| Abstract: | The material and tablet formation properties of starches from four different Dioscorea species, namely White (D. rotundata), Bitter (D. dumetorum), Chinese (D. oppositifolia) and Water yam (D. alata), was characterized to determine their applicability as direct compression excipient. The physicochemical, thermal, morphological and material properties of the starches were investigated. The tablet formation properties were assessed using the 3‐D modeling parameters, the Heckel equation and the force‐displacement profiles. The tablet properties were evaluated using the elastic recovery and compactibility plots. The results indicate that the chemical composition, thermal and material properties of the starches varied considerably among the four species. The sorption isotherms show that the relative humidity (RH) during tablet production and storage should be carefully controlled. The tableting results show that all four starches exhibit similar time dependent deformation (d). The ranking for pressure plasticity (e) was Water > Chinese > White > Bitter, which indicates that Water deforms more easily and Bitter less easily. The ranking for fast elastic decompression was White > Water ≥ Chinese > Bitter. The amylose content, size and shape of the starch granules and specific surface area appears to play a significant role in the compressibility. Thus, White and Water with larger granules and high amylose content exhibited poor compressibility and did not form compacts except at high ρrel,max, while Bitter and Chinese with polygonal shape, small particle size and high specific surface area were more compressible and formed tablets of acceptable crushing force. Thus, Chinese and Bitter could be useful as excipient in direct compression. |
