Comparison of dehulling efficiency and grain nutritional parameters of two cultivated barnyard millet species (Echinochloa spp.)

Sood, Salej; Mondal, Tilak; Pal, Ramesh S.; Joshi, Dinesh C.; Kant, Lakshmi; Pattanayak, Arunava

doi:10.1016/j.heliyon.2023.e21594

Cited by 2 publications

(1 citation statement)

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“…Given the lack of reported data on the efficiency or yield of hempseed dehulling, we compared the results with data from other raw materials. Several researchers have obtained wide dehulling efficiency values (ranging from 26.3% to 64%) when comparing different millet varieties [39,40], suggesting that genotype and physical attributes of the seed may play a significant role in the variability observed in the dehulling process [41].…”

Section: Agronomic Yield Of Hemp Varieties and The Seed Dehulling Pro...mentioning

confidence: 99%

Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain

Mendoza-Pérez,

Náthia-Neves,

Blanco

et al. 2024

Foods

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The increasing use of hempseed in food products highlights the need for a comprehensive database for scientific research and industrial applications. In food development, information about the techno-functional properties of raw materials plays a crucial role in determining the suitability of each product for specific applications. Thus, this study aims to characterise three hempseed varieties (Ferimon, Henola and Uso-31), comparing their physicochemical and nutritional compositions. Moreover, the study investigates the impact of hempseed varieties on the techno-functional, physical and thermal properties of the partially defatted hempseed flours (PDHFs) obtained from single screw pressing (SSP) oil extraction. The fatty acid and tocopherol profiles of the dehulled seeds and oil were also analysed. Significant variations in yield and physical properties were observed among hempseed varieties, influenced by genetics, adaptation to agro-climatic conditions and cultivation systems. Despite its lower yield (kg/ha), Uso-31 exhibited superior 1000-seed weight, dehulling yield and larger mean seed size (1.79 ± 0.02 mm). Hempseed oil was rich in unsaturated fatty acids, particularly linoleic (51.2–53.4 g/100 g oil) and α-linolenic (14.88–18.97 g/100 oil) acids, showing variations in γ- and α-tocopherols depending on the variety. The variety also influenced the least gelation concentration (LGC) and techno-functional properties such as water absorption capacity (WAC), emulsifying activity (EA) and emulsion stability (ES). SDS-PAGE and DSC measurements indicated the presence of 11S and 7S globulin proteins with denaturation temperatures above 87.8 °C. These findings confirm that the studied hempseed flours are valuable techno-functional and nutritional ingredients suitable for sustainable food formulations.

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Section: Agronomic Yield Of Hemp Varieties and The Seed Dehulling Pro...mentioning

confidence: 99%