Evaluation of the food use potential of sixteen varieties of cottonseed

Abstract and Summary Sixteen new or experimental varieties of cotton‐seed, eight glandless and eitht glanded, were extensively analyzed in this study. Ginned seed from each were studied and then kernel samples and finally oil and flour samples prepared from the kernels. Mean values determined for each attribute measured are presented for each type seed. These data are useful for (a) showing the magnitude of particular desirable properties presently being achieved in varieties of each type seed, (b) showing something of the variation of these properties among varieties within seed types, and (c) comparing glandless and glanded seed types for compositional differences.