Sunflower Oil By-Product Shows Promise as a Nutritious Bread Ingredient

Researchers are turning a little-used by-product of sunflower oil production into a high-protein, antioxidant-rich ingredient for bread. Partially defatted sunflower seed flour (SF), typically discarded or sold cheaply, has been found to significantly enhance the nutritional profile of bread without major compromises to quality when used correctly.

In a study published in ACS Food Science & Technology, scientists tested bread recipes in which wheat flour was replaced with sunflower seed flour at levels between 10% and 60%. The results showed substantial increases in protein, fiber, and antioxidant activity. At higher substitution levels, protein content rose to over 27%, compared with about 8% in conventional bread.

However, large amounts of SF affected loaf size and texture. The researchers found that using an aqueous extract of sunflower flour helped preserve softness and structure. The study highlights sunflower seed flour as a sustainable, low-cost ingredient that supports both human nutrition and circular economy goals.

08-02-2026