Rice bran: Composition and potential food uses
- 1 January 1985
- journal article
- research article
- Published by Taylor & Francis in Food Reviews International
- Vol. 1 (3) , 465-495
- https://doi.org/10.1080/87559128509540780
Abstract
Qualitative and quantitative aspects of proteins, carbohydrates, lipids, vitamins, minerals, and antinutritional factors in rice bran and its subfractions are described. The nutritional value measured in animal feeding tests is summarized for bran, defatted bran, stabilized bran, and protein concentrates derived by alkaline extraction of bran. Stabilization of rice bran and how this process may lead to a quantum change in its utilization in foods and for recovery of edible oil is discussed. Present uses of rice bran in foodstuffs are described.Keywords
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