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

dc.contributor.authorOwusu-Antwi, Raphael
dc.date.accessioned2011-11-10T19:56:28Z
dc.date.accessioned2023-04-19T05:55:28Z
dc.date.available2011-11-10T19:56:28Z
dc.date.available2023-04-19T05:55:28Z
dc.date.issued2005-11-10
dc.descriptionA thesis submitted to the Department of Pharmaceutice in partial fulfilment of the requirements for the degree of Master of Science in Pharmaceutics, 2005en_US
dc.description.abstractDisintegrant 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.en_US
dc.description.sponsorshipKNUSTen_US
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/1704
dc.language.isoenen_US
dc.relation.ispartofseries3947;
dc.titleEffects of breadfruit, jackfruit, sauti and faara sweet potato starches on disintegration and dissolution behaviours of paracetamol tablet formulationen_US
dc.typeThesisen_US
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