Comparative Tableting Properties of Three Local Potato StarchesI:The Glidant and Binding Properties

The glidant and binding properties of starches extracted from three local potato tubers have been evaluated and compared with corn starch BP. The glidant properties studied include angle of repose, flow rate and flow factor while the binding properties were assessed by crushing strength and friability. The result indicated that potato starches employed as glidant were not as efficient as talc or corn starch but produced tablets with higher crushing strength and lower friability values. The results indicate that potato starches can be employed as an alternative binder to corn starch BP in the formulation of paracetamol tablets.