Rice bran is by-product of rice obtained from the outer layer of the brown (husked) rice kernel during the milling processing of rice (Oryza sativa L.). It represents about 5-10% of the paddy. Its utilization is limited due to the enzymatic activity after dehulling the rice, and anti-nutritional compounds, such as trypsin inhibitors, haemagglutinin-lectin and phytates. Therefore, it is mostly used as livestock feed. Recently, the research of rice bran utilization is gaining importance due to high nutritional promotion (especially protein, lipids, vitamins and minerals), being a major source of phytochemical compounds, and energy security. The aim of this chapter is to discuss the proximate composition, lipids, and utilization of rice bran as well as its future uses. The isolation and separation of economically-valuable compounds are also presented. It will be of great importance if a method to isolate individual phytochemical compounds in rice bran can be established.

Original languageEnglish
Title of host publicationRice and Rice Straw
Subtitle of host publicationProduction, Cultivation and Uses
PublisherNova Science Publishers, Inc.
Number of pages36
ISBN (Electronic)9781536129120
ISBN (Print)9781536129113
Publication statusPublished - 1 Jan 2017


  • Phytochemical
  • Proximate composition
  • Rice bran
  • Rice bran oil
  • Separation


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