Oleaginous Brans (Rice and Barley Brans) as Sustainable Alternative of Protein

Valorisation and reuse of food by-products is one of the major problems faced by food sector for the sustainable development. Cereal by-products including bran are substantial and economical source of lipids (essential fatty acids), carbohydrates, proteins (essential amino acid), some of the vitamins majorly vitamin E; B-complex, phytochemicals and micro nutrients and having significant applications in food products due to its nutritional profile and physiological impacts. Rice bran have nutritionally preferred amino acids compared to wheat and some other cereal bran protein. Protein content varied from 9.60–18.6% dry basis in cereal brans. Recently, researchers are more focused on creating feasible and cheaper protein sources to meet global demand. Several bioactive peptides can be obtained from rice bran and brewer’s spent grain using enzyme hydrolysis. On the basis of vast functional properties bran proteins can be utilised into numerous food products. Present chapter covers extraction methods of proteins from barley and rice bran and it’s functional properties characteristics along with utilisation in food sector.