Advanced Characterization of Hemp Flour (Cannabis sativa L.) from Dacia Secuieni and Zenit Varieties, Compared to Wheat Flour

Abstract

The advanced characterization of flour from hemp seeds (edible fruits of Cannabis sativa L.) from the Dacia Secuieni and Zenit varieties, compared to wheat flour, was studied in this research. The aim was to present the characterization of 2 varieties, out of the 70 accepted in Europe, for human consumption. The varieties selected from hemp meet the THC level requirement (0.3 or 0.2% of the dry weight of the reproductive part of the female flowering plant) in seeds. Hemp flour was obtained by grinding. The flour samples were evaluated for physicochemical parameters (moisture, crude protein, lipids, ash, crude fiber), the content of micro and macro elements, fatty acids, amino acids, and carbohydrates. The total proteins in hemp flour are found in larger quantities by over 35% compared to wheat flour, and the lipids reach the threshold of 28%. The amount of mineral substances exceeds 3% in hemp flour, and the fibers exceed 26%, compared to 0.61% for wheat flour. The predominant mineral substances were K, Ca, Mg, p, Fe, and Mn. The predominant fatty acids were the unsaturated ones, predominantly being linoleic acid, followed by oleic and gamma-linoleic acid. In the case of amino acids, the highest amount is found in glutamic acid for hemp flours. As for carbohydrates, sucrose is found in the largest amount, followed by glucose and fructose. In conclusion, hemp flours have superior non-traditional characteristics to wheat flour, being a potential raw material for fortifying food or using them as such, having beneficial effects of consumption on the proper functioning of the human body.

Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product

“…As the amount of hemp flour in the bread increase, a decrease in the moisture content was observed. This decrease is due to the low humidity of the hemp flour used 4.49% for hemp flour variety Dacia Secuieni, respectively 4.98% for hemp flour variety Zenit [ 29 ]. The same decreasing trend was reported by Mikulec et al [ 52 ] for hemp bread, but they started from a higher humidity of the control sample (45.36%).…”

“…It can be seen that it a decrease can be observed with the addition of hemp flour. Most studies performed on hemp seeds or flours obtained from hemp seeds reported the presence of an unsaturated fatty acid content of up to 90% [ 21 , 29 , 61 ]. It is known that the consumption of fatty acids is closely related to the occurrence of coronary heart disease, metabolic syndromes and changes in the intestinal microbiota, while the consumption of unsaturated fatty acids has health-improving effects [ 62 , 63 , 64 ].…”

“…Linoleic acid (18:2, n-6, LA) and gamma-linoleic acid (18:3, n-6, GLA), the main PUFA acids, belong to the category of essential fatty acids (EFA). These acids are essential because they cannot be synthesized by the human body and must be assimilated from the diet, they are indispensable for the normal functioning of the human body [ 21 , 29 , 30 ]. Consequently, bread with the addition of hemp seed flour was considered an adequate source of EFA.…”

“…Hemp seeds are appreciated and considered a good material for fortification for several reasons. They contain between 25 and 35% lipids, of which 70–80% are polyunsaturated fatty acids [ 29 ]. Thehemp seeds contain a significant amount of essential fatty acids, respecting the ideal ratio (between 3:1 and 5:1, depending on the variety) between n-6/n-3.…”

“…Thehemp seeds contain a significant amount of essential fatty acids, respecting the ideal ratio (between 3:1 and 5:1, depending on the variety) between n-6/n-3. Thus, hemp seed oils help the proper functioning of the body and prevent neurodegenerative diseases, cardiovascular and various types of cancer [ 29 , 30 , 31 ]. Proteins, rich in essential amino acids, range from 20 to 25% [ 32 , 33 , 34 , 35 , 36 , 37 , 38 ].…”