Rice bran is a rich source of nutrients and nutraceuticals, which has bio-functional properties. Deoiled rice bran, a major byproduct of rice bran oil industry, is not yet efficiently utilized for human consumption due to its poor edible quality. Various physical processing methods like sieving, pin milling and air classification were applied to upgrade the quality of bran and also to investigate its effect on particle size distribution, content of ash, protein, total dietary fiber, insoluble fiber, soluble fiber and oryzanol as well as total antioxidant activity in bran fractions. Sieve separation resulted in an increase in the content of protein and bio-functional components like soluble fiber and oryzanol as well as total antioxidant activity. Pin milling and sieving resulted in smaller particle size fraction without loss in the content of protein and other bio-functional components and antioxidant activity. Air classification of this material resulted in significant decrease in ash content with moderate increase in protein content and significant increase in the contents of oryzanol and soluble fiber and the total antioxidant activity. This resulted in quality improvement of commercial de-oiled bran viz., reduction in coarse bran fraction (>250μ m size particles) from 65% to 0%, content of ash from 14.3 to 13.

The unripe banana slices were pretreated with citric acid, l-ascorbic acid, and potassium metabisulfite to minimize the browning of slices to prepare unripe banana powder, which can be stored for a longer duration without deterioration. The browning of pretreated unripe banana slices over a time period was analyzed by browning index, whiteness index, and color change, which were calculated for a Hunterlab colorimeter, and image analysis by using a computer vision system (CVS). CVS is an advanced system used for image analysis of biological material and gives an accurate measure of image parameters. The pretreatment of potassium metabisulfite to unripe banana slices was found out to be the best pretreatment than citric and l-ascorbic acid pretreatments, as it has shown the lower values of the browning index, change in color, and DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity whereas higher values of whiteness index over a period of time. The application of the image analysis by CVS can be executed on an industrial scale to maintain the quality of banana products.