Nutritional and techno-functional properties of Australian Acacia seed flour: Effects of roasting on chemical composition, physicochemical properties, and in vitro digestibility and intestinal iron absorption

•Acacia seeds (AS) need varying roasting time (RT) to reduce trypsin inhibitor activity by 75%.•A 7 min RT increased the protein digestibility in A. victoriae and A. coriacea by 36 and 61%, respectively.•Intestinal iron absorption was not significantly affected by roasting.•Ordered secondary structure decreased with increase in RT.•Less adverse effects on functional properties were found in 7-min roasted AS as compared to commercial roasted AS flour (CRAS).