Kawal, meat substitute from fermentedCassia obtusifolia leaves
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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.
KeywordsFermentation Sorghum Economic Botany Sudan Meat Substitute
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