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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 Antinutritional Properties of Raw, Fermented, and Germinated Yellow Maize (Zea mays L.)

2026Lafia Journal of Scientific and industrial ResearchJournalOpen access

10.62050/ljsir2026.v4n1.784 Full text0 citations

Authors

7 authors across 3 institutions in 1 country.

Matthew Olaleke AremuFirst author
- Federal University Lafia (NG)
Benjamin Musa
- Federal University Birnin Kebbi (NG)
Victoria Idowu Adeeyo
- Federal University Lafia (NG)
Hamza Ibrahim Muhammad
- Federal University Lafia (NG)
Mohammed Alhaji Mohammed
- Federal University Lafia (NG)
Francis Busuyi Iyiola
- University of Nigeria (NG)
E. B. AyakemeSenior author
- Federal University Lafia (NG)
as printed: Edward Bebe Ayakeme

Fields

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

Food composition and propertieslevel 3 · 0.59
Phytase and its Applicationslevel 3 · 0.19
Protein Hydrolysis and Bioactive Peptideslevel 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 · Lafia Journal of Scientific and industrial Research · 0 citations
https://openalex.org/W7153830094

Nutritional and Antinutritional Properties of Raw, Fermented, and Germinated Yellow Maize (Zea mays L.) · Sankore