{"id":19430,"date":"2025-09-22T20:05:58","date_gmt":"2025-09-22T17:05:58","guid":{"rendered":"https:\/\/su.edu.ye\/voga\/?p=19430"},"modified":"2025-09-22T20:09:05","modified_gmt":"2025-09-22T17:09:05","slug":"masters-degree-awarded-to-ms-shaima-amer-abdulwahab-in-nutrition","status":"publish","type":"post","link":"https:\/\/su.edu.ye\/voga\/en\/19430\/","title":{"rendered":"Master\u2019s Degree Awarded to Ms. Shaima Amer Abdulwahab in Nutrition"},"content":{"rendered":"

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><\/p>\n

\u00a0<\/strong><\/p>\n

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:<\/p>\n\n\n\n\n\n\n
#<\/strong><\/td>\nCommittee Members<\/strong><\/td>\nDesignation<\/strong><\/td>\nPosition<\/strong><\/td>\n<\/tr>\n
1<\/td>\nProf. Jalal Ahmed Fadhl<\/strong><\/td>\nInternal Examiner<\/td>\nChair<\/td>\n<\/tr>\n
2<\/td>\nProf. Adnan Abdu Mohammed Al-Qubati<\/strong><\/td>\nMain Supervisor<\/td>\nMember<\/td>\n<\/tr>\n
3<\/td>\nDr. Mohammed Ahmed Qasem Al-Subaee<\/strong><\/td>\nExternal Examiner<\/td>\nMember<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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.<\/p>\n

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.<\/p>\n

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

    \n
  • Conducting further studies on other types of composite bread with different substitution ratios, using nutritional and technological improvers to enhance qualitative properties.<\/li>\n
  • Exploring the effects of germination and other biological treatments to reduce anti-nutritional factors and improve nutritional value.<\/li>\n
  • Expanding research on the use of diverse local and unconventional grains and legumes for the production of composite bread.<\/li>\n
  • Evaluating consumer acceptance on a broader scale, linking the findings to economic feasibility and industrial potential.<\/li>\n<\/ul>\n

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

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