Rice Bran is byproduct obtained when rice is processed for milling procedures or when brown rice is converted into white rice. It can be termed as the hard outer layer of the grain which contains high nutritional values. The presence of antioxidants, proteins, fats, vitamins, and fibers make it ideal for animal consumption.

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When it is milled, rice bran, a by-product of rice consisting of the outer layer of the kernels is obtained. Rice Bran consists of ‘aleurone’, (a form of protein found in the protein granules of maturing seeds), ‘pericarp’ (the outer and edible layer of the rice kernel), germs and endosperm. Rice bran is further processed for its oil and meal. While the Rice bran oil serves as highly health beneficial vegetable oil for cooking purposes, the de-oiled rice bran used as a premier feed for fish, cattle, and poultry. It is also used in the making of silica gel, sodium silicate, and insulation bricks.India is amongst the world’s largest producer and exporter of rice. The main staple diet of South India is Rice and a lot of rice is grown in that region as compared to a very limited quantity of wheat. Rice comes in the field in the form of paddy. A major rice bran fraction contains about 13% oil and 44.3% of highly unsaponifiable components. This fraction also contains gamma-oryzanol, beta-sitosterol, and tocotrienol that help in lowering the levels of plasma contained in the lipid profile. It also contains a major amount of dietary fibers like beta glucan, gum, and pectin. The oil present in the rice bran is a rich source of Vitamin E, Vitamin B, minerals and other essential acids.