A new laboratory process has been developed for the production of fat‐free cottonseed flour with a very low content of both free and bound gossypol. The process depends on the successive extraction of flaked cottonseed meats with (1) hexane and (2) aqueous acetone, followed by anhydrous acetone. The cottonseed flour so derived, with a total gossypol content of about 0.1%and a protein content around 63%is considered appropriate for use in human food.
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Damaty et al. (1975) studied this question.
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