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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Physico‐nutritional characterization of composite cassava and orange‐fleshed sweet potato flours and sensory evaluation of “fufu” prepared from the flour blends

2022Journal of Food Processing and PreservationJournal

10.1111/jfpp.17254 Full text7 citations

Authors

5 authors across 2 institutions in 1 country.

Samuel YoungeFirst author
- University of Cape Coast (GH)
Robert Sarpong AmoahCorresponding
- University of Cape Coast (GH)
Ernest Ekow Abano
- University of Cape Coast (GH)
Francis Kumi
- University of Cape Coast (GH)
George AnyebunoSenior author
- Council for Scientific and Industrial Research (GH)

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Cassava research and cyanidelevel 3 · 1.00
Food composition and propertieslevel 3 · 0.98
Plant Micronutrient Interactions and Effectslevel 3 · 0.98

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

crossrefseen September 6, 2026
2022 · Journal of Food Processing and Preservation · 6 citations
10.1111/jfpp.17254
openalexseen September 5, 2026
2022 · Journal of Food Processing and Preservation · 7 citations
https://openalex.org/W4306250420

Physico‐nutritional characterization of composite cassava and orange‐fleshed sweet potato flours and sensory evaluation of “fufu” prepared from the flour blends · Sankore