What is in a Wattle seed?

Abstract

This thesis compares the biochemical properties of three Acacia species from six growing locations and three harvest years to investigate variations and determine possible food applications. The properties investigated include minerals, antinutrients, amino acids, allergenic proteins, antioxidant activities, phenolic compounds, and genetic variations. The results of this thesis can be used to build a database containing compositional information of different Acacia species and can be expanded to include other Australian native plants in the future.