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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.

Effect of processing and substitution levels of Ukwa (Treculia africana) on the anti-nutrient factors, in-vitro starch and protein digestibility and total essential amino-acid content of snack bars

2023Frontiers in Sustainable Food SystemsJournalOpen access

10.3389/fsufs.2022.1071821 Full text4 citations

Authors

5 authors across 3 institutions in 1 country.

Anne Edima-NyahFirst authorCorresponding
- University of Uyo (NG)
as printed: Anne P. Edima-Nyah
Victor Ntukidem
- University of Uyo (NG)
as printed: Victor E. Ntukidem
Moses Columba Ekanem
- Akwa Ibom State Polytechnic (NG)
as printed: Moses C. Ekanem
Philippa C. Ojimelukwe
- Michael Okpara University of Agriculture (NG)
Titus U. NwabuezeSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Phytase and its Applicationslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00
Food composition and propertieslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2023 · Frontiers in Sustainable Food Systems · 4 citations
https://openalex.org/W4317104589

Effect of processing and substitution levels of Ukwa (Treculia africana) on the anti-nutrient factors, in-vitro starch and protein digestibility and total essential amino-acid content of snack bars · Sankore