Composition and Characteristics of Aqueous Extracted Textured Vegetable Protein Flours: Soy and Cottonseed

Amino acid composition and other characteristics of extracted textured vegetable protein flours, made from soy and cottonseed, were determined. The amino acid profiles for original and extracted products were essentially the same. Only lysine content was lower by approximately 10% in the extracted samples. The extracted extrudates had a greater textured integrity, water absorption capacity and water holding capacity than the original TP. However, the converse was found for the oil emulsification capacity of the same materials. Bulk densities of the extracted products compared with the original materials, were significantly lower for the soy, but higher for the cottonseed. Meat patties prepared with the extracted TP samples were organoleptically superior to patties prepared from a commercial soy concentrate and were judged equal to patties prepared from the original unextracted extrusion textured soy and cottonseed flours.