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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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Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour · Sankore

Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour

2022Food BioscienceJournal

10.1016/j.fbio.2022.101900 Full text75 citations

Authors

10 authors across 6 institutions in 3 countries.

Chiemela Enyinnaya ChinmaFirst authorCorresponding
- University of Johannesburg (ZA)
- Federal University of Technology Minna (NG)
Joseph Oneh Abu
- Joseph Sarwuan Tarka University Makurdi (NG)
- Federal University of Technology Minna (NG)
Olajide Emmanuel Adedeji
- Federal University Wukari (NG)
Lilian Chinelo Aburime
- University of Calabar (NG)
Dorcas Graceful Joseph
- Federal University of Technology Minna (NG)
Glory Fadekemi Agunloye
- Federal University of Technology Minna (NG)
Janet Adeyinka Adebo
- University of Johannesburg (ZA)
Samson Adeoye Oyeyinka
- University of Johannesburg (ZA)
Patrick Berka Njobeh
- University of Johannesburg (ZA)
Oluwafemi Ayodeji AdeboSenior author
- University of Johannesburg (ZA)

Fields

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

Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00

Sources

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

openalexseen September 9, 2026
2022 · Food Bioscience · 75 citations
https://openalex.org/W4285402405