The influence of cooking variables on the soda and soda-ethanol pulping of Nypa fruticans petioles is evaluated. The raw materials were characterised to know its properties. The solubility in cold and hot water, 1% NaOH and ethanol-benzene were determined. Lignin, cellulose and ash content were also estimated. The effect of the pulping time (10 to 120 minutes), temperature (120oC and 150oC), concentration (8% and 12%) and cooking liquor (soda and soda-ethanol) on the pulp yield and
Kappa number of Nypa fruticans petiole pulps were investigated. Pulping was done in the laboratory digester. The results of the physico-chemical analysis were within the range of those reported elsewhere for some non-woody pulping raw materials except solubility in cold and hot water was higher. Higher pulp yield and higher Kappa number were minutes) while longer pulping time results in lower pulp yield and Kappa number. At both concentrations and temparatures, soda liquor gave lower pulp yield with higher Kappa number while soda-ethanol gave higher pulp yield with lower residual lignin. Generally, pulp yield and Kappa number decreases with the increase in the temparature, concentration concentration of the cooking liquor and time.