Evaluation of physicochemical character of Ipomoea batata starch as a Pharmaceutical excipient

  • Kusuma R Department of Pharmacognosy and Phytochemistry, Bojjam Narsimhulu College of Pharmacy, Hyderabad, Telangana, India
  • Venkat Reddy P Department of Pharmaceutical Analysis, Pratap Narender Reddy College of Pharmacy, Rangareddy District, India
  • Samba Shiva Rao A Department of pharmaceutics, Sri Indu Institute Of Pharmacy, Ibrahimpatnam, Rangareddy District, Telangana, India


Ipomoea batata is commonly grown throughout India, and locally known as Sweet potato or Chilagada dumpa. In the present study, physicochemical property of sweet potato starch was comparatively with official potato and maize starch. Ipomoea batata starch is isolated from tubers and the yield is 13.5%. The granule shape is irregular and polygonal with the particle size diameter 10.5-26.3-40.83µm. The powders obtained were characterized for their particle size, particle size distribution. The organoleptic and physicochemical characterization such as viscosity, hydration capacity, swelling capacity, moisture sorption capacity, pH, flow rate and porosity, Carr’s index and Hausner’s ratio were evaluated. The total results were compared with the commercial maize and potato starch. The results suggest that the Ipomoea batata starch complies with the standards of maize and potato starch. The cost of production is less as compared to commercial starch as it is distributed throughout India. The powder characteristics are nearby similar to the official starches. Hydration and swelling capacity of sweet potato is approximately similar which makes this potential excipient in pharmaceutical formulation development.

Keywords: Ipomoea batata, Potato, Maize, Starch, Pharmaceutical excipient


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Kusuma R, Venkat Reddy P, & Samba Shiva Rao A. (2014). Evaluation of physicochemical character of Ipomoea batata starch as a Pharmaceutical excipient. International Journal of Research in Pharmaceutical Sciences, 5(4), 275-281. Retrieved from https://pharmascope.org/index.php/ijrps/article/view/652
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