Researcher Asmaa Qaed Humaid Al-Ghuwail was awarded a Master’s Degree in Food Science and Nutrition with a grade of excellent and an average of (95%)for her thesis titled: Evaluation of Physicochemical and Nutritional Properties of Extruded Snack Foods Made from Corn Grits,” 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 Tuesday, October 13, 2026.
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:
·Prof. Adnan Abdu Al-Qubati – Sana’a University – Internal Examiner and Chair
·Prof. Jalal Ahmed Fadhl – Sana’a University – Main Supervisor and Committee Member
·Prof. Abdulmalek Mohammed Emran – Thamar University – External Examiner and Committee Member.
The study aimed to evaluate the physicochemical and nutritional properties of snack foods manufactured from corn grits using extrusion technology. It analyzed their chemical composition and nutritional value, assessed mineral content and selected food additives, evaluated microbiological quality and physical and sensory properties, and examined their glycemic index. The study sought to provide scientific data on the quality and safety of these products and their compliance with relevant standards.
The study findings revealed variations in the chemical and nutritional properties of the products examined. The products had high carbohydrate, fat, and salt contents, alongside low protein and dietary fiber levels. The results also revealed the presence of certain food colorants in several samples, while the preservatives and artificial sweeteners included in the analyses were not detected. Microbiological testing found no detectable Salmonella bacteria in the samples tested, although counts of certain microorganisms varied across the products.
In light of these findings, the study recommended strengthening the implementation of good manufacturing practices, intensifying quality and safety inspections of processed snack foods, and monitoring food additives to ensure compliance with permitted limits. It also recommended expanding the use of nutrient-rich grains and legumes to develop nutritionally improved food products, encouraging the use of natural colorants, and conducting further studies to assess selected contaminants and other factors affecting product safety and nutritional value.
The thesis defense was attended by faculty members, researchers, students, and interested participants as well as the researcher's colleagues and family members.
The MA Viva-voce Committee Resolution
https://youtube.com/shorts/U8zD2YkwmW8?si=v6DwLKvTt1ugyh-A
