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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 Profile: Proximate Composition, Sensory Attributes, and Energy Content of Otong Soup and Ayan Ekpang Iwa in Traditional Oron Cuisine, Akwa Ibom State

2025Jurnal Pangan dan AgroindustriJournalOpen access

10.21776/ub.jpa.2025.013.03.1 Full text1 citations

Authors

7 authors across 2 institutions in 1 country.

Stella Oyom BasseyFirst author
- University of Calabar (NG)
Stella Oyom BasseyFirst author
- University of Calabar (NG)
Eteng Ofem Effiom
- Federal University of Agriculture, Abeokuta (NG)
Bassey Okon Effanga
- University of Calabar (NG)
George Ubong Sunday
- University of Calabar (NG)
Mary Offiong Koofreh
- University of Calabar (NG)
Margaret AgiangSenior author
- University of Calabar (NG)

Fields

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

Agriculture and Rural Development Researchlevel 3 · 0.97
African Botany and Ecology Studieslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2025 · Jurnal Pangan dan Agroindustri · 1 citations
https://openalex.org/W4412759609

Evaluation of Nutritional Profile: Proximate Composition, Sensory Attributes, and Energy Content of Otong Soup and Ayan Ekpang Iwa in Traditional Oron Cuisine, Akwa Ibom State · Sankore