Aduni Ufuan Achidi

The Use of Cassava Leaves as Food in Africa

Aduni Ufuan Achidi, Olufunmike Alalade Ajayi, M. Bokanga et al. · Ecology of Food and Nutrition · 2005 · 94 citations

Nutrition, Cassava Leaf Consumption, Sustainable Agriculture +10

THE EFFECT OF PROCESSING ON THE NUTRIENT CONTENT OF CASSAVA (MANIHOT ESCULENTA CRANTZ) LEAVES

Aduni Ufuan Achidi, Olufunmike Alalade Ajayi, Busie Maziya‐Dixon et al. · Journal of Food Processing and Preservation · 2008 · 67 citations

Food Chemistry, Nutrition, Nutrient Bioavailability +15

Nutritional, sensory, physico-chemical, phytochemical, microbiological and shelf-life studies of natural fruit juice formulated from orange (Citrus sinensis), lemon (Citrus limon), Honey and Ginger (Zingiber officinale)

Bernard Tiencheu, Desdemona Njabi Nji, Aduni Ufuan Achidi et al. · Heliyon · 2021 · 67 citations · Full text

Effect of different processing methods on the proximate composition, mineral content and functional properties of snail (Archachatina marginata) meat

Fabrice Tonfack Djikeng, Cecile Mazarine Mouto Ndambwe, Eric Serge Ngangoum et al. · Journal of Agriculture and Food Research · 2022 · 21 citations · Full text

Nutrition, Proximate Composition, Meat Samples +11

Formulation and Nutritional Evaluation of Instant Weaning Foods Processed from Maize (Zea mays), Pawpaw (Carica papaya), Red Beans (Phaseolus vulgaris) and Mackerel Fish Meal (Scomber scombrus)

Bernard Tiencheu, Aduni Ufuan Achidi, Bertrand Tatsinkou Fossi et al. · American journal of food science and technology · 2016 · 20 citations · Full text

Nutrition, Engineering, Food Analysis +19