Process standardization for rice bran stabilization and its’ nutritive value.

Abstract

Considering the nutritional importance of rice bran (RB), a study was undertaken to observe the effect of various treatments on stability of RB and to identify the method which would safely preserve the bran for at least six months. The RB samples from the organically grown aromatic rice cultivar Ketakijoha were processed immediately after milling for stabilization. The rice bran samples were subjected to eight treatments including hot air oven heating, micro wave heating and ethanol to study their effect on RB stability. Different parameters including rancidity of rice bran oil and its' nutritive values were determined on zero, 30 days and 180 days of storage at room temperature (32°C) after applying these treatments. Near Infra Red spectrometer was used to determine crude fiber and ash content. Micro wave heating (900W) for 2.5 min was found to be best among the treatments as it provided higher stability in respect of antioxidant activity, ã-oryzanol, crude oil and total protein content. The rancidity indicators like free fatty acids accumulation, peroxide value, moisture content and pH value changed only marginally during the storage period. The ash and crude fiber content of rice bran remained nearly constant in the treated samples whereas the control sample became completely rancid, discoloured with formation of clumps and emitted unpleasant odour which increased during the study period.