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Microbiology and biochemical composition of "Tonou", a food condiment from fermented seeds of Parkia biglobosa (locust bean) and soybean

Konlani, S., Lamboni, C., Ameyapoh, Y., Souza, C. de.
Food biotechnology 1999 v.13 no.3 pp. 217-225
fermented foods, soybeans, Parkia biglobosa, seeds, condiments, fermentation, Bacillus subtilis, Staphylococcus, chemical composition, free amino acids, mineral content, iron, magnesium, zinc, peanut butter, proximate composition, protein content, carbohydrates, lipids, ash, palmitic acid, oleic acid, linoleic acid, linolenic acid, amino acid composition, Western Africa
The chemical characteristics and microorganisms involved in the production of "Tonou" a food condiment prepared from the seeds of Parkia biglobosa, peanut and soybean were investigated. It is quite a bit different from the one called "Dawadawa" by the Hausas who inhabit most of the northern parts of West Africa. Its difference with "Tonou" is due to its materials made exclusively of locust bean. Various bacterial have been identified in the product. The genera of bacteria isolated were Bacillus and Staphylococcus. Bacillus was the predominant genus, especially Bacillus subtilis. "Tonou" is rich in proteins (37-40%). Free amino acids content increased in fermented seeds of Parkia biglobosa. In addition, "Tonou" is a source of trace element, especially Fe, Mg and Zn are in high proportion.