Sunflowers: America’s neglected crop

Abstract

Abstract The sunflower, Helianthus annuus , is a crop which has been neglected in American agriculture. Sunflower oil from seed grown in the northern U.S. typically contains 70% linoleic acid and has a high ratio of polyunsaturated to saturated fatty acids. This makes it desirable as an edible oil in light of evidence linking saturated fats to high blood cholesterol and incidence of heart disease. In contrast sunflower oil from seed produced in the South generally contains 40–50% linoleic acid. Preliminary studies indicate that southern oil with a lower content of linoleic acid is slightly more stable than northern oil. The effect of planting dates, location and environmental temperatures on the fatty acid composition of northern and southern sunflower oils is reported. Studies also show that potato chips fried in sunflower oil are more flavorful after storage for four weeks than similarly treated chips fried in cottonseed‐corn oil mixtures. Sunflower protein is highly digestible (90%) and possesses a high biological value (60%). Protein isolates prepared by the conventional method of extraction are greenish in color due to oxidation of chlorogenic acid. However research underway indicates that development of a nearly white isolate is possible. Analysis of chemical, physical and organoleptic properties indicate that dehulled sunflower kernels can be used in various food products. Defatted meal also can be used as a partial wheat substitute in bread and other bakery products.