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

Article ID	Journal	Published Year	Pages	File Type
7601342	Food Chemistry	2013	8 Pages	PDF

Abstract

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

Keywords

N-benzoyl-l-tyrosine ethyl ester kDa BTEE CIU SDS–PAGE β-mercaptoethanol Ultraviolet Sodium dodecyl sulfate polyacrylamide gel electrophoresis Food security TIU Tame Proximate analysis Heat treatments Antinutritional factors Protease inhibitor Gas chromatography kilo Daltons