Ethnobotany of Tjinalpa (Triodia pungens, Poaceae): Processing Techniques and Nutritional Assay of a Rare Desert Aboriginal Seed Food

Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/60894

Title:	Ethnobotany of Tjinalpa (Triodia pungens, Poaceae): Processing Techniques and Nutritional Assay of a Rare Desert Aboriginal Seed Food
Contributor(s):	Napangarti, Yukultji (author); Napangarti, Yalti (author); Nanagala, Josephine (author); Napangarti, N (author); Wright, Boyd R (author)
Publication Date:	2024
Open Access:	Yes
DOI:	10.1007/s12231-024-09604-2
Handle Link:	https://hdl.handle.net/1959.11/60894
Abstract:	After collecting the seeds, they are passed through flames. The seeds are then softened in water that has been heated with hot stones. After this, the seeds are cleaned in a wooden dish, ground on a millstone, cooked and eaten. Yes, this is really good food.
Publication Type:	Journal Article
Source of Publication:	Economic Botany
Publisher:	Springer New York LLC
Place of Publication:	United States of America
ISSN:	1874-9364 0013-0001
Fields of Research (FoR) 2020:	3103 Ecology
Peer Reviewed:	Yes
HERDC Category Description:	C1 Refereed Article in a Scholarly Journal
Appears in Collections:	Journal Article School of Environmental and Rural Science