Rice is the second leading cereal crop and staple food of the world's population and bran is a by-product of the rice milling industry. The effective utilization of bran can be done by deactivating the lipase enzyme responsible for the hydrolytic degradation of the rice bran constituents which starts soon after bran detachment from the kernel. Thermal and non-thermal treatments are considered as effective stabilization method for the inactivation of lipase enzyme and making rice bran nutritious. Proximate composition and dietary fiber of varieties of rice bran (NDR-97 and Pusa Basmati Rice-1121) were selected and analyzed by using the A.O.A.C. method (5). In this study it is observed that crude fat, moisture content, total dietary fiber (TDF) in the NDR-97 and Pusa Basmati Rice-1121 were 14% and 12.3%, 10.63% and 9.17%, 5.93% and 30.39% respectively. Low amount of fat and moisture content and high amount of dietary fiber in the Pusa Basmati Rice indicated that Pusa Basmati Rice-1121 is more useful in the comparison of NDR-97 and can be used in different food industry for development of high fiber products which improve human health.
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2022: 6.012
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