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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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Protein Content, Essential Amino Acid Profile and Functional Properties of Mucuna pruriens Seed Flour as Affected by Bio-Thermal Processes

2026European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2026/v18i41996 Full text0 citations

Authors

5 authors.

Ezegbe Clement ChinedumFirst author
- Nnamdi Azikiwe University (NG)
Umenwosu Maryjane Ekene
- Nnamdi Azikiwe University (NG)
Odoh Eunice Ngozi
- Nnamdi Azikiwe University (NG)
Omologbe Felix
- Nnamdi Azikiwe University (NG)
Mmuoh Sabina ChinenyeSenior author
- Nnamdi Azikiwe University (NG)

Fields

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

Proteins in Food Systemslevel 3 · 0.48
Phytoestrogen effects and researchlevel 3 · 0.14
African Botany and Ecology Studieslevel 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 · European Journal of Nutrition & Food Safety · 0 citations
https://openalex.org/W7139089913

Protein Content, Essential Amino Acid Profile and Functional Properties of Mucuna pruriens Seed Flour as Affected by Bio-Thermal Processes · Sankore