Summary and Future Prospects

Abstract

Rice is one of the universal cereal crops consumed by nearly half of the world population as their daily staple food. Rice milling process produces several by-products including rice bran, rice straw, rice germ, broken rice, rice husk, and brewers’ rice. In particular, rice by-products are rich in bioactive constituents. Many studies have revealed that rice by-products can potentially promote body weight loss, improve insulin sensitivity and glucose control, decrease the risk of cancer, slow down the development of neurodegenerative disorders, improve lipid profiles, alleviate arthritis, and decrease the risk of osteoporosis. Consumer attitude towards nutritious foods is promising and thus the demands of functional foods are increased in the world market. Furthermore, the addition of food additive has become a major concern among consumers. In this regard, rice by-products have been applied as food preservatives and stabilizers, food ingredients for the development of value-added food products, and colorants, as well as utilized as alternative poultry production and fuel industry. Taken together, the utilization of rice by-products in various industries could improve efficiency and reduce waste and thereby decreasing environmental problems. Rice by-products seem a good dietary agent for treating metabolic ailments and providing nutrients.