Egyptian cottonseed meats were obtained from one of the largest Egyptian factories dealt with oil production in Egypt. Studies were carried out to demonstrate the favorable conditions for cooking meats to produce oil and meal low or even free of gossypol. Cottonseed meats were conditioned to four different levels of moisture and cooked at three different levels of pressure for two different cooking periods. The decrease (91.10/0) of the free gossypol content in the meals depended mainly upon the moisture content of the conditioned meats and the cooking temperature rather than on the cooking period. While the decrease (96.50/0] of the total gossypol content of oil was more pronounced by the increment of both the cooking period and the level of moisture content to which the meat was conditioned. Generally, moist pressure cooking decreased the protein content of meats by 8 0 / 0 and the free fatty acids of oil were decreased to 1.12-1.18 O/o. Laboratory produced meats and oils were compared with those produced in the factory. I n t r o d u c t i o n Conditioning cottonseed meats before pressure cooking plays an important role in the final distribution of gossypol pigments in the meals and According to W . H. King et a1.3, using high initial moisture content above 18 O/o was necessary to lower the free gossypol content in the finished meal to less than 0.04 "/o. The effect of cooking temperatures and the cottonseed flakes moisture content on oil extraction as well as meal and oil gossypol content was studied by many investigators 3-7. McCozcnttney, Pilot plant development of the alkali cooking processes for cottonseed meats, I. Effect of flake thickness and of time, temperature and moisture content during cooking, J. Amer. Oil Chemists' SOC. 34, 27 [1957]. D. Z. Talantsev, New technique of treatment of hulled and unhulled cottonseeds for obtaining clear, easily refined oil, Inst. Pishchevoi Prom. 15, 29 [1957].
Crude cotton seed oil obtained by hydraulic press in two Egyptian factories was used. The oil was treated with different concentrations of borax before and after oil storage. Treatment with borax decreased the total gossypol content of the oil by 94.6–99.3% whether the borax treatment was carried out before or after crude oil storage. Crude oil storage prior to borax treatment resulted in oil of dark colour, hard to bleach, even after borax treatment as the borax treated bleached oil had a colour of 9.5–24 red units. While borax treatment prior to oil storage resulted in oil of light colour of 3.7–4.8 and 3.0–4.0 red units before and after storage of the borax treated oil, respectively. Borax treatments had no undesirable effect on the viscosity, refractive index, surface tension, free fatty acids, saponification value, and iodine value of the oil.
Studies were carried out on cottonseed meats obtained from one of the largest Egyptian factories dealt with oil production. The studies aimed to demonstrate the effect of two different methods of cooking cottonseed meats treated with various concentrations of borax on the gossypol content and on some properties of meals and oils. The results indicated that the borax concentration required to decrease the free gossypol content of the meal by 93% and to completely diminish the total gossypol content of the oil depended on the methods of cooking the meats. The crude oil obtained from the borax treated cooked meats was of very light colour and was easily bleached. The crude protein content of the meals was not affected by the borax concentration but was decreased upon cooking by using the paraffin oil bath.
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