Home|Journals|Articles by Year|Audio Abstracts
 

Original Article

J App Pharm Sci. 2015; 5(2): 043-050


The Compaction, Mechanical and Disintegration Properties of Modified Pennisetum glaucum (Poaceae) Starch in Directly Compressed Chloroquine Tablet Formulations

Mbang N. Femi-Oyewo, Tolulope O. Ajala, Damilola Babs-Awolowo.




Abstract

Pennisetum glaucum L (Millet) starch is a potential source of direct-compression excipient for use in tableting but has not been commercially explored. The aim of this study was to investigate the compaction properties of pregelatinized freeze (PFDMS) and oven-dried (PODMS) millet starch in directly compressed Chloroquine tablet formulation and compare with the native starch (NMS) and Avicel®. Tablets were directly compressed using the starch in drug-diluent ratios of 1:2, 1:4 and 1:9 and evaluated by compaction, mechanical and disintegration properties. The result showed that PFDMS and PODMS starch samples had higher flow properties in comparison to the native starch and PFDMS also gave the fastest onset of plastic deformation. Tablets formulated with PFDMS and PODMS showed acceptable mechanical and disintegration properties comparable with Avicel® in the order Avicel® > PFDMS > PODMS > NMS. The pregelatinized starch samples can be substituted for Avicel® for direct compression.

Key words: Pennisetum glaucum starch, Pregelatinisation, Tablets, Direct compression

Key words: Key words: Pennisetum glaucum starch, Pregelatinisation, Tablets, Direct compression






Full-text options


Share this Article


Online Article Submission
• ejmanager.com




ejPort - eJManager.com
Refer & Earn
JournalList
About BiblioMed
License Information
Terms & Conditions
Privacy Policy
Contact Us

The articles in Bibliomed are open access articles licensed under Creative Commons Attribution 4.0 International License (CC BY), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.