Colourless sunflower protein products: chemical and nutritional evaluation of the presence of phenolic compounds

This study describes a simple process for preparing a sunflower product from dehulled sunflower seeds. The processed products, apart from the high content of lipid (39%), are whole foods, white in colour, with a fibrous or granular texture and acceptable odour. They contain 27–29% proteins, 4% ash, 3.9% fibres and small amounts of phenolic compounds. Furthermore, their PER values can equal that of casein when 2% lysine is added. However, the extraction process causes a loss in lipid (25–30%), a fall in lysine and cystine content and a slight fall in soluble protein.