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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.

Production, nutritional benefits, limitations and strategies for enhancing the national value of fermented native condiments from selected legumes and wild seeds in Nigeria

2025Discover FoodJournalOpen access

10.1007/s44187-025-00409-3 Full text5 citations

Authors

4 authors across 2 institutions in 1 country.

Oluwatoyin Ajoke OladejiFirst authorCorresponding
- Olusegun Agagu University of Science and Technology (NG)
K.A. Taiwo
- Obafemi Awolowo University (NG)
as printed: Kehinde Adekunbi Taiwo
Clement O. Ogidi
- Olusegun Agagu University of Science and Technology (NG)
as printed: Clement Olusola Ogidi
Adeyanmola Oluwaseyi FaturotiSenior author
- Olusegun Agagu University of Science and Technology (NG)

Fields

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

African Botany and Ecology Studieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.99
Agriculture and Rural Development Researchlevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2025 · Discover Food · 5 citations
https://openalex.org/W4410484865

Production, nutritional benefits, limitations and strategies for enhancing the national value of fermented native condiments from selected legumes and wild seeds in Nigeria · Sankore