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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.

Physicochemical Composition of Processed Velvet bean Mucuna pruriens Var Utilis Seed Flour and Consumer Acceptability of Bitter Leaf Soup Thickened using these Flours

2022Asian Food Science JournalJournalOpen access

10.9734/afsj/2022/v21i130398 Full text4 citations

Authors

3 authors across 2 institutions in 1 country.

Roseline N. AttaugwuFirst author
- Enugu State University of Science and Technology (NG)
as printed: R. N. Attaugwu
J. I. Anyadioha
- Enugu State University of Science and Technology (NG)
C. R. OgbuokiriSenior author
- University of Nigeria (NG)

Fields

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

Food composition and propertieslevel 3 · 0.98
Proteins in Food Systemslevel 3 · 0.97
Food and Agricultural Scienceslevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2022 · Asian Food Science Journal · 4 citations
https://openalex.org/W4214742600

Physicochemical Composition of Processed Velvet bean Mucuna pruriens Var Utilis Seed Flour and Consumer Acceptability of Bitter Leaf Soup Thickened using these Flours · Sankore