Rice bran protein (RBP) has garnered interest in the food industry
because of its unique nutritional value and nutraceutical properties
(Saunders, 1990).
In addition to its high nutritional value,
rice protein is a hypoallergenic food ingredient and can be used
in infant formulations (Helm & Burks, 1996).
It has been reported to have anti-cancer properties (Shoji et al., 2001).
The utility of this product in food applications depends on our understanding of its
nutritional and functional properties. Although rice bran protein
could be a new protein source, few studies have been reported
on its nutritional evaluation