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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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ORCID — researcher identity
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What we cover

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.

Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof · Sankore

Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof

2023Journal of Food ScienceJournal

10.1111/1750-3841.16733 Full text5 citations

Authors

6 authors across 2 institutions in 2 countries.

Nazir Kizzie‐HayfordFirst author
- University of Cape Coast (GH)
Ernest Ekow Abano
- University of Cape Coast (GH)
Joshua Akanson
- University of Cape Coast (GH)
Esi Dankwa
- University of Cape Coast (GH)
Harald Rohm
Jerry Ampofo‐AsiamaSenior authorCorresponding
- University of Cape Coast (GH)

Fields

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

Botany, Ecology, and Taxonomy Studieslevel 3 · 1.00
African Botany and Ecology Studieslevel 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
2023 · Journal of Food Science · 5 citations
10.1111/1750-3841.16733
openalexseen September 5, 2026
2023 · Journal of Food Science · 5 citations
https://openalex.org/W4385620194