What is Rice Bran?
Rice has been known as staple food in many nations, largely consumed by people from various parts of the world. However, not many are aware of the health benefits that it holds besides being used in making delicious meals.
Each rice grain or kernel comprises 3 parts namely, the bran, the germ and the endosperm that protects the kernel from the exposure of sunlight, pests, water and/or any disease. About 65% of the nutrition of the rice kernel is locked away in the rice bran, which is the outer layer of the kernel.
Rice bran is considered to be one of the most naturally nutrient-dense food available but it is routinely thrown away as an unused food resource. This is because rice bran contains an enzyme that causes rancidity (complete or incomplete oxidation or hydrolysis of fats and oils) within hours of milling, making it unfit for human consumption. It also contains lipase, an enzyme that causes the oil in the rice to spoil soon after the hull is removed.
Currently in Malaysia, this super-food is used only as servings for domestic flocks or discarded as unwanted produce as it is considered to be non-beneficial to human beings.
