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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.

Micronutrients Composition of Cake Produced from Fermented Sorghum and Pigeon Pea Composite Flour

2026International Journal of Advanced Multidisciplinary Research and StudiesJournalOpen access

10.62225/2583049x.2026.6.3.6513 Full text0 citations

Authors

5 authors across 4 institutions in 2 countries.

Ernest Eguono EmojorhoFirst author
- University of Nigeria (NG)
Chioma Cecilia Aniemena
- Western Delta University (NG)
Capulet Uche Anyanwe
Charles Chukwudi OGBOLI
- Delta State Polytechnic Ogwashi-Uku (NG)
as printed: Charles Chukwudi Ogboli
Benedicta OgbeborSenior author

Fields

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

Food composition and propertieslevel 3 · 0.49
GABA and Rice Researchlevel 3 · 0.05
Phytase and its Applicationslevel 3 · 0.02

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 Advanced Multidisciplinary Research and Studies · 0 citations
https://openalex.org/W7167248133

Micronutrients Composition of Cake Produced from Fermented Sorghum and Pigeon Pea Composite Flour · Sankore