Nutritional composition of rice bran submitted to different stabilization procedures

Abstract

In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran.

Optimization of Alkaline Protease Production by Alkaliphilic Bacillus sp. KW2 in Low Cost Medium using Statistical Approaches

“…Rice bran contains 49.4% carbohydrates, 21.3% fat and 16.5% protein [29]. In India and other countries, approximately one million tons of rice bran are produced annually and used predominantly for animal feed [30]. Use of rice bran as substrate for microbial enzyme production has been reported earlier especially for solid state fermentation [31][32][33].…”

The population growth and the nutritional status of Moina macrocopa feed with rice bran and cassava bran suspensions

“…Rice bran contains linoleic acid (6.35-6.85%), and acid α linoleic (0.2-0.27%) i.e. fatty acids that are essential for cladosera (Faria et al, 2012;Persson & Vrede, 2006). Some Clodosera species have the ability to convert acid α linoleic into eicosapentaenoic acid (EPA) and decosahexanoic acid (DHA) with varying abilities (Masclaux et al, 2012).…”

“…Rice bran is a potential feed for Moina since it contains various nutrients such as protein (12-13%), lipid (16-20%), linoleic acid (6.35-6.85%), acids α linolenate (0.2-0.27%), vitamin B, and minerals (6-9%), which are dominated by calcium and iron (Faria et al, 2012;Murtaza et al, 2011). Another agricultural product candidate that is abundantly available is cassava bran (Manihot utilisima) that also contains nutrients such as carbohydrates (56-94%), Vitamin B1 (thiamin) (2.16-48 µg/g), high vitamin C (50-510 µg/g), low protein content (1.5-4.7%,), lipid (0.3-3.2%), and lower mineral compared to rice bran (Salvador et al, 2014;Faria et al, 2012).…”

“…Another agricultural product candidate that is abundantly available is cassava bran (Manihot utilisima) that also contains nutrients such as carbohydrates (56-94%), Vitamin B1 (thiamin) (2.16-48 µg/g), high vitamin C (50-510 µg/g), low protein content (1.5-4.7%,), lipid (0.3-3.2%), and lower mineral compared to rice bran (Salvador et al, 2014;Faria et al, 2012).…”

Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients

“…According to Slavin et al (2009), dietary fiber in the soluble form helps to prevent the inhibition of micronutrient absorption caused by total dietary fiber and stabilizes blood glucose and lipid levels. Stabilization by microwave heating and conventional roasting have shown reduction in soluble fiber content by 50 and 93 % respectively (Faria et al 2012). Acetate acts as a fuel for skeletal and cardiac muscle, kidney and the brain.…”