{"id":20149,"date":"2025-09-20T21:25:49","date_gmt":"2025-09-20T18:25:49","guid":{"rendered":"https:\/\/su.edu.ye\/fa\/?p=20149"},"modified":"2025-09-20T21:57:39","modified_gmt":"2025-09-20T18:57:39","slug":"masters-degree-awarded-to-ms-shaima-amer-abdulwahab-in-nutrition","status":"publish","type":"post","link":"https:\/\/su.edu.ye\/fa\/en\/20149\/","title":{"rendered":"Master\u2019s Degree Awarded to Ms. Shaima Amer Abdulwahab in Nutrition"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Ms. Shaima Amer Abdulwahab Al-Aghbari <\/strong>was awarded a Master’s degree in Food Science and Nutrition (Nutrition specialization)<\/em><\/strong> \u200e<\/strong>with an average of (Excellent<\/strong>) and a grade of (95%)<\/strong> 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<\/em><\/strong>, which was submitted to the Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana\u2019a University. The MA defense was held on Wednesday, September 17, 2025.<\/strong><\/h3>

\u00a0<\/strong>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:<\/h3>

#<\/strong><\/h3><\/td>

Committee Members<\/strong><\/h3><\/td>

Designation<\/strong><\/h3><\/td>

Position<\/strong><\/h3><\/td><\/tr>

1<\/h3><\/td>

Prof. Jalal Ahmed Fadhl<\/strong><\/h3><\/td>

Internal Examiner<\/h3><\/td>

Chair<\/h3><\/td><\/tr>

2<\/h3><\/td>

Prof. Adnan Abdu Mohammed Al-Qubati<\/strong><\/h3><\/td>

Main Supervisor<\/h3><\/td>

Member<\/h3><\/td><\/tr>

3<\/h3><\/td>

Dr. Mohammed Ahmed Qasem Al-Subaee<\/strong><\/h3><\/td>

External Examiner<\/h3><\/td>

Member<\/h3><\/td><\/tr><\/tbody><\/table>

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.<\/h3>

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.<\/h3>

Based on the findings, the researcher proposed several recommendations, including:<\/h3>

  • Conducting further studies on other types of composite bread with different substitution ratios, using nutritional and technological improvers to enhance qualitative properties.<\/h3><\/li>

  • Exploring the effects of germination and other biological treatments to reduce anti-nutritional factors and improve nutritional value.<\/h3><\/li>

  • Expanding research on the use of diverse local and unconventional grains and legumes for the production of composite bread.<\/h3><\/li>

  • Evaluating consumer acceptance on a broader scale, linking the findings to economic feasibility and industrial potential.<\/h3><\/li><\/ul>

    The defense was attended by a number of academics, researchers, and interested participants, along with the candidate\u2019s colleagues and family members.<\/h3>

    \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>

    \"\"\"\"<\/p>

    \u00a0The MA Viva-voce Committee Resolution<\/a><\/p>