Physicochemical, functional and bioactive properties of hempseed (Cannabis sativa L.) meal, a co-product of hempseed oil and protein production, as affected by drying process

Hempseed meal after protein isolation (HM-PI) is a co-product obtained from hempseed. The objectives were to characterize and determine the effect of drying on HM-PI. HM-PI was produced using three methods: freeze (FD), vacuum oven (VOD), (OD). contained over 70% had similar or higher level essential amino acids than recommended values for human adults. Osborne fractionation indicated that glutelin most dominant fraction in FD HMPI has significant lower surface hydrophobicity vitro digestibility OD VOD demonstrated better functional properties Pepsin-pancreatin digestion VOD, resulted comparable considerable antioxidant anti-inflammatory properties. This first report characterization HM-PI, hempseed processing. could serve as novel food ingredient resulting increase utilization