Kwinda, OndwelaOnipe, Oluwatoyin O.Jideani, Afam I. O2022-11-032022-11-032018-01-15Ondwela Kwinda, Oluwatoyin O. Onipe & Afam I.O. Jideani (2018) The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough, CyTA - Journal of Food, 16:1, 247-254. DOI: https://doi.org/10.1080/19476337.2017.1389991.<http://hdl.handle.net/11602/2322>.DOI: https://doi.org/10.1080/19476337.2017.1389991http://hdl.handle.net/11602/2322Oat 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.enOat branUCTDPsyllium husk fibreOilMagwinyaColourTextureBunueloFat cakeArticleKwinda O, Onipe Oluwatoyin O, Jideani Afam I O. The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough. 2018; http://hdl.handle.net/11602/2322.Kwinda, O., Onipe, Oluwatoyin O., & Jideani, Afam I. O. (2018). The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough. http://hdl.handle.net/11602/2322Kwinda, Ondwela, Oluwatoyin O. Onipe, and Afam I. O Jideani "The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough." (2018) http://hdl.handle.net/11602/2322TY - Article AU - Kwinda, Ondwela AU - Onipe, Oluwatoyin O. AU - Jideani, Afam I. O AB - 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. DA - 2018-01-15 DB - ResearchSpace DP - Univen KW - Oat bran KW - Psyllium husk fibre KW - Oil KW - Magwinya KW - Colour KW - Texture KW - Bunuelo KW - Fat cake LK - https://univendspace.univen.ac.za PY - 2018 T1 - The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough TI - The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough UR - http://hdl.handle.net/11602/2322 ER -