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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.

Proximate Composition and Sensory Properties of Maize Pap Fortified with Peanut and Muskmelon Flours

2025JournalOpen access

10.9734/ajfrn/2025/v4i1236 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

Akurienne Divine ChimamandaFirst author
- Nnamdi Azikiwe University (NG)
James Ejikeme Obiegbuna
- Nnamdi Azikiwe University (NG)
Kolawole Oladimeji Olubusayo
- Development Research and Projects Centre (NG)
Anigbogu Chinenye BibianaSenior author
- Nnamdi Azikiwe University (NG)

Fields

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

Food composition and propertieslevel 3 · 0.82
Peanut Plant Research Studieslevel 3 · 0.78
Coconut Research and Applicationslevel 3 · 0.71

Sources

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

openalexseen September 9, 2026
2025 · 0 citations
https://openalex.org/W4408065609

Proximate Composition and Sensory Properties of Maize Pap Fortified with Peanut and Muskmelon Flours · Sankore