EXTRACTION AND PHYSICOCHEMICAL EVALUATION OF THREE LOCAL RICE STARCH POWDERS AS PHARMACEUTICAL EXCIPIENTS

Abstract

This study investigates and compares locally developed starches derived from three different grains: Ilaje rice, Igbimo rice, and Efon-alaye rice. These grains are rich in carbohydrates, but their starch composition varies, which affects their suitability as pharmaceutical excipients. The starch powders were analyzed for chemical composition (protein, ash, fat, crude fiber, and amylose content) and characterized for particle size and distribution using scanning electron microscopy (SEM). Physicochemical properties such as pH, viscosity, hydration capacity, swelling capacity, moisture sorption capacity, bulk density, tapped density, Carr’s Index, and Hausner’s ratio were evaluated. The starch powders successfully passed identification and solubility tests according to the BP (British Pharmacopoeia) guidelines. Igbimo rice starch exhibited the lowest Carr’s Index, Hausner’s ratio, and moisture sorption capacity while demonstrating the highest hydration and swelling capacity among the three starches. Consequently, Igbimo rice starch demonstrated the best flowability and compressibility properties among the three starches. These findings contribute to the knowledge of starch properties and support the exploration of locally sourced rice starch as potential tablet excipients in pharmaceutical applications.