Effect of thermal processing of hemp seeds (Cannabis Sativa L.) on its compositional and functional parameters

A.H. Yadav; V.H. Patel; N.R. Dave

doi:10.3989/gya.0427251.2309

Authors

A.H. Yadav P.G. Department of Home Science, Sardar Patel University https://orcid.org/0009-0005-4379-8977
V.H. Patel P.G. Department of Home Science, Sardar Patel University https://orcid.org/0000-0003-4080-7899
N.R. Dave P.G. Department of Home Science, Sardar Patel University https://orcid.org/0000-0002-8206-6606

DOI:

https://doi.org/10.3989/gya.0427251.2309

Keywords:

Antioxidant enhancement, Bioactive compounds, Functional foods, Hemp seeds, Nutritional composition, Roasting process

Abstract

Hemp seeds (Cannabis Sativa L.) are increasingly recognized as a functional food due to their rich nutritional composition and bioactive compounds. Roasting, a widely used processing method, enhances flavor, modifies texture, and alters nutritional attributes. This study examines the effects of roasting on the proximate composition, antioxidant activity, and functional properties of hemp seeds. Roasting significantly reduced moisture content (from 0.99 to 0.36%), leading to an increase in fat (from 26.96 to 28.64%) and protein (from 31.98 to 35.04%). The total phenolic content (TPC) increased by approximately 155% (from 47.00 to 120.10 mg GAE/100g), contributing to enhanced antioxidant activity. While Ferric Reducing Antioxidant Power (FRAP), Reducing Power Activity (RPA), and ABTS-RSA radical scavenging activity increased significantly, DPPH-RSA activity showed a slight decline. Functional roperties, including oil-holding and water absorption capacity, improved after roasting, whereas bulk density remained relatively unchanged. Overall, the findings support the use of roasted hemp seeds as a functional ingredient with applications in innovative food formulations.

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