Bagasse Flour Research Articles

Valorisation of brewers’ spent grain for the development of novel beverage and food products

Brewer's spent grain (BSG) is an insoluble residue produced during the beer production process with abundant nutritional compounds. In this context, several studies have identified its potential to generate higher value-added products. The objective of this work was to develop brewer's bagasse protein beverages and characterize them in terms of their physicochemical and microbiological properties. In addition, the brewery bagasse flour obtained as a residue of the beverage production was used as a new fiber-rich ingredient to make bread enriched with different vegetable oils. Beverages showed a considerable amount of protein, amounting to more than 3% w/v. Bread supplemented with bagasse showed higher fiber content than the control, being around 3 and 1.5%. Therefore, the bagasse could be used as a value-added food ingredient for the preparation of beverages and bakery products with enhanced dietary protein and fiber content. Moreover, emphasis is put on agro-industrial by-products, thereby favouring environmental protection and stressing human welfare.

Modulation of the Gut Microbiota by Tomato Flours Obtained after Conventional and Ohmic Heating Extraction and Its Prebiotic Properties.

Several studies have supported the positive functional health effects of both prebiotics and probiotics on gut microbiota. Among these, the selective growth of beneficial bacteria due to the use of prebiotics and bioactive compounds as an energy and carbon source is critical to promote the development of healthy microbiota within the human gut. The present work aimed to assess the fermentability of tomato flour obtained after ohmic (SFOH) and conventional (SFCONV) extraction of phenolic compounds and carotenoids as well as their potential impact upon specific microbiota groups. To accomplish this, the attained bagasse flour was submitted to an in vitro simulation of gastrointestinal digestion before its potential fermentability and impact upon gut microbiota (using an in vitro fecal fermentation model). Different impacts on the probiotic strains studied were observed for SFCONV promoting the B. animalis growth, while SFOH promoted the B. longum, probably based on the different carbohydrate profiles of the flours. Overall, the flours used were capable of functioning as a direct substrate to support potential prebiotic growth for Bifidus longum. The fecal fermentation model results showed the highest Bacteroidetes growth with SFOH and the highest values of Bacteroides with SFCONV. A correlation between microorganisms' growth and short-chain fatty acids was also found. This by-product seems to promote beneficial effects on microbiota flora and could be a potential prebiotic ingredient, although more extensive in vivo trials would be necessary to confirm this.

Potensi Tepung Ampas Tebu sebagai Bahan Pembuatan Bagasse Biscuits untuk Terapi Konstipasi

Background: Bagasse is a by-product of the sugarcane process. In Indonesia, bagasse is rarely used as a raw material for making food. Sugarcane bagasse is high in fiber. On the other hand, high rate of constipation in Indonesia requires a high-fiber food product solution. Objectives: This study aims to determine whether bagasse flour can be used as an ingredient for Bagasse Biscuits, to find out the level of people's preferences, the nutritional content of Bagasse Biscuits, and its correlation to constipation. Methods: This study consisted of three treatments, P1, P2, and P3 respectively at 100%, 50%, and 20% of bagasse flour. The research started by collecting recipes of biscuit literature. The literature is used as a reference to get the right recipe. Before the biscuits are made, the bagasse flour tested in laboratory to determine its nutritional content. Then, the biscuit organoleptic test was carried out to 50 respondents by distributing questionnaires containing assessments of taste, texture, color, and aroma. Furthermore, laboratory tests were conducted on biscuits with the highest organoleptic test values. Results: Bagasse flour contains 30.62% carbohydrates, 1.71% protein, 49.51% fiber, and 0.29% fat. Based on the organoleptic test, it was found that respondents preferred Bagasse Biscuits P3 with a taste aspect of 3.96 (delicious), texture 3.12 (soft), color 3.94 (beige chocolate), and aroma 3.96 (strong biscuit aroma). The nutritional content test was carried out on Bagasse Biscuits P3, carbohydrates 11.82%, protein 8.9%, fiber 32.39%, and fat 25.73%. Conclusion: bagasse waste which is processed into flour can be used as an ingredient for making Bagasse Biscuits because it contains carbohydrates, protein, fiber, and fat. The fiber content is possible to overcome constipation.
 Keywords : Sugarcane Bagasse, Biscuits, Constipation

Karakteristik Biodegradable Foam Berbasis Pati Singkong Dengan Variasi Penambahan Tepung Ampas Tebu dan Polyvinyl Alcohol

