cientists see great potential for partially defatted sunflower seed flour (SF), a material left behind after sunflower oil is produced. This underused by-product has shown strong potential for enriching bread with protein, fibre and antioxidant compounds, offering potential benefits for blood sugar and fat digestion.

In tests, breads made with sunflower seed flour contained significantly more protein and fibre than standard wheat bread. At the highest substitution level, the bread reached 27.16% protein, compared with 8.27% in conventional bread. Antioxidant levels rose alongside protein content. Antioxidant activity was measured using Trolox, a water-soluble analogue of vitamin E that serves as a reference standard.