THE BATTALION
THURSDAY, MARCH 12, 1981
Page 7
Local
otton food wows tasters
j tics Depr
M Rudi
)N: Prm
scepfa'i
By DANA SMELSER
Battalion Reporter
Cotton-stuffed tomatoes? Cot-
on-butter-and-jelly cake?
Although the thought of eating
ese unique dishes may not tickle
he taste buds, their names
shouldn’t be taken literally.
Researchers at the Food Pro-
|ein Research and Development
.enter at Texas A&M University
re preparing a cookbook using
[landless cottonseed kernels as an
ngredient in all the recipes.
The special type of cottonseed
an be used in appetizers, salads,
nain dishes, vegetables, breads
B0p.ni.:
ieckir# f J/jere has been quite
ms Litoj | . ,
italNatkmr Iot oi interest 111 that
cstCoi®; (cottonseed butter) this
year because of the
shortage of peanut
butter.
at 8 p.mi
and even deserts, Rhonda Sim-
eatre
-shipw
Bible Si
|nons, researcher, writer and edi-
triestov tor 0 f the book, said.
The glandless cottonseeds,
ntaining almost 40 percent pro
in, have been compared with
nflower seeds, Simmons said.
‘One nice thing is the kernels
|ick up the flavor of whatever you
iok with,” Simmons said. The
- kernels taste bland and do not con-
Ribute a flavor of their own in
* Ini ® Dokillg -
JOl I: But cottonseed is a good source
of high quality protein.
nlmt kree cookbook, expected to
Cii be available within the year, ex-
- plains how to roast and boil raw
n be i cottonseeds to use in common, ev-
ClAu nrvrlav
Photo by Boobie Baker
' eryday recipes, Simmons said.
“We start with an idea and play
, enr f with it from there,” she said,
arge e.| ^ glandless cottonseed butter,
ring CeiF
March i
vhich is similar to peanut butter,
can be made from the kernels.
COnSfl Sh ere ^ as k>een quit® a lot of in
terest in that (cottonseed butter)
* lls this year because of the shortage of
' peanut butter,” she said,
ud. hnfc -pijg cottonseed has been sold
can be commercially to food processing
A nutty cheese ball, sausage balls and cotton-stuffed tomatoes
are a few of the delicacies that can be prepared with glandless
cottonseed kernels. Researchers at the Food Protein Research
and Development Center at Texas A&M University are pre
paring a cookbook using the kernels as an ingredient in all the
recipes.
companies who are intersted in kernels are not available to the
putting them on the retail market, consumer, Simmons said, but
Simmons said. they have gone ahead with the
Presently, glandless cottonseed cookbook so that consumers will
at date.
'^Faculty-staff holidays longer
N
i jWhile students get a full week
(five days plus two weekends) of
spring break, the faculty and staff
P Texas A&M University will be
off for only four days.
^P al | Four days, however, is two
> Servicf more than they’ve had in five
D of the last six years.
Northgs, ( The total holidays for the 1980-
yscc&il school year is 17, two more days
““"“’■'’than for 1979-80. The two extra
^ days were added to the Christmas-
New Year’s break.
II The number of holidays varies
jafeording to what days specified
jhplidays fall on during the year.
[Saturday and Sunday holidays are
not observed by Texas A&M.
| The Texas A&M System Board
of Regents decides when the holi
days will be taken, Brenda Man
ley, assistant secretary for the
ard, said Tuesday.
| Manley said the decision was
ised on the schedule of student
lidays.
“It’s just a process of determin
ing how many (holidays) we have
and making them fit the students’
.calendar as closely as possible,”
’Manley said.
Manley said student holidays
er slightly at other schools in
the system and this accounts for Prairie View A&M University and
different faculty-staff holidays at Tarleton State University.
MAKE IT
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know how to use the kernels when
they are available at the end of the
year.
Researchers at Texas A&M
have developed and marketed a
nut-like product from glandless
cottonseed kernels, called “Tamu-
nuts,” Simmons said. Tamunuts
can be consumed directly as a
snack item or used in candies,
cookies, and other bakery items.
Tamunuts can be found at Soup-
er Salads in the basement of Sbisa
Dining Hall.
People seem to be enthusiastic
about the new product. “The re
sponse from most people is
‘Wow,’” Simmons said.
The purpose of the 80-recipe
cookbook, funded by the Texas
Engineering Experiment Station
and the Natural Fibers and Food
Protein Commission of Texas, is
to demonstrate uses for glandless
cottonseed kernels, she said.
The use of cottonseed kernels
for a food commodity is “a whole
new ballgame,” Simmons said.
Cottonseed has not been used
as a source for human foods be-
The kernels taste bland
and do not contribute a
flavor of their own in
cooking.
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cause it contains a pigment, called
gossypol, which is toxic to single
stomach animals. The glanded
cottonseed has been used mainly
to feed cattle, Simmons said.
A glandless strain of cotton,
which doesn’t contain gossypol,
was discovered about 30 years
ago. The plant from the cotton
seed was weak, puny and not of
good quality, Simmons said.
Research has been conducted
since to develop strains of gland
less cotton that are equal in lint
yield and resistance to disease
and pests.
If the farmers can get the same
amount of lint and can also utilize
the cottonseeds, the cotton has
more value, Simmons said.
“The farmers will get more
money, and when they do, it be
nefits the economy for everyone
else,” she said.
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