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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.

Lorita Nchung · Sankore

Benue State University

Lorita Nchung

Name matching only

This profile was assembled from author names on publications. Open indexes routinely split one researcher across several such profiles, so these totals may be incomplete.

Publications

5

Citations

10

h-index

2

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

0

Works published 2022 onward have been swept for this country. Figures are complete within that window, to the extent the open indexes are.

Affiliations

Every institution this scholar has appeared with on a work, by how many.

Benue State University4 works
Joseph Sarwuan Tarka University Makurdi1 works

Publications

5 works in the graph, newest first.

Quality Evaluation of Gruels Produced from Composite Flour of Orange-Fleshed Sweet Potato (Ipomoea batatas L.), Beetroot (Beta vulgaris L.), and African Yam Bean (Sphenostylis stenocarpa)
2026JournalOpen accessFirst author0 citations10.9734/ajfrn/2026/v5i3408
Development of Micronutrient Rich Functional Gruels Made from Blends of Orange-Fleshed Sweet Potato, Beetroot, and African Yam Bean Flour
2026Asian Food Science JournalJournalOpen access0 citations10.9734/afsj/2026/v25i7893
Assessment of Nutritional and Functional Properties of Complementary Food from Orange-Fleshed Sweet Potato, Soybean and Tropical Almond Seed Composite Flour
2024European Journal of Nutrition & Food SafetyJournalOpen accessFirst author3 citations10.9734/ejnfs/2024/v16i21384
Quality Assessment and Sensory Evaluation of Complementary Food from Orange Flesh Sweet Potato (OFSP), Soybean, and Tropical Almond Seed Composite Flour
2024Journal of Advances in Food Science & TechnologyJournalOpen access

0 citations

10.56557/jafsat/2024/v11i48834

Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour

2022European Journal of Nutrition & Food SafetyJournalOpen accessSenior author7 citations10.9734/ejnfs/2022/v14i121283