Confectionery hull flour (CHF) and oilseed hull flour (OHF) were evaluated as potential dietary fiber supplements. Analyses included: proximate analyses, neutral detergent fiber, acid detergent fiber, acid detergent ligrdn and buffered acid detergent fiber, water- and oil-holding capacity, pH, cation exchange capacity, emulsifying activity (EA), Gardner color values, and sensory evaluation. CHF (90.7% NDF) was slightly higher in dietary fiber than OHF (83.4%). Sunflower hull flours had a relatively high cation exchange capacity, equivalent to lettuce. Sunflower hull flours were highly variable in color and EA. There was no significant difference in aroma of muffins made with hull flour or wheat bran but differences did exist in appearance, flavor and texture. Sunflower hull flour showed potential as a dietary fiber supplement but its exact physiological effects have not yet been established.