Rice-Bran

Rice Bran is the most valuable by-product of the rice milling industry. It is obtained from the outer layers of the brown rice during milling. Rice Bran consists of pericarp, aleurone layer, germ and a part of endosperm. Rice bran obtained during milling amounts to 4 to 9% of the weight of paddy milled. True bran amounts to 4 to 5% only and rest is polishing of inner bran layers and portion of the starchy endosperm.

Rice bran can be classified into two groups –

1. Full fatted raw bran (i.e. raw bran) obtained from milling of raw paddy

1. Full fatted parboiled bran (i.e. parboiled bran) obtained from milling of parboiled paddy.

Rice bran can be utilized in various ways. It is a potential source of vegetable oil.

Raw rice bran contains 12-18% oil, whereas parboiled bran contains 20-28% oil. The de-oiled bran contains about 1 to 3% oil only. Rice bran also contains high fat and protein. It also contains vitamins, minerals and many other useful chemicals. Because of its nutritional value, it is being used as feed for poultry and livestock. In fact full fatted bran  is an excellent ingredient for both food and feed.