Evaluation of pearl millet starch as tablet disintegrant

Abstract

AbstractObjectives: This study aims to evaluate a novel tablet excipient obtained from local sources, Pearl millet Pannistumamericanum starch of family Poaceae which is used locally as food because of its high carbohydrate content. It was thought that the starch of Pearl millet Pannistumamericanum may serve as a tablet disintegrant. Methods: The excipient properties of Pearl millet starch as well as the pregelatinized form were studied in paracetamol tablets produced by wet and dry granulation methods of massing and screening and compared with maize starch BP. Results: Wet method showed superiority in all properties of both granules and tablets. Using wet method granulations Pearl millet Pannistumamericanum starch and maize starch BP have similar angle of repose, Carr′s index, tapped density, bulk density, and Hausner′s ratio, however, Pearl millet Pannistumamericanum starch has shown advantageous in some properties such as moisture content and swelling index. Tablet produced with Pearl millet Pannistumamericanum starch disintegrated almost the same of those produced with maize starch BP at all concentrations employed. It was also found that when used as a disintegrant, the pre-gelatinized form provide tablets with better hardness and friability values than maize starch BP. Conclusion: This study confirmed the suitability of Pearl millet Pannistumamericanum starch as an alternative to maize starch BP as a tablet disintegrant, particularly, in paracetamol tablet formulation.