Effect of various processing techniques and different levels of antioxidant on stability of rice bran during storage

Abstract

Rice bran is a major cereal by-product available for animal feeding in many parts of the world. It has a good balance of protein, fat, carbohydrates, fiber, vitamins and minerals. The greatest restriction to the use of rice bran is its instability during storage, leading to rancidity and the presence of heat-labile antinutritional factors. Rice bran was treated to stabilize it by extrusion cooking, roasting, pelleting and adding antioxidant (125, 250 and 375 ppm). The rice bran so treated was stored for 345 days and analyzed every 15 days for free fatty acid, peroxide and iodine values. Heat treatments were effective in stabilizing rice bran by reducing the rancidity and increasing the storage life. Roasting was effective in stabilizing rice bran for only 180 days of storage. Raw and pelleted rice bran behaved similarly with regard to stability during storage for 345 days. Addition of antioxidant in rice bran was not effective for stabilizing FFA, peroxide and iodine values. There was no difference in dose rates of antioxidant of 125, 250 and 375 ppm. Extrusion cooking proved to be the most effective process for stabilizing rice bran for prolonged storage, and roasting would be the next choice. Addition of antioxidant in rice bran was not effective for stabilizing rice bran during storage.

Broiler chicken performance in response to various levels of raw and autoclaved rice bran

“…This is in agreement with other studies (Mujahid et al, 2005). The processing of RB by autoclaving resulted in some improvement in digestibility parameters.…”

“…The results for the performance in the present study were in agreement with the findings of Mujahid et al (2005), who reported that increasing the levels of RB in broiler chicken diets caused significant decreases in BWG and FI. There is a relationship between the rate of feed passage through the intestine and FI in young chickens (Almirall & Garcia, 1994).…”

“…non-starch polysaccharides, python (Lue et al, 1991), trypsin inhibitor (Barber & Benedito, 1978), and low availability of amino acids (Farrell, 1994). There are several potential methods of accomplishing stabilisation, which mostly are associated with some type of heating (Mujahid et al, 2005). The heat treatment could improve RB quality (Lue et al, 1991) which is especially effective in the presence of moisture (Ramezanzadeh, 1999), and its inclusion in diets resulted in a significant improvement in performance of broiler chickens (Kratzer & Payne, 1977;Saunders, 1990).…”

Infrared stabilization of rice bran and its effects on γ‐oryzanol content, tocopherols and fatty acid composition

“…Malekian et al reported that the FFA content of raw bran stored in zip‐loc bags for 8 weeks increased from 3.7 to 22.2%. Mujahid et al found an initial FFA content of 9.5% in raw rice bran, which increased to 96.8% at the end of 345 days of storage. These different results may be due to differences in rice cultivar, FFA determination method and/or milling and storage conditions.…”

Lipid degradation during grain storage: markers, mechanisms and shelf-life extension treatments

“…Whole grain foods contain high quality fatty acids like mono-unsaturated fatty acids, but their susceptibility to, and products of, rancidity are poorly understood. The majority of research relating grain composition and enzyme activity to rancidity, and decreasing rancidity via different treatments, has focused on common grains like rice (Amarasinghe, 2009;da Silva, 2006;Goffman & Bergman, 2003a;Gopinger, 2015;Malekian et al, 2000;Mujahid A, 2005;Nordin, 2014;Prabhakar, 1986;Sharma, 2004) and wheat (A. Doblado-Maldonado, Arndt, & Rose, 2012;Posner & Hibbs, 2005;Srivastava, 2007;B. Xu et al, 2013).…”