Table 3.

Pore properties of magwinya samples, as influenced by the addition of water and bran variation.

Bran Concentration (g)	Fried Dough
	Particle Count (ΣP)	Total Area (×104 µm2)	Average Size (µm2)	Perimeter (µm)	Circularity (C)	Solidity (S)
Control	18	12	728	150	0.29	0.73
OB5	44	27	6120	948	0.10	0.64
OB8	44	23	5216	1119	0.15	0.67
OB10	45	12	2746	696	0.13	0.65
OB15	60	15	2503	435	0.18	0.73
OB20	67	22	3303	551	0.15	0.69
WB5	76	23	3085	611	0.14	0.64
WB8	48	29	6036	566	0.19	0.77
WB10	59	28	4756	545	0.16	0.70
WB15	49	26	5237	389	0.24	0.75
WB20	59	22	3703	606	0.14	0.66
Fried batter
Control	28	25	3470	343	0.42	0.81
OB5	20	42	2102	861	0.15	0.72
OB8	40	17	4207	415	0.34	0.84
OB10	34	20	5846	508	0.19	0.77
OB15	62	17	2692	430	0.16	0.67
OB20	62	23	3690	495	0.18	0.72
WB5	59	17	2836	319	0.16	0.66
WB8	41	43	10,288	564	0.20	0.74
WB10	24	38	15,662	544	0.19	0.73
WB15	69	27	3890	558	0.14	0.66
WB20	73	25	3361	311	0.22	0.72

Oat and wheat bran (OB and WB, respectively); values between five and 20 represent the concentration of bran in the sample formulation.