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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.

Vachefon Heuvey Forwoukeh · Sankore

Benue State University

Vachefon Heuvey Forwoukeh

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

5

h-index

1

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 University3 works
University of Bamenda2 works

Publications

5 works in the graph, newest first.

Development and Evaluation of Functional Bread from Whole Wheat, Red Kidney Beans and Defatted Coconut Flour Blends
2026Journal of Advances in Food Science & TechnologyJournalOpen accessFirst author0 citations10.56557/jafsat/2026/v13i210516
Adsorption, Thermodynamic Properties and Shelf Life of Cocoyam, Red Kidney Bean and Mango-based Complementary Foods as Influenced by Fermentation and Malting
2026European Journal of Nutrition & Food SafetyJournalOpen accessFirst author0 citations10.9734/ejnfs/2026/v18i62083
Effect of Malting and Fermentation on the Physicochemical Properties of Maize Flour
2025Journal of Advances in Food Science & TechnologyJournalOpen accessSenior author1 citations10.56557/jafsat/2025/v12i29203
Production and Quality Assessment of Plant-based Yoghurt from Coconut Milk Fortified with Date Syrup
2024Asian Food Science JournalJournalOpen access0 citations10.9734/afsj/2024/v23i7730

Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production

2023Asian Food Science JournalJournalOpen accessFirst author4 citations10.9734/afsj/2023/v22i9655