Comparative Tableting Properties of Three Local Potato Starches II: The Mechanical Strength and Lamination Tendencies of Tablets

The study was aimed at comparing the mechanical strength and lamination tendencies of three local potato (Sweet, Kaffir and Irish) starches. The compressional properties of the formulation were analysed using density measurement and assessed by Heckel and Kawakita equations while the lamination tendencies were assessed by the brittle fracture index (BFI).Tablets produced with potato starches have higher mechanical strength as seen in their tensile strengths. Sweet potato starch showed superiority over other potato starches in that respect. The lamination tendency was lower with corn starch BP than the potato starches.Starches obtained locally from potato tubers produced stronger tablets and hence can be used in formulation of tablets. Key words: potato starches, lamination tendency, tensile strength, Heckel equation