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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.

Nutrient Composition and Sensory Evaluation of Breakfast Cereals (Flakes) Made from Blends of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa) and Carrot (Daucus carrota) Flours

2025Journal of Home Economics ResearchJournalOpen access

10.66731/jher.v32i2.561 Full text0 citations

Authors

4 authors.

Amarachi G. EzegbeFirst author
- University of Nigeria (NG)
Uchechukwu D Egumgbe
- University of Nigeria (NG)
as printed: Uchechukwu D. Egumgbe
Obiageli I. Okoye
- University of Nigeria (NG)
Chinweokwu U. UkalaSenior author
- University of Nigeria (NG)

Fields

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

Food composition and propertieslevel 3 · 0.23
Agricultural pest management studieslevel 3 · 0.19
Seed and Plant Biochemistrylevel 3 · 0.16

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/W7160127579

Nutrient Composition and Sensory Evaluation of Breakfast Cereals (Flakes) Made from Blends of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa) and Carrot (Daucus carrota) Flours · Sankore