Domesticated Australian wattle seeds (Acacia species): nutritional values, techno‐functional properties and toxicological assessments after roasting

• Published in: International journal of food science & technology Vol. 59; no. 1; pp. 573 - 583
• Main Authors: Adiamo, Oladipupo Q., Phan, Anh Dao Thi, Akter, Saleha, Sivakumar, Dharini, Seke, Faith, Cunningham, Peter, Sultanbawa, Yasmina
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.01.2024
• Subjects: Acacia; Amino acids; Australian native legume; Diet; Dietary fiber; Domestication; Foaming; Food processing; food properties; genotypes; Linolenic acid; Methionine; Nutritive value; Phenylalanine; phyto‐nutrition; postharvest processing; Protein sources; Proteins; Roasting; Seeds; Species; toxic component; Trypsin; Trypsin inhibitors; Water absorption; Wattle
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.16572

Summary This study evaluated the nutritional composition, anti‐nutritional factors, djenkolic acid (DKA) contents and techno‐functional properties of commercial raw, light and medium roasted wattle seed (WS) flour from 10 domesticated Australian Acacia species. The results showed that the species are a good source of dietary fibre, protein, fat and minerals (K, Ca, Mg, P and Fe). Moreover, the species have substantial amounts of linolenic acid and essential amino acids (EAAs), except for methionine and phenylalanine, indicating the high fat and protein quality of the species. Low‐trypsin inhibitor activity (TIA) and DKA contents were found in the species, except for the high TIA in A. longifolia spp. sophorae (18.3 mg TUI/g), A. longifolia spp. longifolia (12.3 mg TUI/g) and A. provincialis (12.2 mg TUI/g). In contrast, light and medium roasting effectively reduced the TIA and DKA levels as well as foaming and emulsifying properties. The greatest reduction in these properties was noticed in medium‐roasted samples. However, roasting appears to retain most of the nutritive value in the species and, the species exhibited high‐water absorption capacity, making them suitable for use as ingredients in bakery applications. Nutritional composition of roasted Australian wattle seeds.