Beng Ikongefuze Ekuh

Development and Evaluation of Nutritional Value of Plant-based Yogurt Using Egusi Kernels and Bambara Groundnut Milk

Beng Ikongefuze Ekuh, Makebe Calister Wingang, Pahane Mbiada Majesté, Noumo Ngangmou Thierry, F. Dobgima John, Ejoh Richard Aba & Tatsadjieu Ngoune Leopold · Asian Journal of Biotechnology and Bioresource Technology · 2026

Aims: This study aimed to produce and evaluate the nutritional value of a plant-based yogurt made from egusi kernel milk and Bambara groundnut seed milk. Twelve yogurt samples were prepared using milks from two egusi species (Cucurbita maxima and Cucumeropsis mannii) and Bambara...

Open access Research Article 10.9734/ajb2t/2026/v12i3326

Effect of Incorporation of Potash from Ficus carica Fruit Peel Waste into Potash (Nikkih) from Plantain Peel Waste as Emulsifiers on the Physico-Chemical, Functional Properties, and Acceptability of Yellow Achu Soup

Pride Ndasi Ngwasiri, Beng Ikongefuze Ekuh, Noumo Thierry Ngangmou, Dobgima John Fonmboh, Buhnyuy Ngong Christian, Ngwa Martin Ngwabie, Martin Benoit Ngassoum & Ejoh Richard Aba · Asian Journal of Chemical Sciences · 2021

Yellow Achu soup used to eat achu is an emulsion composed primarily of red palm oil and water stabilized by potash as an emulsifier, is regarded as one of the prestigious traditional foods in Cameroon. However, the yellow achu soup faces a problem of stability due to the inabilit...

Open access Research Article 10.9734/ajocs/2021/v10i319091