Nutritional and antinutritional evaluation of raw and processed Australian wattle (Acacia saligna) seeds

K Ee, Peter Allan Yates

    Research output: Contribution to journalArticlepeer-review

    Abstract

    Raw and processed (soaked, soaked/boiled, roasted) wattle, Acacia saligna subspecies (subsp.) saligna, pruinescens, stolonifera and lindleyi, seeds were analysed for nutritional and antinutritional qualities. Whole wattle seeds mainly comprised proteins (27.6–32.6%) and carbohydrates (30.2–36.4%), which had approximately 12.0–14.0% fat and 13.0–15.0% crude fibre. Palmitic (9.6%), stearic (2.0%), oleic (20.0%) and linoleic (64.3%) acids were identified by gas chromatography (GC) analysis. Phenolic (∼0.2%), oxalate (2.2–3.4%) and saponin (2.6–3.0%) contents were fairly high; phytate content was low. All untreated samples contained a high level of trypsin inhibitor (2474.3–3271.4 trypsin inhibitor units per gramme (TIU/g) of flour) and low level of α-chymotrypsin inhibitor (120.4–150.6 CIU/g). Soaking overnight following with 2-min boiling led to a significant reduction of protease inhibitor activity. Roasting at 2 min or longer was sufficient to reduce both trypsin and α-chymotrypsin inhibitors to negligible values, also to reduce phytate, oxalate and saponin contents, simultaneously enhanced the nutritional values of wattle seeds.
    Original languageEnglish
    Pages (from-to)762-769
    Number of pages8
    JournalFood Chemistry
    Volume138
    Issue number2-3
    DOIs
    Publication statusPublished - 1 Jun 2013

    Fingerprint

    Dive into the research topics of 'Nutritional and antinutritional evaluation of raw and processed Australian wattle (Acacia saligna) seeds'. Together they form a unique fingerprint.

    Cite this