Adding oat bran and psyllium husk fiber in cake dough can reduce the amount of oil absorbed by the cake after it’s been fried. The results of the study, published in CyTA – Journal of Food, looked at two ways of processing magwinya (a deep fried “fat cake” found in Africa) to determine whether adding the two ingredients will affect not only the amount of oil reduced but also quality parameters.

• Researchers used a one-factor of the response surface methodology to study the physicochemical properties of magwinya.
• Two methods of preparation were utilized – the traditional method and the modified method which used oat bran and psyllium husk.
• Based on the results, adding the two ingredients significantly reduced the oil content of magwinya.
• Cakes that were produced with three percent psyllium husk and two percent oat bran had an improved texture.
• Researchers also noted that magwinya prepared with the modified method were noted to be desirable.

The study revealed that using psyllium husk and oat bran can reduce oil absorption in magwinya.

Find the full text of the study at this link.

Journal Reference:

Kwinda O, Onipe OO, Jideani AIO. 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. 2018;16:248–254. (1). DOI: 10.1080/19476337.2017.1389991