kawal

The dried kawal is usually consumed in a stew with onions, okra, or other local vegetables.

12 Cassava Processing in Africa 1992

Significantly, alanine concentration did not rise during the kawal fermentation where lactic acid production is negligible.

12 Cassava Processing in Africa 1992

Like kawal, sigda is usually consumed in a vegetable stew.

12 Cassava Processing in Africa 1992

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

1 Upgrading Traditional Biotechnological Processes 1992

All are produced by solid state fermentation of readily available plant materials of little or no economic value which, though unpalatable in its natural state (and indeed toxic in the case of kawal), contain protein rich in sulphur amino acids.

12 Cassava Processing in Africa 1992

Nevertheless, the proteins of kawal and furundu, with chemical scores of 73 and 80, are of surprisingly good quality, whereas that of sigda, with a chemical score of 33, is no poorer nutritionally than the protein of the local staple cereal, sorghum.

12 Cassava Processing in Africa 1992

The dominant role of lactic acid and the marked decrease noted in pH during the sigda fermentation contrast strongly with the high concentrations of volatile fatty acids (VFA) and minimal pH change observed in the kawal fermentation (Table 3 and Figure 1).

12 Cassava Processing in Africa 1992

The microflora of C. obtusifolia leaves (the substrate for the kawal fermentation) was dominated by four bacterial species, Bacillus subtilis,

12 Cassava Processing in Africa 1992

Mardi ditugaskan kawal mutu baja dan racun subsidi

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Mardi ditugaskan kawal mutu baja dan racun subsidi

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