Open Access  Subscription Access

Traditionally, locustbean is fermented naturally for dawadawa production. Scarcity of locustbean indicated a need for using other legumes as substitutes for producing dawadawa. The feasibility of using cowpea and groundnut was therefore investigated. The microorganisms associated with natural fermentation of cowpea and groundnut were isolated in three separate fermentations lasting 72h. Sensory techniques were used to evaluate the flavour of the finished product. Lactobacillus casei and L. fermentum were responsible for the fermentation of cowpea. Corynebacteria equi, C. xerosis and Mycobacteria segmeatis were identified as the most predominant microorganisms during groundnut fermentation. A significant increase (P