Cookbook:Cottonseed
| Cottonseed | |
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| Category | Nuts and seeds |
Cookbook | Recipes | Ingredients
Cottonseed or cotton seed refers to the seed of the cotton plant separated from the bulk of the fiber.
Characteristics[edit | edit source]
The seeds are small and brown in color, sometimes covered in residual white fiber. The flavor is described as nutty and chickpea-like.[1] Cottonseed is nutritionally dense, but its use as food is complicated by its content of gossypol, a compound toxic to humans.[2] The seeds can be processed to lower the gossypol content—however, when cooking with cotton seed it is best to use a cultivar bred for low to no gossypol content.[2][3][4]
The seeds can also be processed to extract cottonseed oil, which is refined to remove the toxic gossypol and then used in cooking.[1]
Selection and storage[edit | edit source]
Use[edit | edit source]
To use cottonseed in cooking, it may be soaked and ground to produce a plant milk, analogous to soy milk, almond milk, and others.[3] Cottonseed is also used to make a Nigerian cottonseed soup and an Indian beverage called paruthi paal.[3] Cottonseed oil is used like other vegetable oils for frying, dressings, and more.[3]
Recipes[edit | edit source]
References[edit | edit source]
- ↑ a b "Not Just For Cows Anymore: New Cottonseed Is Safe For People To Eat".
- ↑ a b "Gossypol Toxicity from Cottonseed Products". ScientificWorldJournal. doi:10.1155/2014/231635.
- ↑ a b c d Kumar, Manoj (2019-12-30). "Paruthi Paal, a nutrient-rich healthy drink from cottonseed: an Indian delicacy". Journal of Ethnic Foods. 6 (1): 32. doi:10.1186/s42779-019-0035-1. ISSN 2352-619X.
- ↑ Waltz, Emily (2018-12-01). "First edible cottonseed go-ahead". Nature Biotechnology. 36 (12): 1126–1126. doi:10.1038/nbt1218-1126. ISSN 1546-1696.