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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.

Proximate Composition, Antidiabetic and Hypolipidemic Activity of Bread Produced from Wheat–Sorghum Base Supplemented with Mung Bean Malt and Carrot Flour

2022Journal of Medicinal FoodJournal

10.1089/jmf.2021.0148 Full text3 citations

Authors

5 authors.

Eucharia OnwuraforFirst authorCorresponding
- University of Nigeria (NG)
Eunice Uzodinma
- University of Nigeria (NG)
Chinwe J. Aronu
- University of Nigeria (NG)
as printed: Chinwe Aronu
Blessing Nweze
- University of Nigeria (NG)
Nkechi OgbonniaSenior author
- University of Nigeria (NG)

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytoestrogen effects and researchlevel 3 · 0.99
GABA and Rice Researchlevel 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
2022 · Journal of Medicinal Food · 3 citations
https://openalex.org/W4292240526

Proximate Composition, Antidiabetic and Hypolipidemic Activity of Bread Produced from Wheat–Sorghum Base Supplemented with Mung Bean Malt and Carrot Flour · Sankore