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Kawal, meat substitute from fermentedCassia obtusifolia leaves

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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.

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Authors and Affiliations

  1. Department of Agricultural Botany, Faculty of Agriculture, University of Khartoum, Khartoum, Sudam

    Hamid A. Dirar

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  1. Hamid A. Dirar
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Dirar, H.A. Kawal, meat substitute from fermentedCassia obtusifolia leaves. Econ Bot 38, 342–349 (1984). https://doi.org/10.1007/BF02859013

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  • DOI: https://doi.org/10.1007/BF02859013

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