The contents of anthocyanins, γ-oryzanol, and total phenolic compounds in CBRB were 9.48, 18.14, and 37.10 mg/g, respectively (Table 1). It was about threefold increase in anthocyanin and γ-oryzanol content and tenfold increase in total phenolic compounds compared with those of untreated black rice bran. The anthocyanin content in black rice bran was close to that reported by [12], whereas the content of γ-oryzanol, and total phenolic compounds were closed to those studied by [13]. The CBRB obtained was dark purple in color, which had a darker shade compared with that of the bran (Table 1). This might be because of the higher level of anthocyanins in the powder.