Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical composition, two cotyledon-containing fractions (>180 and <180 μm) were significantly richer in protein (p < 0.05) (41.2% ± 0.04% and 44.4% ± 0.02%, respectively), lipid (15.1% ± 0.02% and 18.6% ± 0.04%, respectively), and sugar content (4.96% ± 0.11% and 3.46% ± 0.08%, respectively) in comparison to the hull-containing fractions (>350 and >250 μm), which were significantly richer in crude fiber content (29.5% ± 0.04% and 21.3% ± 0.03%, respectively). The free radical scavenging capacity (IC50) of fraction extracts increased (p < 0.05) with increasing mean particle size (from 17.18 ± 0.59 to 5.29 ± 0.30 mg/mL). Cannabisin B and N-trans-caffeoyltyramine were the most abundant phenolic compounds in the hull fractions (from 267 ± 15.9 to 287 ± 23.1 mg/kg), while cotyledon fractions had higher content of catechin (from 313 ± 12.4 to 744 ± 22.2 mg/kg) and p-hydroxybenzoic acid (from 124 ± 6.47 to 129 ± 8.56 mg/kg (P < 0.05). Well-balanced ω-6 to ω-3 fatty acid ratio (3:1) was determined in all fractions. Antinutrients (trypsin inhibitors, phytic acid, glucosinolates, and condensed tannins) were mostly located in the cotyledon fractions. These findings indicate that the separation of hemp seed meal into different fractions could be used to concentrate valuable target compounds and consequently facilitate their recovery.

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Hemp seed cake remaining after oil pressing was processed in the laboratory conditions to obtain hemp flour that influence the rheological properties of wheat dough, and the quality of bread was studied. The obtained hemp flour was mixed with wheat flour at different hemp/wheat flour ratios (0/100, 5/95, 10/90 and 20/80). The obtained results indicated that hemp flour affected water absorption and dough development time, and consequently bread volume, color and structural and textural properties of bread crumb regardless of the level of substitution. However, the presence of hemp flour in formulation, as being nongluten flour, did not necessarily distort all rheological properties. In this context, dough stability and dough strength were not significantly affected by the addition of hemp flour up to 10%, whereas substitution level of 20% resulted in the decrease (P < 0.05) of these parameters. Bread supplemented with hemp flour had higher nutritional value and provided elevated intake of important nutrients such as proteins and macro-and microelements, especially iron. PRACTICAL APPLICATIONSRecent scientific research indicated that hemp seed is a source of valuable nutrients, so it is recognized as one of nature's perfect balanced foods. In order to fulfill the requirements of sustainable food processing, the reutilization of food waste is a common issue especially due to the fact that food waste is rich in proteins, dietary fibers, antioxidants, colorants and other nutrients. In that sense, oilseed meals that remain after oil cold pressing have been recognized as one of the most valuable sources of proteins. One of the promising but not widely investigated cold-pressed seed meals is that which remains after cold pressing of hemp seeds known as hemp flour. Obtained results showed that the breads supplemented with hemp flour had higher nutritional value providing elevated intake of important nutrients such as proteins and macro-and microelements, especially iron, while reducing the metabolizable energy from carbohydrates.

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