ABSTRACT
Rice is an important cereal crops that plays an essential role in human nutrition. The edible rice is obtained from paddy grains after many processing operations. Brown rice is the dehusked or dehulled grain possessing the bran and germ. It is rich in nutrients because the bran layer is not removed, as in the case of polished rice. In recent years, the nutritional importance of brown rice has been recognized, and its consumption is being encouraged to prevent the occurrence of diseases due to the consumption of polished rice. Brown rice is rich in minerals, vitamins, and phytochemicals that are mostly present in the bran layer, contributing to biological activities including antioxidant, anticarcinogenic, and antiallergic activities, antiatherosclerosis, and amelioration of iron-deficiency (anemia) to sustain human health. The products developed from brown rice have a good potential for consumer acceptance and are regarded as health-promoting foods.
