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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.

Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake

2024IPS Journal of Nutrition and Food ScienceJournalOpen access

10.54117/ijnfs.v3i3.53 Full text4 citations

Authors

2 authors across 2 institutions in 1 country.

Florence A. BelloFirst author
- University of Uyo (NG)
Babatunde S. OladejiSenior author
- University of Calabar (NG)

Fields

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

African Botany and Ecology Studieslevel 3 · 0.99
Food composition and propertieslevel 3 · 0.98
Food Chemistry and Fat Analysislevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2024 · IPS Journal of Nutrition and Food Science · 4 citations
https://openalex.org/W4400814488

Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake · Sankore