Processing and Nutritional Composition of Rice Bran

Abstract

Rice bran is a component of raw rice that is obtained when it is removed from the starchy endosperm in the rice milling process. Processing was carried out by using microwave and probiotic treatment. The study revealed that rice bran was stabilized by microwave heating (2450MHz for 3min). Stabilized rice bran was inoculated with Lactic Acid Bacillus culture and used as probiotic treated rice bran. Free fatty acid percentage of stabilized rice bran ranged from 4.10 to 7.50 from initial to 4th week and in probiotic treated rice bran it was 4.35 to 7.95 up to 4 weeks of storage period. Functional properties of rice bran were analyzed for stabilized and probiotic treated rice bran i.e. bulk density (0.22-0.38g/ml), water absorption (2-3ml/g), oil absorption (1.5-2.5ml/g), water solubility (7.3-8.0%) and swelling power (6.7-7.2%) respectively. Macronutrient composition of stabilized and probiotic treated rice bran for moisture, protein, fat, ash and carbohydrate were 4.30 and 5.40, 17.50 and 19.25, 13.10 and 17.20, 4.92 and 4.64, 52.33 and 48.55 g/100g respectively and it contained 7.85 and 4.96 g crude fibre, 21.17 and 13.10 g insoluble dietary fibre, 2.17 and 1.80g soluble dietary fibre and 23.34 and 14.90g total dietary fibre. Mineral content of stabilized and probiotic treated rice bran for calcium, phosphorous, iron and zinc were 52.10 and 49.90, 1185.20 and 1186.50, 28.10 and 30.05, 6.02 and 5.89 mg/100g respectively. Processing helps in destroying the lipolytic activity using microwave stabilizing technology, which increases the shelf life of rice bran and improves the nutrient content.

Genome-Wide Association Study Reveals Novel Marker-Trait Associations (MTAs) Governing the Localization of Fe and Zn in the Rice Grain

“…A significant positive correlation between Fe and Zn in BR had been reported earlier (Stangoulis et al, 2007;Anuradha et al, 2012a) and together this study affirms the possibility of the simultaneous improvement of Fe and Zn in rice grain. As mentioned earlier, in rice grains, Fe and Zn are accumulated in the bran to the tune of about 30 and 6 mg/g, respectively (Bhosale and Vijayalakshmi, 2015), which accounts for the significant proportion of the mineral content in the grain. Additionally, the study also depicted strong association between Zn concentrations in BR and MR.…”

The anti-cancer activity and potential clinical application of rice bran extracts and fermentation products

“…1 Approximately 12-18.5% of rice bran is healthy oil, which contains 47% monounsaturated, 33% polyunsaturated, and 20% saturated fats as well as highly unsaponiable ingredients including gamma-oryzanol, tocotrienols, and beta-sitosterol. 2 However, the high oil content of rice bran leads to easy rancidity by endogenous lipase, and stabilization is an effective way to avoid rancidication. 3 Heat (dry or damp), microwave application, refrigeration, and proteasome treatment to inactivate endogenous lipase are useful methods to stabilize rice bran and mitigate its rancidication.…”

Acid and Enzymatic Hydrolyses of Rice Bran for Bioethanol Production

“…The amount of carbohydrate in RB varies depending on the variety and the original country. Total carbohydrate content in rice bran was 37.72% from Kaohsiung city, Taiwan [22], 48.3% from Morelos, Mexico [12] and 48.55-52.33% from Assam, India [23]. The carbohydrate should be converted to glucose or disaccharide through hydrolysis preceding bioethanol production.…”