ABSTRACT
The aim of this research was to study the disintegrating properties of starch obtained from Guinea corn for use as a pharmaceutical excipient using the intra granular, extra granular and intra-extra granular methods of incorporation in comparison with the disintegrating properties of starch obtained from maize.
The physicochemical properties of the locally sourced Guinea corn starch; which gave a percentage yield of 48.3% were investigated and compared with Maize starch; which gave a percentage yield of 75%, both showed similar degree of solubility as well as positivity to iodine test although Guinea corn showed only Efflorescence while Maize showed Hydroscopicity.
After granulation with both starches, granules obtained from Guinea corn and Maize corn starch at concentrations of 2.5 % and 5% w/w were investigated using parameters such as angle of repose, Hausners ratio and Carr's index which gave positive results, it also revealed that an increase in concentration of dis-integrant led to improvement in flow properties, also intra-extra granular method of incorporation exhibited better flow properties than any other method of incorporation.
Tablet properties such as friability, crushing strength and disintegration time showed thatintra-extra granular method of incorporation as well as an increase in dis-integrantconcentration produces an increase in friability and a decrease in crushing strength (hardness) and disintegration time. In conclusion, Guinea corn starch has better disintegrating abilities than Maize corn starch and this is enhanced as concentration increases and it also gave good results with other tests such as hardness test and friability tests.
