Hemp Seed Cakes
doi: 10.3390/foods14091605.
Comparative Characterization of Hemp Seed Cakes from Dehulled and Hulled Cannabis sativa L. var. oleifera cv. ‘Henola’: Nutritional, Functional, and Storage Stability Insights
- PMID: 40361687
- DOI: 10.3390/foods14091605
Abstract
This study investigated the nutritional composition, antinutritional factors, oxidative stability, microbiological safety, and sensory characteristics of hempseed cake (HC) derived from Cannabis sativa L. cv. ‘Henola’. The effects of dehulling and storage (1, 3, and 6 months) on dehulled (DHC) and hulled (HHC) hemp cake were systematically assessed. DHC exhibited significantly higher crude protein (up to 42.2%) and residual oil content (up to 37.5%), while HHC was richer in dietary fiber (up to 41.3%) and total carbohydrates (up to 48.2%). Despite comparable PUFA contents (63-72%) and favorable n-6/n-3 ratios (~3.1:1), DHC showed greater energy concentration and reduced levels of indigestible carbohydrates and phytates.
Oxidative stability tests revealed increased acid and peroxide values in both HHC and DHC after six months, indicating quality deterioration (Totox index > 15). Microbiological analyses confirmed hygienic safety across all samples, with slightly higher microbial counts in HHC linked to hull-associated contamination. Sensory evaluations revealed stable color, odor, and texture during storage, with DHC rated more aromatic. These findings confirm that processing conditions-particularly dehulling-strongly affect the functional and nutritional profile of hempseed by-products. DHC emerges as a promising, shelf-stable, protein-rich ingredient for functional food and feed applications.
Keywords: antinutritional compounds, cold pressing, dehulling, dietary fiber, hempseed cake shelf life, microbiological quality, oxidative stability, protein content, sensory evaluation
Dehulled Hemp Cake Delivers Dense Nutrition
This study highlights the potential of dehulled hemp seed cake (DHC) as a powerful, shelf-stable source of protein and oil for both food and feed. With crude protein levels up to 42.2% and residual oil as high as 37.5%, DHC stands out for its functional food potential. While hulled hemp cake (HHC) boasts more fiber and total carbs, it’s the DHC that brings stronger nutritional density, improved digestibility, and more favorable sensory properties.
Both forms preserved their PUFA profiles and omega ratios, but long-term storage showed oxidative degradation (Totox index > 15), underlining the need for stable packaging. Microbiological safety remained high throughout.
Bottom line? Dehulling elevates hempseed cake into a serious ingredient for plant-based protein products — and reinforces hemp’s role as a clean-label, nutrient-rich, and functional staple for tomorrow’s food systems.
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