Abstract
Cottonseed kernels are rich in protein, but they have not been effectively utilized as a foodstuff because of the occurrence of glands that secrete gossypol, a toxic yellow pigment. Glandless cottonseeds (GLCS) are now available, and their kernels or flour are sold as a foodstuff. For this reason, a GLCS-tempe was prepared after the pattern of a traditional food called “Tempe” in Indonesia (fermented with Rhizopus oligosporus), and any gossypol remaining in GLCS proved to be lost in the process. Corn has not yet been used for tempe because of its difficulty to dehull; nevertheless, corn tempe was satisfactorily made from corn grits. Although GLCS-tempe was good, it smelled slightly unique just at swallowing. The preference for GLCS-tempe was correlated to the smell and taste. A combination of GLCS and defatted soybeans or corn at ratio of 1:1 led to many good effects on GLCS-tempe; e.g., favorable improvement in smell, taste, amino acid score, nutrient balance, and decrease of oligosaccharides related to the flatulence of the GLCS-tempe. Thus GLCS-tempe containing defatted soybeans or corn half of what can be expected to serve as a nutritious tasty food.
