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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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Optimisation of the Chemical Composition of Sorghum-based Flour Blended with Plantain and Tigernut Flours to Produce Nutritional and Physicochemically Quality Composite Flour

2025IPS Journal of Nutrition and Food ScienceJournalOpen access

10.54117/ijnfs.v4i2.108 Full text0 citations

Authors

4 authors.

T. A. FatukasiFirst author
- Federal University of Technology (NG)
Segun O. Oladele
- Federal University of Technology (NG)
as printed: S. O. Oladele
Oluwatooyin Faramade Oludahunsi
- Federal University of Technology (NG)
as printed: O. F. Oludahunsi
Olugbenga O. AwoluSenior author
- Federal University of Technology (NG)
as printed: O. O. Awolu

Fields

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

Food composition and propertieslevel 3 · 0.97
GABA and Rice Researchlevel 3 · 0.94
Nuts composition and effectslevel 3 · 0.91

Sources

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

openalexseen September 9, 2026
2025 · IPS Journal of Nutrition and Food Science · 0 citations
https://openalex.org/W4412199797

Optimisation of the Chemical Composition of Sorghum-based Flour Blended with Plantain and Tigernut Flours to Produce Nutritional and Physicochemically Quality Composite Flour · Sankore