Solid state characterization and rheological properties of native and modified Bambara groundnut (Vigna subterranean) starches

Michael Odeniyi, Omobolanle A. Omoteso, Adeola O. Adebisi

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

This study was designed to determine the suitability of starches from the native, pregelatinized and carboxymethylated Vigna subterranean (Bambara nut) for pharmaceutical applications by physicochemical, rheological, thermal, morphological and instrumental spectroscopic methods. The native starch was extracted from the Bambara nut, after which it was prepares in both pregelatinized and carboxymethylated forms. Microscopy revealed increased granular size after modification. Both pregelatinized and carboxymethylated Bambara starches showed improved flow properties and swellability compared to the native starch. Native Bambara starch had greater tendency to retrogradation, was more sensitive to heat and heat changes, which were reduced by both pregelatinization and carboxymethylation. DSC confirmed that carboxymethylated Bambara starch was the most thermally stable starch. The presence of functional groups and crystallinity were established by FTIR and XRD, respectively. This study shows that native and modified Bambara starches could be used as locally, readily available alternative excipients in pharmaceutical formulations.
Original languageEnglish
Pages (from-to)42-51
Number of pages10
JournalJournal of Excipients and Food Chemicals
Volume8
Issue number3
Publication statusPublished - 23 Sep 2017

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Vigna subterranea
rheological properties
Starch
starch
Nuts
Hot Temperature
heat
nuts
drug formulations
Drug Compounding
retrogradation
Vigna
Excipients
Fourier Transform Infrared Spectroscopy
Microscopy
microscopy
drugs

Cite this

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abstract = "This study was designed to determine the suitability of starches from the native, pregelatinized and carboxymethylated Vigna subterranean (Bambara nut) for pharmaceutical applications by physicochemical, rheological, thermal, morphological and instrumental spectroscopic methods. The native starch was extracted from the Bambara nut, after which it was prepares in both pregelatinized and carboxymethylated forms. Microscopy revealed increased granular size after modification. Both pregelatinized and carboxymethylated Bambara starches showed improved flow properties and swellability compared to the native starch. Native Bambara starch had greater tendency to retrogradation, was more sensitive to heat and heat changes, which were reduced by both pregelatinization and carboxymethylation. DSC confirmed that carboxymethylated Bambara starch was the most thermally stable starch. The presence of functional groups and crystallinity were established by FTIR and XRD, respectively. This study shows that native and modified Bambara starches could be used as locally, readily available alternative excipients in pharmaceutical formulations.",
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Solid state characterization and rheological properties of native and modified Bambara groundnut (Vigna subterranean) starches. / Odeniyi, Michael; Omoteso, Omobolanle A.; Adebisi, Adeola O.

In: Journal of Excipients and Food Chemicals, Vol. 8, No. 3, 23.09.2017, p. 42-51.

Research output: Contribution to journalArticle

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