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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.

Nutritional Profile and Sensory Acceptability of Sprouted Cowpea Flour Fortified Kokoro (Maize-Based Snack)

2025Bulletin of the Transilvania University of Brasov Series II Forestry • Wood Industry • Agricultural Food EngineeringJournalOpen access

10.31926/but.fwiafe.2025.18.67.1.7 Full text0 citations

Authors

6 authors.

Tawakalitu ArunaFirst author
- Kwara State University (NG)
as printed: T. Aruna
Oludolapo Akinyemi Osunrinade
- Kwara State University (NG)
as printed: O.A. Osunrinade
Akeem Olayemi Raji
- Kwara State University (NG)
as printed: A.O. Raji
Md. Nasir Hossain Sani
- Kwara State University (NG)
as printed: M. Sani
P.I. Olarinde
- Kwara State University (NG)
Oluwatobi DaudaSenior author
- Kwara State University (NG)
as printed: O.A. Dauda

Fields

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

Phytase and its Applicationslevel 3 · 0.94
Food and Agricultural Scienceslevel 3 · 0.91
Food composition and propertieslevel 3 · 0.90

Sources

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

openalexseen September 9, 2026
2025 · Bulletin of the Transilvania University of Brasov Series II Forestry • Wood Industry • Agricultural Food Engineering · 0 citations
https://openalex.org/W4411425849

Nutritional Profile and Sensory Acceptability of Sprouted Cowpea Flour Fortified Kokoro (Maize-Based Snack) · Sankore