Monday , 21 October 2019

Compression and Tableting Properties of Co-Processed Caesalpinia Gum and Annealed Maize Starch

Adeleke Ibukun O1*, Okafor Ignatius S.2
Department of Pharmaceutics and Pharmaceutical Technology, University of Jos, Jos, Nigeria.

A B S T R A C T
The compression properties of co-processed caesalpinia gum and annealed maize starch (1.25:98.75) was studied in comparison with its natives, physical admixture, and microcrystalline cellulose. The tablet properties of the co-processed caesalpinia gum and annealed maize starch (1.25:98.75) was studied in comparison with its physical admixture. The physical properties of the excipients were evaluated using standard methods. The compression characteristics were studied using density measurements and Heckel analysis. The tablet properties of compacts of co-processed caesalpinia gum and annealed maize starch (1.25:98.75) and its physical admixture were evaluated using weight uniformity, friability, tensile strength and disintegration time. The physical properties of the novel co-processed excipient were better in comparison with its physical admixture. The mean yield pressure value, Py obtained for the novel co-processed excipient was found to be lower than that of its physical admixture. The average weight, percent coefficient of variation , tensile strength, friability and disintegration time of compacts of the co-processed excipient was found to be 244 mg, 0.29 %, 1.12 MNm-2, 0.146 %, and 2.15 min respectively while that of its physical admixture was 238 mg,1.20 %, 0.95 MNm-2, 0.151 % and 1.16 min respectively. Co-processing caesalpinia gum with annealed maize starch enhanced the physical properties of the novel excipient including its compression characteristics as well as its tableting properties hence, could be useful in tablet formulation.
Keywords: Co-processed excipient, tablets, compression and tableting properties.

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