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dc.contributor.authorFyfe, Selina A
dc.contributor.authorNetzel, Michael E
dc.contributor.authorTinggi, Ujang
dc.contributor.authorBiehl, Eva M
dc.contributor.authorSultanbawa, Yasmina
dc.date.accessioned2019-08-06T01:12:35Z
dc.date.available2019-08-06T01:12:35Z
dc.date.issued2018
dc.identifier.issn1446-6368
dc.identifier.doi10.1111/1747-0080.12437
dc.identifier.urihttp://hdl.handle.net/10072/384761
dc.description.abstractAim: Buchanania obovata Engl., the Green Plum, is a small green fruit eaten by Australian Indigenous peoples of the Northern Territory and Western Australia that has had limited study and has potential as a source of food for diet diversification. The flesh and seed of the fruit are eaten and the plant is used as bush medicine. Methods: Physical characteristics of the fruit were measured. The flesh and seed freeze dried powders were measured separately for proximates, mineral/trace elements and heavy metals, and folate analysis. Vitamin C was analysed in the flesh. Results: The flesh is high in protein (12.8 g/100 g dry weight (DW)) and both flesh and seed are high in dietary fibre (55.1 and 87.7 g/100 g DW, respectively). The flesh is high in potassium (2274.7 mg/100 g DW), and is a good source of magnesium (570.5 mg/100 g DW), calcium (426.0 mg/100 g DW) and phosphorous (216.8 mg/100 g DW), whereas the seed is high in iron (8.15 mg/100 g DW). The flesh contains folate at 752.4 μg/100 g DW and the seed contains 109.5 μg/100 g DW as pteroylmonoglutamic acid equivalents. Conclusions: The flesh and seed have good nutritional properties and the results support the use of the Green Plum for diet diversification and nutrition in Indigenous and non‐Indigenous populations in Australia.
dc.description.peerreviewedYes
dc.languageEnglish
dc.language.isoeng
dc.publisherWiley
dc.relation.ispartoflocationAustralia
dc.relation.ispartofpagefrom527
dc.relation.ispartofpageto532
dc.relation.ispartofissue5
dc.relation.ispartofjournalNutrition & Dietetics
dc.relation.ispartofvolume75
dc.subject.fieldofresearchFood sciences
dc.subject.fieldofresearchNutrition and dietetics
dc.subject.fieldofresearchHealth services and systems
dc.subject.fieldofresearchPublic health
dc.subject.fieldofresearchcode3006
dc.subject.fieldofresearchcode3210
dc.subject.fieldofresearchcode4203
dc.subject.fieldofresearchcode4206
dc.titleBuchanania obovata: An Australian Indigenous food for diet diversification
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
dc.description.versionAccepted Manuscript (AM)
gro.rights.copyright© 2018 Dietitians Association of Australia. This is the peer reviewed version of the following article: Buchanania obovata: An Australian Indigenous food for diet diversification, Nutrition & Dietetics, Volume 75, Issue 5, November 2018, Pages 527-532, which has been published in final form at 10.1111/1747-0080.12437. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving (http://olabout.wiley.com/WileyCDA/Section/id-828039.html)
gro.hasfulltextFull Text
gro.griffith.authorTinggi, Ujang
gro.griffith.authorFyfe, Selina


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