Master’s Degree Awarded to Ms. Shaima Amer Abdulwahab in Nutrition
Ms. Shaima Amer Abdulwahab Al-Aghbari was awarded a Master’s degree in Food Science and Nutrition (Nutrition specialization) with an average of (Excellent) and a grade of (95%) for her thesis titled: Effect of Partial Substitution of Wheat Flour with Millet Flour Fortified with Lentils and Soybeans on Nutritional Value, Qualitative Properties, and Glycemic Index, which was submitted to the Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana’a University. The MA defense was held on Wednesday, September 17, 2025.
The MA Viva-voce Committee, which was formed based on a resolution issued by the Graduate Studies and Scientific Research Council, consisted of the following:
# | Committee Members | Designation | Position |
1 | Prof. Jalal Ahmed Fadhl | Internal Examiner | Chair |
2 | Prof. Adnan Abdu Mohammed Al-Qubati | Main Supervisor | Member |
3 | Dr. Mohammed Ahmed Qasem Al-Subaee | External Examiner | Member |
The thesis aimed to investigate the effect of substituting wheat flour with millet flour fortified with germinated and non-germinated lentils and soybeans on the chemical composition, qualitative properties, and glycemic index.
The findings of study revealed that increasing the substitution levels with fortified millet flour enhanced the nutritional value of the bread. However, higher substitution levels led to a decline in qualitative properties, overall acceptability, and loaf volume. Notably, the glycemic index decreased significantly with greater substitution.
Based on the findings, the researcher proposed several recommendations, including:
Conducting further studies on other types of composite bread with different substitution ratios, using nutritional and technological improvers to enhance qualitative properties.
Exploring the effects of germination and other biological treatments to reduce anti-nutritional factors and improve nutritional value.
Expanding research on the use of diverse local and unconventional grains and legumes for the production of composite bread.
Evaluating consumer acceptance on a broader scale, linking the findings to economic feasibility and industrial potential.
The defense was attended by a number of academics, researchers, and interested participants, along with the candidate’s colleagues and family members.
