Results concerning the microbiological evaluations showed that the samples were highly contaminated. Biotransformation assays yielded a rapid pH decrease and a drastic in coliforms and Clostridium counts in all the trials . Salmonella was not detected in any trial. An increase in yeast populations was also observed in all trials. The quality of the obtained product was characterized by the total volatile nitrogen decreased during the fermentation and stopped at the end of the process indicating a good preservation of the product.
African population is very dependent on wild and domesticated plant resources.
Other aspects related with culture, grafting and local utilization of this species were commented.