Abstract

Food security is a strategic issue in coming decades, especially in semiarid areas zones of the planet. Acacia saligna occurs as exotic drought tolerant legume in low rainfall region of Chile (Coquimbo, around 100 mm/year) where more than 15.000 hectares were planted for degraded soils, fodder production, charcoal and erosion control since the seventies. Acacia seeds are processed in Australia for “bushfood” industry to create high value flavoring agents and functional flours. A project founded by FIA (Ministry of Agriculture of Chile) was developed with the participation of a technological network, agricultural “comuneros” and WorldVision Australia to obtain flours, nutritional and functional foods from Acacia saligna seeds. Current resource of A. saligna existing area and seeds yield/per tree and per hectare for raw material supply and profitability analysis were evaluated. A 5% contribution of pre-mix flours was as an optimum in food preparation that showed high percentage of acceptability among consumers. Research showed that toasted flours of Acacia saligna constitute an excellent raw material for breads and biscuits that have important functional properties as antioxidants (ORAC of 87,327 μMols ET / 100g in dry weight), antihypertensive activity (54%), high protein content (26-28%). The seeds contain also high percentage of djenkolic acid (1.9 gr /100 grams of seeds) that could control Diabetes Type 2. The innovation project proposes a technological and commercial link with the “comuneros” to supply the niche of functional and healthy foods of high commercial value to combat malnutrition and to improve profitability of plantations.