Varieties Of Rice Bran Research Articles

Designing Natural Deep Eutectic Solvents for Extraction of Phenolic Compounds and Antioxidant Application: A Case Study with Diverse Thai Rice Bran Varieties

Designing Natural Deep Eutectic Solvents for Extraction of Phenolic Compounds and Antioxidant Application: A Case Study with Diverse Thai Rice Bran Varieties

Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties

AbstractBackground and ObjectivesThe aims of this study were to assess the functional and phytochemical characteristics, as well as the antioxidant properties, of bran from five distinct rice varieties. Additionally, it evaluated the impact of extrusion cooking on the composition and quantity of individual phytochemicals in both free and bound states in the bran of these varieties.FindingsThe functional properties and phytochemical profiles of raw and extruded rice bran from different rice varieties differed significantly. The extrusion process significantly influenced the color, protein solubility, foaming properties, polyphenolics, and amino acid composition of rice bran. Total phenolics ranged from 3.18 to 4.80 mg GAE/g, increased by 12.6%–17% postextrusion. Similarly, total flavonoid content ranged from 15.22 to 17.37 mg RTE/100 g, with a 30%–33% increase after extrusion cooking. Throughout the extrusion process, a rise in the concentration of free phenolics accompanied by a decrease in the concentration of bound phenolics was observed.ConclusionThe study revealed the impact of extrusion cooking on the distribution of total phytochemicals, particularly phenolics and flavonoids, and the levels of antioxidant activity in free and bound phenolics, as well as amino acid composition and functional properties. The extrusion cooking increased levels of free phenolics and 2,2‐diphenyl‐1‐picrylhydrazyl activity, while bound forms decreased. Extrusion cooking variably impacted the functionality and phytochemical content of bran from different rice varieties, thus influencing their likely applications.Significance and NoveltyThis study established the foundation for producing food products using extruded rice bran, offering health benefits and meeting the growing demand in the functional food sector.

Unveiling the Proximate Composition of Pigmented and Non-Pigmented Rice Bran

This present study aimed to evaluate the proximate composition of pigmented and non-pigmented rice. We have evaluated the proximate components of 16 rice bran genotypes, 9 pigmented rice bran, and 7 NP rice bran, grown and cultivated in the research fields. The proximate composition (moisture, ash, crude fat, crude proteins, crude fiber) were determined using proximate analysis methods. Raising awareness regarding rice's bran nutritional quality and health benefits is important. The results shown that black rice genotypes exhibited high range of almost all the parameters. Crude protein in black rice genotypes, ranged from 18.02-21.01%,crude fat content in black rice genotypes, ranged from 19.83-21.73% and ash content in the black rice genotypes, ranged from 14.08-16.80%, ash in black rice genotypes, ranged from 11.28-12.35%, crude fibre The result exhibited a significant difference in the content of proximate composition The study concludes that the significant distinctiveness and difference in nutritional and is use full in rice bran products. The results suggest that the black rice genotypes have better nutrition as compared to NP rice genotypes. The results showed great variations in each parameter among different rice bran varieties.

Evaluation of rice bran varieties and heat treatment for the development of protein/starch-based bioplastics via injection molding

Improper management of disposable plastics and resource depletion pose significant environmental challenges, prompting interest in alternatives like bioplastics. These novel materials can be produced from by-products of the agro-food industry, offering solutions and valorizing waste. Rice bran, a substantial by-product of rice processing, is abundant and cost-effective, rich in proteins and starch. These components can be transformed into industrial-grade bioplastics through proper processing. This study evaluates the impact of rice bran varieties and thermal treatment during processing on bioplastic development for injection molding. After defatting and sieving, rice bran was mixed with glycerol and subjected to injection molding at 150 °C. Results indicate that parboiled systems, especially from japonica rice bran, showed high viscoelastic moduli and tensile strength. These systems exhibited a denser structure, resulting in lower water absorption. This research sheds light on the connection between rice bran variety, heat treatment, and the final properties of derived bioplastics. This research contributes significantly to understand the relationship between the variety of rice bran and the impact of heat treatment on the ultimate properties of the derived bioplastics.

