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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
Crossref — publisher confirmation

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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.

Akpensuen Mfe Samuel · Sankore

Benue State University

Akpensuen Mfe Samuel

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

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.

Benue State University4 works
Joseph Sarwuan Tarka University Makurdi1 works

Publications

5 works in the graph, newest first.

Effect of Orange Pomace and Carrot Flour on Nutritional Profile of Wheat Cookies
2026JournalOpen accessSenior author0 citations10.9734/ajfrn/2026/v5i2393
Physico-chemical Properties of Fruit Must and Wine Produced from Blends of Banana, Soursop, and Roselle Calyces Juices
2026JournalOpen accessSenior author0 citations10.9734/ajfrn/2026/v5i3428
Quality Characteristics of Yellow Maize-Based Ogi Incorporated with Treated African Locust Bean Seeds Flour
2025Asian Food Science JournalJournalOpen access0 citations10.9734/afsj/2025/v24i2768
Nutritional Characteristics and Sensory Properties of Maize-based Ogi Supplemented with Mushroom (Pleurotus ostreatus) Flour
2024European Journal of Nutrition & Food SafetyJournalOpen accessFirst author1 citations10.9734/ejnfs/2024/v16i61435

Effects of Complementary Foods Formulation Produced from Malted and Fermented Acha (Digitaria exilis) Flours Supplemented with Soybeans (Glycine max) Flour on Haematological and Histological Parameters of Albino Rats

2024International Journal of Emerging Multidiciplinaries Biomedical and Clinical ResearchJournalOpen accessSenior author1 citations10.54938/ijemdbmcr.2024.02.1.257