Cassia obtusifolia, is a plant of the Fabaceae family. Its leaves are eaten as a vegetable in several African countries. In some African countries like Chad and Sudan, the leaves are processed by fermentation in a solid state, called Arabic kawal, which is eaten with cereal couscous. Kawal is a good source of protein, calcium, potassium, magnesium and vitamin C. The objective of this review is to analyze the technology of production and the nutritional value of kawal. The production technology of kawal which is done under natural conditions is underpinned by microorganisms responsible for the fermentation of C. obtusifolia leaves. This review examines the literature on kawal production and similar fermented products. The production of kawal remains made by craftsmen. After crushing, the leaves are incubated in a buried jar for a period that varies from 14 to 30 days, sun-dried for 3 to 5 days and ready for consumption. Kawal has several nutritional benefits and fermentation increases protein content by 38% and especially essential amino acids methionine, threonine, valine, isoleucine, arginine, by 15, 51, 17, 113 and 3% respectively. Also, during the processing of kawal, minerals content is improved, in particular calcium, magnesium and iron which increase by 98, 75 and 47% respectively. Concerning secondary metabolites, fermentation applied to C. obtusifolia leaves reduces the level of polyphenols, tannins and phytic acid by 20, 6 and 47% respectively. However, some studies on the effect of kawal on albino rats and chicken growth have revealed signs of toxicity manifested through high levels of serum transaminases and histopathology of the liver and kidneys. These data show that the fermentation of C. obtusifolia leaves improves the nutritional value of this vegetable but does not considerably reduce secondary metabolites which could be considered anti-nutrients and might be responsible for the toxicity in albino rats and chickens. This review concluded that the technology greatly influences the biochemical and nutritional quality of kawal by improving the protein and mineral content on one hand and reducing the level of secondary metabolites on the other. However, there are aspects of kawal that have not been subjected to studies, notably the practices during production by the producers and the sensory analysis of kawal, which need to be investigated for more information on this food product.
Author
(s) Details
Amboussidi
Fangbo
Department of Biological Sciences, Faculty of Science, University
of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon and Department of Biological
Sciences, Faculty of Science, University of Ngaoundere, P.O. Box 455,
Ngaoundere, Cameroon.
Ngaha
Damndja Wilfred
Department of Food Sciences and Nutrition, National School of
Agro-industrial Sciences, University of Ngaoundere, P.O. Box 455, Ngaoundere,
Cameroon.
Collinlaw
Ndouyang Joseph
Department of Biological Sciences, Faculty of Technical and
Technological Sciences, University of Pala, P.O. Box 20, Pala, Chad.
Mbailao
Mbaiguinam
Department of Biology, Faculty of Exact and Applied Sciences,
University of N’Djamena, P.O. Box 1027, N’Djamena, Chad.
Njintang
Yanou Nicolas
Department of Biological Sciences, Faculty of Science, University
of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon and Department of Food Sciences
and Nutrition, National School of Agro-industrial Sciences, University of
Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon.
Please see the book here:- https://doi.org/10.9734/bpi/crpbs/v11/4961
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