Scientific literature attributes to the Cannabis sativa L. the qualities of a real superfoods, as seen. We now focus on the virtues of hemp flour, for nutrition and health of humans and animals. (1)
Hemp flour, proteins at will
Hemp flour it is obtained from the residue of the squeezing of the oil from the seeds. It differs from other flours for its high levels of digestible high biological value proteins and fibers. In addition to having an appreciable fat content - especially polyunsaturated (PUFA, Polyunsaturated Fatty Acids) - and carbohydrates. And it is rich in phenolic compounds, vitamins and minerals, phytosterols (fiber prebiotics). (2,3).
Protein isolates from hemp flour contain among other things bioactive peptides capable of reducing the neuro-inflammatory state. (4) With unparalleled prerogatives, in view of the formulation of functional and nutraceutical products. Sports food, protein bars, meal replacements for weight reduction can be made, thanks to Cannabis Sativa L., in vegetarian and vegan versions (as well as gluten-free). In addition to food ready-to-eat and edible food films. (5)
Fig. 1. Nutritional value table for different specialty flours, including hemp flour (hemp) per 100 grams of product (Hughes et al., 2020)
Hemp flour, Omega 3 and polyphenols
Hemp - together with algae, linseed and chia - is one of the few vegetable sources of Omega-3 fatty acids. Which, like essential amino acids, are not synthesized by the body and must therefore be introduced through the diet. In adequate quantities, for cardiovascular health e Of the mind, as well as of the immune system. Omega 3 is also contained in hemp in an optimal ratio with Omega-6.
Polyphenols of which also the Cannabis Sativa L. is rich are in turn a key ingredient for human and animal health. (6) With proven beneficial effects, as seen, in the modulation of the immune system and of some essential enzymes. The reduction of cholesterol absorption, the prevention of cancer, the mitigation of inflammatory states and neuro-degenerative diseases. (6)
Some substances present in hemp seed as in legumes have shown a positive effect against diabetes, cancer and cardiovascular disease. (7) Beyond their qualification as anti-nutritional factors (eg trypsin inhibitors, digestive enzymes). Research and development are therefore focused on how to improve digestibility.
Industrial applications
The roasting of raw flour it was found to be useful in increasing the nutritional and health properties of hemp. The addition of both flours in the biscuit formulation showed a significant increase in the contents of proteins and unsaturated fats, polyphenols and antioxidant activity. Without compromising good sensory acceptability. (8)
Fig 2. Biscuits made with the addition of four different concentrations of hemp flour (A) and toasted hemp flour (B) compared to a biscuit without added flour (Ertaș et al., 2020)
Promising applications they have also been tested in the production of both fresh and dry pasta. Also in this case with appreciable results on the nutritional profiles of the pasta, which thanks to the addition of hemp flour can be offered as complete and balanced foods. With an increase in the values of proteins, fibers and micronutrients. In addition to the natural introduction of Omega3 and polyphenols.
Applications gluten-free
The absence of gluten in hemp flour offers a valuable perspective for the development of foods intended for people forced to follow a diet gluten-free. In cases of celiac disease and allergies to cereals that contain gluten, it is in fact easy to run into nutritional deficiencies, as highlighted by Harvard University. With particular regard to the proteins, fibers and micronutrients that hemp can in fact help integrate. (9)
Il gluten-free with hemp flour has shown excellent results in experimentation on cracker, bread and sourdough bread (10,11,12). In all cases, the nutritional and antioxidant value of the products increased, in some cases an improvement in the sensory and technological properties was also observed (e.g. increase in leavening and maintenance of the bread crust).
Fig 3. Flow chart of hemp oil production and of the extraction residue used for the production of flour, with four different grain sizes. (Pojić et al., 2014)
Hemp for nutrition and animal health
The residual cake from the extraction of the oil, possibly ground in the form of flour, it can be used as feed for all animal species, to integrate proteins and fats and reduce the use of soy. This dietary supplement appears to promote several beneficial effects on the performance of farm animals:
- higher content of polyunsaturated fatty acids and CLA (Coniugated Linoleic Acid) in goat and sheep milk,
- increase in the production yield of cow's milk,
- enrichment of Omega-3 fatty acids, in the form of linoleic acid, in the egg yolk. (13)
Direct effects on health of hemp-fed animals were observed on laying hens e broilers from meat. Better resistance of the shins, better lipid profile with reduced incidence of liver disease and enhancement of the status antioxidant that exerts anti-inflammatory and anti-microbial activity. (14)
Provisional conclusions
La Cannabis Sativa L. it is an agricultural product eligible for aid under the Common Agricultural Policy (CAP). (15) And it is an 'industrial plant', with regard to the production of seeds and crops. (16) Its cultivation in Italy has historical roots dating back to the Middle Ages and its resilience allows its production without the need for fertilizers or synthetic pesticides.
