Introduction Due to increasing market demands on protein ingredients, several studies have been carried out on the novel proteins obtained from various sources (Lamsal et al., 2007; El Nasri and El Tinay, 2007). However, for a novel protein to be useful for food processing application, it should possess desirable functional and nutritional qualities (Mu et al., 2009). In many countries, particularly in tropical regions of the world, cereal grains, legumes or beans, roots and tubers are an important part of human diet (Emmy Hainida et al., 2008). Rice (Oryza sativa L.) is one of the most important crops for more than a third of the world's population in addition to wheat and corn. World production of rice has risen steadily from about 200 million tons of paddy rice in 1960 to 645 million tons in 2007. Rice accounts for over 22% of global energy intake. More than 90% of the world's rice is grown and consumed in Asia. Rice is classified according to the degree of milling that makes a brown rice different from white rice. Brown rice or "hulled rice" is un-milled or partly milled rice produced by polishing process of rice. Brown rice grains are rich in more nutritional components, such as dietary fibers, phytic acids, vitamins B and E and gamma amino butyric acid (GABA) than the ordinary milled rice grains. These bio-functional components are found in the germ and bran layers (Champagne et al., 2004).