Rice Bran
Rice bran is one of the main by-products in the process of rice milling. It is the outer brown layer of brown rice and is separated during the milling process when processing brown rice into white.
After threshing, the rough rice is transported to mills for processing into white rice (or polished rice) through a series of operations that free it from the hull, germ, and bran. The by-product of this simplest form of processing is a mixture of hulls and bran that seldom reaches the market as it is usually returned to the rice grower.
Composition
This product is rich in protein and fat. It also contains high levels of B-vitamins, vitamin E, and some trace minerals. It has a number of useful applications.
Features/Benefits of Rice Bran
- It is very high in fibre.
- It is a mixture of substances, including protein, fat, ash, and crude fibre.
- It has a high nutritive value.
- It is a rich protein source. However, besides proteins, it is an excellent source of vitamin B and vitamin E.
- The bran also contains small amounts of anti-oxidants.
- It contains 10−23% bran oil. The oily nature makes bran an excellent binder for animal feeds.
- Bran oil, once stabilized and extracted, is a high-quality vegetable oil for cooking or eating. The conventional use is as an ingredient for animal feeds, in particular ruminants and poultry.
- A maximum of 10-20% is recommended in broiler diets
Storage
The high oil content of this product makes it subject to becoming rancid. Store in an airtight container, in the refrigerator or freezer, for up to one year.
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