1. Food spoilage and food poisoning Bacillus cereus bacterium: Twelve isolates were obtained from three high yielding rice varieties (BR5, BRRI dhan28 and BRRI dhan32) using heat-shock method of selection and enrichment. Seven isolates were initially identified as Bacillus cereus species level with the API 50 CHB technique and 16S rRNA molecular typing was done to confirm the species and sub-species. The optimum growth temperature range of all isolates was between 35 and 45^оC, and their minimum growth temperature was 10^оC.

On the basis of the trace fatty acid components, these isolates were divided into three groups. Restriction fragment length polymorphism (RFLP) analysis of the spacer region between the 16S rRNA and 23S rRNA genes yielded two groups on the basis of different base sequences. On the other hand, sequence analysis of variable regions in the 16S rRNA gene gave four different groups by base differences at two positions. The use of this polyphasic approach to taxonomy has enabled all the B. cereus strains to be distinguished from each other.

1. Micronutrient content: BRRI dhan43 is an Aus HYV in Bangladesh and it has the highest Zn content of 38.4 ppm (mgKg^-1) followed by Fe content of 17.0 ppm (mgKg^-1) at clean rice (un parboiled milled) condition. It has the lowest Phytic Acid to zinc molar ratio (PA/Zn; 3.56) and Phytic Acid to iron molar ratio (PA/Fe; 6.93) which indicate it has higher changes of bioavailability of minerals specially Zn and Fe.
2. Black rice: Several Black rice such as Black rice (Purple rice), BK10 and Gabura have Zn contents of 23.9, 28.7 and 19.8 ppm (mgKg^-1) respectively at clean rice (un parboiled milled) condition. These are also a good source of Fe ranges from 85.0-155.4 ppm (mgKg^-1). In addition, Black rice (Purple) has low glycemic Index (GI) of 48.0 and 50.5 at brown rice and clean rice condition respectively.
3. Glycemic index (GI): GI of foods is a ranking indicator of carbohydrate food, based on their immediate effect on blood sugar level. Carbohydrate foods that breakdown quickly during digestion have high GI and high blood sugar level. Carbohydrate that breakdown slowly, releasing glucose gradually into blood stream have low GI. Thus rice with low GI may be useful for diabetic patients. Seven (7) BRRI varieties such as BR3, BR11, BR16, BR26, BRRI dhan28, BRRI dhan29 and BRRI dhan40 and 2 (two) traditional variety Pajam and Chinigura were analyzed for GI. Result shows BR16 (46.9±9.81) and Pajam (54.2±7.9) had low GI.
4. Antioxidant of Rice: Rice has the potential to promote human health, due to its content of phenolic compounds that are able to inhibit the formation or reduction of the concentrations of reactive cell-damaging free radicals, thereby reducing the risk of coronary heart disease and cancer and preventing oxidative damage of lipid and low-density lipoproteins. Ten (10) BRRI varieties such as BR5, BR7, BR16, BR22, BRRI dhan28, BRRI dhan29, BRRI dhan34, BRRI dhan37, BRRI dhan38, and BRRI dhan50 were examined for antioxidant properties. Result shows that all the rice varieties had potential antioxidant capacity, BR5 had the highest with the value of Total phenolic content (TPC) 25.30±0.52; Ferric reducing antioxidant power (FRAP) 195.78±1.96; Total antioxidant capacity (TAC) 701.16±1.44.
5.  Rice bran stabilization: Heat treatment at 130-135⁰C  for 2 hrs, found suitable for stabilizing rice bran from increasing FFA% and lowering oil% for at least 28 days and it is expected that lipase activity might possibly inhibited or at least show down their activity by heat treatment even though we did not measure lipase activity in this experiment. We would like to recommend heat treatment as physical treatment, soon after harvesting bran from kernel in this regards. This particular physical treatment should be applied in auto rice mill promises just after harvesting fresh bran. In addition, it is necessary to explore biologically competitive inhibitor of lipase enzyme as an alternative approach which yet to be done. So there is a huge scope in basic research in this regard. Since RBO industries are facing challenges with lack of fresh bran, high FFA% containing bran with lower oil content and artificial crisis of bran even at harvesting season, so our findings could assist these RBO industries to stabilize rice bran with attainable quality up to 28 days after harvesting bran at parboiled milling condition. Industrial waste such as bleaching earth might have good potential to use as alternate fueling as well as fertilizer in Bangladesh.
6. Heavy metals and toxins in rice bran, rice bran oil and deoiled rice bran: Heavy metals such as As, Pb, Cd, Cr, Ni, bacteriological assay such as bacterial load (cfu/g), fungal assay such as yeast and molds load (cfu/g) and fungal toxins specially aflatoxins (B1, B2, Gl and G2) were investigated for RB, RBO and DORB samples. RB and DORB samples were found positive for bacteria, yeast and mold population, and aflatoxin B1 for fresh (0), 7, 14 and 21 days after storage at ambient temperature. RB and DORB samples for 28 days after storage found lower load in bacteria, yeast and mold load but completely negative for aflatoxin B1. We have examined all the above mentioned quality parameters for RBO and found negative for bacteria, yeast and mold load and even aflatoxin B1. In addition, no trace heavy metal was present in either crude or refined RBO samples. Since acute toxicity experiment on animal health, toxins and heavy metal toxicity in RBO samples found negative, so refined RBO is safe and will bring benefit to health for Bangladeshi population.
7. Spent bleaching earth (SBE) as organic fertilizer: It was observed that 25% replacement of BRRI recommended fertilizer dose with SBE does not compromise yield component at all. This replacement percentage of BRRI recommended dose can further be extended up to 50% at best in extended multilocation field trials in Bangladesh. Since SBE is very cheap (only Tk 1-2 per kg SBE) and available in refined edible oil mills in Bangladesh, so it could possibly save significant amount of currency in return and lower agricultural cost indeed.
8.  Rice noodles: Noodles prepared from BRRI varieties were acceptable by the panelists. The cooking qualities including cooking loss and water absorption of the rice noodles were acceptable. This study showed the potential for commercial production of noodles.
9. Energy dense biscuit: In this study we have formulated energy dense nutraceutical enriched rice based food formulation specially cake and biscuits having energy density ranging from 5.0-5.5 100^-1g serving respectively. It will open diversified uses of rice and rice based food products in Bangladesh.
10. Indigenous rice products:

