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Protein quality and supplementary value of cottonseed flour

Protein quality and supplementary value of cottonseed flour

Journal of Food Science 40(1): 75-77

ISSN/ISBN: 0022-1147

DOI: 10.1111/j.1365-2621.1975.tb03739.x

Values are tabulated for amino acids in glanded and glandless cottonseed flours, in cottonseed flour not containing gossypol and in yeast breads made from the last two and from wheat. At the 10% protein level with rats the net protein utilization (NPU) for glandless and gossypol-free cottonseed, soya bean oilmeal and casein was 58.0, 57.2, 65.8 and 78.6, respectively, and at the 20% level values were 59.3, 56.4, 63.2, 69.1%.

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Accession: 000473031

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