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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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ORCID — researcher identity
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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.

Theophilus Maduabuchukwu Ikegwu · Sankore

Federal University of Technology

Theophilus Maduabuchukwu Ikegwu

ORCID, self-asserted

ORCID 0000-0001-9190-3958

This profile carries an ORCID the researcher published on their own record — the strongest evidence available short of a human confirming it.

Publications

9

Citations

17

h-index

3

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.

Nnamdi Azikiwe University10 works
Kwararafa University1 works
Federal University of Technology1 works

Publications

9 works in the graph, newest first.

Functionality of Ube (Dacryodes edulis) Paste on the Sensory and Textural Properties of Wheat Cake
2026Food Studies An Interdisciplinary JournalJournal0 citations10.18848/2160-1933/cgp/a219
Moringa oleifera Leaf Powder Can Decrease the Oxalate Content and Color Change in Cocoyam During Achicha Ede Preparation
2026Food Studies An Interdisciplinary JournalJournal0 citations10.18848/2160-1933/cgp/a227
Physicochemical and Microbial Quality of Some Commercial Non-Alcoholic, Non-Carbonated Fruit Drinks Given to School Children at Awka Metropolis, Anambra State, Nigeria
2026IPS Journal of Nutrition and Food ScienceJournalOpen accessFirst author0 citations10.54117/rwpw7762
Effect of dough thickness and baking temperatures on the proximate composition of optimized cookies from wheat-white yam flour using response surface methodology
2025Applied Food ResearchJournalOpen accessCorresponding2 citations10.1016/j.afres.2025.101134

Comparative Study of the Physicochemical and Anti-Nutritional Properties of Branded and Laboratory-Produced Tomato Pastes with Added Hydrocolloid

2025Journal of Food SciencesJournalOpen accessFirst author0 citations10.47941/jfs.3086

Comparative Studies of the Proximate, Microscopic and Thermal Properties of Processed Maize, Wheat, Millet, Cassava and Bambara Nut Flours

2023Acta Scientifci Nutritional HealthJournalOpen accessFirst author7 citations10.31080/asnh.2023.07.1186

Nutritional, Phytochemical and Sensory Properties of Herbal Tea: Cymbopogon citratus, Moringa oleifera and Zingiber officinale

2023Journal of Advances in Food Science & TechnologyJournalOpen accessFirst author3 citations10.56557/jafsat/2023/v10i38171

Food Security in Emerging Global Situations-Functional Foods and Food Biotechnology Approaches: A Review

2023Journal of Advances in Food Science & TechnologyJournalOpen accessFirst author3 citations10.56557/jafsat/2023/v10i28125

Effect of Thermal Processing Conditions on the Physicochemical and Moisture-Sorption Characteristics of Two Cocoyam (Colocasia esculenta) Varieties

2022Asian Food Science JournalJournalOpen accessFirst author2 citations10.9734/afsj/2022/v21i730439