Biodegradable foam is a type of environmentally friendly packaging made from biopolymers in the form of starch that can be degraded naturally. This study aims to determine the characteristics of biodegradable foam and its prototype made from cassava starch as a biopolymer substitute for synthetic polymers by adding variations of bagasse flour to compact the structure and polyvinyl alcohol (PVA) which functions to reduce water absorption. The stages of making biodegradable foam are started by making bagasse flour, making biodegradable foam sheets using the baking process, and making a prototype bowl of biodegradable foam. The making of this biodegradable foam consists of 6 formulas by adding variations of bagasse flour (5%, 10%, 15%) and PVA (20%, 40%) from 36 grams of starch mass. The tests carried out were in the form of water absorption, biodegradation, thickness, tensile strength, and density tests. The best treatment was found in the A3B1 formula which was used as the basis for making a prototype bowl of biodegradable foam. The addition of variations of bagasse flour and PVA had a significant effect on the characteristics of water absorption and biodegradation, while the other characteristics were only PVA which had a significant effect. The results of the best treatment as the basis for making a prototype bowl of biodegradable foam with water absorption characteristics of 25.93% and biodegradation of 45.95%.

Preparation and characterization of churro dough with malt bagasse flour

Malt bagasse is an interesting by-product from the beer industry that can be used to develop flour for bakery products such as churros. This work aimed to develop a formulation of churro dough by partially replacing wheat flour with malt bagasse flour, and to evaluate its microbiological, physicochemical, and sensory properties. Malt bagasse was prepared at 60 °C during 7 h, and then, four churro dough formulations were elaborated: one without malt bagasse flour (F1) and three others with different concentration of flour malt bagasse, 10% (F2), 20% (F3), and 30% (F4). The malt bagasse flour showed good microbiological conditions and physicochemical characteristics suitable to be used in the preparation of churros. Regarding the churro dough, it was found that all formulations presented microbiological results within the standard established by legislation. The physicochemical parameters were similar to those of the control formulation; they showed an increase in water activity and a decrease in pH proportionate to the increase in the malt bagasse flour content. In the sensory analysis, the formulations did not differ from each other for the evaluated attributes, and they achieved an acceptability index higher than 70%. Thus, the churro dough with a partial replacement of wheat flour with malt bagasse flour has potential as a new product to be explored by the food industry.

CHARACTERISTIC OF PHYSICOCHEMICAL AND SENSORY CASSAVA STICK WITH THE SUBSTITUTION OF FERMENTED CASSAVA BAGASSE FLOUR

<div class="WordSection1"><p class="Abstrak"><span lang="EN-GB">Part of the cassava that can be used as a food product is usually starch and and the waste is cassava bagasse. Fermented cassava bagasse flour is a modified semi-solid fermentation product using yeast <em>Saccharomyces</em> <em>cerevisiae </em>which has almost the same quality as modified cassava flour (mocaf), but fermented cassava bagasse flour has advantages compared to mocaf flour, namely high protein content and cheaper production costs. Fermented cassava bagasse flour has various functions which can be used as raw material for the manufacture of various processed products, one of which is cassava stick. The research objective was to see the formulation of fermented cassava bagasse flour to the sensory characteristics of the resulting cassava stick. The study was conducted using a completely randomized design (CRD) including 5 treatment methods, namely cassava starch substituted by fermented cassava bagasse flour 5% (B1), 10% (B2), 15% (B3), 20% (B4) and 25% (B5), each treatment was repeated 3 times. Based on the sensory results, it was obtained that 15% (B3) fermented cassava bagasse flour substitution treatment was the best choice of cassava stick product by panelists. The results of the analysis of cassava stick products were hardness test 3,77 µ (kg / cm<sup>2</sup>) ; swelling ratio 18,33% ; moisture content 2,20% ; ash content 0,14% ; protein content 10,00% ; fat content 21,00% ; fiber content 0,17%; carbohydrate content 66,49% and total dietary fiber 21,24%.</span></p></div>

Desenvolvimento de biscoitos salgados com o uso de subprodutos da indústria de cerveja

