title: Nutritional and antinutritional evaluation of raw and processed Australian wattle (Acacia saligna) seeds.
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.
authors: E. H. Graham Centre for Agricultural Innovation and School of Agricultural and Wine Sciences, Charles Sturt University, Private Bag 588, Wagga Wagga NSW 2678, Australia. e2kahyaw@hotmail.com
authors: K Y
authors: KY
authors: Ee
authors: P
authors: P
authors: Yates
mesh_terms: D000045:Acacia / Q000737:chemistry*; D002241:Carbohydrates / Q000032:analysis; D003296:Cooking; D004791:Enzyme Inhibitors / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D009753:Nutritive Value; D010940:Plant Proteins / Q000032:analysis; D012639:Seeds / Q000737:chemistry
chemical_list: D002241:Carbohydrates; D004791:Enzyme Inhibitors; D005227:Fatty Acids; D010940:Plant Proteins