Sunflower By-Product Elevates Bread Nutrition and Sustainability
Researchers found that partially defatted sunflower seed flour, a by-product of sunflower oil production, can replace 10%–60% of wheat flour in bread, significantly raising protein and fiber (up to 27.16% protein) and antioxidant levels, while also inhibiting α-amylase and pancreatic lipase; however, higher substitution can make loaves denser, though using an aqueous extract of the flour helped preserve texture, presenting a promising, cost-effective way to valorize a waste product and support a circular economy.