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Area of Science:

  • Agricultural Science
  • Food Science
  • Nutritional Science

Background:

  • Rice (Oryza sativa) is a primary global staple, providing over 20% of human calories.
  • Rice bran, the outer layer of the kernel, is rich in protein, fat, fiber, minerals, and antioxidants.
  • Significant quantities of rice bran are generated as a byproduct, often discarded or used as animal feed.

Purpose of the Study:

  • To highlight the significance of rice bran as a valuable, yet neglected, ingredient.
  • To explore the potential of rice bran utilization for human consumption and functional applications.
  • To address the food crisis dilemma by promoting the use of food processing byproducts.

Main Methods:

  • Review and compilation of existing knowledge on rice bran composition and properties.
  • Analysis of global and regional rice bran production statistics.
  • Identification of potential applications for rice bran as a functional ingredient.

Main Results:

  • Rice bran contains essential nutrients (protein, fat, fiber) and minerals (K, Ca, Mg, Fe).
  • Antioxidants such as tocopherols, tocotrienols, and γ-oryzanol are present in rice bran.
  • Global rice bran production potential is estimated at 29.3 million tons annually.

Conclusions:

  • Rice bran represents a valuable, underutilized resource with significant nutritional and functional potential.
  • Increased utilization of rice bran can contribute to mitigating food insecurity and promoting sustainable food systems.
  • Further research and development are needed to fully exploit the benefits of rice bran for human consumption.