Retracing ‘food' steps: exploring Australia’s native legumes for novel food applications

Abstract

Archaeological findings indicate that over 200 plant seeds including wattleseeds (Acacia sp.) have been utilized by Australian Indigenous communities. Dietary patterns have since changed, and the usage of wattleseeds has declined over the past decades. Although established as a good source of protein, there is limited information on the broader nutritional properties and consumer acceptance of these pseudo-legumes. To better understand and utilize them, compositional, microscopic (XRF, CLSM, and µCT), spectroscopic (NMR), in vitro gut fermentation and sensory profiles of different wattleseeds varieties before and after subjecting them to various food processing models will be discussed. Each of these demonstrates the potential for wattleseeds to be utilized in varied food matrices with improved nutritional benefits. These results will then be linked to consumer appeal and factors that drive consumer acceptance of such niche ingredients.