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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.

Jerome Adekunle Ayo · Sankore

Kwararafa University

Jerome Adekunle Ayo

ORCID, self-asserted

ORCID 0000-0002-8582-4169

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

Publications

12

Citations

2

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.

Federal University Wukari5 works
Kwararafa University4 works
Taraba State University2 works
Federal University of Technology Owerri1 works
Nasarawa State University1 works

Publications

12 works in the graph, newest first.

Stability of Porridge Produced from Stored Acha-Unripe Plantain Flour Blends Supplemented with Malted Soybean Flour
2026Global research in environment and sustainability.JournalOpen accessFirst author0 citations10.63002/gres.401.1305
Functional, Digestibility, Microbial and Sensory Property of Porridge Produced from Acha-Unripe Plantain Flour Blends Supplemented with Malted Soybean Flour
2026Global research in environment and sustainability.JournalOpen accessFirst author0 citations10.63002/gres.401.1306
Nutritional Evaluation of Complimentary Food Produced from Malted Rice (Oryza sativa), Tiger Nut (Cyperus esculentus) and defatted Sesame Seeds (Sesamum indicum) Flour Blends Using Albino Rats
2025European Journal of Nutrition & Food SafetyJournalOpen access0 citations10.9734/ejnfs/2025/v17i21642
Techno-Functional and Sensorial Properties of Biscuits Produced with Toasted African Bush Pear (Dacryodes edulis) Seed, Acha (Digitaria exilis) and Grasshopper (Zonocerus variegatus)
2025JournalOpen access

First author

0 citations

10.9734/ajfrn/2025/v4i1238

Effects of Added Slow-Release Pelletized Edible Essential Oils on the Chemical Composition and Sensory Evaluation of Stored Cowpea Grains

2025JournalOpen access0 citations10.9734/ajfrn/2025/v4i4327

A Nutrientional composition, functional, and sensory quality of acha-based masa supplemented with groundnut paste

2025Asia Pacific Journal of Sustainable Agriculture Food and EnergyJournalOpen accessFirst author0 citations10.36782/apjsafe.v13i1.470

Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie

2024Journal of Food Science and TechnologyJournalOpen access1 citations10.1007/s13197-024-05972-8

Quality evaluation of bread produced from blends of wheat and acha flours complemented with Defatted Bambara Groundnut Flour

2024Asia Pacific Journal of Sustainable Agriculture Food and EnergyJournalOpen accessFirst author1 citations10.36782/apjsafe.v12i1.332

Effect of annealing on the chemical and physico- functional properties of fermented provitamin A cassava starch

2024Research Journal of Food Science and NutritionJournalOpen access0 citations10.31248/rjfsn2023.164

Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab Fruit Powder (Adansonia digitata), Soybean (Glycine max) and Crayfish (Cambarus Sp) Flour Blends

2024European Journal of Nutrition & Food SafetyJournalOpen accessFirst author0 citations10.9734/ejnfs/2024/v16i71461

Effect of substituting cashew nut paste (Anarcadium occidentale) with baking fat on the quality of acha (Digitaria exillis) -Orange Fleshed Sweet Potato (Ipomoea batatas) Based Biscuit

2024Asia Pacific Journal of Sustainable Agriculture Food and EnergyJournalOpen accessFirst author0 citations10.36782/apjsafe.v12i1.334

Quality Evaluation of Malted Pigeon Pea –Orange Fleshed Sweet Potato Flour Blends and Biscuits Using Albino (Wistar) Rats

2023European Journal of Nutrition & Food SafetyJournalOpen accessFirst author0 citations10.9734/ejnfs/2023/v15i121365