Hemp seeds (<i>Cannabis sativa L.</i>) Incorporated Chutney: A Step Toward Functional Foods

Chutney, a traditional Indian condiment, is valued for its rich flavors and nutritional qualities. With rising demand for functional foods, this study explores the incorporation of roasted hemp seed powder into green chutney to enhance its nutritional and preservative properties. Hemp seeds are a rich source of protein, essential fatty acids, and antioxidants, making them suitable for improving traditional recipes. Control and experimental chutneys were prepared by replacing groundnuts with roasted hemp seed powder at levels of 5%, 10%, and 15%. Sensory evaluation was conducted using a 9-point hedonic scale by a semi-trained panel. Physicochemical parameters, including protein, total phenol, and flavonoid content, were analyzed using standard methods. Antioxidant activity was assessed through FRAP, DPPH-RSA, ABTS- RSA and RPA assay. Microbial quality was evaluated by determining total viable counts over 14 days of storage under refrigeration (4 °C) and freezing (–18 °C). The 5% hemp seed chutney received the highest overall acceptability in sensory evaluation, comparable to the control sample. Yeast and mold count were present in the control sample but absent in the hemp seed-enriched samples. Physicochemical analysis revealed increased protein, phenolic, and flavonoid contents with higher hemp seed concentrations. Antioxidant activity also improved proportionally with hemp seed addition. Microbial studies showed a reduction in total viable counts over the storage period, with chutney containing 15% hemp seeds exhibiting the lowest microbial load, particularly under frozen conditions. The findings suggest that roasted hemp seed powder can be successfully incorporated into chutney formulations to enhance nutritional value, antioxidant capacity, and shelf-life, offering a promising functional food option.