Rice Bran: Chemistry and Technology

Abstract

Rough rice, or paddy, consists of a white starchy endosperm kernel surrounded by a tightly adhering bran coat, an adhering germ with the total enclosed within a loose outer hull or husk. All rice is milled before consumption, producing hull, bran, germ, and white rice. Although a small amount of rice is consumed as brown rice, which still contains the bran and germ, white rice is the principal food staple of over 2.5 billion people worldwide.