potato starches

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

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.