Table 1SM. Proximate Analysis of Rice Bran and Cassava Pulp Used in This Study

Table 1SM. Proximate analysis of rice bran and cassava pulp used in this study.

*By-product from rice milling process, also used as animal feed. Sayre et al.[1, 2] reported that rice bran has no adverse effects on animal health and on nutritional quality of feeds.Additionally, a number of studies revealed rice bran possesses nutrients including dietary fiber and antioxidants [3] and some of its bioactive compounds were found to show positive effects on animal and human health [4, 5]. Recently, rice bran has been studied and used as ingredients in various functional food products [6-9].

**By-product from cassava-starch production. It also has been used as a food ingredient in gluten-free noodle product and in a fermentation process [10, 11].

To the authors knowledge there is no reported safety issue concerning rice bran or cassava pulp.

References to Table 1SM

1. Sayre RN,Earl L,Kratzer FH,Saunders RM (1987) Nutritional qualities of stabilized and raw rice bran for chicks. Poult Sci66:493-499. doi: 10.3382/ps.0660493
2. Sayre RN,Earl L,Kratzer FH,Saunders RM (1988) Effects of diets containingraw and extrusion-cooked rice bran on growth and efficiency of food utilization of broilers. Br Poult Sci 29:815-823. doi:10.1080/00071668808417110
3. Zubaidah E, Nurcholis M, Wulan SN, Kusuma A (2012) Comparative study on synbiotic effect of fermented rice bran by probiotic lactic acid bacteria Lactobacillus casei and newly isolated Lactobacillus plantarum B2 in Wistar rats. APCBEE Proc 2:170-177. doi:10.1016/j.apcbee.2012.06.031
4. Ham H, Yoon SW, Kim IH, Kwak J, Lee JS, Jeong HS, Lee J (2015) Protective effects of unsaponifiable matter from rice bran on oxidative damage by modulating antioxidant enzyme activities in HepG2 cells. LWT-Food SciTechnol 61:602-608. doi:10.1016/j.lwt.2014.12.047
5. Komiyama Y, Andoh A, Fujiwara D, Ohmae H, Araki Y, Fujiyama Y, Kanauchi O (2011) New prebiotics from rice bran ameliorate inflammation in murine colitis models through the modulation of intestinal homeostasis and the mucosal immune system. Scand J Gastroentero 46:40–52. doi:10.3109/00365521.2010.513062
6. Hu G, Huang S, Cao S, Ma Z (2009) Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread. Food Chem115:839-842. doi:10.1016/j.foodchem.2008.12.092
7. Bhanger ML, Iqbal S, Anwar F, Imran M, Akhtar M, Zia-ul-Haq M (2008) Antioxidant potential of rice bran extracts and its effects on stabilisation of cookies under ambient storage.Int J Food Sci Tech 43:779-786.
8. deDelahaye EP, Jimenez P, Perez E (2004) Effect of enrichment with high content dietary fiber stabilized rice bran flour on chemical and functional properties of storage frozen pizzas. J Food Eng 68:1-7. doi:10.1016/j.jfoodeng.2004.05.048
9. Chotimarkorn C, Benjakul S, Silalai N (2008) Antioxidative effects of rice bran extracts on refined tuna oil during storage. Food Res Int 41:616-622. doi: 10.1016/j.foodres.2008.04.002
10. Fiorda FA, Soares MS, da Silva FA, Grosmann MV, Souto LR (2013) Microstructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse. LWT-Food SciTechnol 54:132-138. doi:10.1016/j.lwt.2013.04.020
11. John R, Madhavan NK, Pandey A (2006) Simultaneous saccharification and fermentation of cassava bagasse for L-(+)-lactic acid production using Lactobacilli. ApplBiochem Biotech 134:263-272. doi: 10.1385/ABAB:134:3:263