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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.

Effect of processing methods on the amino acid profile of sorghum, soya beans and cashew nuts complementary food blends

2026Research Journal of Food Science and NutritionJournalOpen access

10.31248/rjfsn2026.226 Full text0 citations

Authors

4 authors across 2 institutions in 1 country.

Hamsatu Mohammed MALUTFirst author
- Kashim Ibrahim University (NG)
- University of Maiduguri (NG)
Ali Damasak
- University of Maiduguri (NG)
Bintu Bukar Petrol
- University of Maiduguri (NG)
Falmata Abba SandaSenior author
- University of Maiduguri (NG)

Fields

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

Nuts composition and effectslevel 3 · 0.28
Food composition and propertieslevel 3 · 0.07
African Botany and Ecology Studieslevel 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
2026 · Research Journal of Food Science and Nutrition · 0 citations
https://openalex.org/W7163143224

Effect of processing methods on the amino acid profile of sorghum, soya beans and cashew nuts complementary food blends · Sankore