Table 2.
The estimated glycaemic index of magwinya samples.
| Magwinya samples | Wheat bran magwinya | |
|---|---|---|
| Fried dough | Fried batter | |
| Control | 58.11 f ± 0.55 | 80.62 f ± 0.07 |
| Wheat bran 1 | 58.39 ef ± 0.13 | 65.93 a ± 0.19 |
| Wheat bran 5 | 57.97 cde ± 0.21 | 66.95 b ± 0.18 |
| Wheat bran 8 | 56.46 a ± 0.05 | 68.21 e ± 0.53 |
| Wheat bran 10 | 57.43 bc ± 0.11 | 67.59 cd ± 0.07 |
| Wheat bran 15 | 57.11 b ± 0.65 | 67.22 bc ± 0.04 |
| Wheat bran 20 | 57.62 bcd ± 0.15 | 67.84 de ± 0.33 |
| Oat bran magwinya | ||
| Fried dough | Fried batter | |
| Control | 58.11 b ± 0.55 | 80.62 f ± 0.07 |
| Oat bran 1 | 56.96 a ± 0.57 | 80.03 ef ± 0.42 |
| Oat bran 5 | 56.34 a ± 0.66 | 78.36 cd ± 0.42 |
| Oat bran 8 | 56.64 a ± 0.52 | 73.57 a ± 0.10 |
| Oat bran 10 | 56.65 a ± 0.47 | 74.69 b ± 0.27 |
| Oat bran 15 | 56.98 a ± 0.05 | 77.58 c ± 0.72 |
| Oat bran 20 | 57.27 ab ± 0.32 | 79.13 de ± 0.29 |
Results are presented as mean ± standard deviation (n = 3). Mean values with different superscripts in the same column for each type of product (batter/dough) show significance (p < 0.05) using Duncan’s multiple range test. RDS—rapidly digestible starch, SDS—slowly digestible starch, RS—resistant starch, TS—total starch, K—constant (dimensionless), HI—hydrolysis index, OB—oat bran. Control denotes fried dough/batter with 0 g bran, while 1–20 represents concentration (g) of bran in product formulation.