[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

The digestibility of crude, refined and hydrogenated cottonseed oil.

Narayana Rao, M. and Kuppuswamy, S. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1958) The digestibility of crude, refined and hydrogenated cottonseed oil. Indian Journal of Physiology and Allied Sciences, 12. pp. 143-148.

[img] PDF
Indian_Journal_of_Physiology_and_Allied_Science_1958_12_4_143-148.pdf - Published Version
Restricted to Registered users only

Download (505kB)

Abstract

During recent years considerable interest has been evinced in India in the utilization of cotton seed oil for edible purposes. Crude cottonseed oil, as obtained by expressing steamed cottonseed kernels, has a dark brown colour and also contains the toxic pigment gossypol. Consequently, unlike the commoner edible oils, viz. groundnut, cocoanut and gingelly oils, cottonseed oil cannot be consumed without preliminary refining. In addition to its use as a salad oil, cottonseed oil is also being hydrogenated and used in the preparation of shortening and margarine (1). Although a large amount of work has been done on the digestibility and nutritive value of a wide variety of edible oils (2-5) little information is available concerning crude, refined and hydrogenated cottonseed oil. The present paper deals with studies on the digestibility of these fats as compared with refined groundnut oil and cow's ghee.

Item Type: Article
Uncontrolled Keywords: cotton seed oil, edible purposes, digestibility, nutritive value
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 03 Cotton seed
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Dec 2012 06:00
Last Modified: 17 Dec 2012 06:00
URI: http://ir.cftri.com/id/eprint/5968

Actions (login required)

View Item View Item