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  • Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions

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    Author(s)
    Shelat, Kinnari J
    Adiamo, Oladipupo Q
    Mantilla, Sandra M Olarte
    Smyth, Heather E
    Tinggi, Ujang
    Hickey, Sarah
    Rühmann, Broder
    Sieber, Volker
    Sultanbawa, Yasmina
    Griffith University Author(s)
    Tinggi, Ujang
    Year published
    2019
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    Abstract
    Wattle seed (Acacia spp.) is a well-known staple food within indigenous communities in Australia. A detailed investigation of the overall nutritional and sensory profile of four abundant and underutilized Acacia species-A.coriacea, A.cowleana, A.retinodes and A.sophorae-were performed. Additionally, molecular weight of protein extracts from the wattle seeds (WS) was determined. The seeds are rich in protein (23-27%) and dietary fibre (33-41%). Relatively high fat content was found in A. cowleana (19.3%), A. sophorae (14.8%) and A. retinodes (16.4%) with oleic acid being the predominant fatty acid. The seeds contained high ...
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    Wattle seed (Acacia spp.) is a well-known staple food within indigenous communities in Australia. A detailed investigation of the overall nutritional and sensory profile of four abundant and underutilized Acacia species-A.coriacea, A.cowleana, A.retinodes and A.sophorae-were performed. Additionally, molecular weight of protein extracts from the wattle seeds (WS) was determined. The seeds are rich in protein (23-27%) and dietary fibre (33-41%). Relatively high fat content was found in A. cowleana (19.3%), A. sophorae (14.8%) and A. retinodes (16.4%) with oleic acid being the predominant fatty acid. The seeds contained high amounts of essential amino acids (histidine, lysine, valine, isoleucine and leucine). A.coriacea is rich in iron (43 mg/kg), potassium (10 g/kg) and magnesium (1.7 g/kg). Pentose (xylose/arabinose), glucose, galactose and galacturonic acids were the major sugars found in the four species. Raw seeds from A. sophorae, A. retinodes and A. coriacea have the highest protein molecular weight, between 50-90 kDa, 80 kDa and 50-55 kDa, respectively. There was variation in the sensory profile of the WS species. This study showed that the four WS species have good nutritional value and could be included in human diet or used in food formulations.
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    Journal Title
    Foods
    Volume
    8
    Issue
    10
    DOI
    https://doi.org/10.3390/foods8100482
    Copyright Statement
    © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
    Subject
    Food sciences
    Wattle seed species
    gel electrophoresis
    nutritional profile
    sensory profile
    Wattle seed species
    Publication URI
    http://hdl.handle.net/10072/388829
    Collection
    • Journal articles

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    First Peoples of Australia
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