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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.

Cooking Quality, Fasting Blood Glucose, Glycemic Index and Load of High–Fiber Noodles Made from Wheat, Tiger Nut Residue and Cassava Flour Blends

2026International Journal of Latest Technology in Engineering Management & Applied ScienceJournalOpen access

10.51583/ijltemas.2026.150600003 Full text0 citations

Authors

7 authors across 4 institutions in 1 country.

G.K. ElemuoFirst author
- Federal University of Technology Owerri (NG)
- Michael Okpara University of Agriculture (NG)
as printed: Elemuo, G. K.
N.E. Obasi
- Michael Okpara University of Agriculture (NG)
as printed: Obasi, N. E.
G. I. Onwuka
- Michael Okpara University of Agriculture (NG)
as printed: Onwuka, G. I.
T.A. Odeyemi
- Federal University of Technology Owerri (NG)
as printed: Odeyemi, T. A.
Ezenwa, C. J.
- Federal University of Technology Owerri (NG)
J. M. Emetole
- National Root Crops Research Institute (NG)
as printed: Emetole, J. M.
C.N. OkoroaforSenior author
- Ambrose Alli University (NG)
as printed: Okoroafor, C. N.

Fields

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

Food composition and propertieslevel 3 · 0.55
Nuts composition and effectslevel 3 · 0.12
Cassava research and cyanidelevel 3 · 0.07

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 Latest Technology in Engineering Management & Applied Science · 0 citations
https://openalex.org/W7167025395

Cooking Quality, Fasting Blood Glucose, Glycemic Index and Load of High–Fiber Noodles Made from Wheat, Tiger Nut Residue and Cassava Flour Blends · Sankore