Sugarcane Bagasse as Dietary Fibre

Abstract

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, 0927percent respectively. Functional properties namely: solubility index, swelling power, water absorption capacity, oil absorption capacity in the sample ranged from 1-3.25percent, 0.61.03percent, 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.