The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya–a deep-fried dough

Abstract

Oat bran (OB) and psyllium husk fibre (PF) were incorporated into magwinya (fat cake)–a cereal fried dough with the aim of reducing oil content and evaluating some of its physicochemical properties using one-factor of the response surface methodology. Two methods of magwinya processing were employed: traditional (TM) and modified (MM) methods. Addition of PF and OB significantly (p < 0.05) reduced oil in MM compared to TM. Lowest oil content for PF and OB magwinya were 3.10 and 4.35% using MM and 6.00 and 6.25% for TM. Addition of PF up to 3% and OB up to 2% significantly improved textural properties. Comparing the additives and the method of production, optimum conditions with highest desirability of 0.83 was obtained for OB modified magwinya with 35.08% moisture, 2.31% ash and 4.74% oil. Hence, the use of MM and OB reduced oil absorption.