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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.

Investigating the Quality of Spontaneously-Fermented Maize Ogi Spiced with Ginger and Garlic

2026JournalOpen access

10.54117/jafts.v3i2.172 Full text0 citations

Authors

7 authors across 2 institutions in 1 country.

Moses A. SuleFirst author
- Federal University of Technology (NG)
Temitope C. Israel
- The Federal Polytechnic, Ado-Ekiti (NG)
Rasheedat O. Oriola
- Federal University of Technology (NG)
Esther T. Akinyele
- Federal University of Technology (NG)
Praise J. Agbi
- Federal University of Technology (NG)
David O. Oguntuase
- Federal University of Technology (NG)
Victor N. EnujiughaSenior author
- Federal University of Technology (NG)

Fields

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

Food Science and Nutritional Studieslevel 3 · 0.29
Food composition and propertieslevel 3 · 0.16
African Botany and Ecology Studieslevel 3 · 0.09

Sources

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

openalexseen September 9, 2026
2026 · 0 citations
https://openalex.org/W7166881907

Investigating the Quality of Spontaneously-Fermented Maize Ogi Spiced with Ginger and Garlic · Sankore