Utilización del residuo de la biomasa del Cannabis sativa L. en la elaboración de harina.

Abstract

This research aimed to characterize the hemp (Cannabis sativa l.) Biomass residue to obtain flour in order to identify its possible use in the food industry. Descriptive statistics were applied using five experimental units of 100 grams each, while five experimental units of 200 grams each were used to characterize the flour. The physical-chemical composition of the raw material and flour was evaluated (humidity, ash, protein, fat, fiber, carbohydrates, cannabidiol (CBD), and minerals). It was sieved with a 200-um sieve during the flour production to evaluate its granulometry, obtaining a yield of 87.7%. Microbiological analysis was also carried out to evaluate e. Coli, molds, and yeasts. In addition, the shelf life was determined in different evaluation periods (0, 10, 20, and 30 days). It was concluded that the physical-chemical tests of the processed flour showed a moisture content of 9.22%, ash of 16.21%, protein of 23.54%, fat 28%, fiber of 21.52%, carbohydrates of 28.22%, cannabidiol (CBD) 3.56%, acidity 0.29 and PH of 7.48, in addition, calcium (3.34%), iron (345.26 mg/kg), magnesium (107.08 mg/kg) and zinc (7793.44 mg/kg), with a cost-benefit of $ 1.65. Long-term feeding studies are recommended to determine the safety of meal consumption for animals and humans.