properties closer to cocoa butter. The data pertaining to the solidification characteristics and dilatometric behavior of the mango fat, its acetonefractionated products and their admixtures with cocoa butter in equal proportions have been determined in order to assess their compatibility with cocoa butter. Fractionated mango fat can serve as a good partial substitute for cocoa butter.

SummaryA procedure is described by which bound or inactivated gossypol can be removed from cottonseed meal without the application of heat which might damage the protein. The removal of bound gossypol increased the nutritional value of the protein as determined by chick feeding tests, rat protein‐repletion tests, and lysine availability tests. A procedure is described for the preparation of a gossypol‐cottonseed protein complex without heating the materials. As a result of the combination of the protein with gossypol, marked reduction in nutritional value occurred. The nitrogen solubility of the complex was only about half that of the original protein. The results are in accord with the concept that the inactivation of gossypol during the processing of cottonseed meal is accomplished through the formation of an insoluble, inert gossypol‐protein complex which results not only in rendering the gossypol harmless but also in the loss of part of the nutritional value of the protein.

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