[Use of sunflower (Helianthus annus, L.) in human foods. I. Preparation of sunflower flour, protein concentrate and supplementation of this flour with the amino acids lysine and methionine].

In view of the importance that cultivation of sunflower (Helianthus annus, L.) has from both the industrial and scientific points of view, to promote its wide utilization in human foods, this study was undertaken for the following purposes. To obtain an edible sunflower seed meal, as well as well to determine the effect thermic treatment exerted on its nutritional qualities. To evaluate through chemical and biological analyses, the nutritional quality of the flour and of its thermic treatment, as well as of the sunflower seed protein concentrate. To supplement these flours with the amino acids lysine and methionine. Analysis of the results suggested the following conclusions: The sunflower seed obtained by thermic treatment has a higher protein value than when untreated. The flour thus treated is of better protein quality when supplemented with 0.34% lysine. The sunflower seed not subjected to thermic treatment, and supplemented with different levels of the amino acid methionine, did not improve the protein quality of the product. The protein concentrate of the sunflower seed shows a protein quality as well as a protein efficiency ratio (PER) relatively low, probably due to the lack of lysine.