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Nutritive and technological quality of hemp seeds
PŮLPYTLOVÁ, Jaroslava
Hemp (Cannabis sativa) is a traditional oil and fiber crop. Its use is universal. Hemp seeds have been consumed in history as a nutritious food. The aim of this work is to summarize information about the nutritional quality of hemp seeds (base composition, amino acid, fibre, vitamin, specific substances content, etc.), technological quality parameters (TGW, the yield of hulled seeds), possibilities of processing and hemp seed products on the market.. Hemp seed contains about 25-35 % oil that is rich in linoleic and linolenic acids, 20-25 % easily digestible protein, 10-15 % saccharides mainly as fibre, vitamins A, B1, B2, B6, C and E. Basic processing techniques of hemp seeds include size separation and hulling. The yield of hulled hemp seeds can be higher as 75%. The hemp oil for food industry is produced by cold pressing. Rests after seed oil pressing (seed cake) are suitable for production of hemp-meal. In the Czech Republic, a whole range of hemp products are sold e.g. hulled hemp seeds, chocolate with hemp seeds, yogurt with hemp seeds, hemp oil, hemp meal, pasta, wine, beer, spice, and others.
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