ABSTRACT

AIM In recent times, there has been continuous search for improved active pharmaceutical ingredients and excipients for the manufacturing of drugs into various dosage forms. Fermentation is a natural modification process that can alter the physicochemical properties of starch to enhance its functionality as a binder in tablet formulation. Hence the aim of this study was to investigate the effect of fermented cassava starch as a binder in tablet formulation.

METHOD Fresh cassava tubers were peeled, washed, chopped and into small cubes, and milled into a smooth pulp. The pulp was soaked in a large volume of water, stirred and filtered using a muslin bag to squeeze and remove the starch and the filtrate was then allowed to stand for 12 hours after which the supernatant was carefully removed, and the starch was extracted, dried and milled into a fine powder. In a similar way, the cassava was soaked in water at room temperature for seven days to achieve fermentation and the entire procedure was repeated. The resulting powders were equilibrated overnight before their characterization. The powders were assessed for organoleptic, physicochemical, and tableting properties. The flow properties such as the bulk density, Carr’s index, Hausner ratio and binding properties and disintegration times were carried out.

RESULTS The native and fermented starch displayed similar organoleptic properties (both were white in color and characteristic odour and smooth in texture). Native cassava was sour in taste while the fermented starch was tasteless. The Hausner's ratio for the granules at varying binder concentrations for native and fermented cassava starch ranged from 1.13-1.21 indicating that all granules exhibited good flow properties. Paracetamol granules exhibited good flow properties irrespective of the concentration of native or fermented starch. Tablets formed with varying concentrations either of native or fermented starch resulted in intact compacts without crumbling.  Fermented cassava starch produced faster disintegrating tablets and drug release compared to native cassava starch or Maize starch. This effect may be attributed to modification of the starch structure to facilitate water penetration and rupturing of the compact.

CONCLUSION This study suggested that fermented cassava starch has a promising pharmaceutical application as a binder in tablet formulation, particularly when fast-release formulation is desired.