The scientific literature credits Cannabis sativa L. with the qualities of a true superfood, as noted. We now turn to the virtues of hemp flour for nutrition and health of humans and animals. (1)
Hemp flour, protein at will
Hemp flour is made from the residue of pressing the oil from the seeds. It differs from other flours in its high contents of digestible high biological value protein and fiber. In addition to having an appreciable content of fats-especially polyunsaturated fatty acids(PUFAs)-and carbohydrates. And it is rich in phenolic compounds, vitamins and minerals, phytosterols ( prebiotic fibers). (2,3).
Among other things, protein isolates from hemp flour contain bioactive peptides that can reduce the neuroinflammatory state. (4) With unparalleled prerogatives in view of the formulation of functional and nutraceutical products. Sports foods, protein bars, and weight-loss meal replacements can be made, thanks to Cannabis Sativa L., in vegetarian and vegan (as well as gluten-free) versions. In addition to ready-to-eat foods and edible food films. (5)
Fig. 1. Table of nutritional values for several specialty flours, including hemp flour (hemp) per 100 grams of product (Hughes et al., 2020)
Hemp flour, Omega 3 and polyphenols
Hemp-along with algae, flaxseed and chia seeds-is one of the few plant sources of Omega-3 fatty acids. Which, like essential amino acids, are not synthesized by the body and must therefore be introduced to it through the diet. In adequate amounts, for cardiovascular and mental health, as well as the immune system. Omega-3 is moreover contained, in hemp, in an optimal ratio with Omega-6.
The polyphenols in which Cannabis Sativa L. is also rich are in turn a key ingredient in human and animal health. (6) With proven beneficial effects, as noted, in modulating the immune system and certain essential enzymes. Cholesterol absorption reduction, cancer prevention, mitigation of inflammatory states and neuro-degenerative diseases. (6)
Some substances 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 (e.g., trypsin inhibitors, digestive enzymes). Research and development are therefore directed on how to improve digestibility.
Industrial applications
Roasting the raw meal has been found to increase the nutritional and health properties of hemp. The addition of both flours in cookie formulation showed a significant increase in protein and unsaturated fat contents, polyphenols and antioxidant activity. Without coming short of good sensory acceptability. (8)
Fig. 2. Cookies made by adding four different concentrations of hemp flour (A) and roasted hemp flour. (B) compared with a cookie without flour additions (Ertaș et al., 2020)
Promising applications have also been tested in the production of pasta, both fresh and dry. Again with appreciable results on the nutritional profiles of the pastas, which thanks to the addition of hemp flour can be offered as complete and balanced foods. With increased protein, fiber and micronutrient values. In addition to the natural introduction of Omega3 and polyphenols.
Gluten-free applications
The absence of gluten in hemp flour offers a valuable perspective for the development of foods for people forced to follow a gluten-free diet. In cases of celiac disease and allergies to grains that contain gluten, it is indeed easy to incur nutritional deficiencies, as highlighted by Harvard University. With particular regard to protein, fiber and micronutrients that hemp can in fact help supplement. (9)
Gluten-free with hemp flour showed excellent results in experimentation on crackers, bread, and sourdough bread (10,11,12). In all cases, the nutritional and antioxidant value of the products increased, and in some cases an improvement in sensory and technological properties was also observed (e.g., increased leavening and maintenance of bread crust).
Fig. 3. Flow chart of hemp oil production and extraction residue used for flour production, with four different particle sizes. (Pojić et al., 2014)
Hemp for animal nutrition and health
The cake remaining from the extraction of the oil, possibly ground into flour form, can be used as feed for all animal species to supplement protein and fat and reduce the use of soybeans. This dietary supplementation appears to promote several beneficial effects on the performance of farm animals:
– higher content of polyunsaturated fatty acids and CLA(Conjugated Linoleic Acid) in goat and sheep milk,
– Increase in cow’s milk production yield,
– Omega-3 fatty acid enrichment, in the form of linoleic acid, in egg yolk. (13)
Direct health effects of hemp-fed animals have been observed on laying hens and broilers for meat. Improved tibia resistance, improved lipid profile with reduced incidence of liver disease, and enhanced antioxidant status exerting anti-inflammatory and anti-microbial activity. (14)
Interim conclusions
Cannabis Sativa L. is an agricultural product eligible for aid under the Common Agricultural Policy (CAP). (15) And it is an ‘industrial plant’ with regard to seed production and crops. (16) Its cultivation in Italy has historical roots dating back to the Middle Ages, and its resilience enables its production without the need for synthetic fertilizers or pesticides.
Italian farmers, thanks to industrial hemp, can increase the share of UAA (Utilized Agricultural Area) devoted to organic farming. In line with, among other things, the objectives outlined in the EU Farm to Fork (f2f) Strategy , which are to receive appropriate and further support in the new CAP being negotiated. From an ecological transition perspective that adds value to the agricultural system and its profitability, as well as the environment and public health.
Italian food and feed industries therefore have an opportunity to direct research and development toward the wise use of this valuable raw material in their products. All the more so where the growing consumer focus on plant-based proteins, nutraceutical (or superfoods) and sustainable, organic production is considered. Not to mention the primary role of this supply chain in a circular economy model.
Dario Dongo and Andrea Adelmo Della Penna
Notes
(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 flour obtained after cold pressing of Cannabis sativa L. seeds. Rivista Italiana delle Sostanze Grasse 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) Mamone 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) Siano 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) Pojić 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. Aliment. 19(2):177-184, http://dx.doi.org/10.17306/J.AFS.2020.0795
(9) Korus 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) Radočaj et al. (2014) Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camelia sinensis) on functional characteristics of gluten-free crackers. Journal of Food Science 79(3):C318-25, doi:10.1111/1750-3841.12370
(11) Nissen 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) Korus 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) Novoselec 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 listed in the Single European Catalogue of Approved Varieties. V. reg. EC 1782/03 (art. 52), reg. EC 73/09 (recital 29, articles 39 and 87)
(16) Reg. EU 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.
