{"id":18965,"date":"2025-06-25T11:14:54","date_gmt":"2025-06-25T08:14:54","guid":{"rendered":"https:\/\/su.edu.ye\/fa\/?p=18965"},"modified":"2025-06-25T11:18:12","modified_gmt":"2025-06-25T08:18:12","slug":"public-session-held-for-masters-thesis-proposal-of-ms-asrar-al-hakeem","status":"publish","type":"post","link":"https:\/\/su.edu.ye\/fa\/en\/18965\/","title":{"rendered":"Public Session Held for Master’s Thesis Proposal of Ms. Asrar Al-Hakeem"},"content":{"rendered":"\t\t
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Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment – Sana’a University held a public session (Seminar 2) this morning, Monday, Dhu al-Hijjah 28, 1446 Hijri, corresponding to June 23, 2025. The session was for the thesis plan, tools, materials, and key findings presented by Ms. Asrar Ahmed Mohammed Al-Hakeem.
Her thesis is titled: “The Effect of Partial Replacement of Wheat Flour with Moringa Leaf Powder and Mung Bean Flour on the Properties of Flour and Bread.”
During the session, the student presented a comprehensive overview of her research plan. She covered the research title, an extensive introduction on compound flour and its economic and nutritional importance, the significance of the research, the research problem, methodology, and previous studies. Additionally, she outlined the main and sub-objectives of the study, the study sample and its size, the study method, and the materials and work procedures she followed to execute her scientific study.
The study methods section detailed how the study samples (compound flour samples) were prepared, including the replacement ratios of Moringa leaf powder and mung bean flour. The researcher also discussed the chemical properties of wheat flour, Moringa leaf powder, and mung bean flour. Furthermore, she explored the effect of different replacement processes on the rheological properties of the dough (farinograph and extensograph tests) and enzymatic activity by determining the falling number, which reflects the enzymatic activity of the different mixtures and its impact on the properties of the dough and the resulting bread. The researcher also conducted baking for the fifteen compound flour samples, in addition to the control sample, and then studied the physical properties of the resulting bread and the sensory evaluation process to determine consumer acceptance of the bread.
The researcher presented the most important results she had achieved, all of which were described as excellent, logical, and of great economic and health importance to the consumer.
Members of the council and attendees discussed the research title, the research plan, the methods used in the study, and the results from their scientific perspectives. They provided their necessary and essential observations and recommendations.
This second session (Seminar 2) is considered one of the most important requirements the student must pass to gain departmental approval of her study results before the final thesis defense. Following this, the final examination committee will be appointed for the public defense of the thesis.
The session was attended by the Head and faculty members of the department, several members of the Faculty’s Integrity Committee, and a number of postgraduate students, creating an academic atmosphere characterized by positive interaction and academic enrichment.<\/strong><\/h3>

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    Department of Food Science and Nutrition, Faculty of Agriculture, Food … <\/p>\n","protected":false},"author":99,"featured_media":18928,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[121],"tags":[],"class_list":["post-18965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-2"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t