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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.

Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour

2022European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2022/v14i121283 Full text7 citations

Authors

5 authors across 2 institutions in 1 country.

Bongjo, Ndi B.First author
- Benue State University (NG)
as printed: Ndi Betrand Bongjo
Ahemen Samuel Aondoaver
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
Joseph Gbertyo
- Benue State University (NG)
as printed: Joseph Aondoaver Gbertyo
Ayong Mary Assumpta Fulai
- Benue State University (NG)
Lorita NchungSenior author
- Benue State University (NG)

Fields

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

Peanut Plant Research Studieslevel 3 · 0.98
Food composition and propertieslevel 3 · 0.96
Food and Agricultural Scienceslevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2022 · European Journal of Nutrition & Food Safety · 7 citations
https://openalex.org/W4313656714

Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour · Sankore