Process Optimization of Solid State fermentation of Rice Bran De-oiledCake using fungal enzymes, its nutritional analysis and usage as food component

India is an agrarian country where two-third of its population depends on rice as staple food. Rice (Oryza sativa) is produced in more than 100 countries as staple food.

- Dr. Loveleen Kaur Sarao , Dr. Maninder Arora and Anshikaa Grover

Rice is composed largely of carbohydrates (80%), with little protein (6-7%) and essential amino acid like lysine. In addition to this, some unique functional properties of rice, such as flavor carrying capability and low fat make it a grain for use in many value-added products. One of the major primary byproducts of rice milling is rice bran which is accounted for 8% of the milled rice. Rice bran is a source of proteins, oils and nutrients.Rawrice bran contains about 18 to 20% oil whereas parboiled rice bran contains about 22 to 25% oil. Currently, 60% of the rice bran produced is used as animal feed, while the rest of the 40% is used to produce value added edible cooking oil. On an average, 4 million tonnes of rice bran, 0.6 million tonnes of rice bran oiland 0.2 million tonnes of de-oiled rice bran waste are generated annually. The de-oiled rice bran waste contains 39% of cellulose and 9% of protein.