The KaiKai Book

ABSTRACT: Native Millet (Panicum decompositum) is a native grass species that was used as a staple food by many Australian Aboriginal communities. In this study, the potential for using Native Millet (NM) as a novel flour in the modern food market was investigated. Intact grain and white and wholemeal flours from two populations of NM were compared to bread wheat cv. Spitfire (SW) using a range of physical and chemical tests. The baking properties of NM flour were assessed using basic flatbreads made with 25:75 and 50:50 (NM:SW) mixes of wholemeal flour with 100% SW wholemeal flour used as the control. The grain size of NM was found to be smaller than SW. Milling yield, defined as the proportion of flour obtained from a whole seed, for NM was 4–10% lower than SW under the same moisture conditions used for tempering (drying) wheat. The properties of wholemeal flour indicated that NM flour has lower viscosity and low flour pasting ability compared to SW. This is likely due to the low starch content and high fibre content of NM seed. Wholemeal flour derived from NM had a protein content of 13.6% compared to 12.1% for SW. Based on a sensory analysis using an untrained panel, the distinct colour and texture may negatively affect the acceptance of NM flour by the consumer, but taste and aroma was not found to differ among samples. There were strong indications that the novelty of NM flour may help outweigh any limitations to consumer acceptance, making it a valuable product in future food markets.

ABSTRACT: Queensland is home to the largest diaspora of Māori and Pasifika peoples in Australia. They form an understudied population concerning experiences and challenges of food insecurity. This community co-designed research aims to explore the conceptualization of household food security by Māori and Pasifika peoples living in south-east Queensland. Participatory action research and talanoa were used to collect and analyse forty interviews with leaders representing 22 Māori and Pasifika cultural identities in south-east Queensland. Eight key themes emerged that conceptualise food security as an integral part of the culture and holistic health. These themes included: spirituality, identity, hospitality and reciprocity, stigma and shame, expectations and obligations, physical and mental health and barriers and solutions. Addressing food insecurity for collectivist cultures such as Māori and Pasifika peoples requires embracing food sovereignty approaches for improved food security through the co-design of practical solutions that impact social determinants and strengthen existing networks to produce and distribute affordable and nutritious food.

ABSTRACT: Introduction Indigenous Peoples worldwide endure unacceptable health disparities with undernutrition and food insecurity often coexisting with obesity and chronic diseases. Policy-level actions are required to eliminate malnutrition in all its forms. However, there has been no systematic synthesis of the evidence of effectiveness of food and nutrition policies for Indigenous Peoples around the world. This review fills that gap. Methods Eight databases were searched for peer-reviewed literature, published between 2000 and 2019. Relevant websites were searched for grey literature. Articles were included if they were original studies, published in English and included data from Indigenous Peoples from Western colonised countries, evaluated a food or nutrition policy (or intervention), and provided quantitative impact/outcome data. Study screening, data extraction and quality assessment were undertaken independently by two authors, at least one of whom was Indigenous. A narrative synthesis was undertaken with studies grouped according to the NOURISHING food policy framework. Results We identified 78 studies from Canada, Australia, Aotearoa/New Zealand and the USA. Most studies evaluated targeted interventions, focused on rural or remote Indigenous communities. The most effective interventions combined educational strategies with policies targeting food price, composition and/or availability, particularly in retail and school environments. Interventions to reduce exposure to unhealthy food advertising was the only area of the NOURISHING framework not represented in the literature. Few studies examined the impact of universal food policies on Indigenous Peoples’ diets, health or well-being. Conclusion Both targeted and universal policy action can be effective for Indigenous Peoples. Actions that modify the structures and systems governing food supply through improved availability, access and affordability of healthy foods should be prioritised. More high-quality evidence on the impact of universal food and nutrition policy actions for Indigenous Peoples is required, particularly in urban areas and in the area of food marketing.

ABSTRACT: The native Australian green plum (Buchanania obovata) is a small fruit that grows in the northern parts of the Northern Territory and Western Australia. The fruit belongs to the family Anacardiaceae, which includes the other agriculturally important fruit mangoes, pistachios and cashew nuts. The green plum is a favored species of fruit for the Aboriginal communities and an important bush food in the Northern Territory. To date, only minimal scientific studies have been performed on the green plum as a food. This review is about plant foods in the family Anacardiaceae and the key nutritional compounds that occur in these fruit and nuts. It looks at the more traditional nutrient profiles, some key health metabolites, allergens and anti-nutrients that occur, and the role these foods play in the health of populations. This provides a guide for future studies of the green plum to show what nutritional and anti-nutritional properties and compounds should be analyzed and if there are areas where future studies should focus. This review includes an update on studies and analysis of the green plum and how its nutritional properties give it potential as a food for diet diversification in Australia.