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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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Proximate composition and anti-nutritional factors in Mucuna pruriens (velvet bean) seed flour as affected by several processing methods

2023HeliyonJournalOpen access

10.1016/j.heliyon.2023.e18728 Full text20 citations

Authors

5 authors across 3 institutions in 2 countries.

Clement Chinedum EzegbeFirst author
- Nnamdi Azikiwe University (NG)
Justina Nne Nwosu
- Federal University of Technology Owerri (NG)
Clifford I. Owuamanam
- Federal University of Technology Owerri (NG)
as printed: Clifford Ifeanyi Owuamanam
Tope Adeyemisi Victor-Aduloju
- Nnamdi Azikiwe University (NG)
Smith G. NkhataSenior authorCorresponding
- Lilongwe University of Agriculture and Natural Resources (MW)

Fields

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

Phytase and its Applicationslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Food composition and propertieslevel 3 · 0.99

Sources

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

openalexseen September 24, 2026
2023 · Heliyon · 20 citations
https://openalex.org/W4385310062

Proximate composition and anti-nutritional factors in Mucuna pruriens (velvet bean) seed flour as affected by several processing methods · Sankore