SummaryThe chemical composition as well as functional and nutritional properties of the coprecipitated proteins from a mixture of legumes and oilseeds sources and of the protein isolates of each vegetable source were studied. The results indicated that the protein coprecipitates of the vegetable sources blends show higher nutritional values, better functional properties, lower levels of antinutritional factors, better in uitro protein digestibility and better composition of essential amino acids than those of their individual protein isolates.
The use of defatted glandless and defatted, degossypolized glanded cottonseed flour for the preparation of different types of dairy products was studied. It was found that acceptable products could be obtained by mixing cottonseed milk, particularly that from glandless flour, with a reconstituted commercial/powdered fullcream cow's milk in proportions ranging from 1:3 to 1:1. These mixed milks were comparable in their physicochemical properties and sensory characteristics with the 100% reconstituted powdered cow's milk.
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