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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.

Nutrients and Antioxidant Composition of Local Condiment “Ogiri” Produced from Different Leguminous Seeds

2024European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2024/v16i111582 Full text1 citations

Authors

5 authors across 6 institutions in 2 countries.

Aniebiet Timothy. AFirst author
- Akwa Ibom State University (NG)
Burba, Rimamtsiwe Adi
- Afe Babalola University (NG)
- Taraba State University (NG)
Roland-Ayodele M.A
- Kwara State Polytechnic (NG)
- Rufus Giwa Polytechnic (NG)
Roland-Ayodele M.A
- Kwara State Polytechnic (NG)
- Rufus Giwa Polytechnic (NG)
Olanrewaju, O.ISenior author
- Afe Babalola University (NG)

Fields

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

African Botany and Ecology Studieslevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2024 · European Journal of Nutrition & Food Safety · 1 citations
https://openalex.org/W4404433833

Nutrients and Antioxidant Composition of Local Condiment “Ogiri” Produced from Different Leguminous Seeds · Sankore