Trials have principally turned on a glandless cottonseed flour, with 56 p. 100 of proteins. It is possible to blend it with millet or sorghum flour, and so to prepare the main meals of the local cooking. Trial of acceptability and long-dated consumption have shown that this flour is rather well appreciated especially in sauces. The growth of young children has been better thanks to the consumption of a cottonseed flour pap during six months. Trials to manufacture biscuits and noodles have been attempted. Kernels of cottonseed with 32 p. 100 of proteins and 33 p. 100 of lipids have been consumed with success. Four tons of kernels have been sold at the same price as sorghum in the area where the glandless cotton plant is under cultivation.