Affiliation:
1. ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation The University of Queensland Indooroopilly Queensland Australia
2. Phytochemical Food Network, Department of Crop Sciences Tshwane University of Technology Pretoria 001 South Africa
3. Wattle Seeds Australia Consortium PO Box 11 Tarrington Victoria 3301 Australia
Abstract
SummaryThis 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.
Funder
ARC Industrial Transformation Training Centre for Uniquely Australian Foods
Subject
Industrial and Manufacturing Engineering,Food Science
Cited by
1 articles.
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