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Effects Of Physical And Chemical Modifications On The Disintegrant And Dissolution Properties Of Tacca involucrata Starch

SI Ofoefule, AC Osuji, O Okorie

Abstract


The effects of physical (pregelatinization) and chemical (acid hydrolysis) modifications on the distintegrant and dissolution properties of Tacca involucrate Starch (Tacca starch) were investigated in lactose based tablets containing 0.001% w/w of riboflavin as tracer substance, 10% w/w Tacca starch as disintegrant, 3% w/w acacia as binder, 1% w/w stearic acid as lubricant and enough quantity of lactose as diluent. The starch was incorporated intragranularly, extragranularly and intra/extragranularly. Regardless of the mode of incorporation, Tacca starch was most efficient in effecting the disintegration of the tablets and releasing their riboflavin contents in its unmodified form. In this regard, pregelatinized Tacca starch was more effective as a disintegrant than the acid hydrolysed form of the starch. Generally, fastest disintegration and dissolution were obtained with extragranular incorporation of the three forms of the starch. On the basis of dissolution efficiency values (D>E15), the modifications did not result in any retardation in riboflavin release from the tablets.

Key Words: Tacca starch, pregelatinization, acid hydrolysis, extragruanular, intragranular intra/extragranular, dissolution efficiency.

Bio-Research Vol.2(1) 2004: 97-102



http://dx.doi.org/10.4314/br.v2i1.28547
AJOL African Journals Online