Concepedia

Author

Matilda Asiedu

University of Ibadan

Also Known As

Asiedu, Matilda Steiner, M. Asiedu, Matilda Asiedu, Matilda Steiner Asiedu

10

Publications

193

Citations

6

H-Index

21

Concepts

All Affiliations

University of IbadanUniversity of GhanaUniversity of BergenDirectorate of Fisheries
MA

About

Matilda Asiedu is an author at University of Ibadan specializing in health sciences, food fermentation, and food safety.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

3

3

97

2

Engineering

2

2

66

3

Public Health

2

2

60

4

Medicine

1

1

33

5

Biology

1

1

33

Matilda Asiedu

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6

Publications

186

Citations

6

H-Index

YearCitations

Microflora and Chemical Composition of Momoni, a Ghanaian Fermented Fish Condiment

A.I. Sanni, Matilda Asiedu, G.S. Ayernor

Journal of Food Composition and Analysis

2002

42

Effect of processing (sprouting and/or fermentation) on sorghum and maize. I: Proximate composition, minerals and fatty acids

Matilda Asiedu, Rune Nilsen, Øyvind Lie,

Food Chemistry

1993

38

Chemical composition and microbiological changes during spontaneous and starter culture fermentation of Enam Ne-Setaakye, a West African fermented fish-carbohydrate product

Matilda Asiedu, A.I. Sanni

European Food Research and Technology

2002

33

Effect of processing (sprouting and/or fermentation) on sorghum and maize: II. Vitamins and amino acid composition. Biological utilization of maize protein

Matilda Asiedu, Einar Lied, Rune Nilsen,

Food Chemistry

1993

28

Influence of processing conditions on the nutritive value of Ogi-baba, a Nigerian fermented sorghum gruel

A.I. Sanni, Matilda Asiedu, G.S. Ayernor

Plant Foods for Human Nutrition

2001

23

Microbiological evaluation of ghanaian maize dough co-fermented with cowpea

A.I. Sanni, Samuel Sefa‐Dedeh, Esther Sakyi‐Dawson,

International Journal of Food Sciences and Nutrition

2002

22

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