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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.

Proximate and Functional properties of Pigeon Pea (Cajanuscajan) and Sorghum (Sorghum bicolor) flour Blends.

2024Journal of Home Economics ResearchJournalOpen access

10.66731/jher.v31i1.492 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

Chidiebere NWAKANMAFirst author
- University of Port Harcourt (NG)
- Rivers State University (NG)
as printed: Chidiebere I. Nwakanma
Obinwa, Ezinne Prisca
as printed: Ezinne P Obinwa
Adaku Umeh-IdikaSenior author
as printed: Adaku S. Umeh- Idika

Fields

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

Food composition and propertieslevel 3 · 0.52
Proteins in Food Systemslevel 3 · 0.07
Microencapsulation and Drying Processeslevel 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
2024 · Journal of Home Economics Research · 0 citations
https://openalex.org/W7160076615

Proximate and Functional properties of Pigeon Pea (Cajanuscajan) and Sorghum (Sorghum bicolor) flour Blends. · Sankore