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

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