Este estudo avaliou a potencialidade tecnológica da incorporação de farinha de bagaço de malte em biscoitos salgados do tipo aperitivo. Primeiramente produziu-se a farinha de bagaço de malte (FBM), em seguida testes de desenvolvimento de biscoito foram realizados com aplicações de 0% (FP), 25% (F25) e 50% (F50) de FBM em substituição à farinha de trigo. Resultados mostraram que a FBM produzida apresentou 16% de proteínas e índices de absorção de água e óleo e solubilidade em água maiores quando comparados à farinha de trigo. A incorporação da FBM nas formulações de biscoitos promoveu aumento no teor de cinzas, proteínas e lipídeos, também diminuiu o teor de umidade, carboidratos e ocasionou alterações sensoriais conforme o percentual aplicado da FBM. Biscoitos com 25% de FBM tiveram maior aceitabilidade (>70%) quando comparada aos biscoitos com 50% de FBM (<70%). Por fim, o subproduto da indústria cervejeira mostrou ser um insumo possível para o desenvolvimento de novos produtos destinados à alimentação humana, além de incentivar os cuidados com o meio ambiente.

Análise dos parâmetros físico-químicos e de composição centesimal da farinha do bagaço da cana-de-açúcar (Saccharum officinarum L.)

A cana-de-açúcar (Saccharum officinarum L.) é um produto cultivado em diferentes regiões do Brasil e apresenta grande importância para a economia do país, sendo utilizada na produção de açúcar e álcool. Como resultado final da produção do setor sucroalcooleiro, o bagaço da cana-de-açúcar vem sendo estudado como alternativa de aplicação em diferentes áreas, dentre essas, em ciência dos alimentos. Com isso, o estudo teve como objetivo analisar os parâmetros físico-químicos e de composição centesimal da farinha do bagaço da cana-de-açúcar. As amostras foram submetidas à secagem em estufa de circulação de ar em temperaturas distintas (50ºC, 55ºC e 60ºC). Com as farinhas obtidas pela secagem do bagaço, foram determinados os parâmetros físico-químicos e de composição centesimal (AOAC, 2005). A farinha desidratada na temperatura de 55ºC demonstrou melhor estabilidade quanto a perda de massa durante a secagem. As farinhas apresentaram maior rendimento na granulometria da base (<0,425mm), independente das temperaturas de secagem. Nos parâmetros de composição centesimal, as farinhas apresentaram umidade (3,96% a 5,35%), proteínas (0,93% a 1,55%), lipídeos (0,16% a 0,65%), carboidratos (92,30% a 93,61%) e valor energético (376,86% a 384,08%). No processo de desidratação do bagaço de cana-de-açúcar, independente da temperatura, o tempo de secagem influenciou na perda de massa, estabilizando após 75 minutos de secagem. Todas as farinhas apresentam características físico-químicas que permitem uma boa estabilidade ao armazenamento, principalmente, devido à baixa atividade de água.

Technological and scientific prospecting of sugar cane bagasse flour (saccharum officinarum l.)

Sugar cane bagasse flour (Saccharum officinarum L.) is a promising product and has great market potential with application in human food. With the help of technological and scientific prospecting, it is possible to guide and cover the view on research about the use of this material in the area of food science. With that, the objective was to investigate the existence of the development of sugarcane bagasse flour in technological and scientific databases. The patent bases analyzed were the National Institute of Industrial Property (NIIP), the World Intellectual Property Organization (WIPO), the United States Patent and Trademark Office (USPTO) and the Espacenet Patent Search database. The scientific platforms analyzed were Scientific Electronic Library Online (SciELO), Web of Science, Pubmed and Portal Periódicos Capes (Brazil). Brazil has made progress in intellectual production on patent bases, however, no technological and / or scientific record has been identified regarding the use of flour for human consumption in the analyzed period. From this, it is necessary, then, to carry out research on the food potential of this flour, mainly in Brazil, since the country is considered the largest producer of sugarcane, having a vast material to be explored, developing functionality in the development of new products and increasing intellectual property in the area.

Perubahan Karakteristik Fisikokimia Tepung Onggok Selama Proses Fermentasi Semi Padat Menggunakan Saccharomyces cerevisiae

Cassava bagasse is a by-product of tapioca industry whose use as food is relatively limited.The improvement of the cassava bagasse flour characteristics as a food ingredient can bedone through a semi-solid fermentation process. The aim of this study was to examine thechanges in physicochemical characteristics of cassava bagasse flour during the semi-solidfermentation process using Saccharomyces cerevisiae. The semi-solid fermentation processwas carried out for 0 days (control), 1 day, 2 days, 3 days, 4 days, and 5 days. Observationsof physicochemical characteristics include pasting characteristics, microstructure, waterabsorption index, and water solubility index. The results showed that the fermentationprocess had no effect on the gelatinization temperature but affected the viscosity of thecassava bagasse flour; during fermentation, liberation and erosion of the starch granule willbe more intense occur, as well as an increase in water absorption index and water solubilityindex.

