The Effect of Pyrodextrin Source, Pyrodextrin Variation and Storage Temperature on the Stability of Paracetamol formulations: a Statistical Appraisal

One of the major problems facing the pharmaceutical industry in Nigeria is the issue of raw materials. New pyrodextrins from tacca and gladiolus starches may prove to be cheap and ideal pharmaceutical excipients for use in tablet dosage forms. However, the ability of any pharmaceutical substance to substitute imported products is its ability to compare with properties of such products. In this research, statistical parameters were used to check the properties of newly formulated pyrodextrins from tacca and gladiolus starches. Pyrodextrins derived from two tropical starches: Tacca involucrata (Fam: Taccaceae) and Gladiolus actimorphantus (Fam: Iridaceae) were used for this study. The starches were extracted using standard procedures and subjected to varying temperatures to produce pyrodextrins. The effect of pyrodextrin source, pryodextrin variation and storage temperature on the drug content of paracetamol was statistically evaluated in this study using factorial experiment in randomized complete block design (RCBD). The result of the analysis showed that the sources of the pyrodextrins and the storage temperature had much effect on the drug content of paracetamol whereas the binder concentration had little or no effect on the drug content of paracetamol.