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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
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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.

Konsum Linda Kemjie · Sankore

Benue State University

Konsum Linda Kemjie

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

4

Citations

0

h-index

0

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 University2 works
Joseph Sarwuan Tarka University Makurdi2 works

Publications

4 works in the graph, newest first.

Development and Evaluation of Functional Bread from Whole Wheat, Red Kidney Beans and Defatted Coconut Flour Blends
2026Journal of Advances in Food Science & TechnologyJournalOpen access0 citations10.56557/jafsat/2026/v13i210516
Effect of Fermentation and Germination on the Functional, Microbial, Pasting and Sensory Properties of Maize–Black Kidney Bean–Date Flour Breakfast Meal Blends
2026Journal of Advances in Food Science & TechnologyJournalOpen accessFirst author0 citations10.56557/jafsat/2026/v13i310771
Effect of Fermentation and Sprouting on the Proximate Composition, Anti-nutritional Properties, Minerals Content and Bioavailability of Breakfast Meal Composite from Yellow Maize, Black Kidney Beans, and Date Flours
2026Asian Food Science JournalJournalOpen accessFirst author0 citations10.9734/afsj/2026/v25i8896
Production and Quality Assessment of Plant-based Yoghurt from Coconut Milk Fortified with Date Syrup
2024Asian Food Science JournalJournalOpen access

0 citations

10.9734/afsj/2024/v23i7730