Hemp, scientifically known as Cannabis sativa L., is an annual plant belonging to the Cannabaceae family. Its historical utilisation by people spans various purposes, including textiles and food. Considered one of humanity's earliest cultivated plants, hemp has played a significant role in various civilisations. Traditionally, its fibres have been employed in producing ropes, apparels and fabrics, while its seeds have been valued for their nutritional richness. Hemp's health benefits are also associated with phenolic compounds, which occur in varying amounts in almost all classes of plant foods and agro-industrial residues. Hemp seed (Cannabis sativa L.) cake, derived from the cold-pressing process of hemp seed oil extraction, is abundant in protein, fibre and biologically active compounds. Three types of hemp seeds (Silvana, Armanca, Teodora) grown at the Lovrin Agricultural Research and Development Station were subsequently studied after oil extraction. The recovered hemp seed leftover waste cakes were analysed to compare their physical, chemical, nutritional composition, and total phenolic content. The ash, moisture, lipid, total protein, and crude fibre levels were measured for each variety. The results will enable further research to valorise secondary byproducts generated during the hemp seed oil extraction and contribute to reducing food waste, thereby advancing the sustainability of the agri-food systems.

Cannabis sativa L, hemp seed cake, total phenolic, sustainability

biology

Presentation: poster