Could a drought-resistant shrub revolutionize pasta and noodle nutrition?
A native Australian shrub could soon become a key ingredient in pasta and noodles. Researchers at RMIT University are studying Old Man Saltbush for its high protein content and sustainability. The plant, traditionally used as livestock feed, may now help boost nutrition in everyday foods.
The study, published in Food and Bioprocess Technology, found that adding ground saltbush powder to wheat flour noodles doubled their protein content. It also increased dietary fibre by eight times. A single serving of saltbush-enriched pasta provides nearly half the daily protein needs for an adult.
Old Man Saltbush is naturally rich in essential minerals like calcium, iron, and zinc. Unlike many wheat-based foods, it contains high levels of lysine and tryptophan—two amino acids often lacking in plant diets. The plant's higher fat content also improves the texture of foods, making them more appealing.
Traditionally drought-resistant, saltbush grows easily in harsh conditions. This makes it a promising alternative to established plant proteins like soy, pea, or rice. Future research will examine its long-term effects on gut health, nutrition, and how well consumers accept it.
The findings suggest saltbush could become a sustainable, nutrient-dense food source. Its high protein, fibre, and mineral content may improve diets without requiring major changes to existing food production. Further studies will explore scaling up production and measuring public response to saltbush-based products.
