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THE BATTALION Page 11
WEDNESDAY, JANUARY 25, 1978
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Don’t try to wear it
‘otton’s now edible
By GLENNA WHITLEY
Battalion StafT
/hat looks like sunflower seeds,
lies like peanuts, and grows from
rtonseed?
TAMUnuts, brought to you by
ur local Oilseed Products Re-
Jrch Center at Texas A&M Uni-
sity.
lamunuts are defatted glandless
[tonseed that have been roasted,
sted or fried. They can be eaten
[macks or used in candies, cookies
' other bakery items. There is
en tamunutbutter.
Tamunuts are not the only foods
duced from cottonseed. A recipe
ok printed by the oilseed lab at
Ixas A&M using the products they
llped develop, gives ways to use
Tttonseed cooking oil, flour, tex-
red meat extender, whipped top-
ng and a high protein beverage.
j>e book lists such favorites as
locolate chip cookies, meat loaf,
jjdding, Waikiki appetizers and
ilian meatballs.
Sin all these recipes, flour or tex-
jired meat extender either takes
the place of or supplements the
ingredient.
JjfCottonseed has long been studied
a possible source for low-cost,
gh-protein foods. Cottonseed
&ur has more than five times the
otein value in wheat flour.
|The presence of pigment glands
^i| ordinary glandless cottonseed has
i a deterrent to its use in human
i)ds in the past. These tiny glands
store gossypol, which if not re
moved is poisonous to humans.
Glandless cottonseed, (without
gossypol) was developed by crossing
different strains of cotton plants.
Consequently, cottonseed can now
be seriously considered as a major
food possibility.
There are a few problems, how
ever, with using cottonseed prod
ucts. Cottonseed flour properties
are very different from those of
wheat flour, which allows it to ex
pand as in the case of bread. There
fore, the flour cannot be used as a
100 percent replacement in breads
without a significant loss in volume.
But cottonseed flour is 60-70 per
cent protein, while wheat flour is
only 10-15 percent protein. By re
placing 25 percent of the wheat flour
in a chocolate chip cookie, the pro
tein content of the cookie is dou
bled.
In addition to better nutrition
through the addition of protein, cot
tonseed flour offers many positive
factors such as longer shelf life and
less fat absorption in products such
as doughnuts.
Cottonseed flour can also be tex
turized to make a product that can
be blended with ground beef to ex
tend a meat product. It will not alter
the total protein content, yet it costs
only about one-fourth as much and
will reduce the fat loss in a recipe by
10 percent.
eat to
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hat oi
iinar,l
LI
OPEN
10 *'7
“’"'Parv
Beef blood plasma useful
protein additive in baking
by JOHNNIE HENDON
Discarded in the past, beef blood
can now be turned into a useful by
product of cattle slaughtering.
Three Texas A&M researchers
are collaborating to use plasma pro
tein isolate in food products such as
bread and cake. Dr. Mir Khan, has
been working since 1975 on the
project along with Dr. Lloyd
Rooney of the Cereal Quality Lab.
Dr. C. W. Dill provides the neces
sary plasma protein from the animal
science department.
“We don’t like to use the term
blood protein’ because of aesthe
tics, Kahn said. “When people
hear the word blood, they think red.
Plasma protein isolate is a white
powder which doesn’t add any color
ing to foods.’
It does however, add valuable nu
trients to the foods to which it is
added, Khan said.
He said it is 99 percent protein
and contains all the essential amino
acids needed by humans.
Khan first used the plasma pro
tein isolate as a substitute for the
usual wheat flour in bread. He sub
stituted as much as 10 percent and
got good loaves of bread, with no
Lawrence’s
Hair Styling Salon,
We cut hair like
i porcupines make love
Dr. Mir Khan, A&M researcher, slices a piece of bread made
with beef blood plasma. Breads are just one of the foods that
can be enriched with protein from the plasma.
Very carefully!
822-1183 301 Bizzell
problems in the baking process.
He added that with more than
four percent substitution, there
were problems with taste.
Khan is now substituting plasma
protein isolate for egg whites in
angel food cake because it has the
same foaming properties.
“We can substitute as much as 30
percent in the cakes with no flavor
problems,’ Khan said, probably be
cause of the other strong flavorings
added to the cakes.
The cost of dry solid egg whites is
$2.80 per pound, while the plasma
is about $1.50 per pound. Khan
hopes the lower cost and high pro
tein will help the market potential of
the plasma.
He noted that companies such as
Embrey’s Jewelry
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General Foods and General Mills
had shown interest when he pres
ented a paper on the qualities of
plasma protein isolate last year, but
none are using it in the United
States yet.
The blood is collected from local
slaughter houses, and only beef
blood is used.
“We have to collect the blood
under completely hygienic condi
tions, and keep it cool until it is pro
cessed,’’ emphasized Khan.
The flavor is still the main con
cern, since when used at high sub
stitution rates some of the aroma
and flavor of blood is noticeable.
“We can make a certain product
however, that has no flavor prob
lems at all,” Khan said.
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