Projects: Native seeds

Native seeds have been a staple of the Indigenous diet for many thousands of years. Often roasted, ground to a flour and used to make biscuits or mixed with other ingredients, native seeds provided a rich protein source and are packed with nutritional value.
With an even increasing market demand for ancient grains, native seeds, like wattle seeds, have enormous potential as a nutritional food in the modern diet.

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  Wattle seeds for nutritional foods

  • Prof Mike Gidley
  • Dr Bernadine Flanagan
  • Dr Barbara Williams
  • Sera Susan Jacob
  • A/Prof Heather Smyth

  Native seeds, particularly wattle seeds will be explored in terms of bioavailability of dietary fibre, starch and phytonutrients in partnership with Karen Sheldon Catering. The project will involve exploring different cultivars of wattle seeds for..

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