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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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In vitro and in vivo evaluation of protein quality, techno-functional and physiological response of fermented Mucuna pruriens and Sphenostylis stenocarpa

2026Food Research International Translational ResearchJournalOpen access

10.1016/j.frintr.2026.100009 Full text0 citations

Authors

7 authors across 3 institutions in 3 countries.

Paul Ndubuisi AnyiamFirst authorCorresponding
- Michael Okpara University of Agriculture (NG)
Chiemeziem Obike
- Michael Okpara University of Agriculture (NG)
as printed: Chiemeziem Adanma Obike
Chinedum Uche Emelike
Jacinta Chigozie Ukpabi-Ugo
- Michael Okpara University of Agriculture (NG)
Ngozi Kalu Achi
- Michael Okpara University of Agriculture (NG)
Emmanuel Nnaemeka Uhuo
- Michael Okpara University of Agriculture (NG)
Saroat RawdkuenSenior author

Fields

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Proteins in Food Systemslevel 3 · 0.62
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.14
Food composition and propertieslevel 3 · 0.05

Sources

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openalexseen September 9, 2026
2026 · Food Research International Translational Research · 0 citations
https://openalex.org/W7204720078

In vitro and in vivo evaluation of protein quality, techno-functional and physiological response of fermented Mucuna pruriens and Sphenostylis stenocarpa · Sankore