Puffed rice (Muri): Considering physical parameters, BR16, BR23, BRRI dhan52, BRRI dhan53, BRRI dhan58, BRRI dhan59, BRRI dhan60, BRRI dhan62 and BRRI dhan66, BRRI dhan72 and BRRI dhan81are better in producing whole puffed rice followed by BRRI dhan70, BRRI dhan80, BRRI dhan84 and BRRI dhan88, BRRI dhan92, BRRI dhan95, BRRI dhan99, Bangabandhu dhan100 and BRRI hybrid dhan6 can be used commercially for popped rice production.

Popped rice (khoi): Considering physical parameters, BRRI dhan51, BRRI dhan52, BRRI dhan55, BRRI dhan56, BRRI dhan58, BRRI dhan60, BRRI dhan62, BRRI dhan65, BRRI dhan66, BRRI dhan67, BRRI dhan70, BRRI dhan71, BRRI dhan87, BRRI dhan89, BRRI dhan99 and Bangabandhu dhan100 varieties can be used commercially for popped rice production.

Flattened rice (chira): Among the tested varieties, in terms of weight of whole, partial broken flattened rice, thickness, increased percentage of length and volume of 50 g flattened rice BRRI dhan51, BRRI dhan52, BRRI dhan56, BRRI dhan58, BRRI dhan62, BRRI dhan64, BRRI dhan65, BRRI dhan66, BRRI dhan68, BRRI dhan74, BRRI dhan84, BRRI dhan93, BRRI dhan98 and BRRI hybrid dhan3 showed the best performance comparing with standard BR16 and other varieties.