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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.

Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties

2024Food and HumanityJournal

10.1016/j.foohum.2024.100381 Full text4 citations

Authors

4 authors.

Anthony N. UkomFirst authorCorresponding
- Michael Okpara University of Agriculture (NG)
as printed: Anthony Ukom
Blessing Ndukwe
- Michael Okpara University of Agriculture (NG)
Ezeh Ebuka
- Michael Okpara University of Agriculture (NG)
Enid AdiegwuSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
African Botany and Ecology Studieslevel 3 · 0.99
Food and Agricultural Scienceslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2024 · Food and Humanity · 4 citations
https://openalex.org/W4401665002

Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties · Sankore