title: Natural fermentation of soybean (glycine max) with added salt for 'soy-daddawa' production.
abstract: Microbial growth, pH and titratable acidity decreased with increasing NaCl concentration during the fermentation of soybeans. NaCl at 1% (w/w) in the fermenting mash improved the organoleptic quality of 'soy-daddawa'.
authors.affiliation: , .
authors.forename: B O
authors.initials: BO
authors.lastname: Omafuvbe