Rice bran, a by-product of grain processing, is nutrient-dense and high in bioactive compounds. Rice bran, on the other hand, has some disadvantages in terms of application, such as hydrolytic and oxidative enzyme activity, median digestibility, and antinutritional factors. Fermentative processes, on the other hand, seem to have the potential to effectively reduce these impacts. The aim of this chapter is to assess the benefits of rice bran for human consumption, as well as the benefits of fermentation on nutrient composition. The benefits of fermentation are evident in recent studies in the literature in increasing nutrient bioavailability, mitigating antinutritional factors, and increasing digestibility, rendering biomass a promising alternative in human nutrition.
Author (s) Details
Anelise Christ Ribeiro
School of Chemistry and
Food, Federal University of Rio Grande, Brazil.
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