In the search for sustainable and nutritious food sources, researchers are increasingly turning to overlooked native plants. A recent study from RMIT University in Australia has focused on Old Man Saltbush (Atriplex nummularia), a drought-tolerant shrub traditionally used as livestock fodder and valued by Indigenous Australians for thousands of years. The research suggests this plant holds significant potential as a functional food ingredient, particularly for improving the nutritional profile of common staples like wheat-based products.
The study, published in the journal Food and Bioprocess Technology, analyzed the physical and chemical properties of saltbush powder to determine its suitability as a novel food additive. Researchers investigated its macronutrient composition, amino acid profile, and mineral content, finding that the plant boasts a protein quality that closely matches the ideal requirements for human nutrition. According to PhD candidate Samiddhi Gunathilake, the study’s first author, the protein content of saltbush is competitive with, and in some cases surpasses, that of established plant proteins like soy, pea protein, and rice protein.
This finding is particularly noteworthy given the growing demand for alternative protein sources that are both nutritionally dense and environmentally sustainable. Beyond its protein content, saltbush is also rich in essential minerals, including calcium, iron, phosphorus, zinc, and sodium – all vital for various physiological functions, from bone health and oxygen transport to cellular metabolism and immune response. This mineral richness positions saltbush as a potential contributor to addressing micronutrient deficiencies, particularly in vulnerable populations.
Interestingly, saltbush powder contains a comparatively higher fat content than conventional plant flours. However, researchers suggest this isn’t necessarily a drawback. The fats present could contribute to enhanced texture and mouthfeel in food products, potentially improving palatability. The plant’s natural green color could add visual appeal to culinary creations.
To demonstrate its practical application, the RMIT team incorporated ground saltbush powder into wheat flour noodles. The results were striking: the protein concentration in the noodles more than doubled compared to standard wheat pasta, and the dietary fiber content increased eightfold. This enhancement means that a single serving of saltbush-enriched pasta could provide nearly half of the recommended daily protein intake for an adult.
Dr. Mahsa Majzoobi, the study’s lead investigator, emphasized the nutritional advantages of saltbush over wheat flour alone. She noted that the addition of saltbush not only boosts protein and fiber content but also functions as a natural salt substitute, potentially offering health benefits by reducing added sodium in processed foods. This dual benefit aligns with public health nutrition priorities aimed at reducing sodium intake and improving overall dietary quality.
A key aspect of saltbush’s nutritional profile is its amino acid composition. Wheat often lacks sufficient lysine and tryptophan, two essential amino acids crucial for protein synthesis and overall health. Saltbush, however, exhibits substantial levels of these amino acids, making it a complementary protein source. Combining wheat flour with saltbush powder creates a more balanced and complete protein profile, contributing to a more comprehensive dietary intake.
While the initial findings are promising, the research team acknowledges that further investigation is needed. Future studies will focus on evaluating the long-term impacts of saltbush consumption on gut health and overall nutrition, as well as assessing consumer acceptance through sensory evaluation and trials. Scaling up production while maintaining supply chain consistency and processing efficiency also presents a significant challenge.
Collaboration with agricultural stakeholders and industry partners will be crucial for sustainable cultivation and processing improvements. Researchers plan to work closely with growers to optimize farming practices suitable for saltbush, which thrives in drought conditions. This offers a viable crop option in regions facing climate variability and water scarcity, promoting both economic and environmental sustainability.
The integration of climate-resilient native plants like Old Man Saltbush into food systems represents a broader vision for promoting dietary diversification and environmental stewardship. By transforming this traditionally underutilized plant into a valuable food ingredient, the scientific community is pioneering innovative pathways toward healthier, more sustainable diets that can adapt to future challenges. This research underscores the transformative potential of indigenous plants in addressing global food security and nutrition in the 21st century.
