Evening Republican, Volume 14, Number 186, Rensselaer, Jasper County, 6 August 1910 — COTTON SEED FLOUR [ARTICLE]

COTTON SEED FLOUR

Wholesome Substitute for Meat, Says State Chemist of Tex^S. ’ • -- • > — — As Manufactured in Lone Star State Can Be Used as Human Food, Is Professional and Scientific Opinion of Dr. Fraps. College Station, Tex. —That cotton seed flour, as manufactured by the cotton oil mills of Texas, can be used as a human food is the professional and scientific opinion of Dr. G. S. Fraps, state chemist of Texas. In explaining what cotton seed flour is, Dr. Fraps states that it is cotton seed meal which has been especially treated so as to remove the hulls as thoroughly as possible. It is finely ground, of a bright yellow color and with pleasant odor and sweetish taste. According to the investigation made by the state chemist, the following

facts regarding the cotton seed flour have been deduced: Cotton seed flour resembles meat more closely in its chemical composition than it does wheat flour. It is quite different in character from wheat our;-it contains less crude fiber than cotton seed meal, in that it contains less hulls. The flour contains more than twice as much protein as themeats, which is due to the water in the meat, but whatever the cause of the difference, the cotton seed flour contains over twice as much flesh forming (not fat) materials (protein) as anyu of the meats. A portion of cotton seed and meal 3 contains over four times as much protein as eggs, and about the same quantity of fat. It contains over four times as much protein as wheat flour. Wheat flour, however, contains considerably more nitrogen—free extract, consisting chiefly of sugars and starches. Thus wheat flour is a different kind of food from cotton seed meal. Cotton seed flour is a meat substitute. It Is not a flour substitute, being low in sugars and starches in which flour is so rich. Protein is the chief constituent of meals and is generally considered as the most expensive nutrient of our foods. 1 The bakery products which were examined had a yellow or brown color and a pleasant taste. The color is not noticed in ginger snaps and gingerbread. „ Doctor Fraps advises against bleaching the cotton seed flour, believing that as it is different in nutritive value from ordinary bread, it is well that its color should call attention to the fact. Doctor Fraps says; “There is no question that cotton seed flour will be wholesome, but experience and experiment most determine the quantity that man should eat. “It is very jich and it would be an easy matter to eat tdo much. For that reason I don’t think that it ought to be used except as a mixture with other .flour, not less than four parts of other flour to one of cotton seed flour.” \