U. B. 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

Effect of Roasting, Steaming and Internal Temperatures on Proximate Composition, Vitamins and Sensory Properties of Spent Hen Muscle

S. U. Alugwu & U. B. Alugwu · Asian Journal of Advanced Research and Reports · 2022

The main aim of the study was to evaluate the impact of different cooking methods and internal cooking temperatures (60 and 700C) on the quality characteristics of spent hen muscle. Five spent hens were slaughtered, bled thoroughly and scalded at 85℃ for 30 sec and defeathered, e...

Open access Research Article 10.9734/ajarr/2022/v16i10431