Publisher: Chemical Society of Nigeria

Evaluation of Physicochemical and Mechanical Properties of Physically Modified Finger Millet (ELEUSINE CORACANA) Starch

T. A. Afolabi, B. I. Olu-owolabi, K. O. Adebowale
KEYWORDS: Physical modification, tableting properties, starch excipient, finger millet (Eleusine coracana), disintegration time.


The native finger millet starch (NaFM) was physically modified by annealing (ANN) in excess water at 50oC for 48 h; pregelatinised (PREG) at 55oC for 10 min; and also heat-moisture treated (HMT) at 100oC, 16 h; 20% moisture level (HFM-20), 25% moisture level (HFM-25) and 30% moisture level (HFM-30). The starch was compressed for 1min, and the tableting properties of the starch compacts were determined. The Hausner’s ratio ranged between 1.23 – 1.42, while there was reduction in the Carr’s index after HMT from 23.63 to 13.33 (HFM-20), 18.73 (HFM-25) and 19.10 (HFM-30). Similarly, there was reduction in the compressibility index of the native starch from 11.70% (NaFM) to 9.81% (PREG) and 6.03 – 8.51% (HMT). The mean yield pressure Py (Heckel analysis) increased after physical modifications of the starch, however, the starch’s deformability (Pk) (Kawakita analysis) decreased in the ANN and PREG starch compacts. The tensile strength of the starch compacts were reduced after HMT, while PREG and ANN increased its strength. Physical modification of the starch excipient reduced the disintegration time of its tablets in the following order: Native > ANN > PREG >> HMT. The Differential Scanning Calorimeter (DSC) results showed that gelatinisation temperatures increased after the physical modifications; however, there was no significant change in the granule morphology after the physical modifications, as revealed by the Scanning Electron Micrograph (SEM).

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