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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.

Proximate and Antinutritional Evaluation of Flour Blends from Fermented Sorghum Enriched with Pigeon Pea and Ginger

2026Asian Journal of Biological SciencesJournalOpen access

10.3923/ajbs.2026.79.91 Full text0 citations

Authors

7 authors across 2 institutions in 2 countries.

Orekoya, Elias SimiloluwaFirst author
as printed: Elias Similoluwa Orekoya
Agbonhese Salome Ebosetale
- Lead City University (NG)
Emem Shalom Ojo
Adaobi Nwose
Oyeniyi Stephen Bejide
Adedej Ogunbodede
Daniel OkereSenior author

Fields

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

Food Science and Nutritional Studieslevel 3 · 0.47
Ginger and Zingiberaceae researchlevel 3 · 0.19
Insect Utilization and Effectslevel 3 · 0.01

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 Journal of Biological Sciences · 0 citations
https://openalex.org/W7168240582

Proximate and Antinutritional Evaluation of Flour Blends from Fermented Sorghum Enriched with Pigeon Pea and Ginger · Sankore