Comparative study on physiochemical and flow properties of Chickpea and Maize starch
Abstract
Excipients are generally materials other than the active ingredients basically required in the manufacturing of all types of pharmaceutical formulations. Recent years witnessed the increase in the number of researchers carrying out on the excipients derived from naturl sources such as, polysaccharides and conclued that natural excipients are comparable and could be alternative to the synthetic addditives. However, choosing the optimum excipients requires striking a balance between time and cost savings, as well as expected product performance. Starch is considered to be one of the most commonly used excipients for pharmaceutical preparations. Non-conventional starch sources have been studied profoundly in recent years for searching new additive properties. Chickpea (Cicer arietinum L.) is the largest produced food legume in globally. The objective of the present study was to compare the physiochemical and flow characteristics of starches from chick pea and maize. Starch was isolated and evaluated its physical, chemical and functional properties. Solubility of both chickpea and maize starches was increased with increasing temperatures. The Pre-compression tests such as angle of repose, bulk density, tapped density, Hausner’s ratio, and % compressibility of starch were carried out which showed that Chick pea starch powder is non-free flowing and has a low interparticulate friction.
Keywords: Excipients, Chickpea starch, Maize starch, Flow properties, Physiochemical properties.
Keywords:
Excipients, Chickpea starch, Maize starch, Flow properties, Physiochemical propertiesDOI
https://doi.org/10.22270/jddt.v12i2.5248References
Lango KB, Gowthaman S, Seramaan KI, Chidambaram K, Bayan MF, Rahamathulla M, Balakumar C. Mucilage of Coccinia grandis as an Efficient Natural Polymer-Based Pharmaceutical Excipient. Polymers (Basel). 2022 Jan 5; 14(1):215. doi: https://doi.org/10.3390/polym14010215
Fulbandhe VM, Jobanputra CR, Wadher KJ, Umekar MJ, Bhoyar GS. Evaluation of release retarding property of gum damar and gum copal in combination with hydroxypropyl methylcellulose. Indian J Pharm Sci. 2012 May; 74(3):189-94. doi: https://doi.org/10.4103/0250-474X.106059. PMID: 23440630; PMCID: PMC3574527.
Omojola MO, Akinkunmi YO, Olufunsho KO, Egharevba HO, Martins EO. Isolation and physico-chemical characterization of cola starch. African Journal of food, agriculture, nutrition and development. 2010; 10(7):2884 - 900. https://doi.org/10.4314/ajfand.v10i7.59042
Singh, K.B., Bejiga, G. and Malhotra, R.S. Genotype-environment interactions for protein content in chickpea. J. Sci. Food Agric, 1993; 63:87-90. https://doi.org/10.1002/jsfa.2740630114
Builders PF, Anwunobi PA, Mbah CC, Adikwu MU. New direct compression excipient from tigernut starch: physicochemical and functional properties. AAPS PharmSciTech. 2013 Jun; 14(2):818-27. doi: https://doi.org/10.1208/s12249-013-9968-7 Epub 2013 May 7. PMID: 23649994; PMCID: PMC3666000.
Vasanthan, T. Overview of Laboratory Isolation of Starch from Plant Materials. Current Protocols in Food Analytical Chemistry, 2001; 00(1):E2.1.1-E2.1.6. doi: https://doi.org/10.1002/0471142913.fae0201s00
Adebayo, A.O., Lateef, S.O. and Elizabeth, A.B. Physicochemical, Rheological and Consumer acceptability of cassava starch salad cream. Journal of American Science. 2010; 6(1):65-72.
Afolayan MO, Omojola MO, Orijajogun JO, Thomas SA. Further physicochemical characterization of Anchomanes difformis starch. Agriculture and Biology Journal of North America 2012; 3(1):31-8. https://doi.org/10.5251/abjna.2012.3.1.31.38
Wadher KJ, Kakde RB, Umekar MJ. Formulation and evaluation of a sustained-release tablets of metformin hydrochloride using hydrophilic synthetic and hydrophobic natural polymers. Indian J Pharm Sci. 2011 Mar; 73(2):208-15. doi: https://doi.org/10.4103/0250-474X.91579 PMID: 22303065; PMCID: PMC3267306.
Published



How to Cite
Issue
Section
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).