Hydrothermal treatment of hemp seeds (Cannabis sativa L.): impact on its dehulling yield, fatty acid profile and nutritional characteristics.

Background: Hemp seeds are highly nutritious and a sustainable source of protein and omega-fatty acids. The outer shell of the seeds restricts its utilization in the food industry. Dehulling of the seeds leads to a lot of processing losses due to high oil content and hard shell of the seed.

Standardization and quality profile of mix.

Wheat (T1) and maize (T2) based were formulated using chick pea, barley and other food adjuncts. Results revealed that, no significant difference was observed in the protein and ash content between control (chickpea basede mix) and T1. However, significant difference was observed between the control and T2 sample between moisture, fat, insoluble and total fiber, with the exception of protein, soluble fiber and ash.