Rice bran and rice bran oil production perspective in Bangladesh: a review

Rice, a staple food in Bangladesh, produces substantial quantities of rice bran as a by-product, offering considerable potential for advancing agriculture. While rice bran holds value, traditional uses like poultry feed and landfilling remain prevalent despite growing interest in its broader applications. This article explores the current status, stabilization methods, oil extraction techniques, and opportunities and challenges associated with rice bran utilization in Bangladesh. It identifies untapped value-added products, such as biofuel and industrial materials, and discusses the technological and socio-economic barriers hindering their development. It compares modern applications such as oil extraction, pharmaceuticals, and food production with more conventional practices. The study highlights untouched value-added opportunities, including biofuel and industrial materials, which face technological and socio-economic challenges. With around 4.87 million tons of rice brans projected for the 2023-2024 fiscal year, it emphasizes effective strategies to reduce postharvest losses, improve bran stabilization, and maximize oil yields. The article advocates targeted research, advanced techniques, and policy reforms to enhance rice bran's economic potential. Bangladesh benefits its agricultural economy and public health by optimizing rice bran management. © 2024 Society of Chemical Industry.

Stabilization of Rice Bran: A Review

One of the major problems in food science is meeting the demand of the world's growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification. Preventing food from going to waste and utilizing nutritive by-products as food rather than feed are easy and powerful strategies for overcoming this problem. Rice is an important staple food crop for more than half of the world's population and substantial quantities of rice bran emerge as the main by-product of rice grain milling. Usually, rice bran is used as animal feed or discarded as waste. Although it is highly nutritious and comprises many bioactive compounds with considerable health benefits, the rapid deterioration of bran limits the exploitation of the full potential of rice bran. Hydrolytic rancidity is the main obstacle to using rice bran as food, and the enzyme inactivation process, which is termed stabilization, is the only way to prevent it. This study reviews the methods of stabilizing rice bran and other rice-milling by-products comprising rice bran in the context of the efficiency of the process upon storage. The effect of the process on the components of rice bran is also discussed.