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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.

Rowland Monday-Ojo Kayode · Sankore

University of Ilorin

Rowland Monday-Ojo Kayode

ORCID, self-asserted

ORCID 0000-0002-2828-2519

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

Publications

9

Citations

31

h-index

3

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.

University of Ilorin8 works
Joseph Sarwuan Tarka University Makurdi1 works
University of Ibadan1 works

Publications

9 works in the graph, newest first.

Bio-fortification of sorghum-based instant gruel (ogi) with carrots for improved complementary feeding
2026Journal of Food Measurement & CharacterizationJournalFirst author0 citations10.1007/s11694-026-04073-8
Proximate composition, fiber fractions, techno-functional and pasting properties of wheat and African palmyra palm shoot composite flours and acceptability of their developed chin-chin snacks
2025Discover FoodJournalOpen accessCorresponding3 citations10.1007/s44187-025-00575-4
Physico-chemical, textural and consumers’ acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp
2024Ceylon Journal of ScienceJournalOpen accessFirst author2 citations10.4038/cjs.v53i3.8408
Quality Attributes of Wheat and Aerial Yam Composite Flours and Evaluation of Biscuits from the Flours
2024Food Science and EngineeringJournalOpen accessFirst author3 citations10.37256/fse.5120243961

Application of dried African giant burrowincg cricket (an underutilized insect) in pie production

2024Journal of Food Science and TechnologyJournalOpen accessCorresponding2 citations10.1007/s13197-024-06075-0

EFFECTS OF MICROBIAL STRAINS IN A SOLID-STATE FERMENTATION ON QUALITY ATTRIBUTES OF SOYBEAN-HULL

2023Journal of Microbiology Biotechnology and Food SciencesJournalOpen access6 citations10.55251/jmbfs.9876

Quality and sensory attributes of composite herbal tea from Parquetina Nigrescens (Parquetina) and Cymbopogon Citratus (Lemongrass)

2023Journal of Food Measurement & CharacterizationJournalSenior authorCorresponding8 citations10.1007/s11694-023-01830-x

Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends

2023Food Production Processing and NutritionJournalOpen accessFirst author5 citations10.1186/s43014-023-00159-8

Effects of drying methods on nutrients and organoleptic properties of dried pawpaw chips

2023Croatian Journal of Food Science and TechnologyJournalOpen accessFirst author2 citations10.17508/cjfst.2023.15.1.02