Biochemical and microbiological studies on Kawal, a meat substitute derived by fermentation of Cassia obtusifolia leaves

@article{Dirar1985BiochemicalAM,
  title={Biochemical and microbiological studies on Kawal, a meat substitute derived by fermentation of Cassia obtusifolia leaves},
  author={Hamid A. Dirar and David B. Harper and Martin A. Collins},
  journal={Journal of the Science of Food and Agriculture},
  year={1985},
  volume={36},
  pages={881-892}
}
Biochemical and microbiological changes during the fermentation of leaves of the tropical legume, Cassia obtusifolia, in the preparation of the traditional Sudanese food, kawal, are reported. The microflora during fermentation were dominated by two bacteria, Bacillus subtilis and Propionibacterium sp. Other species present included Lactobacillus plantarum, Staphylococcus sciuri and two yeasts. No marked inter-special successional pattern was observed during fermentation. Sun-dried kawal… 
Biochemical and microbiological investigations of sigda—A Sudanese fermented food derived from sesame oilseed cake
TLDR
The sigda fermentation was quite different from that of another Sudanese fermented food kawal, and was also in marked contrast to the traditional oilseed fermentations practised in West Africa with respect to both the microflora and the products of fermentation.
Alkaline-fermented foods: a review with emphasis on pidan fermentation.
  • J. Wang, D. Fung
  • Biology, Medicine
    Critical reviews in microbiology
  • 1996
TLDR
Pidan is a special example of alkaline fermentation made using an alkali-treated fermentation, which has an extremely long shelf life and a pleasant, fragrant taste that is preferred by most people in Southeast Asian countries.
Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility
Summary Sicklepod leaves after fermentation and drying are commonly known as Kawal in Sudan. Investigation of the samples showed that the dry matter, oil, fibre and carbohydrates fluctuated during
Chemical composition , antinutrients and extractable minerals of Sicklepod ( Cassia obtusifolia ) leaves as influenced by fermentation and cooking
In Sudan Sicklepod (Cassia obtusifolia) leaves after fermentation and drying are commonly known as Kawal. The study was conducted to investigate changes in chemical composition, antinutritional
Identification and Biochemical Analysis of Microorganisms involved in the Fermentation of Kawal-A Traditional Fermented Sicklepod Leaves (Senna obtusifolia)
TLDR
Fermented foods are generally produced from plant or animal-based raw materials in combination with fungi or bacteria, which are either present in the natural environment, or added intentionally by human to obtain the desirable end-products.
Constituents of Kawal , fermented Cassia obtusifolia leaves, a traditional food from Chad
TLDR
Examination of the protein fraction from leaves indicated that this traditional food had a high content of potassium and calcium, and the participation of 10 g of fermented C. obtusifolia leaves to the daily requirements in essential amino acids of an adult is from 13 to 25% of needed amount.
Effects of submerged liquid fermentation of Bacillus subtilis WX‐17 using okara as sole nutrient source on the composition of a potential probiotic beverage
TLDR
The findings of this work showed the potential of submerged liquid fermentation of Bacillus subtilis WX‐17 using okara as sole substrate to produce a functional and low‐cost probiotic beverage.
Effect of drying lactic fermented uji (an East African sour porridge) on some carboxylic acids
Maize, finger millet, cassava, maize–finger millet and cassava–finger millet flours were fermented and sun-, cabinet-, or drum-dried. Total titratable acidity (TTA), fixed acidity (FA), pH and
Identification of structural and elemental composition of Cassia obtusifolia
Ahmed AYA, Marouf AAS. 2017. Identification of structural and elemental composition of Cassia obtusifolia. Bioteknologi 14: 12-15. Kawal is a dried fermentation product of the sicklepod (Cassia
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability
Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly
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