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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.

Chemical Properties of Flour Blends Produced from ACHA (Digitaria Exilis), African Breadfruit (Treculia Africana) and Soybeans Protein Concentrate (Glycine Max)

2025Journal of Engineering and Applied Sciences TechnologyJournalOpen access

10.47363/jeast/2025(7)321 Full text0 citations

Authors

3 authors across 3 institutions in 2 countries.

Chinedu OgbueleFirst author
- Michael Okpara University of Agriculture (NG)
as printed: Chinedu O Ogbuele
Titus U. Nwabueze
- Michael Okpara University of Agriculture (NG)
as printed: Titus U Nwabueze
Stella C. UbborSenior author
- Michael Okpara University of Agriculture (NG)
as printed: Stella C Ubbor

Fields

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

African Botany and Ecology Studieslevel 3 · 0.97
Food composition and propertieslevel 3 · 0.95
Agriculture and Rural Development Researchlevel 3 · 0.94

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 Engineering and Applied Sciences Technology · 0 citations
https://openalex.org/W4412643509

Chemical Properties of Flour Blends Produced from ACHA (Digitaria Exilis), African Breadfruit (Treculia Africana) and Soybeans Protein Concentrate (Glycine Max) · Sankore