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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.

Development of Micronutrient Rich Functional Gruels Made from Blends of Orange-Fleshed Sweet Potato, Beetroot, and African Yam Bean Flour

2026Asian Food Science JournalJournalOpen access

10.9734/afsj/2026/v25i7893 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

Julius AmoveFirst author
- Joseph Sarwuan Tarka University Makurdi (NG)
Lorita Nchung
- Benue State University (NG)
Julius Kwagh-hal IkyaSenior author
- Joseph Sarwuan Tarka University Makurdi (NG)
as printed: Julius Kwagh-Hal Ikya

Fields

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

Botanical Research and Applicationslevel 3 · 0.30
Food composition and propertieslevel 3 · 0.17
African Botany and Ecology Studieslevel 3 · 0.11

Sources

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

openalexseen September 9, 2026
2026 · Asian Food Science Journal · 0 citations
https://openalex.org/W7166140753

Development of Micronutrient Rich Functional Gruels Made from Blends of Orange-Fleshed Sweet Potato, Beetroot, and African Yam Bean Flour · Sankore