NUTRITIOUS PANEER FROM COTTON SEED KERNELS: A SUSTAINABLE DAIRY INNOVATION

Abstract

ABSTRACT The search for novel raw· materials for dairy products is·a result of the growing demand for sustainable food production and alternative protein sources. Utilising cottonseed kernels, which are high in protein and other elements but are typically discarded, paneer, or Indian cottage cheese, is developed in this study. Cotton seed kernels were processed mechanically and enzymatically to produce a superior paneer product with a desirable texture, flavour, and nutritional profile. This invention provides an innovative approach to minimising waste in the agriculture industry while developing a healthy dairy substitute.

Specification

Nutritious Paneer from Cotton Seed Kernels: A Sustainable Dairy Innovation
I PREAMBLE TO THE DESCRPTION I
THE FIELD OF INVENTION
Food technology, more'especially the manufacture of dairy products from-unconventional and underutilised
agricultural resources, is the domain of this invention. While encouraging sustainable food production, the
utilisation of cotton seed kernels in the manufacture ofpaneer presents a fresh method for managing waste in
the agriculture sector.
BACKGROUND OF THE INVENTION
As the need for sustainable protein sources grows on a worldwide scale, scientists and food technologists are
looking into unconventional raw materials. Cotton seed kernels are high in protein and can be turned into
important food products, however, they are frequently thrown away once cotton fibre is extracted. Tu lessen
reliance on animal goods, there is growing interest in plant-based or alternative protein sources. Traditionally,
paneer is prepared from the milk of cows or buffaloes. The untapped potential exists in cotton seed kernels
since they are high in protein and also contain important fatty acids and minerals. By repurposing agricultural
by-products, this idea reduces waste and produces a novel, nutrient-dense food product. To create a product
that resembles paneer, gossypol, a naturally existing toxin in cotton seeds, must be removed. This is done
through mechanical and enzymatic processing. The resulting paneer offers a different protein source that can
satisfy the needs of both vegetarian and vegan markets while tasting and texture similar to traditional paneer.
SUMMARY OF THE INVENTION
The method of making paneer with cotton seed kernels is the subject of the invention. This method yields a
healthy, high-protein paneer that provides a sustainable and alternate source of dairy-like_ products. Paneer is
a high-quality source of protein that may be used in a variety of culinary applications and helps to reduce
agricultural waste.
Nutritious Paneer from Cotton Seed Kernels: A Sustainable Dairy Innovation
I COMPLETE SPECIFICATION I
Specifications
• The main ingredient required to make this paneer is the kernels of cotton seed. Gossypol and other
undesirable elements are initially eliminated from the kernels by detoxification.
• After being cleansed, the powdered kernels are made into a fine paste and then enzyme treatment is
applied to break down the co1pplex proteins and lipids. After that, the mixture is coa@lated using
conventional paneer-making methods.
• The resulting paneer tastes mildly nutty and has a texture similar to a typical paneer made with dairy.
It is soft enough to eat raw yet finn enough to utilise in cooking.
• Rich in vitamins, vital fatty acids, and plant-based protein, paneer prepared from cotton seed kernels
is a nutritious substitute for dairy products.
• By encouraging the use of an underutilised agricultural by-product, this technology lowers waste and
supports sustainable methods of producing food.
Nutritious Paneer from Cotton Seed Kernels: A Sustainable Dairy Innovation
I DESCRIPTION I
The rich protein content and vital minerals found in cotton seed kemels are utilised in the paneer. First, the
kemels are detoxified to get rid of gossypol. Then, they are ground and treated with enzymes. To create a
paneer, the mixture is coagulated using conventional techniques. Not only does this paneer have a texture and
flavour similar to that of paneer made from dairy, but it also provides a sustainable and environmentally
responsible altemative protein sm~rce.

CLAIM
I. The process of making paneer with cotton seed kernels as the main component.
2. The use of cotton seed kernels as a nutritious and sustainable substitute for dairy products.
3. The develgpment of a paneer product that is high in critical nutri~nts and plant-based
proteins, yet has a texture and flavour similar to that of dairy-based paneer.

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