Italian farmers, thanks to industrial hemp, they can increase the share of UAA (Utilized Agricultural Area) dedicated to organic farming. In line, among other things, with the objectives indicated in the EU strategy Farm to Fork (f2f), which will have to receive a specific e further support in the new CAP under negotiation. In a perspective of ecological transition that brings added value to the agricultural system and its profitability, as well as to the environment and public health.
The Italian industries of food and feed have therefore the opportunity to direct research and development towards the wise use of this precious raw material in their products. All the more so when we consider the growing attention of consumers to vegetable proteins, nutraceutical foods (or superfoods) to be sustainable, organic productions. Without forgetting the primary role of this supply chain in a circular economy model.
Dario Dongo and Andrea Adelmo Della Penna
Footnotes
(1) Leonard et al. (2019) Hempseed in food industry: Nutritional value, health benefits, and industrial applications. Compr. Rev. Food Sci. Food Saf. 19: 282-308, doi: 10.1111 / 1541-4337.12517
(2) Folegatti et al. (2014) Chemical characterization of the flour obtained after the cold pressing of the seeds of Cannabis sativa L. Italian Review of Fatty Substances 91: 3-13
(3) Hughes et al. (2020) Flour for home baking: A cross-sectional analysis of supermarket products emphasizing the whole grain opportunity. Nutrients 12: 2058, doi: 10.3390 / nu12072058
(4) Rodriguez-Martin et al. (2019) Neuroprotective protein hydrolysates from hemp (Cannabis sativa L.) seeds. Food Funct. 10: 6732, doi: 10.1039 / c9fo01904a
(5) Mamon et al. (2019) Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates. Food Research International 115: 562-571, https://doi.org/10.1016/j.foodres.2018.09.017
(6) Let et al. (2019) Comparative study of chemical, biochemical characteristic and ATR-FTIR analysis of seeds, oil and flour of the edible Fedora cultivar hemp. Molecules 24: 83, doi: 10.3390 / molecules24010083
(7) Pojic et al. (2014) Characterization of byproducts originating from hemp oil processing. Journal of Agricultural and Food Chemistry 62: 12436-12442, https://doi.org/10.1021/jf5044426
(8) Ertaș et al. (2020) Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour. Acta Sci. Pol. Technol. Power 19 (2): 177-184, http://dx.doi.org/10.17306/J.AFS.2020.0795
(9) Corus et al. (2017) Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites. Eur. Food Res. Techol. 243: 1429-1438, doi: 10.1007 / s00217-017-2853-y
(10) Radochai et al. (2014) Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers. Journal of Food Science 79 (3): C318-25, doi: 10.1111 / 1750-3841.12370
(11) Nisen et al. (2020) Shift of volatile organic compounds (VOCs) in gluten-free hemp-enriched sourdough bread: a metabolomic approach. Nutrients 12: 1050, doi: 10.3390 / nu12041050
(12) Corus et al. (2017) Hemp (Cannabis sativa subsp. Sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread. LWT - Food Science and Technology 84: 143-150, doi: 10.1016 / j.lwt.2017.05.046
(13) Novoseelec et al. (2019) An overview on the use of hemp (Cannabis sativa L.) in animal nutrition. Poljoprivreda 25(2):52-61, doi:10.18047/poljo.25.2.8
(14) Della Rocca et al. (2020) Hemp in veterinary medicine: from feed to drug. Front. Vet. Sci. 7: 387, doi: 10.3389 / fvets.2020.00387
(15) Provided that the plants belong to the botanical species indicated in the Single European Catalog of admitted varieties. See reg. CE 1782/03 (art.52), reg. CE 73/09 (recital 29, articles 39 and 87)
(16) EU Reg. 220/15
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in Food Technologies and Biotechnologies, qualified food technologist, he follows the research and development area. With particular regard to European research projects (in Horizon 2020, PRIMA) where the FARE division of WIISE Srl, a benefit company, participates.
