Acacia dealbata seeds as a sustainable nutritional resource: high-value nutrients from a hardy, underutilized species

• dealbata seeds are rich in protein, essential amino acids, and unsaturated fatty acids. • Can be a good source of trace elements particularly K, Mg, Ca, P, Fe and Zn. • Lower phytic acid and djenkolic acid content indicates these seeds are safe for human consumption. Acacia dealbata is a plant native to southeastern Australian that has traditionally been used by Aboriginal Australians as a source of food, food additives, and natural remedies. The seeds of A. dealbata were ground into a flour for making bread. However, there are no published studies which quantified the nutritional components of A. dealbata seeds. This study was designed to evaluate the nutritional potential of A. dealbata seeds by analysing their proximate composition, amino acid profile, fatty acid and mineral contents, along with the levels of antinutritional factors such as djenkolic acid and phytic acid. A. dealbata seeds demonstrated a balanced nutritional profile with rich protein content and essential amino acids. The dietary fibre content varied from 18.0% – 21.2% (w/w), while carbohydrate content ranged from 40.9% – 44.3% (w/w). Total lipid content was 8.9% – 9.4% (w/w), primarily composed of mono- and polyunsaturated fatty acids, including oleic acid and linoleic acid. Trace element analysis revealed substantial amounts of potassium, magnesium, calcium, phosphorus, iron, and zinc. Antinutritional assays indicated safe concentrations of djenkolic acid and phytic acid for human consumption. Overall, the nutritional profile of A. dealbata seeds is comparable to, or exceeds that of many widely consumed grains, nuts, and seeds, positioning them as a potential source of plant-based nutrition.