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Economic Botany

, Volume 38, Issue 3, pp 342–349 | Cite as

Kawal, meat substitute from fermentedCassia obtusifolia leaves

  • Hamid A. Dirar
Article

Abstract

The green leaves ofCassia obtusifolia are fermented to produce a food product, kawal, used by certain tribes of Sudan as a meat substitute. Following fermentation for 2 wk the product is sundried and used when needed. Protein content of kawal is about 20% on dry matter basis. Two microorganisms are most commonly recovered from fermenting as well as dried kawal: the bacteriumBacillus subtilis and a species of the fungusRhizopus. Other uses of the plant are discussed.

Keywords

Fermentation Sorghum Economic Botany Sudan Meat Substitute 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© The New York Botanical Garden 1984

Authors and Affiliations

  • Hamid A. Dirar
    • 1
  1. 1.Department of Agricultural Botany, Faculty of AgricultureUniversity of KhartoumKhartoumSudam

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