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  Home::The Physicochemical, Proximate Composition and Pasting Characteristics of Starch from new Sweet Pota
  The Physicochemical, Proximate Composition and Pasting Characteristics of Starch from new Sweet Pota
   

The physicochemical, proximate composition and pasting properties of starch extracted from four new sweet potato varieties (Faara, Hi-starch, Ogyefo and Sauti) developed at CRI in Ghana were evaluated in order to determine their functionality and suitability as excipients in solid pharmaceutical dosage forms, using a commercial maize starch as a standard. The starches were extracted by wet separation techniques. The Hi-starch variety had starch yield (31.7% fwb; 79.9% dwb) worthy of industrial processing and exploitation. Starch granules from all four varieties were round to polygonal in shape with mean diameter (13.6 – 16.3µm) significantly larger (p < 0.0001) than that of the commercial maize starch (9.1µm). Generally, the sweet potato starches had acidic pH (5.1 – 5.9) and lower amylose content (22.3 – 26.2%) than the maize starch (27.6%). The relatively larger starch granules and higher amylopectin ratios of the sweet potato varieties, suggests stronger disintegrant action in solid dosage forms. The pasting patterns of the sweet potato starches were similar but differed significantly from that of the maize starch. Characterized by high peak viscosity and high degree of shear thinning, the results support the suggestion that the sweet potato starches would possess greater swelling and binding capacity, with potentially better binder and disintegrant effects than maize starch, when used in pharmaceutical formulations.



Date: 15, Sep 2012 Posted By: admin
   
 
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