Samson Ugochukwu Alugwu

Influence of Water Soaking Time on the Nutritional and Sensory Properties of Almond Milk

Samson Ugochukwu Alugwu, U. B. Alugwu & Ude, Emilia Chinecherem · Asian Food Science Journal · 2026

Plant-based milk alternatives, particularly almond milk, are increasingly valued for their nutritional profile and suitability for individuals with lactose intolerance or dairy allergies. This study investigated how soaking almond kernels in water for different durations (0–24 h)...

Open access Research Article 10.9734/afsj/2026/v25i4864

Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean

Samson Ugochukwu Alugwu, Brenda Unoma Alugwu & Florence Obiageli Ifeanyieze · Asian Food Science Journal · 2023

This study evaluated quality characteristics and sensory properties of bread elaborated with flour blends of wheat and African yam bean. The wheat flour was procured, while the purchased African yam bean seeds were cleaned, sorted, washed and steeped in 2.5 litres of clean water...

Open access Research Article 10.9734/afsj/2023/v22i12689