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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.

Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient

2023Scientific ReportsJournalOpen access

10.1038/s41598-023-43607-8 Full text17 citations

Authors

6 authors across 2 institutions in 1 country.

Richard Atinpoore AtunaFirst authorCorresponding
- University for Development Studies (GH)
Mary-Ann Sarpong Mensah
- University for Development Studies (GH)
Gifty Koomson
- University for Development Studies (GH)
Fortune Akabanda
- University for Development Studies (GH)
Selorm Y. Dorvlo
- University of Ghana (GH)
as printed: Selorm Yaotse Dorvlo
Francis Kweku AmaglohSenior author
- University for Development Studies (GH)

Fields

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

Food composition and propertieslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.99

Sources

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

openalexseen September 5, 2026
2023 · Scientific Reports · 17 citations
https://openalex.org/W4387307420

Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient · Sankore