This thesis report analysis and discuss the genetics and evaluation of cotton diversity is important for improvement, efficient management and utilization of the existing gene pool. It has high level of antioxidants that contribute to its long life in the cooking or on the shelf. Breeding for the improvement of cotton seed oil has not made much progress. Even though cottonseed oil is darker than soybean, peanut and other traditional oil types in color, the impurities and pigments are readily removed by modern refining and bleaching techniques to produce lighter color. Cottonseed oil has moderate amount of saturated fats, good amount of monounsaturated fats, high content of polyunsaturated fats and no cholesterol.
Physical and Chemical Constituents of Gossypium
