Value Addition of Sunflower Seed Meal to Overcome Protein Needs

In recent years, the limited diversity options of proteinaceous-rich vegetable foods don’t allow the correct nutritional intake of nitrogen-derived compounds such as amino acids and peptide analogs that are related to metabolic and structural functions. Sunflower seeds (Helianthus annuus) have been considered by Food and Agriculture Organization (FAO) as an important resource of macro- and micronutrients for animals and human populations; additionally, their therapeutical potential due to the presence of natural products such as flavonoids and terpenoids among others, made them be named as “functional food or ingredient” for health enhancement. Sunflower seed cakes, meals, and protein concentrates exhibit a noteworthy quantity of proteins and peptides, primarily known as helianthinins and albumins, which can enhance and supplement overall protein consumption, in addition to animal-derived food sources. This chapter focuses on describing the protein content of sunflower seed products and their beneficial health properties, with a particular emphasis on their potential as substitutes for meat and flour to achieve an optimal daily protein intake and aid in the prevention of chronic degenerative diseases. Furthermore, the development and optimization of efficient techniques for extracting and processing meals and proteins are crucial to obtain high-quality food ingredients.