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.

Keywords

• Oat bran
• psyllium husk fibre
• oil
• magwinya: colour
• texture
• fat cake