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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.

B. A. OMACHI · Sankore

The Federal Polytechnic, Ado-Ekiti

B. A. OMACHI

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. 1 other profile was folded into this one.

Publications

5

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.

Publications

5 works in the graph, newest first.

QUALITY EVALUATION OF THE ANTINUTRIENT AND SENSORY PROPERTIES OF BREAD PRODUCED FROM WHEAT-CASSAVA FLOUR FORTIFIED WITH CARROT POWDER
2026International Journal of Convergent and Informatics Science ResearchJournalOpen access0 citations10.70382/hijcisr.v10i9.033
APPLICATION OF ORANGE FLESH SWEET POTATOES AND GERMINATED RICE TO MODIFY THE CHEMICAL PROPERTIES OF A PROBIOTIC BEVERAGE MADE FROM GUINEA CORN
2025International Journal of Modeling and Applied Science ResearchJournalOpen accessFirst author0 citations10.70382/caijmasr.v8i9.016
UTILIZATION OF ORANGE FLESH SWEET POTATO AND GERMINATED RICE GRAINS TO MODIFY THE PHYSICAL AND SENSORY ATTRIBUTES OF KUNU-ZAKI FROM GUINEA CORN
2025International Journal of Biological and Healthcare ResearchJournalOpen accessFirst author0 citations10.70382/caijbhr.v8i3.006
PROXIMATE AND SENSORY PROPERTIES OF BISCUITS MADE FROM WHEAT-MAIZE FLOUR BLENDS FORTIFIED WITH SOYBEANS
2025Journal of Systematic and Modern Science ResearchJournalOpen access0 citations10.70382/bejsmsr.v8i9.011
QUALITY EVALUATION OF THE ANTINUTRIENT AND SENSORY PROPERTIES OF BREAD PRODUCED FROM WHEAT-CASSAVA FLOUR FORTIFIED WITH CARROT POWDER
2025International Journal of Convergent and Informatics Science ResearchJournalOpen access0 citations10.70382/hijcisr.v08i9.033