Improvement of Cassava Bagasse Flour Characteristics To Increase Their Potential Use as Food

Efforts to increase the potential utilization of cassava bagasse (tapioca industrial by-product) as food can be done by improving its appearance (colour and odour), increasing protein content, and decreasing HCN levels. The aim of this research was to apply the abrasion peeling method and fermentation process using Saccharomyces cerevisiae in powder form to improve the characteristics of the cassava bagasse flour. The study was prepared in a Completely Randomized Block Design with 2 factors. The first factor was peeling method with two levels: washing method and abrasion method; the second factor was fermentation time with four levels, i.e. 1 day, 2 days, 3 days, and 4 days. The results research showed that the treatment of abrasion method and 4-days fermentation was the best treatment which will produce the cassava bagasse flour with protein content as 6.98%, cyanide content as 8.87%, whiteness degree as 52,70%, odour score as 5.95, starch content as 46.69%, dietary fiber as 23.13% and fat content as 0.95%. Compared to the cassava bagasse flour produced by the small-scale tapioca industry, the cassava bagasse flour of this research had a better white degree (52.70 versus 31.50), higher protein content (6.98% versus 0.92%), lower cyanide content (4.67 ppm versus 30.52 ppm), and a better odor score (5.95 versus 4.50). Improved appearance, increased protein content, and decreased cyanide content through improved peeling methods and the application of fermentation processes will increase the potential use of cassava bagasse as food.

Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

Currently, the fruit processing industry generates a high volume of waste in fruits that have not reached a quality standard for consumption or by-products generated throughout the production process. To reduce this waste, mitigating measures, such as reuse in food formulations, have been proposed. In this work the custard apple bagasse flour (Annona squamosa L.) (CAB) was produced and incorporated into cookie formulations in different proportions (5 to 50%) evaluating its acceptability. The CAB flour was characterized by physicochemical analysis, proximate composition, mineral analysis, determination of the phenolic content, and antioxidant capacity. The results of the physicochemical and proximate characterizations show that the processed flour presents values and specifications suitable for food formulations. The mineral composition of the CAB flour responds to more than 20% of the daily intake of nutrients, highlighting the Cu, Fe, Mn, Zn, Ca, and Mg. The composition of phenolic compounds for CAB flour and cookies formulations presented values ranging from 200 to 658 mg GAE/100 g, similar to flour and formulations prepared of residues tropical fruit, while DPPH• inhibition showed a variation of 9.68–10.75%. Cookies made from the CAB flour showed high acceptability making the flour promising in the nutritional incorporation in food formulations.

<b>Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour

The agro-industrial waste from fruit presents as a promising source for the extraction of active principles with biological activity. This study evaluated the antibacterial and antioxidant activities of the extract of acerola bagasse flour (ABF) and characterized phenolic compounds by high-performance liquid chromatography. The antioxidant activity was evaluated by the free-radical scavenging activity using the ABTS+ procedure and by β-carotene/linoleic acid system. The antibacterial activity was evaluated by agar-well diffusion method, using the microorganisms Listeria monocytogenes ATCC 19117, Escherichia coli ATCC 11229, Pseudomonas aeruginosa ATCC 15442 and Salmonella cholerasuis ATCC 6539. In ABF extract were identified phenolic compounds, in order of increasing concentration: quercetin, p -cumarico acid, gallic acid, epigallocatechin gallate, catechin, syringic acid and epicatechin. This extract showed antioxidant potential and bactericidal activity for both gram-negative and gram-positive strains, presenting potential to be used in the food industry.

