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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 Nutritional and Sensory Attributes of Cookies Produced from Composite Flour of Wheat, African Yam Beans and Unripe Plantain

2025African Journal of Agricultural Science and Food ResearchJournalOpen access

10.62154/ajasfr.2025.019.01024 Full text1 citations

Authors

4 authors across 2 institutions in 1 country.

Sunday E. EnidiokFirst author
- University of Uyo (NG)
as printed: Sunday Edet Enidiok
Victor Ntukidem
- University of Uyo (NG)
as printed: Victor Edet Ntukidem
Glory Aniefiok Usen
- University of Uyo (NG)
Jones Inyang SolomonSenior author
- Akwa Ibom State University (NG)

Fields

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

Food composition and propertieslevel 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
2025 · African Journal of Agricultural Science and Food Research · 1 citations
https://openalex.org/W4411149928

Evaluation of Nutritional and Sensory Attributes of Cookies Produced from Composite Flour of Wheat, African Yam Beans and Unripe Plantain · Sankore