Hulls from rapeseed and canola seed were analyzed for tannins, and the ability of these tannins to inhibit α-amylase in vitro was determined. Extractable tannin content ranged from 0.02 to 0.22%. The α-amylase inhibition test showed zero values for rapeseed and canola hulls indicating the absence of tannins capable of inhibiting this enzyme. Key words: Tannins, polyphenolics, canola, hulls, fiber, lignin