## 3 Results and Discussion
### Amino Acid Profile  
With regard to the amino acid content (Figure 1), all the essential amino acids were found in both the flours and the hemp protein concentrate. The high amounts of glutamic and arginine stand out. Significant amounts of sulfur-containing amino acids (methionine and cysteine) were also found. These results agree with those obtained by other authors reporting the presence of all essential amino acids in both hemp flour and hemp protein concentrates [39; 40]. Glutamic acid, aspartic acid, and arginine have also been described as the predominant amino acids in hemp by other authors [41; 42]. Tryptophan was the amino acid present in the lowest concentration in all the samples analyzed in this study, which agrees with the results obtained by [PERSON] et al. [43] and [PERSON] et al. [44]. The amino acid profile found in both flours and concentrates confirms that these products are an excellent source of protein. Hemp protein is also classified as a source of high-quality protein comparable to that of soybean or egg white [45]. Furthermore, previous studies [46] showed that these proteins have excellent digestibility, with a very high protein digestibility corrected amino acid score (PDCAAS) value.  
\begin{table}
\begin{tabular}{c c c c c} \hline  & \multicolumn{2}{c}{**Hemp Flows**} & \multicolumn{2}{c}{**Hemp Protein Concentrates**} \\ \cline{2-5}  & **Organic** & **Conventional** & **Organic** & **Conventional** \\ \hline C16:0 & 6.95 \(\pm\) 0.04 a & 8.57 \(\pm\) 0.24 a & 21.50 \(\pm\) 3.38 b & 17.23 \(\pm\) 0.75 b \\ C16:1 & 0.11 \(\pm\) 0.00 a & 0.21 \(\pm\) 0.01 a & 0.26 \(\pm\) 0.01 a & 0.34 \(\pm\) 0.18 a \\ C18:0 & 3.15 \(\pm\) 0.01 a & 2.15 \(\pm\) 0.43 a & 7.90 \(\pm\) 0.97 b & 6.25 \(\pm\) 0.54 b \\ C18:1 n9t & 0.02 \(\pm\) 0.00 a & 0.83 \(\pm\) 0.41 ab & 1.90 \(\pm\) 0.24 b & 2.36 \(\pm\) 0.77 b \\ C18:1 & 13.50 \(\pm\) 0.06 a & 10.68 \(\pm\) 1.16 a & 23.09 \(\pm\) 0.89 b & 20.58 \(\pm\) 2.67 b \\ C18:2 n6 & 56.38 \(\pm\) 0.05 b & 52.29 \(\pm\) 2.28 b & 30.65 \(\pm\) 6.69 a & 35.06 \(\pm\) 3.34 a \\ C20:0 & 0.89 \(\pm\) 0.01 a & 0.71 \(\pm\) 0.19 a & 2.12 \(\pm\) 0.24 a & 2.78 \(\pm\) 1.33 a \\ C18:3 n6 & 0.67 \(\pm\) 0.00 a & 6.68 \(\pm\) 0.61 b & 0.15 \(\pm\) 0.05 a & 0.91 \(\pm\) 0.95 a \\ C18:3 n3 & 16.69 \(\pm\) 0.06 b & 15.03 \(\pm\) 1.53 b & 4.52 \(\pm\) 1.10 a & 5.63 \(\pm\) 0.15 a \\ SFA & 11.64 \(\pm\) 0.08 a & 12.06 \(\pm\) 1.19 a & 34.25 \(\pm\) 5.34 b & 28.57 \(\pm\) 0.73 b \\ MUFA & 14.32 \(\pm\) 0.04 a & 12.66 \(\pm\) 1.71 a & 27.54 \(\pm\) 0.91 b & 25.85 \(\pm\) 0.16 b \\ PUFA & 74.05 \(\pm\) 0.12 b & 75.27 \(\pm\) 2.91 b & 38.20 \(\pm\) 6.25 a & 45.59 \(\pm\) 0.891 a \\ n3 & 16.88 \(\pm\) 0.06 b & 15.29 \(\pm\) 1.44 b & 5.18 \(\pm\) 0.51 a & 6.44 \(\pm\) 0.10 a \\ n6 & 57.16 \(\pm\) 0.06 b & 59.98 \(\pm\) 1.47 b & 33.02 \(\pm\) 5.74 a & 39.15 \(\pm\) 0.79 a \\ n6/n3 & 3.38 \(\pm\) 0.01 a & 3.93 \(\pm\) 0.27 a & 6.34 \(\pm\) 0.47 b & 6.08 \(\pm\) 10.03 b \\ \hline \end{tabular} a,b Values in the same row followed by different letters are significantly different (\(p<\) 0.05).  
\end{table}
Table 2: Mean values (\(\pm\)standard deviation) of the fatty acids of different hemp flours and protein concentrates (expressed in g/100 g of FAME).  
As far as the commercial brands are concerned, no statistically significant differences were found in the contents of any of the amino acids for hemp flours. However, the organic protein concentrates showed lower amounts of all essential amino acids (EAAs) and branched-chain amino acids (BCAAs), which is consistent with their lower protein content (Table 1). The differences found between the two commercial brands could also be linked to the manufacturing process of the concentrates. The extracting process for obtaining the protein concentrate may affect the concentration of amino acids, especially EAAs and BCAAs, as reported by [PERSON] et al. [42].