Influence of Organically Modified Nanoclay on Thermal and Combustion Properties of Bagasse Reinforced HDPE Nanocomposites

The nanocomposites of high density polyethylene (HDPE)/bagasse flour (BF) with different contents of the organomodified montmorillonite (OMMT) were produced by melt blending process. The thermal stability and combustion behavior of nanocomposites were characterized by thermogravimetric analysis (TGA), differential scanning calorimetry, and cone calorimeter tests. The results of TGA data of the nanocomposites indicated that the OMMT greatly enhanced the thermal stability, and char residues of the HDPE/BF blends gradually increased with increasing the OMMT content. The activation energy was determined to describe the energy consumption of the initiation of the thermal degradation process. The composites produced with the 6 phc OMMT had the highest activation energy values among the evaluated composites (106 kJ/mol), whereas composites without nanoclay exhibited the lowest one. Furthermore, as the OMMT was incorporated into the nanocomposites, the melting temperature (Tm), crystallization temperature (Tc) melting enthalpy (∆Hm) and crystallinity (Xc) of HDPE/BF blends increased. The findings showed that the OMMT effectively boosted the flame retardancy of nanocomposites due to the formation of the carbonaceous silicate char shields delayed time to ignition and the combustion process was remarkably hindered.

PENGARUH PENAMBAHAN MALEAT ANHIDRIDA-GRAFTED-POLIPROPILENA TERHADAP SIFAT KEKUATAN BENTUR DAN PENYERAPAN AIR KOMPOSIT HIBRID PLASTIK BEKAS KEMASAN GELAS BERPENGISI SERBUK SERAT AMPAS TEBU DAN SERBUK SERAT KACA

A study on wasted polypropylene/modified bagasse fiber flour/E-type glass fiber flour with maleic anhydride-g-polypropylene addition hybrid composite was performed and its impact properties and water absorption ability was analyzed. Glass fiber flour and maleic anhydride-g-polypropylene compositions were made constant at 10 wt.% and 2 wt.% respectively, and modified bagasse fiber flour composition was varied from 10-40 wt.%. Surface modification on bagasse flour with 1% sodium hydroxide was also conducted. The composites were prepared in an extruder. The result showed that the maximum impact strength of 46,6 J/cm2 was obtained in addition of modified bagasse fiber flour of 30 wt.%. Impact strength result was also supported by Scanning Electron Microscopy analysis. Water absorption test showed that the increase of modified bagasse fiber flour content resulted to the increase of water absorbance and composites with maleic anhydride-g-polypropylene addition had lower ability to absorb water when compared to composite without maleic anhydride-g-polypropylene addition in the same fillers content.

Malpighia emarginata DC. bagasse acetone extract: Phenolic compounds and their effecton Spodoptera frugiperda(J.E. Smith) (Lepidoptera: Noctuidae)

Annually, several tons of residues that are rich in phenolic compounds are produced during the processing of acerola (Malpighia emarginata DC.) juice. Adding value to these residues is of great interest, since they can be a viable solution in the search for natural substances with insecticidal action and low impact on the environment and humans. Taking into account the economic losses from the attacks by the fall armyworm Spodoptera frugiperda (J.E. Smith) (Lepidoptera: Noctuidae) in different crops, the objective of this study was to evaluate the effect of the extract of acerola bagasse flour (ABF) against this insect and determine the phenolic compounds in this extract. Bagasse of acerola (BRS238 or Frutacor clon) generated after juice production, was frozen and lyophilized. To obtain the extract, 6 g ABF was mixed with 60 mL acetone:water solution (7:3 v/v), and the extract was lyophilized. Spodoptera frugiperda caterpillars, 48 h-old, obtained by the maintenance breeding, were transferred to glass tubes supplied with an artificial diet containing the ABF extract at 0, 250, 500, 1000, and 2000 mg L-1 diet. The following variables were evaluated: duration and survival of larval and pupal stages, pupal weight, sex ratio, adult longevity, oviposition period, number of egg masses, and total number of eggs. The ABF extract contained several phenolic compounds including gallic acid, epigallocatechin gallate, catechin, p-coumaric acid, salicylic acid, and quercetin. The extract was toxic to S. frugiperda, prolonging the pre-pupal stage and increasing the mortality of caterpillars.

Polyols from Microwave Liquefied Bagasse and Its Application to Rigid Polyurethane Foam.

