Effects of breadfruit, jackfruit, sauti and faara sweet potato starches on disintegration and dissolution behaviours of paracetamol tablet formulation

Thumbnail Image
Journal Title
Journal ISSN
Volume Title
Disintegrant and binder properties of starches extracted from Jackfruit, Breadfruit, Sauti and Faara sweet potatoes were investigated in formulation of tablets (paracetamol). Tablet hardness, disintegration times and dissolution rates were monitored as assessment parameters for binder properties and disintegrant activity. Tablets formulated with the test starches showed comparable hardness with those of maize starch B.P. (Reference starch). The macroscopic, microscopic and physicochemical properties (acidity and pasting/gelatinization characteristics) of both test and reference starches had effects on their respective disintegrant and binder activities. Granules from each of the test starches used both as a disintegrant and binder gave comparable flow properties with that of the reference maize starch suggesting the likelihood of good compression results. In some cases flow properties were found to be improved by addition of glidant. Crushing strength, disintegration and dissolution times of tablets from test starches were comparable with that produced by maize starch BP and characteristic of each. Dissolution rates of formulated tablets were compared with commercial brands. There was no significant difference between the two lines of tablets when 5%, 7.5% and 1 0%w/w starch were respectively used as disintegrants and 6% and 8%w/v as binder. The experimental starches were suitable as disintegrants over a wide range of concentrations (2.5-12.5%w/w). Test starches showed good binder effects in concentrations of 6% - 10% w/v.
A thesis submitted to the Department of Pharmaceutice in partial fulfilment of the requirements for the degree of Master of Science in Pharmaceutics, 2005