Rice bran de oiled

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Rice bran is a byproduct of the rice milling process (the conversion of brown rice to white rice), and it contains various antioxidants that impart beneficial effects on human health. A major rice bran fraction contains 12%-13% oil and highly unsaponifiable components (4.3%)

Rice bran

Local  name:  Tamil: Thavidu

In areas where rice is produced, rice bran is a major by-product. It consists of the fibrous outer layer of the grain, some hull, chipped grain and calcium carbonate which is added during milling process. Raw rice bran contains 13-19% oil which is removed by solvent extraction process leading  to production of deoiled rice  bran.

Nutritive value

The crude protein ranges from 13-16% and    TDN from  55-65%.  It  is  a  good  source  of proteins,

vitamins and minerals. It also contains better assortment  of  amino  acids,  particularly lysine and methionine, compared to  other  cereal  grains,  including  maize  and  wheat.  The phosphorus content is high (1.30%) and calcium content is low.  Though much of       the phosphorus exists as phytate phosphorus, rumen microorganism can digest phytate phosphorus.

Deleterious factors

Rice bran contains variable quantities of hulls. Rice hulls are high in silica, which makes them very abrasive. Because of their high silica content they have extremely low    digestibility.