Stabilized Edible Rice Bran

Rice bran is a nutraceutical rich and highly nutritious by-product of rice milling industry. The CSIR-CFTRI has developed a process where full fat rice bran prone to oxidative rancidity is stabilized by enzymatic treatment. The enzymatically processed product contains nutraceutical components such as co-enzyme Q₁₀, oryzanol, tocopherols and soluble fibres. The product is palatable and can be incorporated into various food products as a functional component. 

India is the second largest producer of rice in the world, with annual production exceeding 152 million metric tons (FAOSTAT, 2012). Each year, 63 to 76 million tons of rice bran (rice milling by-product) is produced in the world and more than 90% of rice bran is sold cheaply as animal feed. Therefore stabilized edible rice bran product will be a good candidate to fulfil the rising demand for organic & natural ingredients coupled with increased alertness to prevent and control the lifestyle diseases such as diabetes, cardiovascular diseases among others.

• The product contains about 15% protein.
• Improved functional properties for better retention of the nutrients and nutraceuticals
• Improved digestibility.
• Improved attributes such as dispersibility, water absorption capacity, protein solubility and
• Enhanced soluble fibre
• The product is palatable and can be incorporated into various food products as a functional component.
• The product has a shelf life of 3 months at room temperature.