Purpose The purpose of this paper is to review phytochemical potential of acacia and its
associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as …

A global sun-blocking catastrophe is more plausible than anyone would like to think. Models
have consistently shown the devastating effects these events could have to the world's …

This study was done to investigate the effect of roasting time (7, 14, and 21min) at 160 ᵒC
on proximate composition, colour attributes, bioactive compounds, and fatty acids …

Chickpeas are a very important part of the human diet due to their nutritional and bioactive
composition. Ethiopia is one of the top chickpea producers and consumers of chickpea …

BACKGROUND Acacia seed (AS) is an underutilized legume widely distributed in the world,
with majority of the species (> 70%) found in Australia. Generally, the seeds are not only rich …

Roasting is a common process for chickpeas to improve their texture, palatability,
appearance, shelf‐life, physical, and functional properties. This study aimed to determine …

The popularity of adding value to indigenous plant protein sources has increased due to the
rise in the world population, high costs of animal protein as compared to plant proteins, and …

Wattle seed (Acacia spp.) is a well-known staple food within indigenous communities in
Australia. A detailed investigation of the overall nutritional and sensory profile of four …

Acacia seed (AS) is rich in protein and iron but contains protease inhibitors that can reduce
protein digestibility (PD). The seeds are generally roasted prior to consumption, although no …

Three different Acacia seeds (A. retinodes, A. provincialis and A. tenuissima) harvested from
different locations and in different years were analysed for their variations in proximate and …