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Bionanocomposites based on a Yam Bean (Pachyrhizus spp.) (YB) starch matrix reinforced by nanocellulose Water Hyacinth Fiber (WHF) were produced using a casting method. The amount of nanocellulose suspension in the matrix was varied from 0 to 1 wt%. After gelation, the bionanocomposites were sonicated for 1 min. The effect of nanocellulose suspension loading on the YB starch matrix was analysed using tensile tests, Scanning Electron Microscopy (SEM), X-Ray Diffraction (XRD), Thermogravimetric Analysis (TGA), Fourier Transform Infrared (FTIR) and moisture absorption. The fracture surface of bionanocomposites is rougher than pure YB starch film. Tensile Strength (TS) and Tensile Modulus (TM) were significantly improved after addition of nanocellulose. The highest values for TS (5.8 MPa) and TM (403 MPa) were obtained using the highest proportion of nanocellulose (1 wt%). Crystallinity Index (CrI) of bionanocomposite increased more than 200% with additional nanocellulose just lower than 1 wt%. Thermal stability and moisture resistance were also raised with increasing nanocellulose loading. This bionanocomposite's mechanical and thermal properties suggest it could be suitable for food packaging.