Spectroscopic Investigations of Dry Fermented Leaves of Cassia Obtusifolia (Kawal)

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Throughout its history, the society of West Sudan (Darfur) has been known by its own philosophy of exploiting the environment and its surroundings to obtain what is necessary to meet its needs in various fields by the ways and methods resulting from different ideas.

The Kawal making is one of these ideas, where is known as the product of brewing leaves and drying them in the heat of the sun.

then it is used as a food that mixed with meat products mainly in daily life.

However, these ideas have not been more widely distributed, although there has been a significant expansion in the transmission of culture across societies.

Thus, this work is an attempt to turn this idea into a broader scope for its share of advanced studies and applied aspects.

And What has been done in this work is the application of some spectral studies to Kawal.

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