###### Abstract  
Hemp (_Cannabis sativa_ subsp. _sativa_) has been increasing in popularity in recent years owing to its nutritional composition, with an interesting combination of protein, fat, and fiber, as well as minerals. Its transformation into flours and concentrates has allowed its incorporation in different foods thanks to its techno-functional properties. In this study, four commercial brands of hemp flour and hemp protein concentrate were analyzed for their proximal, amino acid and mineral composition, and fatty acid profile. The bioactive characteristics, such as phenolic composition and antioxidant activity, and techno-functional properties, such as solubility and water-holding and oil-holding capacities, were analyzed. The results showed that the composition of the flours was characterized by a high fiber content and a high antioxidant activity due mainly to the high level of total phenolic compounds. In the case of concentrates, these showed a lower carbohydrate but higher protein content and better functional properties such as water-holding, foaming, and gel-forming capacities. Both flours and concentrates showed low fat contents with polyunsaturated fatty acids being the major fatty acids, a good amino acid profile, and high K and P concentrations. Organic products showed differences in nutritional composition but not in functional properties when compared with non-organic products. proximate composition; amino acid profile; phenolic content; antioxidant activity; fatty acid profile; mineral composition +
Footnote †: journal: Applied sciences  
Hemp seeds provide significant amounts of protein (200-250 g/kg), oil (250-350 g/kg), carbohydrates (200-300 g/kg), and insoluble fiber (100-150 g/kg), together with important levels of minerals (56-80 g/kg) [8]. In fact, they contain a wide range of minerals such as iron, calcium, zinc, magnesium, and manganese [9]. In addition, several studies, both in vitro and in vivo, have demonstrated the antioxidant potential and the antihypertensive properties of hemp seed [10]. It is particularly interesting that the concentration of anti-nutritional compounds in hemp seeds is very low [11], which makes it an interesting alternative to concentrates and flours made from legumes. The proteins present in hemp seeds are primarily albumin and edestin. These are easily digestible proteins which contain substantial levels of all essential amino acids [12] and are classified as non-allergenic [13]. The amino acid profile is similar to that found in eggs and soybeans [14], and this can help to address the issues of a sustainable alternative food. Hempeseed oil consists of 80-90% polyunsaturated fatty acids (PUFA) including high levels of linoleic (LA) and \(\alpha\)-linolenic acid (ALA) [12]. Hemp seed products, which are generally obtained after partial or total oil extraction, are positioned as a good alternative to soy for the food industry because hemp flour has high levels of fat and protein but also of fiber, essential fatty acids and amino acids, and minerals [15]. In addition, hemp flour is rich in bioactive compounds, such as polyphenols, vitamin E, and minerals such as calcium, potassium, sodium, magnesium, iron, phosphorus, sulfur, and zinc [16]. As far as hemp protein concentrate is concerned, it has very interesting functional properties such as solubility, foaming, and water-holding and fat-holding capacities According to [PERSON] et al. [17], hemp protein concentrates showed a slightly lower oil-holding capacity (OHC) and water-holding capacity (WHC) than other protein concentrates such as safflower, sunflower, and canola. It should be taken into account that protein structure and functionality can be influenced by the method of production. Processing can, therefore, lead to modifications in protein structure, in protein folding, and in the gelation capacity [18].