Amboussidi Fangbo

Production, Nutritional Value and Toxicity of Kawal, a Fermented Product from the Leaves of Cassia obtusifolia (L.): A Review

Amboussidi Fangbo, Ngaha Damndja Wilfred, Collinlaw Ndouyang Joseph, Mbailao Mbaiguinam & Njintang Yanou Nicolas · European Journal of Nutrition & Food Safety · 2024

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 in arabic kawal, which is eaten with cereal cou...