Bagasse flour (BF) was liquefied using bi-component polyhydric alcohol (PA) as a solvent and phosphoric acid as a catalyst in a microwave reactor. The effect of BF to solvent ratio and reaction temperatures on the liquefaction extent and characteristics of liquefied products were evaluated. The results revealed that almost 75% of the raw bagasse was converted into liquid products within 9 min at 150 °C with a BF to solvent ratio of 1/4. The hydroxyl and acid values of the liquefied bagasse (LB) varied with the liquefied conditions. High reaction temperature combining with low BF to solvent ratio resulted in a low hydroxyl number for the LB. The molecular weight and polydispersity of the LB from reactions of 150 °C was lower compared to that from 125 °C. Rigid polyurethane (PU) foams were prepared from LB and methylene diphenyl diisocyanate (MDI), and the structural, mechanical and thermal properties of the PU foam were evaluated. The PU foams prepared using the LB from high reaction temperature showed better physical and mechanical performance in comparison to those from low reaction temperature. The amount of PA in the LB has the ability of increasing thermal stability of LB-PU foams. The results in this study may provide fundamental information on integrated utilizations of sugarcane bagasse via microwave liquefaction process.

Metanolic extract of Malpighia emarginata bagasse: phenolic compounds and inhibitory potential on digestive enzymes

Adding value to fruit residues is of great interest, since they can be presented as a viable solution in search of new drugs for the treatment of obesity and related diseases, due to bioactive substances, especially phenolic compounds. Thus, the objective of this study was to prepare the methanol extract of acerola bagasse flour, in order to evaluate its potential as a source of inhibitors of the enzymes α-amylase, α-glucosidase, lipase and trypsin, and determine the content of phenolic compounds by high performance liquid chromatography. Enzymatic inhibition assays were conducted in the presence or absence of simulated gastric fluid. In the methanol extract of acerola bagasse flour, the following phenolic compounds were identified: gallic acid, syringic and p-coumaric acid, catechin, epigallocatechin gallate, epicatechin and quercetin; epicatechin was the major compound. In the absence of gastric fluid, simulated enzymes had a variable inhibition of the acerola bagasse flour extract, except for lipase, which was not inhibited. In the presence of simulated gastric fluid, there was an inhibition of 170.08IEU (Inhibited Enzyme Unit in μmolmin−1g−1) for α-amylase and 69.29IEU for α-glucosidase, indicating that this extract shows potential as an adjuvant in the treatment of obesity and other dyslipidemia.

Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

The aims of this work were to evaluate the effect of in vitro gastrointestinal digestion (GID) on (i) the recovery and bioaccessibility indexes, (ii) the changes on antioxidant activity and (iii) the short chain fatty acid (SCFA) production of two DF rich extracts (date pits flour (DPF) and apple bagasse flour (ABF)) obtained from agro-industrial co-products. At the end of GID process, the bioaccessibility of phenolic compounds present in DPF and ABF was 78.54 and 91.58%, respectively. With regard to antioxidant activity, GID increased the chelating activity and reducing power. However, the scavenging properties were reduced. Fermentation of DPF and ABF by colonic bacteria generated SCFA such as formiate, succinate, acetate, propionate and butyrate. These findings suggest that DPF and ABF might be used as potential food ingredients due to GID produced that bioactive compounds released from the matrix which exerts antioxidant activity.

Effect of nanoclay contents on properties, of bagasse flour/reprocessed high density polyethylene/nanoclay composites

The effect of nanoclay contents on the physical and mechanical properties of bagasse flour/ reprocessed high density polyethylene (rHDPE)/ nanoclay composites was investigated. The bagasse flour content was constant at 50%, the maleic anhydride content was constant at 3%, and the nanoclay (Cloisite 30B) content was set at three different levels: 0%, 2%, and 4%. The materials were mixed in a co-rotating twin-screw extruder; afterwards, the specimens were fabricated using an injection molding method. The water absorption and mechanical properties, such as flexural and tensile strength, flexural and tensile modulus, and notched impact strength, were measured. The nanoclay dispersion was examined by X-ray diffraction. The results indicated that tensile and flexural modulus increased with an increase in nanoclay content. Also By increasing the nanoclay content at 2 wt.%, the tensile and flexural strengths of the composite were increased. However, the addition of 4 wt.% nanoclay resulted in reductions of these properties. Water absorption decreased with increasing nanoclay content. The structural examination of the bagasse polymer composite with X-ray diffraction showed that the nanoclay was distributed as an intercalated structure in the polymer matrix, and the d-spacing of layers decreased with increasing nanoclay content. Scanning electron microscopy (SEM) showed that 2% nanoclay samples with lower and more uniform pores compared at 4% nanoclay samples, respectively.