The green pods should be lightly roasted to force them open and to dry up any bitter juices. The flavor of green acacia seeds has been likened to peas, but in the case of A. tumida there is a somewhat unpleasant aftertaste. Recent experience in southern Niger suggests that A . aff. No aspect of seed preparation requires new technologies or special skills. The question of acceptability of acacia seed food products is still unanswered in other parts of Africa.
Important aspects are texture, taste, appearance and ease of preparation.
With their hard coats, the seeds may be stored at ambient tropical temperatures without deterioration for more than 10 years. If wetted, they neither germinate nor rot easily, making them an ideal food reserve for times of famine. Food value . The seeds of the Juliflorae acacias are rich in nutrients, with high protein, energy and fat contents. Saharan Africa is often lacking in protein, especially for children.