Disintegrant properties of banana starch obtained from the unripe fruits of Musa sapientum L

Banana starch obtained from unripe fruits of Musa sapientium L. has been evaluated as disintegrant in comparison with official corn starch. The physicochemical and material properties of the starches were evaluated and the properties of paracetamol tablet prepared by wet granulation using the starches as endo-disintegrants were determined. The results indicated that the physicochemical and material properties of banana starch varied considerably from corn starch. Scanning electron microscopy showed that banana starch granules were oval or ellipsoidal in shape while corn starch granules were angular or polyhedral in shape. The crushing strength (CS) of paracetamol tablets increased with disintegrant concentration while friability decreased. Tablets containing banana starch exhibited higher CS but lower friability than those containing corn starch. Paracetamol tablets containing banana starch had longer disintegration times than those containing corn starch although there were no significant (p >0.05) differences in the disintegration time of tablets. The results showed that banana starch compared well with corn starch as disintegrant.