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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.

Abubakar Adegboyega Akanni · Sankore

Nigerian Stored Products Research Institute

Abubakar Adegboyega Akanni

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

6

Citations

4

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.

Publications

6 works in the graph, newest first.

EFFECT OF HERRING FISH FLOUR INCLUSION ON THE PROXIMATE, FUNCTIONAL, AND PASTING PROPERTIES OF PEARLMILLET – HERRING FISH FLOUR BLENDS
2026Food and Environment Safety JournalJournalOpen accessFirst author0 citations10.4316/fens.2026.04
SENSORY ACCEPTABILITY AND STORAGE STABILITY OF TIDBITS PRODUCED WITH FLOUR FROM CASSAVA AND BAMBARA NUT
2026Food and Environment Safety JournalJournalOpen accessFirst author0 citations10.4316/fens.2026.10
Quality Characteristics of Cake Produced with Blends of Flour from Bambara Nut Seeds (Vigna subterranea) and Cassava (Manihot esculenta)
2024Asian Food Science JournalJournalOpen access1 citations10.9734/afsj/2024/v23i12762
Effect of Bambara Groundnut Flour (Vigna subterranea) Inclusion on the Functional, Pasting, Physical and Proximate Properties of Composite Cassava-bambara Flour
2024Asian Food Science JournalJournalOpen access2 citations10.9734/afsj/2024/v23i6719
Quality Characteristics of Bread Produced with Blends of Flour from Cassava, Wheat and Bambara Groundnut (Vigna subterranea)
2024European Journal of Nutrition & Food SafetyJournalOpen access1 citations10.9734/ejnfs/2024/v16i121608
Quality Attributes of Chinchin Produced with Blends of Flour from Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranea)
2024European Journal of Nutrition & Food SafetyJournalOpen accessSenior author0 citations10.9734/ejnfs/2024/v16i71463