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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.

Proximate Composition of Snacks Produced from Pigeon Pea (Cajanus cajan) and Sorghum (Sorghum bicolor) Flour Blends for Household Consumption

2025Journal of Home Economics ResearchJournalOpen access

10.66731/jher.v32i1.535 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

Chidiebere NWAKANMAFirst author
- University of Port Harcourt (NG)
as printed: Chidiebere I. Nwakanma
Ezinne P. Obinwa
- Ambrose Alli University (NG)
Ibe, Peter CSenior author
as printed: Peter C. Ibe

Fields

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

Food and Agricultural Scienceslevel 3 · 0.19
Food composition and propertieslevel 3 · 0.09
Proteins in Food Systemslevel 3 · 0.06

Sources

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

openalexseen September 9, 2026
2025 · Journal of Home Economics Research · 0 citations
https://openalex.org/W7160091364

Proximate Composition of Snacks Produced from Pigeon Pea (Cajanus cajan) and Sorghum (Sorghum bicolor) Flour Blends for Household Consumption · Sankore