Heat causes a chemical reaction to occur between the protein and sugars present in feedstuffs. This results in the formation of protein-sugar complexes known as Maillard products (Eichner and Wolf, 1983). The extent of these reactions is influenced by the temperature, duration of heating, amount of sugar present, and moisture content. Fortunately the latter two variables do not fluctuate so much with cottonseed, so the two variables having the most impact on formation of Mallard products are temperature and duration of heating.