UQ’s Associate Professor Yasmina Sultanbawa worked with Indigenous employment provider Karen Sheldon Group to develop a healthy, long-life wholemeal bread using wattle seed and Kakadu plum rather than artificial additives. “The wattle seed bread is uniquely Australian, all-natural and very nutritious,” Dr Sultanbawa said. “One wattle seed bread roll gives you the recommended daily intake of iron, zinc and dietary fibre – in fact one roll contains two-and-a-half times the iron, six times the potassium and nearly five times the zinc of an average white-bread equivalent.”
Dr Sultanbawa said ground wattle seed acted as a natural emulsifier to extend shelf life, while the powdered Kakadu plum was a natural bread improver. With funding from the Australian Government’s Innovation Connections program, Dr Sultanbawa and her team at the Queensland Alliance for Agriculture and Innovation worked to create the gut-friendly bread from ingredients harvested by Aboriginal communities. The team collaborated in the kitchen, the laboratory and in communities.
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