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

  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},
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
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
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)
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
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
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


Changes during ensilage in the nitrogenous components of fresh and additive treated ryegrass and lucerne
The changes in the major nitrogenous components of herbage during the ensilage of lucerne and Italian ryegrass, with and without the addition of 85% formic acid and 40% formaldehyde at the rates of
Handbook of indigenous fermented foods
Introduction to indigenous fermented foods: Indonesian temple and related fermentations - protein-rich vegetarian meat substitutes indigenous fermented foods involving an acid fermentation -
Characterization of Staphylococcus sciuri sp.nov. and Its Subspecies1
Several strains previously classified as group III staphylococci, by the scheme of Schleifer and Kocur, and numerous strains isolated from animal and human skin that appeared to be related to group III strains were subjected to a taxonomic study and placed in the newly proposed species S. sciuri.
The buffering constituents of herbage and of silage
The buffering capacity values of several herbage species and of silage made from this herbage, and the contributions of plant constituents to this buffering, between pH 4 and 6, were determined, and
Chemical Scores of Proteins in Diet and Food Estimated with FAO's Table of Amino Acid Content of Foods (1970)
た んぱ く質 のChemical scoreを 求め る際 に, 使 用 す るア ミノ酸 組成 表に よ って推 定値 の 相違 す る こ とは良 く知 られ てい る。著 老 は前報1)2)に お いて, 各種 食品 た んぱ く質や 日本 人食 物た んぱ く質 のAIT比Chemical scoreとEAA-indexの, FAOの 食 品 の ア ミノ酸 含量 表(1970)3)よ
In comparison with other methods in current use, this method has distinct advantages in sensitivity, simplicity, and precision, thus economizing in time, sample volume, reagents, and equipment.