Physicochemical properties of tablet dosage form based on pre-gelatinized- and phosphorylated-modified starches from white-water yam (Dioscorea alata L.)

Abstract

White-water yam (Dioscorea alata L.) is one of the potential sources of starch; however, it is not yet available for commercial purposes. Besides, native white-water yam starch (WS) presents limited functionality due to poor flowability, mechanical properties and instability at high temperature and acidic conditions. Therefore, this study aims to modify the starch to improve its characteristics and make it useful as an excipient for the preparation of the tablets.

Keywords

• modified-starch
• white-water yam
• pre-gelatinization
• phosphorylation
• tablet excipient