Profiling of Phytochemical Compounds of East Java Red Rice Bran Has the High-Value Biological Activities as Antioxidant and Antidiabetic

The phytochemicals contained in rice bran, mainly flavonoid compounds, are predicted to have biological activity. Flavonoids are able to counteract the free radicals and degrade insulin resistance. The East Java Red Rice Bran samples, e.g., Mentik Wangi, Aek Sibundong, and Blambangan, were used in the study. Their phytochemical profiles, functional groups, antioxidant, and antidiabetic activities were investigated. The phytochemical analysis showed that the bran of Mentik Wangi, Aek Sibundong, and Blambangan contained flavonoid, triterpenoid, phenolic, tannin, and glycoside. Based on the FTIR, some functional groups were identified in three rice bran varieties, namely, the O-H stretching, C-H aliphatic, C-H sp3 stretching, C=C stretching aromatics, C=C stretching alkenes, CH2 and CH3 bonds rocking, C-H aromatic, CH-OH stretching alcohols, and C-O stretching ether or ester suggesting that rice brans are rich in phytochemical compounds. Through LC-HRMS analysis in positive ion mode, several types of flavonoids were confirmed. Pinocembrin was found in the three brands. The highest antioxidant and antidiabetic activity were observed in Blambangan rice bran with an IC50 value of 1.09 and 75.76 µg/mL, respectively. To conclude, the red rice bran phytochemical compounds exhibit potential biological activities as antioxidant and antidiabetic agents.

Comparative Analysis of Nutritional Components and Phytochemical Attributes of Selected Thai Rice Bran.

It is important to raise awareness regarding rice's nutritional quality and health benefits in terms of enhancing rice consumption in people's daily diets. This study evaluated the proximate components and phytochemical profiles of 11 Thai rice bran varieties, 4 non-colored rice brans and 7 colored rice brans, collected from the same agricultural fields. The chemical composition (ash, fat, proteins, fiber, and gross energy) was determined using proximate analysis methods. High-performance liquid chromatography was used to analyze the γ-oryzanol, tocopherols, and anthocyanins, while gas chromatography mass spectrometry determined the free fatty compounds. The phenolic profile was determined using liquid chromatography-mass spectrometry. The results showed great variations in each parameter of the nutritional and bioactive components among different rice bran varieties. Statistical analysis was also performed correlating the results obtained from PCA to categorize the samples by their nutritional characteristics into three main groups: group A with a high content of protein and fiber, group B with a high content of fat and gross energy, and group C with low fat and energy values but high amounts of functional, active components, particularly γ-oryzanol. Anthocyanins were detected in only one sample of colored rice bran. The major free fatty acids found in rice bran samples were oleic, linoleic, and palmitic acids. Systematic assessment of the concentration of these compounds gained from this study would be helpful to the industrial sector for selecting phytochemical-rich varieties as a value-added component in nutritional products.

Exploring the role of chemo-mechanical technique on the properties of nanocellulose isolated from different varieties of rice bran

Nanocellulose (NC) was isolated from an underutilized agricultural residue, defatted rice bran (DRB), obtained from three major paddy varieties in Malaysia, MARDI Rice (MR): MR 220, MR 219, and MR 297. The DRB was subjected to alkali (NaOH) and bleaching treatments prior to the isolation of NC. The NC from DRB was produced through the acid hydrolysis technique using 55%wt sulphuric acid (H2SO4) with the assistance of ultrasonication. The morphological structure of NC was analyzed through transmission electron microscopy (TEM). Based on the observation, a needle-like structure was observed for NC 219 while NC 220 and NC 297 showed nano-web structures. All obtained NC dimensions ranged from 183 to 263 nm long and 4.70 to 4.97 nm wide. Fourier transform infrared (FTIR) spectroscopy revealed the presence of all important compositions for the cellulose of each variety, indicating that the chemical structure of DRB cellulose has not been altered by acid hydrolysis. Particle size distributions portrayed a unimodal graph for NC 220 and NC 219. This comparative study provides an insight into the possibility of using DRB as a potential source of NC. The promising characteristics of NC from MR 219 allowed its application as an emulsifier for stabilizing a solid particle-based emulsion.

Supercritical Carbon Dioxide Extraction, Antioxidant Activity, and Fatty Acid Composition of Bran Oil from Rice Varieties Cultivated in Portugal

Bran of different rice cultivars produced in Portugal were used to study supercritical carbon dioxide extraction conditions of rice bran oil (RBO) and evaluate and compare antioxidant activity and fatty acid composition of the different rice bran varieties. The effect of plant loading (10–20 g), CO2 flow rate (0.5–1.5 L/min), pressure (20–60 MPa), and temperature (40–80 °C) was studied. The amount of oil extracted ranged from 11.72%, for Ariete cultivar, to 15.60%, for Sirio cultivar. The main fatty acids components obtained were palmitic (13.37%–16.32%), oleic (44.60%–52.56%), and linoleic (29.90%–38.51%). Excellent parameters of the susceptibility to oxidation of the oils were obtained and compare. RBO of Ariete and Gladio varieties presented superior DPPH and ABTS radical scavenging activities, whereas, Minima, Ellebi, and Sirio varieties had the lowest scavenging activities. Moreover, the oil obtained towards the final stages of extraction presented increased antioxidant activity.

Potential of Bran from Two Varieties of Rice (Oryza) Spp for Bioethanol Production

Second generation ethanol is produced from non-food based including waste from food crops, wood chips and agricultural residue. Lignocellulosic and starchy materials in them are converted to fermentable sugars which are further processed to produce bioethanol. Rice bran is an agricultural residue with abundant carbohydrate for bioconversion into ethanol. This study was designed to evaluate the potential of two varieties of rice bran (Sipi and Wita) to produce bioethanol. Compositional analysis of Wita rice bran showed 40% cellulose, 23% hemicellulose and 16% lignin content. Sipi variety contains 35% cellulose, 27% hemicellulose and 13% lignin content. Sodium hydroxide pretreatment was carried out at different concentrations (0.5%, 1%, 2% and 3%) and residence time of (15, 30, 60, and 90min). It was observed from the present study, pretreatment of rice bran with 2% NaOH for 90min is considered as effective pretreatment condition for bioethanol production from rice bran. Simultaneous saccharification and fermentation of cellulosic biomass was carried out for 72h with Saccharomyces cerevisae and Mucor indicus. Fermentation of Wita variety with S.cerevisiae produced highest bioethanol yield of 1.36% while Mucor indicus produced 0.75% bioethanol yield. From the result of these findings, it can be concluded that rice bran could be considered as a promising substrate for the fermentation of second generation ethanol.

Potential of Bran from Two Varieties of Rice (Oryza) Spp for Bioethanol Production

Second generation ethanol is produced from non-food based including waste from food crops, wood chips and agricultural residue. Lignocellulosic and starchy materials in them are converted to fermentable sugars which are further processed to produce bioethanol. Rice bran is an agricultural residue with abundant carbohydrate for bioconversion into ethanol. This study was designed to evaluate the potential of two varieties of rice bran (Sipi and Wita) to produce bioethanol. Compositional analysis of Wita rice bran showed 40% cellulose, 23% hemicellulose and 16% lignin content. Sipi variety contains 35% cellulose, 27% hemicellulose and 13% lignin content. Sodium hydroxide pretreatment was carried out at different concentrations (0.5%, 1%, 2% and 3%) and residence time of (15, 30, 60, and 90min). It was observed from the present study, pretreatment of rice bran with 2% NaOH for 90min is considered as effective pretreatment condition for bioethanol production from rice bran. Simultaneous saccharification and fermentation of cellulosic biomass was carried out for 72h with Saccharomyces cerevisae and Mucor indicus. Fermentation of Wita variety with S.cerevisiae produced highest bioethanol yield of 1.36% while Mucor indicus produced 0.75% bioethanol yield. From the result of these findings, it can be concluded that rice bran could be considered as a promising substrate for the fermentation of second generation ethanol.

Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts

The processing and digestive stability of ethanolic extracts from four Thai rice bran varieties, namely Khao Dawk Mali 105, Hom Nil, Kiaw Ngu, and Leum Pua, were assessed by applying different thermal and pH conditions, as well as in vitro gastrointestinal digestion models. High-performance liquid chromatography, Folin–Ciocalteu analysis, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) assays were used to determine the chemical composition, total phenolic content (TPC), and antioxidant activity. Thermal treatment at 100 °C for 15 min induced the degradation of phenolic components and TPC, whereas the antioxidant activities measured by DPPH and FRAP assays remained stable after the heat treatment. Higher phenolic content and antioxidant activity values were observed in the extracts incubated at acidic pH levels of 3 and 5. After simulated digestion, all extracts exhibited the decrease of phenolic compounds and anthocyanin contents, as well as antioxidant activities.

Changes in rice bran bioactives, their bioactivity, bioaccessibility and bioavailability with solid-state fermentation by Rhizopus oryzae

Abstract Rice bran is a rich source of bioactives but an underutilized agro-industrial residue for human consumption. Solid-state fermentation (SSF) has been employed as a processing technique to increase the content of functional components from rice bran. This study has been carried out to examine the effect of SSF by Rhizopus oryzae on the bioactive content, bioactivity, bioaccessibility and bioavailability of 4 different varieties of rice bran. In vitro digestion with dialysis was carried out to assess the bioavailability and bioaccessibility of rice bran bioactives. Methanolic extracts and digested fractions of fermented and unfermented rice brans were analyzed for total phenolic (TPC), flavonoid (TF), carotenoid (TC), and total anthocyanin content (TAC). Additionally, antioxidant activity, anti-inflammatory property and the anti-diabetic property was also evaluated. The results indicate that TPC, TF, TAC, TC, total antioxidant capacity and ferric reducing power of Bg 352 and Bw 367 have increased with SSF. Anti-inflammatory properties of all samples have increased with SSF whereas anti-diabetic properties of all samples have decreased with SSF. Bg 406 and H4 have shown an increase in the bioaccessible and bioavailable percentage of phenolics and flavonoids with SSF. Radical scavenging ability of digested fractions of all varieties of rice bran has decreased with SSF. Among the digested fractions of fermented samples H 4 expressed the highest anti-inflammatory property and Bg 406 expressed the highest anti-diabetic property in all phases of digestion. The results of this study indicate that SSF can be used to enhance bioactive content and bioactivity of rice bran under appropriate conditions.

A Comparative Assessment of Quality Features and Physicochemical Characteristics of Rice Bran Supplemented Breads with Local Breads

Aims: Qualitative assessment of rice bran supplemented bread with local breads.
 Study Design: The study was designed to identify good quality bread between rice bran supplemented bread and local breads.
 Place and Duration of Study: Sample: Five different varieties of rice brans (BR-5, BR-10, BRRI-28, BRRI-39, and Kalijira) were collected from Noor-Habib Grain Industries Ltd. Sopura, Rajshahi, Janata Auto Rice and Flour Mills Ltd.Bogura, North Bengal Auto Rice Mills, Naogan, Biswas Rice Mills, Natore, and Chaudhuri Auto Rice Mills Dinajpur respectively. The research was carried out at Natural Products Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi, Bangladesh.
 Methodology: A comparative analysis of prepared rice bran supplemented bread and locally available bread has been done for the parameters such as moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFAs and iodine value.
 Results: The prepared rice bran bread contained wheat flour and five different varieties of rice bran named BR-5, BR-10, BRRI-28, BRRI-39 and kalijira. The physicochemical characteristics of prepared rice bran supplemented bread such as moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFA and iodine value were varied from 26.0-28.4 %, 2.17-2.83%, 1.54-1.96%, 6.95-8.04%, 6.64-7.25%, 43.2-46.3%, 5.60-6.80%, 150-169 mg KOH/g fat,1.16-1.51 mg KOH/g fat,92.1-100 g I2/100 g fat respectively. On the other hand, physicochemical characteristics of locally available bread like moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFA and iodine value were found to be ranged from 31.1-32.9%, 2.70-2.93%, 2.04-2.61%, 7.91-8.12%, 5.49-6.21%, 39.9-41.4%, 7.13-8.61%, 138-149 mg KOH/g fat, 1.63-1.86 mg KOH/g fat, 57.4-71.0 g I2/100 g fat respectively. 
 Conclusion: It may be concluded that prepared rice bran supplemented bread might be considered superior quality than the locally available bread.

Characteristics, Digestibility and Rumen Fermentation Products of Rice Bran from Various Varieties of Rice

Rice has much kind of varieties with varied organic ingredients. The purpose of this study is to assess the influence of varied organic matter content on digestibility and fermentation products in the rumen. This study used in vitro method, using completely randomized design with 6 varieties of rice bran as treatments (Pandan Wangi, Ketan Putih, IR 64, Aek Sibundong, Ketan Hitam and Umbul). Each treatment was repeated 3 times, continued by Honestly Significant Difference (HSD). The objective of the study is to evaluate VFA level, N-NH3, dry matterdigestibility (DMD) and organic matter digestibility (OMD). The results of analysis of variance showed that the rice bran varieties have a High significant effect on the levels of VFA (P < 0.01), but there is no significant effects on N-NH3 level, DMD and OMD. A Highly significant difference is shown by rice Bran of Pandan Wangi varieties with Ketan Putih and Ketan Hitam. Based on the results of the study can be concluded that the rice varieties effect the level of VFA but do not effect the level N-NH3, DMD and OMD. Pandan Wangi has the highest VFA rate.

Crude Oil Yield and Properties of Rice Bran Oil from Different Varieties as Affected by Extraction Conditions Using Soxhterm Method

The current study was employed to investigate the effect of solvent type, extraction time and bran ratio on the rice bran oil (RBO) properties from three varieties of rice bran namely Bario, lowland and upland rice. RBO was extracted by using soxtherm extraction method using methanol solvent at different extraction time (3, 4 and 5 h) and bran ratio (10, 20 and 30 g). Free fatty acid (FFA), total phenolic content (TPC) and antioxidant properties were assessed. Solvent that has low polarity exhibited the attraction of polar component of oil with the highest yield by ethanol (16.16%), followed by methanol (15.38%). FFA contents occurred higher in lowland types of rice bran in all types of solvents at $$P<0.05$$ with ethanol (12.73%), methanol (11.96%) and hexane (11.13%), while the total phenolic content and antioxidant properties were influenced by the types of rice bran and solvents used for extracting components out of the bran. The highest phenolic content in the crude oil was extracted using ethanol in lowland (0.509 mg/ml), and the lowest was extracted by hexane in Bario (0.061 mg/ml). The highest antioxidant activity was observed in RBO extracted using methanol of lowland (73.74%) and RBO extracted using ethanol of upland (73.65%), while the lowest were observed in RBO extracted using hexane. The different types of solvent have the significant impact on the crude oil yield and properties of crude oil extracted.

Improving meatball quality using different varieties of rice bran as natural antioxidant

Improving meatball quality using different varieties of rice bran as natural antioxidant

Free and bound phenolic profiles of the bran from different rice varieties and their antioxidant activity and inhibitory effects on ɑ-amylose and ɑ-glucosidase

Free and bound phenolic extracts from three varieties of black, indica, and Japonica rice bran were evaluated for their compositions, antioxidant activity and inhibitory effects on ɑ-amylase and ɑ-glucosidase activities. The free and bound phenolics displayed numerous antioxidant activities of ABTS, DPPH and T-AOC. HPLC results revealed that p-coumaric and ferulic acid mainly existed in bound forms, whereas anthocyanins contents were mainly in free phenolics of black rice bran. The bound phenolics in three varieties of rice bran exhibited higher inhibitory rate towards ɑ-amylase than their corresponding free phenolics did. The ɑ-glucosidase inhibitory rate of the bound phenolics in indica, and Japonica rice bran was higher than that of free forms, which showed the similar trend with that on ɑ-amylase. However, lower ɑ-glucosidase inhibition was observed in the bound phenolics from black rice bran, and the IC50 values of free and bound phenolics on ɑ-glucosidase were 8.59 and 15.26 μg/mL, respectively. This may be attributed to the differences of phenolic composition and content in free and bound forms from varieties of bran. These findings may encourage the consumption of rice in forms of rice bran or whole brown rice for promoting health.

Microwave-Assisted stabilisation and storage stability study of rice bran oil from different varieties

