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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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What we cover

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.

Effect of Controlled Fermentation of Ogiri, on the Nutritional Composition, Mineral Profile, and Sensory Acceptability Using Bacillus subtilis as Starter

2026European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2026/v18i42023 Full text0 citations

Authors

5 authors across 3 institutions in 1 country.

J. S. OrsarFirst author
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
I.O. Ogbonna
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
as printed: I. O. Ogbonna
G. M. Gberikon
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
B. V. Ado
- Benue State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
O. O. TankoSenior author
- The Federal Polytechnic, Ado-Ekiti (NG)

Fields

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

African Botany and Ecology Studieslevel 3 · 0.94
Seed and Plant Biochemistrylevel 3 · 0.01
Cassava research and cyanidelevel 3 · 0.01

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/W7154374558

Effect of Controlled Fermentation of Ogiri, on the Nutritional Composition, Mineral Profile, and Sensory Acceptability Using Bacillus subtilis as Starter · Sankore