In the extremely active search for new foods which may help to augment the all too limited supply that confronts the nations now at war, attention has repeatedly been directed to cottonseed as a possible addition to the human dietary. The oil of cottonseed is by no means unknown in dietetics, and it is no exaggeration to say that the best grades of the refined product are thoroughly appreciated. Undoubtedly, cottonseed oil also enters, in hydrogenated and solidified form or in its original more liquid state, into some of the novelties that are coming under a variety of trade names to replace the longer known fats used in cookery. Cottonseed meal has been employed for a long time, as a product rich in protein, in animal feeding. Under the name of cottonseed flour a more refined product, probably representing ground and bolted meal, has been proposed and used to some
THE POSSIBILITIES OF COTTONSEED FLOUR AS FOOD. JAMA. 1918;70(17):1228–1229. doi:https://doi.org/10.1001/jama.1918.02600170028016
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