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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 and Germination on the Functional, Microbial, Pasting and Sensory Properties of Maize–Black Kidney Bean–Date Flour Breakfast Meal Blends

2026Journal of Advances in Food Science & TechnologyJournalOpen access

10.56557/jafsat/2026/v13i310771 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

Konsum Linda KemjieFirst author
- Joseph Sarwuan Tarka University Makurdi (NG)
Ahure Dinnah
- University of Mkar (NG)
as printed: Dinnah Ahure
Julius AmoveSenior author

Fields

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

Date Palm Research Studieslevel 3 · 0.75
Food composition and propertieslevel 3 · 0.09
Proteins in Food Systemslevel 3 · 0.04

Sources

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

openalexseen September 9, 2026
2026 · Journal of Advances in Food Science & Technology · 0 citations
https://openalex.org/W7166524980

Effect of Fermentation and Germination on the Functional, Microbial, Pasting and Sensory Properties of Maize–Black Kidney Bean–Date Flour Breakfast Meal Blends · Sankore