A process for obtaining edible‐grade sunflower protein concentrate has been standardized. Dehulling the seed and removing polyphenols were accomplished using a centrifugal sheller and treating the kernels with acidified sodium chloride solution. The sunflower protein concentrate had a protein content of 60%, available lysine of 3.4 g/16 g N and was free from polyphenols. The protein efficiency ratio (PER) of the concentrate was 2.4 and in vitro digestibility was 90%.
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Sastry et al. (1984) studied this question.
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