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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.

Effect of Different Fermentation Times on the Nutritional Value and Microbial Load of Cassava (Manihot esculenta) Flour

2026IPS Journal of Applied Microbiology and BiotechnologyJournalOpen access

10.54117/ijamb.v6i1.142 Full text0 citations

Authors

4 authors across 3 institutions in 2 countries.

Isaac Joseph GwanFirst author
- Kumi University (UG)
as printed: Isaac J. Gwan
Morjan P. Benjamin
- Plateau State University (NG)
- National Veterinary Research Institute (NG)
Isaiah A. Kwopnaan
- Plateau State University (NG)
- National Veterinary Research Institute (NG)
Mary F. IstifanusSenior author
- Plateau State University (NG)

Fields

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

Cassava research and cyanidelevel 3 · 0.98
Food and Agricultural Scienceslevel 3 · 0.00
Peanut Plant Research Studieslevel 3 · 0.00

Sources

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

openalexseen September 9, 2026
2026 · IPS Journal of Applied Microbiology and Biotechnology · 0 citations
https://openalex.org/W7135173305

Effect of Different Fermentation Times on the Nutritional Value and Microbial Load of Cassava (Manihot esculenta) Flour · Sankore