Bran, rich nutrient
Hearing the word bran, some people immediately associate with the ingredients for livestock feed. Bran is a byproduct of milling or comminuting process grains into rice.
In this process occurs separation of rice endosperm (which we used to eat the rice) with bran, which is enveloping endosperm layer. Various studies have shown, rice bran has component essential nutrients humans.
Not Bran
When the grain husk is removed through the milling process (skin peeling), will be obtained skin broken rice (brown rice). Rice broke the skin consists of bran (husk and bran), endosperm, and embryo (institutions).
Endosperm consists of epidermis (aleurone layer). Furthermore, the endosperm will have process, producing SOSOH rice, bran, and bran.
The process is a process of elimination bran and bran from the endosperm of rice. Overall rice milling process will produce a rice husks per cent in 1628, 6-11 per cent bran, bran 2-4 percent, and about 60 percent of the endosperm.
The goal is to produce more white rice and clean. The higher the degree of SOSOH, then the more white and clean appearance of the rice, but it is also increasingly poor nutrition. In rice processing produced two kinds of waste, namely bran (rice bran) and bran (rice polish).
Material World Food Organization (FAO) has distinguished understanding bran and bran. Bran is a byproduct of rice milling process that consists of the outer layer of rice grains and some rice institute.
Bran is an inner layer of rice grain (aleurone layer / epidermis) and the endosperm fraction. In the process of rice mills in Indonesia, bran produced in the first process, bran in the second process.
Many people describe as a waste with bran rancid, moldy, and acid. Perception is not entirely true because bran has a characteristic taste of soft and slightly sweet. Odor will appear if the bran began damaged.
Bran contains high carbohydrates, ie 51-55 g/100 g. Content of carbohydrates is part of the endosperm of rice because the cuticle is very thin and merge with the endosperm. The presence of these carbohydrates is very beneficial because it makes bran can be used as an alternative energy source.
Protein content in the bran is also very good, which is 11-13 g/100 g. Compared with the egg, bran protein value was lost, but still higher when compared to soybean, cottonseed, corn, and wheat flour.
Compared with rice, bran has the amino acid lysine content is higher. Other nutrients that stand out in the rice bran is a fat, levels reached 10-20 g/100 g. Oils obtained from the bran can be used as one of the best eating oil between oil there, and has been sold commercially in several countries.
Advantages of bran oil to lower cholesterol. Rice bran is also rich in vitamin B complex and vitamin E. Vitamin B complex is needed as a component of body builders, while vitamin E is a powerful antioxidant.
In addition, the bran is a source of very good minerals, every 100 grams contains 500,700 mg of calcium, magnesium 600-700 mg, and 1000-2200 mg of phosphorus.
Bran fiber is also a source of food (dietary fiber) is very good. In addition to facilitate the digestive tract, the presence of food fibers also affects blood cholesterol levels decrease.
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