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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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Evaluation of the proximate composition and sensory properties of Moi-moi produced from blends of cowpea and African yam bean flours

2025Journal of Agriculture and Food SciencesJournalOpen access

10.4314/jafs.v23i1.4 Full text0 citations

Authors

2 authors.

C.N. NwachukwuFirst author
C.N. OkoroaforSenior author
- Ambrose Alli University (NG)

Fields

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

Seed and Plant Biochemistrylevel 3 · 0.88
Food composition and propertieslevel 3 · 0.88
Food Chemistry and Fat Analysislevel 3 · 0.77

Sources

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

openalexseen September 9, 2026
2025 · Journal of Agriculture and Food Sciences · 0 citations
https://openalex.org/W4412524147

Evaluation of the proximate composition and sensory properties of Moi-moi produced from blends of cowpea and African yam bean flours · Sankore