Cottonseed flour

or (whole) meal. The ground whole % J cottonseed has in recent years attracted attention as a valuaDI ble food material. The decorticated seed contains an average if of 10% water, 197% protein, 20% fat, 24% carbohydrates, 22% 3 Ÿ fibre and 5% ash (see Foop VALUES). It is too rich to be suitComox Brana the tome: Dolls able for use as a substitute for wheat flour in bread, for example, but it may be advantageously employed in combination with it or other flour. [s. 205]