Rice bran is a by-product from milling process of paddy rice to produce refined rice, however until today, there was limited utilisation of rice bran even though rice bran has the ability and potential to become of the major supplementary sources that function as food agent substance. This is due to the instability of rice bran as it will become unstable due to the hydrolysis and oxidation process. The oxidation process, mainly due to the oil presence in the rice bran, releases substances that is unsuitable for consumption. Immediate extraction of the oil from the rice bran is needed as it will be hydrolysed into free fatty acids (FFA) and glycerol by the activity of lipase enzymes. The stabilisation of rice bran can be done by controlling the lipase activity. This process could indirectly prevent the rice bran from being oxidised. Studies have shown that the lipase enzymes in the rice bran can be inactivated depends on the temperature and duration of heat exposure (stabilisation) as well as the moisture content. In this study, the effect of microwave-assisted stabilisation of rice bran was investigated on the quality of rice bran oil (RBO) extracted. Different varieties of rice bran were used in this study which was from lowland, upland and Bario. Extraction of the rice bran was performed using soxtherm extractor and quality of RBO was determined by analysing its properties in terms of crude RBO yield, moisture content and free fatty acid content. Storage stability of the rice bran was evaluated until 40 d. The results demonstrated that the Bario rice bran showed decrease of oil yield from 0 - 40 d with a difference of 48.9 %, followed by the lowland rice bran by 48.7 %. The upland rice bran oil gives the higher different percentage of 64.2 % during the storage. An increase of moisture content was observed during the storage for all stabilised and unstabilised rice brans. Free fatty acid contents show increase amount in almost all types of rice bran range from 2.5 to 11.9 %.

ANTIOXIDANT PROPERTIES OF RICE BRAN OIL FROM DIFFERENT VARIETIES EXTRACTED BY SOLVENT EXTRACTION METHODS

Antioxidant properties of rice bran oil from different rice bran varieties; Rice Bran-Bario (RB-Bario), Rice bran-Lowland (RB-Low) and Rice Bran- Upland rice (RB-Up), collected from different cultural plots, were assessed. Measurement of antioxidant properties was evaluated byTPC(total phenolic content), DPPH scavenging activities and reducing power of extracts.. The study shows that antioxidant efficacy of rice bran was found the highest in RB-Up, followed by RB- Low and RB-Bario. The antioxidant properties were related to the rice bran origin and water irrigation demand by particular variety. RB –Up has a unique plantation condition which takes least amount of water retention which contribute to the highest antioxidant activity. Extraction solvents used shows that Upland (16.15%) and Lowland (16.16%) yielded the highest amount in conserving the crude fat oil in rice bran extract compared to Bario.

Assessment of the quality of bran and bran oil produced from some Egyptian rice varieties

Rice (Oryza sativa L.) is one of the leading food crops of the world, the staple food of over half the world's population. The bran, which is an important byproduct obtained during rice milling, constitutes about 1/10 of the weight of the rice grain. Rice bran is the outer brown layer including the rice germ that is removed during the milling process of brown grain. This milling byproduct is reported to be high in natural vitamins and minerals, particularly vitamin E. The present study was conducted to determine the chemical composition of bran and bran oil of 13 different rice varieties commonly produced in Egypt, to study the utilization of rice bran in bread production, and to assess the quality and acceptance of the rice bran edible oil produced. Rice bran was produced from 13 Egyptian varieties of recently harvested rice as well as from paddy rice stored for 1 year. The extracted bran was immediately stabilized then subjected to chemical analysis (such as moisture content, protein, fat, carbohydrates, fiber, and ash) as well as trace and heavy metals determination (P, K, Na, Ca, Fe, Zn, Cu, and Mg). Bread was produced by adding Giza172 rice bran at three different concentrations to wheat flour then subjected to chemical analysis, caloric content, and organoleptic examination. Bran oil was extracted from the different varieties of rice bran (recently harvested and stored) then subjected to chemical and organoleptic examinations as well as vitamin E and oryzanol determination. The percentage of rice bran of newly harvested Egyptian rice was 11.68% and was 10.97% in stored rice. The analysis showed mean values of 5.91 and 5.53% for moisture, 14.60 and 14.40% for crude protein, 14.83 and 15.20% for fat, 44.77 and 45.40% for carbohydrates, 6.55 and 7.06% for crude fiber, and 8.87 and 8.50% for ash for newly harvested and stored rice bran, respectively. Bread containing 15% rice bran showed the highest score percentages for organoleptic quality compared with the control (100% wheat flour). Rice bran oil showed higher scores of taste, smell, appearance, and texture than corn oil and sunflower oil. Rice bran contains high nutritional components as well as phytochemicals such as vitamin E (i.e. tocopherols and tocotrienols) and the γ-oryzanol fraction that have positive effects on human health. Storage of paddy rice before milling resulted in significant effect on all studied rice bran characters and rice bran oil characters under the present investigation except crude protein and carbohydrates characters. Substitution of wheat flour with rice bran by 15% in bread production to fortify the bread with vitamin E and to reduce the amount of imported flour is recommended.