The Potential for Using Ginger Root (Zingiber Officinale) And Tiger Nut (Cyperus Esculentus) Starches for Pharmaceutical Formulations

Conventional starches from potato and maize are widely used in pharmaceuticals for their favorable physicochemical properties and accessibility. However, increasing demand for these starches in the food and biofuel industries has necessitated the exploration of alternative starch sources with comparable or superior excipient properties. This study looked at the potential for the use of Ginger and Tiger Nut Starches for Pharmaceutical formulations. Starch was extracted from fresh ginger root and tiger nut using the wet milling and sedimentation method, followed by drying and pulverization. The extracted starches were analyzed and compared to potato starch as a reference standard. Ginger starch had a 4.6% yield, while tiger nut starch yielded 10.8%, with both meeting British Pharmacopoeia (BP) standards. Ginger starch exhibited higher bulk density, hydration capacity, swelling index, and moisture sorption, making it a strong candidate for binding and disintegration. In contrast, tiger nut starch demonstrated greater particle density and porosity, indicating better stability. FTIR analysis confirmed no significant interaction with paracetamol powder, supporting its suitability as a pharmaceutical excipient. While potato starch remains the preferred option overall, ginger starch offers superior binding and disintegration compared to tiger nut starch. In contrast, tiger nut starch provides more stable moisture content, indicating its suitability for formulations requiring extended shelf life and stability.