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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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Nutritional and Functional Implications of Yellow Yam-Soybean Composite Flour for Food Formulation: Evidence from Kogi State, Nigeria

2026GSC Biological and Pharmaceutical SciencesJournalOpen access

10.30574/gscbps.2026.34.1.0527 Full text0 citations

Authors

5 authors across 2 institutions in 1 country.

Godfrey Okechukwu EneogweFirst authorCorresponding
- Federal University Lokoja (NG)
Ejike O. Okpala
- Federal University Lokoja (NG)
as printed: Ejike Onwudiegwu Okpala
Sani Sade Muhammad
Bilkisu Idris Abdullahi
- Federal University Lokoja (NG)
Ernest Okonkwo OnugwuSenior author
- National Open University of Nigeria (NG)

Fields

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

Food composition and propertieslevel 3 · 0.35
Proteins in Food Systemslevel 3 · 0.24
African Botany and Ecology Studieslevel 3 · 0.11

Sources

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

openalexseen September 9, 2026
2026 · GSC Biological and Pharmaceutical Sciences · 0 citations
https://openalex.org/W7118428766

Nutritional and Functional Implications of Yellow Yam-Soybean Composite Flour for Food Formulation: Evidence from Kogi State, Nigeria · Sankore