Traditional production system, sensory characteristics, growth and toxicological effects of Kawal, a fermented food from the leaves of Cassia obtusifolia on Wistar rats.

Kawal is a fermented food derived from the fresh leaves of Cassia obtusifolia . In some African countries, it is utilised as a meat substitute or meat extender. The objective of this study was to analyse the traditional production system of kawal , to describe its sensory characteristics and to evaluate its capacity to induce growth in rats. The production system was studied in Mongo (Central Chad), followed by a sensory analysis of the food. The sensory characteristics of the food were described using parameters such as aromas, flavours, textures and colours. These characteristics were then scored by 10 educated and trained panelists. For the hedonic test, 30 panelists were asked to express their general appreciation of the sauce and then to specify the degree of appreciation for the colour, taste, odour and texture. Animals' experiment was performed for evaluation of growth and toxicologic effects of kawal on rats. The production process of Kawal was found to be comprised of several distinct stages, namely: grinding, incubation, compaction, grinding/mixing, molding, and drying. A consumer evaluation of Kawal sauce revealed its appeal, with aromas reminiscent of leather and game meat being particularly noted. The flavour profile of the sauce was found to be complex, exhibiting notes of bitterness, umami, and sweetness. However, the supplementation of kawal in the diet as an exclusive source of protein did not induce growth in rats. On the contrary, the animals presented hair loss, high mortality, and high levels of ALT and AST. The flavour and aroma of Kawal is widely appreciated by consumers. However, it is toxic to rats when consumed as the sole source of protein.