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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.

Proximate composition, functional, microbial and sensory qualities of complementary food produced from malted rice, tiger nut and defatted sesameseeds flour

2025Journal of the Saudi Society for Food and Nutrition (JSSFN)Journal

10.33948/jssfn-ksu-18-2025-351 Full text0 citations

Authors

7 authors across 3 institutions in 1 country.

Tailem PaulFirst author
- Nasarawa State University (NG)
Tailem PaulFirst author
- Nasarawa State University (NG)
Awogbenja
- Nasarawa State University (NG)
Ayo J.A
- Kwararafa University (NG)
Anikwueze, G.U
- Nasarawa State University (NG)
as printed: G.U Anikwueze
Mohammed Zuwaira Abdulhamid
- Nasarawa State University (NG)
O. G Onuoha,Senior author
- The Federal Polytechnic, Ado-Ekiti (NG)

Fields

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

Seed and Plant Biochemistrylevel 3 · 0.14
Botany, Ecology, and Taxonomy Studieslevel 3 · 0.13
Peanut Plant Research Studieslevel 3 · 0.09

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 the Saudi Society for Food and Nutrition (JSSFN) · 0 citations
https://openalex.org/W4416895871

Proximate composition, functional, microbial and sensory qualities of complementary food produced from malted rice, tiger nut and defatted sesameseeds flour · Sankore