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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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Mike Ojotu Eke · Sankore

Benue State University

Mike Ojotu Eke

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

14

Citations

29

h-index

4

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.

Joseph Sarwuan Tarka University Makurdi10 works
Benue State University6 works
Nigerian Stored Products Research Institute1 works
Federal University of Agriculture, Abeokuta1 works
University of Maiduguri1 works

Publications

14 works in the graph, newest first.

Germination-induced changes in date palm seed (Pheonix dactilyfera) flour and their impact on rice cake quality
2025Food and HumanityJournalOpen access4 citations10.1016/j.foohum.2025.100566
Quality Evaluation of Composite Flour and Bread Made from Wheat and Orange-fleshed Sweet Potato Supplemented with Cricket Powder
2025Asian Food Science JournalJournalOpen access0 citations10.9734/afsj/2025/v24i3775
Effect of Sun, Solar, and Hybrid Drying Techniques on the Microbial Load and Sensory Properties of Tomato Powder
2025JournalOpen access0 citations10.9734/ajfrn/2025/v4i4346
Chemical and Sensory Properties of Biscuits Produced from wheat, Soybean and Orange Fleshed Sweet Potato
2024European Journal of Nutrition & Food SafetyJournalOpen accessSenior author4 citations10.9734/ejnfs/2024/v16i21383

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 access3 citations10.9734/ejnfs/2024/v16i21384

Traditional and ethnic foods of the middle belt region of Nigeria

2024Elsevier eBooksBook Chapter3 citations10.1016/b978-0-443-27384-1.00011-5

Influence of malting and/or fermentation on proximate composition of FARO 44 rice plus soybean based complementary foods

2024Dutse Journal of Pure and Applied SciencesJournalOpen access1 citations10.4314/dujopas.v10i2a.1

Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant

2024Asian Food Science JournalJournalOpen accessSenior author0 citations10.9734/afsj/2024/v23i7722

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 accessFirst author0 citations10.56557/jafsat/2024/v11i48834

The Antimicrobial Efficacy and Quality Changes in Pineapple Juice Treated with Natural Preservatives

2024Asian Food Science JournalJournalOpen accessSenior author0 citations10.9734/afsj/2024/v23i10744

Assessment of the Effect of Ginger Flour Addition on the Chemical and Storage Stability of Soymilk

2023Asian Food Science JournalJournalOpen access1 citations10.9734/afsj/2023/v22i2620

The application of blends of bambaranut and millet vegetable milk in the development of plant-based yoghurt analogues: Proximate composition, physiochemical properties, microbial safety and consumer’s acceptability

2022Food and HealthJournalOpen accessSenior author8 citations10.3153/fh23005

The effect of balanities aeqyptiaca defatted protein meal and protein concentrate supplemented diet on biochemical and molecular stability of diabetic wister albino rat

2022Biomedicine & PharmacotherapyJournalOpen access5 citations10.1016/j.biopha.2022.113510

Potential Application of Citrus Valencia Essential Oil (EO) on Three Mango Varieties and It Effects on the Quality Attributes of the Fruits

2022Asian Food Science JournalJournalOpen accessFirst author0 citations10.9734/afsj/2022/v21i130400