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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.

W. Awoyale · Sankore

University of Ilorin

W. Awoyale

ORCID, self-asserted

ORCID 0000-0002-3635-1414

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

Publications

35

Citations

223

h-index

8

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

i10-index

7

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.

Kwara State University35 works
International Institute of Tropical Agriculture13 works
International Institute of Tropical Agriculture5 works
Kwara State Polytechnic2 works
Federal Institute of Industrial Research Oshodi1 works
University of Ilorin1 works

Publications

35 works in the graph, newest first.

Enhancement of Carotenoid Profile and Beta‐Carotene Bioavailability in African Locust Bean Pulp–Supplemented Instant Kunu Beverage
2026Journal of Food Processing and PreservationJournalOpen access0 citations10.1155/jfpp/1712864
Nutraceutical, proximate, and sensory qualities of ready-to-consume Bambara groundnut milk substitute supplemented with bullock and ginger powder
2026Food and Feed ResearchJournalOpen access0 citations10.5937/ffr0-63281
Plantain Varieties and Steaming Conditions Influence the Yield, Functional, Pasting, and Sensory Qualities of Instant Plantain Flour
2026Cureus Journal of Agriculture and Food ScienceJournalOpen accessFirst author0 citations10.7759/s44497-026-00182-w
Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR , and CATA Methods
2025Journal of Sensory StudiesJournalOpen access2 citations10.1111/joss.70036

The Design, Development and Evaluation of a Biomass-Fueled Cabinet Dryer for High-Quality Cassava Flour Production

2025PublicationOpen access1 citations10.3390/proceedings2025118007

Impact of Orange-Flesh Sweet Potato Flour Incorporation on Micronutrient, Physical Characteristics, and Consumer’s Acceptability of Bread

2025Indonesian Food and Nutrition ProgressJournalOpen access0 citations10.22146/ifnp.104582

Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants

2025Frontiers in NutritionJournalOpen accessFirst authorCorresponding1 citations10.3389/fnut.2025.1724587

Impact of edible grasshopper flour on the chemical and phytochemical composition of Ogi powder and the sensory acceptability of gruel

2025The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food TechnologyJournalOpen accessFirst author0 citations10.35219/foodtechnology.2025.2.11

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

2024Frontiers in Sustainable Food SystemsJournalOpen access33 citations10.3389/fsufs.2024.1251760

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

2024Frontiers in NutritionJournalOpen access6 citations10.3389/fnut.2023.1340679

Breeding and end-use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review

2024EuphyticaJournal5 citations10.1007/s10681-024-03386-3

Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition

2024Frontiers in NutritionJournalOpen accessFirst authorCorresponding2 citations10.3389/fnut.2024.1403660

Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo)

2024Food Science and PreservationJournalOpen accessFirst authorCorresponding2 citations10.11002/fsp.2024.31.5.763

Traditional cassava products of South-Western Nigeria

2024Elsevier eBooksBook ChapterSenior author1 citations10.1016/b978-0-443-27384-1.00002-4

Development of standard operating protocol for measurement of cassava root mealiness

2024Scientific ReportsJournalOpen access0 citations10.1038/s41598-024-68441-4

FUNCTIONAL AND PASTING PROPERTIES OF SUCCINYLATED COCOYAM (Xanthosoma sagittifolium) STARCH: AN INSIGHT INTO ITS POTENTIAL INDUSTRIAL APPLICATIONS

2024Food and Environment Safety JournalJournalOpen access0 citations10.4316/fens.2024.014

Aflatoxin content and heavy metals composition of powdered pepper from selected markets in Kwara state, Nigeria

2024Food Science and PreservationJournalOpen accessFirst authorCorresponding0 citations10.11002/fsp.2024.31.5.811

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

2023Frontiers in NutritionJournalOpen access61 citations10.3389/fnut.2023.1257439

Nutrient composition, antioxidant properties, and sensory characteristics of instant Kunu from pearl millet supplemented with African locust bean pulp

2023Journal of Ethnic FoodsJournalOpen access20 citations10.1186/s42779-023-00188-1

Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots

2023Journal of Food Processing and PreservationJournalOpen access1 citations10.1155/2023/6653897

End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review

2023Cogent Food & AgricultureJournalOpen access8 citations10.1080/23311932.2023.2205720

African fermented root and tuber-based products

2023Elsevier eBooksBook ChapterOpen access5 citations10.1016/b978-0-323-98341-9.00013-x

Cassava Pectin and Textural Attributes of Cooked gari (eba) and fufu Dough

2023IntechOpen eBooksBook ChapterOpen accessFirst author4 citations10.5772/intechopen.109580

Development of Instant Wasa-Wasa from White-Fleshed Yam Tuber

2023Research in Agricultural SciencesJournalOpen accessFirst author1 citations10.5152/auaf.2023.23069

Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars

2023African Journal of Food ScienceJournalOpen access2 citations10.5897/ajfs2022.2248

Influence of edible termite flour supplementation on the functional and pasting properties of maize ogi powder and the sensory acceptability of the gruel

2023The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food TechnologyJournalOpen accessFirst author1 citations10.35219/foodtechnology.2023.1.05

Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu

2023Frontiers in Sustainable Food SystemsJournalOpen accessFirst author1 citations10.3389/fsufs.2023.1272724

Sweet potato starch-based tapioca grits: influence of moringa seed flour inclusion on the functional, rheological, and sensory qualities of the gruel

2023The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food TechnologyJournalOpen accessFirst author1 citations10.35219/foodtechnology.2023.2.02

Impact of Ripening and Processing on Color, Proximate and Mineral Properties of Improved Plantain (Musa spp AAB) Cultivars

2023Food science and nutritionBook ChapterOpen access0 citations10.5772/intechopen.109991

Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes

2022Journal of Food Processing and PreservationJournalCorresponding11 citations10.1111/jfpp.16350

Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations

2022HeliyonJournalOpen access24 citations10.1016/j.heliyon.2022.e11690

Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties

2022International Journal of Food PropertiesJournalOpen accessFirst author15 citations10.1080/10942912.2022.2026955

Characterization of Starches from Some Selected White and Yellow Cassava Roots for Dry Starch Noodle Production

2022Journal of Culinary Science & TechnologyJournalSenior author0 citations10.1080/15428052.2022.2091072

Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach

2022Frontiers in Sustainable Food SystemsJournalOpen accessFirst author10 citations10.3389/fsufs.2022.984687

Influence of drying methods on heavy metal composition and microbial load of plantain chips

2022Cogent Food & AgricultureJournalOpen access5 citations10.1080/23311932.2022.2113205