Solid state characterization and rheological properties of native and modified Bambara groundnut (Vigna subterranean) starches

• Main Authors: Michael Odeniyi, Omobolanle A. Omoteso, Adeola O. Adebisi
• Format: Article
• Language: English
• Published: International Pharmaceutical Excipients Council 2017-09-01
• Series: Journal of Excipients and Food Chemicals
• Subjects: Vigna subterranean starch; pregelatinization; carboxymethylation; solid state characterization; rheological properties; excipients
• Online Access: https://jefc.scholasticahq.com/article/2578-solid-state-characterization-and-rheological-properties-of-native-and-modified-bambara-groundnut-vigna-subterranean-starches

This study was designed to determine the suitability of native, pregelatinized and carboxymethylated Vigna subterranean (Bambara nut) starches for pharmaceutical applications, through their characterization by means of physicochemical, rheological, thermal, morphological and instrumental spectroscopic methods. The native starch was extracted from Bambara nut, after which it was used to prepare both pregelatinized and carboxymethylated forms. Microscopy revealed increased in granular size on modification. Both pregelatinized and carboxymethylated Bambara starches had better flow properties and swellability compared to the native starch. Native Bambara starch had greater tendency to retrogradation, was more sensitive to heat and heat change, these were alleviated by both pregelatinization and carboxymethylation. DSC confirmed that carboxymethylated Bambara starch was the most thermally stable starch. Presence of functional groups and crystallinity were established by FTIR and XRD, respectively. Native and modified Bambara starches can be used as locally and readily available alternative excipients in pharmaceutical formulations.