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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.

Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours

2022International Journal of Home Economics Hospitality and Allied ResearchJournalOpen access

10.57012/ijhhr.v1n2.019 Full text7 citations

Authors

3 authors across 2 institutions in 1 country.

Dorothy C. ArukweFirst authorCorresponding
- Michael Okpara University of Agriculture (NG)
Blessing I. Offia Olua
- Michael Okpara University of Agriculture (NG)
Ebenezer A. IkeSenior author
- The Federal Polytechnic, Ado-Ekiti (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
GABA and Rice Researchlevel 3 · 0.98
Food and Agricultural Scienceslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2022 · International Journal of Home Economics Hospitality and Allied Research · 7 citations
https://openalex.org/W4313412308

Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours · Sankore