Hadeel Al-Tatar’s scientific contributions

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Publications (1)

Figure 3: Quantity of import (tons) of wheat in the Republic of Yemen 2014-2021
Figure 4: Number of publications per year in the FAO database related to composite bread over the past 20 years (2014-2021). The negative consequences of dependence on wheat flours In terms of production, wheat's 752 million tons globally (Mt) over the 5-year period from 2015 to 2020 is slightly less than rice 768 million tons (Tendall et al., 2015). China is the leading wheat producer, accounting for 17.6% of the world total wheat production in 2020, whereas the other top producers e.g., India, Russian Federation, the United States of America, Canada, and France account for 40.5%5. It is estimated that wheat production should increase by 87 Mt to 840 Mt by 2030 to meet future food demands (Ranaivo et al., 2022). The drastic increase in wheat cultivation has intensified the need for sustainable food
Figure 5: grouped according to FAO's categories, whereas minor and pseudo cereals include barley, buckwheat, millet, oats, quinoa, and sorghum. The unit of production quantity is million tons (Mt). The production quantity of individual countries is aggregated to the indicated regional level according to FAO's categories. The consumption data is expressed as relative change. Data from FAO5: https://www.fao.org/faostat/en/#data, accessed 30/04/2022). Sources of wheat flour substitutes Legumes Plant-based proteins are considered more environmentally friendly than animal proteins due to their lower carbon footprint, land use, and water use (Aune et al., 2016). From a nutritional point of view, incorporating plant protein (Red lentils and Pumpkin) ingredients in wheat bread contributes to a higher protein intake with a better amino acid profile (Ranaivo et al., 2022). For instance, symptoms of tryptophan deficiency, including reduced growth, impaired bone development, and neurological abnormalities, often occur in parts of sub Saharan Africa where maize, known to be deficient in tryptophan, is the staple food (Benayad, 2021). Some legumes like Red lentils and Pumpkin are natural sources of tryptophan (Moreno et al., 2014). Legumes are well known for their nitrogen fixing ability that reduces the emission of greenhouse gases in agroecosystems (Hu et al., 2014). They also have low carbon and water footprints; food legumes occupy a minimal part of arable land (Shoukat & Sorrentino, 2021). The consumption of legumes has been suggested to provide health benefits via their antioxidant activity, blood pressure lowering, hypoglycemic, hypocholesterolemic, antiatherogenic, anticarcinogenic, and prebiotic properties43. Legumes are rich in dietary fiber (8-28 g/100 g) and protein (21-37 g/100 g) (Shoukat & Sorrentino, 2021).
Figure 6: Type of Wheat flour substitutes
Figure 7: Improving sensory and nutritional quality of composite bread
A Review on Substitution of Wheat Flour as a Solution to Production of Sustainable Bread in Yemen
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January 2023

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Somaia Al-Moalimi

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Hadeel Al-Tatar

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Al-Shaima Khairan
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