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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.

Functional Properties, Proximate Composition of Water Yam Cocoyam Composite Flour and Sensory Qualities of Ekpang nkukwo Made from the Flour Blends

2026African Journal of Agricultural Science and Food ResearchJournalOpen access

10.62154/ajasfr.2025.021.01028 Full text0 citations

Authors

3 authors across 3 institutions in 1 country.

Moses Columba EkanemFirst author
- Akwa Ibom State University (NG)
- Akwa Ibom State Polytechnic (NG)
as printed: Moses Ekanem
Inyang U. E.
- University of Uyo (NG)
Elijah, A. I.Senior author
- University of Uyo (NG)

Fields

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

Food and Agricultural Scienceslevel 3 · 0.35
Coconut Research and Applicationslevel 3 · 0.16
Food composition and propertieslevel 3 · 0.05

Sources

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

openalexseen September 9, 2026
2026 · African Journal of Agricultural Science and Food Research · 0 citations
https://openalex.org/W7131703783

Functional Properties, Proximate Composition of Water Yam Cocoyam Composite Flour and Sensory Qualities of Ekpang nkukwo Made from the Flour Blends · Sankore