The esteemed international journal on food science, FOODS (Impact Factor of 5.2 and a CiteScore of 5.8), published biannually online by the open-access platform MDPI (Multidisciplinary Digital Publishing Institute), featured a groundbreaking piece from the Technical University of Moldova. Titled “Hemp seed cake flour as a source of proteins, minerals, and polyphenols and its impact on the nutritional, sensorial, and technological quality of bread,” this work is authored by a formidable group of UTM experts renowned in their fields – Tatiana CAPCANARI, Eugenia COVALIOV, Cătălina NEGOIȚA, Rodica SIMINIUC, Aurica CHIRSANOVA, Vladislav REȘITCA, and Dinu ȚURCANU.
The team successfully joined forces to explore a particularly delicate issue: the physico-chemical composition of hemp seed cake flour and its nutritional impact on the quality parameters of bread.
Given that hemp seeds (Cannabis sativa L.) pack a high concentration of protein and biologically active components, especially when the lipid portion is removed during oil production, the by-products are repurposed as animal feed. Consequently, hemp seed cake flour has been assessed in terms of protein quality, amino acid content, mineral composition, and polyphenol content.
Hemp seed cake flour has shown to be quite the powerhouse, providing a significant dose of high-quality protein (31.62 g/100g) and a complete set of eight essential amino acids. The biological potential of this flour doesn’t stop there—it’s high in polyphenols, especially those in the Cannabisin group. According to the results, incorporating hemp seed cake flour into the bread mix positively contributes to the total phenol content, increasing from 141.25 mg GAE/kg (in the control sample) to 354.85 mg GAE/kg (in the 40% hemp seed cake bread). General bread quality parameters, such as moisture content and water activity, showed no significant variation. However, bread parameters like hardness and color attributes were notably affected by the addition of hemp seed cake.
The results have proven that the bread sample with 40% hemp seed cake flour can rightfully be labeled as protein-rich.
This research was funded by the State Project 20.80009.5107.10 “Personalized Nutrition and Smart Technologies for My Well-being,” conducted at the Technical University of Moldova, and the National Scholarship from the World Federation of Scientists. This, once again, highlights the importance and value of the conducted research.
Congratulations for this successful publication and investigation! We applaud the effort, perseverance, and dedication of each member of this team of author-professionals:
· Tatiana CAPCANARI – Head of the “Food Technology and Public Catering Management” program within the UTM Faculty of Food Technology;
· Eugenia BOAGHI – UTM representative, the voice of Moldova at the 7th edition of “My Thesis in 180 Seconds” international finals, and holder of the “Boris Melnic” Academy of Sciences of Moldova Award for young researchers.
· Cătălina NEGOIȚĂ – PhD candidate and graduate of “Technology and Management in Public Catering,” the mind behind “Capy’s Cakes Laboratory,” where artisanal desserts are crafted using natural ingredients and modern technologies;
· Rodica SIMINIUC – Director of the UTM Doctoral School;
· Aurica CHIRSANOVA – Head of the Department of Food and Nutrition, FTA-UTM;
· Vladislav RESITCA – Vice-Rector of UTM, Vice-Rector for Didactic Activities, former Dean of the UTM Faculty of Food Technology;
· Dinu ȚURCANU – Vice-Rector for Digitalization at UTM, who found his niche and excelled in the scientific field of “Food Product Safety,” successfully defending his doctoral thesis in engineering sciences on the topic “Nutritional Security of Individuals with Gluten-Related Disorders in the Republic of Moldova,” under the guidance of Dr., Assoc. Prof. Rodica SIMINIUC.
Congratulations to our UTM colleagues and researchers propelling the research activities at UTM to a whole new level!
