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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.

Evaluation of Functional and Chemical Properties of Composite Flour made from Unripe Plantain (Musa Paradisiaca) and Cocoyam (Colocasia Esculenta) and Assessment of Consumers’ Acceptability of Amala

2022International Journal of Home Economics Hospitality and Allied ResearchJournalOpen access

10.57012/ijhhr.v1n2.008 Full text1 citations

Authors

6 authors across 3 institutions in 1 country.

Nkeiruka L. NwanagbaFirst authorCorresponding
- Michael Okpara University of Agriculture (NG)
Anthony N. Ukom
- Michael Okpara University of Agriculture (NG)
Justina N. Okoli
- Michael Okpara University of Agriculture (NG)
Charity O. Abonyi
- Michael Okpara University of Agriculture (NG)
Immaculata I. Okparauka
- Akanu Ibiam, Federal Polytechnic Unwana (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
Chinechendu Ubadire-AguaSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Food composition and propertieslevel 3 · 0.99
Sensory Analysis and Statistical Methodslevel 3 · 0.99
Medicinal Plants and Neuroprotectionlevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2022 · International Journal of Home Economics Hospitality and Allied Research · 1 citations
https://openalex.org/W4312119048

Evaluation of Functional and Chemical Properties of Composite Flour made from Unripe Plantain (Musa Paradisiaca) and Cocoyam (Colocasia Esculenta) and Assessment of Consumers’ Acceptability of Amala · Sankore