Old Man Saltbush, also known as Atriplex nummularia, grows in dry and salty areas. This type of plant is called halophytic, which means it can survive in salty soil where many crops cannot grow.
Indigenous Australians have eaten saltbush for thousands of years. People add its leaves to salads or use it in cooking. Farmers also use it as animal feed because it survives drought easily.
Despite its long history, modern food manufacturing has not used it much. That may soon change.
High in protein and fiber
Researchers at RMIT University in Australia studied saltbush to understand its full nutritional value. The team looked at saltbush powder and tested how it works in wheat flour noodles.
The results showed that saltbush is rich in nutrients. The powder contains about 23.8 percent plant-based protein and 29.9 percent dietary fiber. Fiber helps digestion and supports gut health. Protein helps build and repair muscles.
Saltbush also contains important minerals such as calcium, sodium, phosphorus, and zinc. In addition, it provides bioactive compounds, including phenolics and antioxidants.
Antioxidants help protect the body from damage caused by harmful molecules called free radicals.
“It is notably high in protein for a plant-based source, matching or outperforming other sources such as soy, pea protein and rice protein, underscoring its potential as a high-quality plant-derived protein option,” said study first author Samiddhi Gunathilake.
Saltbush achieved an amino acid score of 96.2, which means its protein quality nearly meets ideal human requirements. It also improves lysine levels in wheat products.
Wheat lacks enough lysine, an essential amino acid that the body cannot produce on its own. Adding saltbush helps create a more complete protein profile.
Saltbush makes noodles healthier
To test saltbush in real food, the RMIT University team added saltbush powder to wheat flour noodles.
The researchers used different amounts, including 2.5 percent and 5 percent, and compared noodles with and without added salt.
A natural way to cut salt
One of the most important findings involves sodium reduction. Many processed foods contain high levels of added salt, which can increase the risk of high blood pressure and heart disease.
When researchers added 5 percent saltbush powder and removed extra salt, the noodles contained about 140 milligrams of sodium per 100 grams.
This amount falls into the moderate sodium range. In comparison, noodles with added salt contained about 1320 milligrams per 100 grams. That is almost ten times higher.
Saltbush improves protein
Saltbush naturally contains sodium, which allows it to act as a salt-replacer. This feature makes it valuable for developing healthier products without sacrificing flavor.
“While legumes are traditionally valued for their essential amino acids – particularly lysine and tryptophan – saltbush was shown to be a strong alternative source with its high protein content and substantial levels of essential amino acids, notably lysine, which wheat products typically lack,” Majzoobi said.
“Blending wheat with saltbush powder therefore offers a strategy for developing products with a more complete protein profile.”
Website: plantscientist.org
Nomination Link
Registration Link
Here with connected:
Follow the Plant Scientist Awards channel on WhatsApp:
Blog
Instagram
Pinterest
YouTube
Twiter
Comments
Post a Comment