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

► The seeds of four Acacia saligna subspecies were soaked, soaked/boiled and roasted. ► Protein, carbohydrate, fat and crude fibre contents were determined. ► Linoleic acid (64.3%) was recognised as the major fatty acid in the seeds. ► Protease inhibitor, phenolics, phytate, oxalate and saponin contents were measured. ► Roasting for >2 min sufficiently reduce antinutritional factors to negligible values.