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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 Fermentation on the Functional and Chemical Properties of African Star Apple Seed Flour

2026International journal of research and scientific innovationJournalOpen access

10.51244/ijrsi.2026.1305000243 Full text0 citations

Authors

4 authors across 3 institutions in 1 country.

Ayobami OjoFirst author
- Federal Polytechnic Ede (NG)
Oluwatosin Racheal Ajiboye
- Kwara State Polytechnic (NG)
- Kwara State University (NG)
Oluwatosin Tolu Jatto
- Kwara State Polytechnic (NG)
- Kwara State University (NG)
Olufunmilola Adunni AbiodunSenior author
- Kwara State Polytechnic (NG)
- Kwara State University (NG)

Fields

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

African Botany and Ecology Studieslevel 3 · 0.87
Food composition and propertieslevel 3 · 0.04
Food Chemistry and Fat Analysislevel 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 · International journal of research and scientific innovation · 0 citations
https://openalex.org/W7164669288

Effect of Fermentation on the Functional and Chemical Properties of African Star Apple Seed Flour · Sankore