Prospects for the implementation of the hemp seeds biological potential in the food industry

Abstract

Cannabis sativa L. hemp seeds are recommended as a resource of essential components in food technology, as they contain more than 30% oil and 25% protein, a significant amount of dietary fiber, vitamins and minerals. Hemp oil contains more than 80% polyunsaturated fatty acids and it is considered as a rich source of essential fatty acids - linoleic and α-linolenic acid. The protein fraction of hemp seeds (edestin and albumin) is highly digestible and has a balanced amino acid composition. Hemp seeds contain a list of physiologically valuable components, due to which they are a priority raw material in the functional food production. Taking into account the population’s need of the for functional and specialized food products, it is reasonable to produce innovative products of high nutritional and biological value from industrial hemp seeds. The high protein content in products and raw materials produced from hemp seeds “Nadezhda” has been experimentally established. The degree of daily protein requirement is satisfied on 20.8–53.5% (hemp flour pasta and natural hemp protein) while consuming 100 g of the product. A significant content of dietary fiber in products from hemp seeds was found, the degree of satisfaction of the daily need for which is 13.2–144.8%. The protein fraction of the hemp seed is characterized by a high biological value, it has been established that the limiting amino acid is lysine, the amino acid score is 88.2%, the protein rationality coefficient is 69.3%, and the protein amino acid number adjusted for digestibility is 79%.