Adding Rice Bran to Your Breakfast Food

Rice, wheat and corn are the most dominating plants which occupy an important place in diets of the consumers. Rice (Oryza Sativa L.) is

grown over vast areas of land around the world and is staple food for more than half of the world population especially in oriental countries

and which supplies food for a greater number of human beings than any other known plants. Rice is primarily used for human consumption, whereas a larger proportion of wheat and corn are used as animal feed.




Harvested rice is in the form of rough rice (paddy) with the edible portion covered with an outer protective layer known as the husk or hull.

Bran is mainly composed of protein, fiber, oil, vitamins, minerals and starch, which are mainly coming from endosperm contamination during polishing. In addition to those components, there are also antioxidants and nutraceuticals. Even though rice bran has mainly been used until now as animal feed, by applying simple physical methods it can be upgraded and made suitable for human consumption. A number of potential food uses of full fat and defatted rice bran for the preparation of bread, muffins, pancakes cakes extruded snacks or breakfast cereals coating and crusts for finger foods or confections, spice carriers deep fried preparations, puddings, milk like products has also been reported. The rice bran oil antioxidants are very efficient in reducing low density lipoprotein and total serum cholesterol.