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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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D. C. Arukwe · Sankore

Michael Okpara University of Agriculture

D. C. Arukwe

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. 3 other profiles were folded into this one.

Publications

12

Citations

6

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.

Michael Okpara University of Agriculture11 works
Imo State University2 works

Publications

12 works in the graph, newest first.

Amino Acid Profile and Functional Properties of Pigeon Pea (Cajanus cajan) Flours as Affected by Processing Methods and Sensory Acceptability of the Balls
2026Asian Food Science JournalJournalOpen accessFirst author0 citations10.9734/afsj/2026/v25i4868
Quality Evaluation of Fibre-Rich Cookies Produced from Flour Blends of Wheat (Triticum aestivum), Plantain (Musa paradisiaca) Peel and Oyster Mushroom (Pleurotus ostreatus)
2025Sahel Journal of Life Sciences FUDMAJournalOpen accessFirst author0 citations10.33003/sajols-2025-0301-05
Chemical Composition, Functional Properties and Consumer Acceptability of Cookies Produced from Blends of Wheat, Orange Fleshed Sweet Potato and Pawpaw Flours
2025Sahel Journal of Life Sciences FUDMAJournalOpen accessFirst author0 citations10.33003/sajols-2025-0302-09
Physicochemical Properties of Cassava (Manihot esculenta) Flour (Lafun) Fortified with Bambara Nut (Vigna subterranea) Flour and Sensory Evaluation of Stiff Paste Made from the Blends
2025Sahel Journal of Life Sciences FUDMA

Journal

Open access

First author

0 citations

10.33003/sajols-2025-0302-10

Quality evaluation of some labeled and unlabeled vegetable oils marketed in Umuahia City, Abia State, Nigeria

2025Journal of Agriculture and Food SciencesJournalOpen accessFirst author0 citations10.4314/jafs.v23i1.1

Nutrient and Anti-Nutrient Content of Wheat-Cassava Composite Flour

2025Zenodo (CERN European Organization for Nuclear Research)PublicationOpen accessSenior author0 citations10.5281/zenodo.18172845

Nutrient and Anti-Nutrient Content of Wheat-Cassava Composite Flour

2025Zenodo (CERN European Organization for Nuclear Research)PublicationOpen accessSenior author0 citations10.5281/zenodo.18172846

Chemical composition and sensory characteristics of fermented condiments produced from soybean, bambara nut and pigeon pea seeds blends

2024Journal of Agriculture and Food SciencesJournalOpen accessFirst authorCorresponding1 citations10.4314/jafs.v21i2.8

Physiochemical and sensorial characteristics of biscuits from flour blends of germinated wheat and pigeon pea

2023Journal of Agriculture and Food SciencesJournalOpen accessFirst authorCorresponding1 citations10.4314/jafs.v21i1.10

Production and quality evaluation of snacks from blends of groundnut cake and pigeon pea flour

2023Journal of Agriculture and Food SciencesJournalOpen accessFirst authorCorresponding1 citations10.4314/jafs.v21i1.7

QUALITY EVALUATION OF CAKE FROM WHEAT, BAMBARA GROUNDNUT (Vigna subterranean) and VELVET TAMARIND (Dalium guineense) FLOUR BLENDS

2022FUDMA Journal of SciencesJournalOpen access3 citations10.33003/fjs-2022-0604-1055

Microbiological Safety of Toasted Ukwa (African Breadfruit) Snack Sold in Aba, South-Eastern Nigeria

2022Journal of Agriculture and Food SciencesJournalOpen accessFirst authorCorresponding0 citations10.4314/jafs.v20i1.3