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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.

Kazeem Koledoye Olatoye · Sankore

University of Ilorin

Kazeem Koledoye Olatoye

ORCID, self-asserted

ORCID 0000-0003-4250-164X

This profile carries an ORCID the researcher published on their own record — the strongest evidence available short of a human confirming it.

Publications

16

Citations

49

h-index

4

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

1

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.

Kwara State University16 works
Kwara State Polytechnic1 works
University of Ilorin1 works

Publications

16 works in the graph, newest first.

Enhancement of Carotenoid Profile and Beta‐Carotene Bioavailability in African Locust Bean Pulp–Supplemented Instant Kunu Beverage
2026Journal of Food Processing and PreservationJournalOpen accessFirst author0 citations10.1155/jfpp/1712864
Plantain Varieties and Steaming Conditions Influence the Yield, Functional, Pasting, and Sensory Qualities of Instant Plantain Flour
2026Cureus Journal of Agriculture and Food ScienceJournalOpen accessSenior author0 citations10.7759/s44497-026-00182-w
Enhancing Quality Characteristics of Buckwheat ( Fagopyrum esculentum ) Flour: Effects of Germination and Nixtamalisation Processes
2025ScientificaJournalOpen accessFirst author2 citations10.1155/sci5/9935662
Optimization of wheat-high quality cassava-mango peel-soybean composite flours for optimal noodles nutritional composition, antioxidant properties and sensory acceptability
2025Food and HumanityJournal1 citations10.1016/j.foohum.2025.100632

Effect of Shallot’s Pretreatment Methods on the Functional Properties of Shallot–Wheat Flour Blends and Quality of their Biscuits

2025Journal of Food Processing and PreservationJournalOpen accessFirst author0 citations10.1155/jfpp/3998593

Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits

2024Food Production Processing and NutritionJournalOpen access9 citations10.1186/s43014-023-00201-9

Beta-carotene retention, physical, phytochemical and storage characteristics of value added snacks from pigeon pea and yellow-fleshed cassava

2024Food and HumanityJournal4 citations10.1016/j.foohum.2024.100257

Functional and pasting properties of starches isolated from unripe and ripe cultivars (two) of aerial yam bulbils

2024Turkish Journal of Food and Agriculture SciencesJournalOpen access0 citations10.53663/turjfas.1473483

Chemical and Sensory Characteristics of Cookies from Nixtamalized Pearl Millet (Pennisetum glaucum) and Tiger Nut (Cyperus esculentus) Flour Blends

2024BADEGGI JOURNAL OF AGRICULTURAL RESEARCH AND ENVIRONMENTJournalOpen accessFirst authorCorresponding0 citations10.35849/bjare202403/194/02

Nutrient composition, antioxidant properties, and sensory characteristics of instant Kunu from pearl millet supplemented with African locust bean pulp

2023Journal of Ethnic FoodsJournalOpen accessFirst authorCorresponding20 citations10.1186/s42779-023-00188-1

African fermented dairy-based products

2023Elsevier eBooksBook Chapter3 citations10.1016/b978-0-323-98341-9.00017-7

Cassava Pectin and Textural Attributes of Cooked gari (eba) and fufu Dough

2023IntechOpen eBooksBook ChapterOpen access4 citations10.5772/intechopen.109580

Development of Instant Wasa-Wasa from White-Fleshed Yam Tuber

2023Research in Agricultural SciencesJournalOpen accessSenior author1 citations10.5152/auaf.2023.23069

Sweet potato starch-based tapioca grits: influence of moringa seed flour inclusion on the functional, rheological, and sensory qualities of the gruel

2023The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food TechnologyJournalOpen access1 citations10.35219/foodtechnology.2023.2.02

Potential of Debittered Pomelo Albedo Flour (Citrus maxima) in Bread: Functional, Nutritional and Phytochemical Characteristics

2023Journal of Food and AgricultureJournalOpen accessFirst author0 citations10.4038/jfa.v16i1.5279

Crude essential oil from roots of white’s ginger ( Mondia whitei ) as natural minced beef preservative

2022Journal of Food Processing and PreservationJournalOpen accessFirst authorCorresponding4 citations10.1111/jfpp.16327