Pearl Millet Starch: A Natural Excipient With Potential for Industrial Pharmaceutical Use

Abstract Wet milling was applied to extract pearl millet starch, which was evaluated for its potential as an excipient in pharmaceutical formulations. The isolated starch was analyzed using infrared (IR) and ultraviolet (UV) spectroscopy to determine if it was pure and contained flavonoids and polyphenols. The UV spectra proved the existence of polyphenolic chemicals but the infrared spectra proved unique peaks that were representative of the starch molecules. Due to the outstanding characteristics of the starch obtained through extraction, the extracted starch may find application as an excipient in various pharmaceutical uses. Wet milling, the method used for the removal of starch from pearl millet, proved useful and cost-effective. Polyphenols and flavonoids, compounds with acknowledged antioxidant properties, were seen to be rich in the extracted starch. Stability and efficacy of pharmaceutical preparations containing these compounds may be upgraded. IR and UV spectroscopy were utilized to identify pearl millet starch, validating its purity and the presence of useful chemicals. Based on the findings, pearl millet starch can be utilized as an excipient in sustained-release, tablet, and capsule filling pharmaceutical preparations. Pearl millet starch's natural origin, biodegradability, and potential antioxidant properties are among the advantages of using it as an excipient. Additionally, the physicochemical properties of the starch may be modified to suit some medicinal applications. The extracted starch can have a number of potential applications in the pharmaceutical industry, and further research is needed to explore its use in various formulations.