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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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Effect of varying fermentation periods on the proximate and vitamin composition of Mahogany Bean (Afzelia africana) seed flour

2025NEWPORT INTERNATIONAL JOURNAL OF SCIENTIFIC AND EXPERIMENTAL SCIENCESJournalOpen access

10.59298/nijses/2025/62.646900 Full text0 citations

Authors

5 authors across 2 institutions in 1 country.

Ifeanyi-Uche, U. PFirst author
Uchenna Agatha Onyechi
as printed: Onyechi, U. A
Florence Chizoba Okoroigwe
as printed: Okoroigwe, F.C
Chinenye Justy Okoye
as printed: Okoye, C.J
Ihekwoaba, C.CSenior author
- University of Cross River State (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)

Fields

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

Food composition and propertieslevel 3 · 0.99
Proteins in Food Systemslevel 3 · 0.97
Seed and Plant Biochemistrylevel 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 · NEWPORT INTERNATIONAL JOURNAL OF SCIENTIFIC AND EXPERIMENTAL SCIENCES · 0 citations
https://openalex.org/W4411116101

Effect of varying fermentation periods on the proximate and vitamin composition of Mahogany Bean (Afzelia africana) seed flour · Sankore