Abstract

EVALUATING THE FUNCTIONAL PROPERTIES OF MODIFIED MANIHOT ESCULENTA AND MANIHOT TRISTIS STARCHES FOR PHARMACEUTICAL APPLICATION

Nnabuike Didacus Nnamani* and Ignatius S. Okafor

.

Abstract

Modification of starch is more effective in pronouncing inherent functional property of natural starch. The aim of this work is to determine the comparative susceptibility of Manihot esculenta and Manihot tristis cassava starches to modifications. The study was designed as 3 x 4 involving these cassava varieties and standard corn starches at four modification levels of physical gelatinization and pregelatinization, and chemical oxidation and acid hydrolysis. Corn starch was used as the control. The natural starches and their modified forms were subjected to morphometric, gelatinization, pasting, swelling and moisture uptake, and micromeritic tests. The results were subjected to statistical analysis and compared with dosage excipient properties. In comparison to Manihot tristis starch, Manihot esculenta starch had bigger granules, better thickening, swelling power and paste clarity, and lower gelatinization temperature. The functional properties of the cassava varieties were significantly different at p < 0.5. Binding and disintegration functionality of oxidized and gelatinized starches respectively were more pronounced with Manihot esculenta. Filling and direct-compression functionalities of hydrolysed and pregelatinized starches respectively were more pronounced with Manihot tristis.

Keywords: Pregelatinization, Gelatinization, Hydrolysis, Oxidation.