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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.

Production, Quality Characteristics and Beta Carotene Content of Kamu (Dried Millet Powder) from Chakti and Jirani Millet as Affected by Addition of Groundnut Flour

2026Science Discovery AgricultureJournalOpen access

10.11648/j.sda.20260101.12 Full text0 citations

Authors

3 authors across 3 institutions in 1 country.

Aminu BardeFirst authorCorresponding
- Kano State University of Technology (NG)
F. Abubakar
- Lake Chad Research Institute (NG)
- University of Maiduguri (NG)
as printed: Fatima Abubakar
Abdullahi BelloSenior author
- Kano State University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.13
Moringa oleifera research and applicationslevel 3 · 0.06
Seed and Plant Biochemistrylevel 3 · 0.04

Sources

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

openalexseen September 9, 2026
2026 · Science Discovery Agriculture · 0 citations
https://openalex.org/W7131285655

Production, Quality Characteristics and Beta Carotene Content of Kamu (Dried Millet Powder) from Chakti and Jirani Millet as Affected by Addition of Groundnut Flour · Sankore