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Optimization of processing conditions for oil reduction of magwinya (a deep-fried cereal dough)

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  • Oluwatoyin Oladayo Onipe
  • Daniso Beswa
  • Victoria Adaora Jideani
  • Afam Israel Obiefuna Jideani

Abstract

Obesity – a known risk factor for some metabolic diseases – is still of global concern deeply rooted in unhealthy diet and lifestyle choices. Magwinya, a wheat-based deep-fried snack, absorbs up to 14% of oil. Wheat bran (WB), can serve as additive for fibre enrichment and oil reduction; hence this investigation on the optimization of WB, fermentation and frying time on oil uptake of magwinya. Using response surface methodology, WB concentration, fermentation time and frying time were independent variables that generated 15 runs from Box-Benkhen experimental design for magwinya production. Responses were weight, diameter, volume, crust and crumb colour, hardness, ash, oil and moisture content. Goals of the optimization process were set to minimize oil and maximize ash contents. Variations in WB and frying time had a significant effect on all dependent variables and WB significantly (p

Suggested Citation

  • Oluwatoyin Oladayo Onipe & Daniso Beswa & Victoria Adaora Jideani & Afam Israel Obiefuna Jideani, 2018. "Optimization of processing conditions for oil reduction of magwinya (a deep-fried cereal dough)," African Journal of Science, Technology, Innovation and Development, Taylor & Francis Journals, vol. 10(2), pages 209-218, February.
    • Handle: RePEc:taf:rajsxx:v:10:y:2018:i:2:p:209-218
    DOI: 10.1080/20421338.2018.1440920
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