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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2020, Volume : 8, Issue : 6
First page : (590) Last page : (597)
Article doi: :

Sugarcane Bagasse as Dietary Fibre

Seema Paroha*, V. P. Srivastava and Neelam Chaturvedi
National Sugar Institute, Kanpur
*Corresponding Author E-mail:
Received: 7.11.2020 | Revised: 16.12.2020 | Accepted: 21.12.2020 


Comparing past and present times the degenerative disorders are seen to be on an exponential increase rate and the solution to this problem is to increase fibre intake in our diets. Hence, alternative sources of fiber must be explored. Bagasse is a rich source of fiber which could be exploited for human consumption. Bagasse was subjected to different treatments namely: steam, acid, alkali at different concentrations (0.1N, 0.25N, 0.5N, 0.75N, 1N) for different time intervals (15min, 30min, 45min, 60min). Out of these treatments acid treatment did not give best results. Analysis of chemical, functional properties, and microbial assay was carried out. Cellulose, hemicellulose, lignin content of the sample ranged from 40-52percent, 07-25percent, 09-27percent respectively. Functional properties namely: solubility index, swelling power, water absorption capacity, oil absorption capacity in the sample ranged from 1-3.25percent, 0.6-1.03percent, 6.8-9.7g/g, 2.47-9.10g/g respectively. Indigenous treated bagasse was also compared with the imported commercial product the results obtained were much better than commercial product. Thus the aim of the present study is to promote bagasse as a good source of dietary fibre which can be successfully incorporated in food products.

Keywords: Sugarcane bagasse, Dietary fiber, Cellulose, Hemicellulose, Lignin, Functional properties.

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Cite this article: Paroha, S., Srivastava, V. P., & Chaturvedi, N. (2020). Sugarcane Bagasse as Dietary Fibre, Ind. J. Pure App. Biosci. 8(6), 590-597. doi: