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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.

Olufunmilayo Sade Omoba · Sankore

Federal University of Technology

Olufunmilayo Sade Omoba

ORCID, self-asserted

ORCID 0000-0002-9273-8023

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

Publications

21

Citations

84

h-index

6

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

i10-index

4

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.

Federal University of Technology23 works
Olusegun Agagu University of Science and Technology1 works

Publications

21 works in the graph, newest first.

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations
2026Food biomacromolecules.JournalOpen accessSenior author1 citations10.1002/fob2.70062
Nutraceutical Evaluation of Biscuits Formulated From Acha, Chia, and Soycake Flours on Glycemic Control, Lipid Profile, and Histopathological Effects in High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetic Rats
2026Food Chemistry InternationalJournalOpen access0 citations10.1002/fci2.70061
Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours
2026Food Chemistry InternationalJournalOpen access0 citations10.1002/fci2.70071
Effects of Dietary Inclusion of Varying Blends of Acha, Chia, and Soycake on Hypertension in a Streptozotocin/HFD-Induced Type-2 Diabetes Mellitus Model
2025IPS Journal of Nutrition and Food ScienceJournalOpen access1 citations10.54117/ijnfs.v4i1.82

Development and Evaluation of High-Fiber Dough Meal with Dietary Glycemic Control and Antioxidant Capacities

2025JournalOpen access0 citations10.9734/ajfrn/2025/v4i2256

Variety and pre-treatment technologies modulate the nutritional and bio-functional potentials of tropical fonio-millets

2025Journal of Food Measurement & CharacterizationJournalSenior authorCorresponding0 citations10.1007/s11694-025-03483-4

Nutritional, Phytochemical, Functional and Antioxidant Properties of Acha, Chia and Soycake Flour Blends

2024Journal of Biochemistry InternationalJournalOpen access3 citations10.56557/jobi/2024/v11i18826

Assessment of nutritional values, phytochemical content, and antioxidant properties of Shallot (Allium ascalonicum L.) leaf and bulb

2023Measurement FoodJournalOpen access10 citations10.1016/j.meafoo.2023.100091

Quality characteristics of non‐gluten biscuit developed from optimized cream and orange‐fleshed sweetpotato flour

2023Crop ScienceJournal3 citations10.1002/csc2.20934

Amaranth starch: physicochemical, functional, and nutritional properties

2023Elsevier eBooksBook ChapterSenior author1 citations10.1016/b978-0-443-18981-4.00010-0

Antioxidant and Dietary Fibre Content of Noodles Produced From Wheat and Banana Peel Flour

2023IPS Journal of Nutrition and Food ScienceJournalOpen accessSenior author1 citations10.54117/ijnfs.v2i2.24

Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit

2022Bulletin of the National Research Centre/Bulletin of the National Research CenterJournalOpen access11 citations10.1186/s42269-022-00769-1

Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits

2022Bulletin of the National Research Centre/Bulletin of the National Research CenterJournalOpen access6 citations10.1186/s42269-022-00884-z

Shallot‐enriched amaranth‐based extruded snack influences blood glucose levels, hematological parameters, and carbohydrate degrading enzymes in streptozotocin‐induced diabetic rats

2022Journal of Food BiochemistryJournalOpen accessFirst authorCorresponding17 citations10.1111/jfbc.14098

In vitro antioxidants and antihypertensive properties of corn silk–lemon infusion

2022Bulletin of the National Research Centre/Bulletin of the National Research CenterJournalOpen access13 citations10.1186/s42269-022-00728-w

Quality Evaluation of Foam Dried Watermelon Flakes

2022Turkish Journal of Agricultural Engineering ResearchJournalOpen accessSenior author3 citations10.46592/turkager.1133558

Pigeon pea penta‐ and hexapeptides with antioxidant properties also inhibit renin and angiotensin‐I‐converting enzyme activities

2022Journal of Food BiochemistryJournal8 citations10.1111/jfbc.14485

High Fibres Functional Products

2022Book ChapterSenior author4 citations10.1007/978-3-031-05611-6_13

Functionality of Resistant and Slowly Digesting Starch in Cereals

2022Book ChapterSenior author1 citations10.1007/978-3-031-05611-6_5

Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal

2022Journal of Culinary Science & TechnologyJournal1 citations10.1080/15428052.2022.2112351

Investigation of Amino and Fatty Acid Characterisation of Thevetia peruviana (Milk Bush) Seed

2022Dutse Journal of Pure and Applied SciencesJournalOpen accessSenior author0 citations10.4314/dujopas.v7i3a.21