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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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Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

2026Sustainable Food ProteinsJournalOpen access

10.1002/sfp2.70050 Full text2 citations

Authors

5 authors across 3 institutions in 3 countries.

Chiemeziem ObikeFirst author
- Michael Okpara University of Agriculture (NG)
as printed: Chiemeziem Adanma Obike
Paul Ndubuisi AnyiamCorresponding
- Eduardo Mondlane University (MZ)
Chinedum Uche Emelike
Emmanuel Nnaemeka Uhuo
- Michael Okpara University of Agriculture (NG)
Solomon Fanyam IgbazendaSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Proteins in Food Systemslevel 3 · 0.53
Agricultural pest management studieslevel 3 · 0.26
African Botany and Ecology Studieslevel 3 · 0.09

Sources

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

openalexseen September 24, 2026
2026 · Sustainable Food Proteins · 2 citations
https://openalex.org/W7125417965

Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources · Sankore