Solid-state Fermentation in the Bioavailability of Nutrients in Rice Bran

Abstract

Rice bran, a co-product from grain processing, is rich in nutrients and bioactive compounds. However, rice bran has some limitations for its application, such as the activity of hydrolytic and oxidative enzymes, median digestibility and antinutritional factors. However, fermentative processes are promising to minimize these effects efficiently. The purpose of this chapter is to evaluate the advantages that fermentation has on the composition of nutrients and benefits of rice bran for human consumption. With recent studies in the literature, the benefits of fermentation are evident in increasing the bioavailability of nutrients, mitigating antinutritional factors, increasing digestibility making biomass a promising alternative in human nutrition.