Image_1_The nutritional composition of Australian native grains used by First Nations people and their re-emergence for human health and sustainable food systems.JPEG

• Main Authors: Jacob Birch, Kirsten Benkendorff, Lei Liu, Hanabeth Luke
• Format: Still Image
• Language: unknown
• Published: 2023
• Subjects: Climate Change Processes; Food Chemistry and Molecular Gastronomy (excl. Wine); Food Engineering; Food Nutritional Balance; Food Packaging; Preservation and Safety; Food Processing; Food Sciences not elsewhere classified; Manufacturing Safety and Quality; Packaging; Storage and Transportation (excl. Food and Agricultural Products); Australian native grains; ancient grain nutrition; First Nations foodways; bushfood industry; indigenous health outcomes; perennial cereal crops; functional foods; Queensland; First Nations
• Online Access: https://doi.org/10.3389/fsufs.2023.1237862.s001; https://figshare.com/articles/figure/Image_1_The_nutritional_composition_of_Australian_native_grains_used_by_First_Nations_people_and_their_re-emergence_for_human_health_and_sustainable_food_systems_JPEG/23903337

First Nations people of Australia sustained complex grassland grain production systems prior to colonisation. The revival of these foodways could aid in mitigating the interlinked issues of land degradation, reduced landscape resilience and declining food security. For the Gamilaraay people, original custodians of the grasslands of north-west New South Wales and south-west Queensland, efforts are underway to bring their ancient food system into a modern context with authenticity and integrity. The aim of this transdisciplinary study was to investigate the nutritional quality of Australian native grains to identify functional properties that may help promote this nascent industry; complimented by using autoethnography to understand how the original custodians, like the Gamilaraay people, might equitably benefit. Ethnographic findings highlight that Gamilaraay people aspire to improve their health and wellbeing through economic development and consumption of native grains, particularly Elders who disproportionately suffer from non-communicable disease. However, many First Nations people have lived experiences of being systemically exploited and excluded, particularly in the food and agriculture space. To prioritise the interests of the Traditional Custodians, the species used in the biochemical assays were de-identified. Wholegrains from seven culturally significant species, with domesticated brown rice as control, were threshed, milled, and analysed in triplicate for proximate, elemental, non-starch fatty acids, and total free phenolic content. Compared to brown rice, protein was significantly higher in all native species (9.4–32.6 g/100 g); whilst carbohydrates were significantly lower (36.5–53.7 g/100 g). One of the native species had exceptionally high total phenolics (569 mg GAE/100 g) compared to brown rice (60 mg GAE/100 g). All native species had generally higher elemental content, with significantly higher levels of Ca, Fe, Zn, Cu, Mg, P, and K in two native species. All samples were dominated by ...