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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.

Preparation and characterization of akara and senke cakes made from cowpea flour paste

2023Journal of Current Science and TechnologyJournalOpen access

10.59796/jcst.v13n2.2023.1750 Full text2 citations

Authors

6 authors across 3 institutions in 1 country.

Deborah O. OpalekeFirst author
- University of Ilorin (NG)
as printed: Deborah Oluyemisi Opaleke
Tunrayo Taibat Adebisi
- University of Ilorin (NG)
Olayinka R. Karim
- University of Ilorin (NG)
as printed: Olayinka Ramota Karim
Ayodele Adenike Oluwadare
- Federal College of Education, Kano (NG)
Isoken Ihensekhien
- University of Benin (NG)
Simbiat Mojeed LawalSenior author
- University of Ilorin (NG)

Fields

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

Food composition and propertieslevel 3 · 0.98
Food and Agricultural Scienceslevel 3 · 0.96
Agricultural pest management studieslevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2023 · Journal of Current Science and Technology · 2 citations
https://openalex.org/W4384692917

Preparation and characterization of akara and senke cakes made from cowpea flour paste · Sankore