A comparative investigation of the disintegrant efficiency of Musa paradisiacaL. and Musa sapientum L. starches in paracetamol tablet formulations
The disintegrant properties of unripe banana (Musa paradisiaca) and plantain (Musa sapientum) starches in comparison with maize starch BP in paracetamol tablet formulation was investigated. Starch from the unripe fruits was extracted with distilled water. The starch powder properties were evaluated. Paracetamol granules and tablets were formulated with the starches as endo- and exo-disintegrants at concentrations of 5 and 10 %w/w using wet granulation. Granules and tablet properties were evaluated. Compatibility studies using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) were also carried out. The flow properties of the granules rank in the order: banana starch > maize starch BP > plantain starch. DSC and FTIR analyses revealed no interaction between the starches and paracetamol. Increase in concentration of starch disintegrants led to an increase in hardness and a decrease in disintegration time and friability of the tablets. Tablets containing banana and plantain starches when compared with those made with maize starch BP produced comparable tablet properties with no significant differences (p > 0.05). All tablet parameters met compendial requirements at 10 % w/w disintegrant concentration. Results revealed that banana and plantain starches were comparable with maize starch BP and these starches can be used as substitutes to maize starch BP as disintegrant in tablet formulation.
Keywords: Banana; Plantain; Starch; Characterisation; Tablets