Viral hepatitis is a systematic disease caused by viruses A-E that mostly involves the liver (Brooks et al.,2007). Hepatitis B virus (HBV) is a DNA virus belonging to the family Hepadna viridae with Hepatitis B surface antigen(HBs Ag) being a complex antigen (ag) found on its surface(Hollinger & Dienstag, 1990; Brooks et al., 2007). Infection caused by Hepatitis B virus is worldwide in distribution and is a serious public health problem causing about 2 billion infections worldwide (WHO, 1996). Transmission of this disease is commonly through blood transfusion, blood products, body fluids (Urine, semen, sweat, saliva and tears), use of contaminated needles, vertical transmission (mother-to-child through infected birth canal) and sexual contact (Brooks et al., 2007). Hepatitis B is of two phases, anicteric (acute) and icteric (chronic). Neonates born of chronically infected mothers are 70-90% at risk of the infection progressing to chronic phase (Lin & Kirchner, 2004)

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Ethanol production by co-cultures of A. niger (GS4) and S. cerevisiae (BK6) was studied using cassava starch as substrate. At 1% substrate concentration ethanol yield was 0.35g/100ml while the ethanol concentration increased to a maximum of 3.60g/100ml at 8% substrate concentration. When the culture conditions were optimized, the ethanol yield further increased to 4.30g/100ml at a temperature of 35 o C, pH 5.0, 300rpm agitation rate and reduced fermentation period of 4 days.

Dadawa was produced in the laboratory by fermenting Acacia nilotica LINN Rico 1994 seeds with Bacillus subtilis(Ehrenberg 1835) Cohn 1872 and analysed for proximate content, temperature and pH. There was 5 % increase in ash and moisture content and a corresponding reduction in crude fibre. The crude protein and carbohydrates increased by 3.81 % and 14.81 % respectively while the pH rose from 5.09 at the beginning of the fermentation to 8.43 at the end. With the increase in the time of fermentation, the microbial growth was rapid, increasing from 10.05-56.87 log10 c.f.u.g -1 resulting in a rise in the fermentation temperature from 27.5 o C-31.7 o C after 48 hours which dropped thereafter to 27.3 o C at the end of the process. The total soluble sugar decreased from 27.21-14.45 mg.g -1 while the reducing sugar increased from 2.18-10.23 mg.g -1 after 48 hours before reducing to 8.07 mg -1 on the 3 rd day. There was no significant difference (P<0.05) in the organoleptic attributes scored between the dadawa produced by fermenting Acacia nilotica seeds with Bacillus subtilis and that produced from locust beans

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