Nutrition and Food Toxicology Research Article Algadi MZ 1 * and Yousif NE 2 1 Arab Center for Nutrition, Muharraq, Bahrain 2 Faculty of food science and technology, Khartoum University, Sudan Received: December 12, 2016; Published: July 13, 2017 *Corresponding Author: Mutasim Zeanalabdeen Algadi, Arab Center for Nutrition, Muharraq, Kingdom of Bahrain. Protein Fractionation and In Vitro Protein Digestibility of Green Leaves of Cassia Obtusifolia and Kawal Abstract Fermentation processes play important roles in food technology in developing countries. In traditional fermentation processes, natu- ral micro-organisms are employed in the preparation and preservation of different types of food. These processes add to the nutritive value of foods as well as enhancing flavor and other desirable qualities associated with digestibility and edibility. Cassia obtusifolia (family leguminous) is a wild African plant found in wastelands in the rainy season. Its leaves can be fermented (named kawal) and is used by people from the eastern part of Chad and the western part of Sudan as meat replacer or meat extender. The role of kawal and the like is in providing the sauces which make these staples palatable. During famine years, kawal, a protein source, probably protected many children against kwashiorkor. The objectives of this study was to assess the effect of fermentation on the protein fractionation and in vitro protein digestibility of Cassia obtusifolia leaves and kawal. The effect of fermentation on protein fractions showed a significant (P < 0.05) increase in globulin from 58.52 to 63.38 %, Prolamin 8.69-13.83%, glutelin 5.03-8.32%, and no sig- nificant (P > 0.05) change in albumin 21.59-14.43%. Insoluble protein was decreased from 17.81 to 5.41%, globulin and albumin are major fraction of Kawal protein. The in vitro protein digestibility was significant (P < 0.05) increased from 49.43 to 61.87%. It is recommended to use fermentation to increase the protein fractionation and in vitro protein digestibility of Cassia obtusifolia. Keywords: Fractionation; Fermentation; Kawal; Protein; Indigenous Citation: Mutasim Zeanalabdeen Algadi and Yousif NE. “Protein Fractionation and In Vitro Protein Digestibility of Green Leaves of Cas- sia Obtusifolia and Kawal”. Nutrition and Food Toxicology 1.3 (2017): 106-110. Volume 1 • Issue 3 • 2017 Page 106 to 110 Volume 1 Issue 3 July 2017 © All Copy Rights are Reserved by Mutasim Zeanalabdeen Algadi and Yousif NE. ISSN: 2573-4946 Fermentation is considered the second oldest method for preserving food in the world, after drying (Farnworth, 2008). For many thousands of years, people used the art of fermenting to produce different varieties of food items in order to extend the time for which they could store them or to achieve specific aromas or textures, without really knowing anything about the science behind this (Pallin, 2015). It is the process of transforming simple raw materials into different products with added value by exploiting the growth and activ- ity of microorganisms on different substrates. People soon found other advantages of fermentation, e.g. not only could they store their food for a longer time, but they could also change the taste, texture and overall sensory sensation of that food. Other advantages regarding Introduction