The rice grain has a hard husk protecting the kernel inside. Husk contains 25% celloluse,30% lignin, 15% pentosan and 21% ash. After the husk is removed, the remaining product is called brown rice, including bran, germ and endosperm.The commercial rice-milling process leads to products with low-value fractions,such as husk and bran. Because rice husks are inedible, they are used in various non-food applications as low-value waste materials.This study was designed to characterize one of valuable nutritional advantages of rice husk that is dietary fiber extracted from it. We extracted dietary fiber from rice husk in two chemical and enzymatic methods; and then, compared some their functional properties and chemical constituents. It was found that dietary fiber from rice husk in enzymatic method is the best dietary fiber for food applications.
