Abstract
Purpose: The packing and cohesive properties of locally developed cassava, potato and yam starches have been characterised using the maximum volume reduction due to packing as expressed by the Kawakita constant a, and the angle of internal flow, θ, respectively. Methodology: The starches were characterized for their particle size, shape and particle size distribution using optical microscopy. Tapping experiments were used to quantify the packing and cohesive properties of the starches. The volume reduction ability was estimated using the Kawakita equation. Results: The shape factor of the starches provided a proportionality constant between the particle size and surface area. The rank order of the particle size and shape factor of the starches was yam>potato>cassava. The ranking of maximum volume reduction, a, for the starches was potato > cassava > yam while the ranking for the angle of internal flow,θ, an index of cohesiveness, was cassava > potato > yam. The values of these parameters depended on the physical properties of the starches. Conclusion: The results obtained indicate that the physical properties of the particles affect the packing and cohesive properties of the starches, and are important in predicting the behaviour of the starches during handling and use in pharmaceutical preparations. These properties need to be closely controlled in pre-formulation studies. Keywords: Packing and cohesive properties, starch, cassava, potato, yam. > Tropical Journal of Pharmaceutical Research Vol. 4 (1) 2005: pp. 363-368
Highlights
In a previous investigation, Itiola (1) studied the compressional characteristics of starches obtained locally from cassava, potato and yam tubers
The starches used were: Cassava starch - prepared from the tubers of cassava plant, Manihot utilissima; Potato starch prepared from the tubers of potato plant, Ipomea batatas and yam starch - prepared from the tubers of yam plant, Dioscorea rotundata
The shape factor has been shown to serve as a proportionality constant between particle size and surface area (2)
Summary
Itiola (1) studied the compressional characteristics of starches obtained locally from cassava, potato and yam tubers. The mechanical properties of tablets produced from the starches provided some insight into their probable effects on the mechanical properties of pharmaceutical tablets. In addition to their uses as disintegrants and binders in tablet formulations, the starches can be employed as fillers and glidants in powder, tablet and capsule formulations. In addition to the properties already investigated, the packing and cohesive properties of the starches require characterisation. These properties influence various aspects of powder processing including their milling, blending and storage, their flow from hoppers, their compression to produce granules or tablets, and their packing into powder containers or capsule shells
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