FORMULATION DEVELOPMENT & EVALUATION OF RIBOFLAVIN CHEWABLE TABLET USING MORINGA OLIFERA GUM POWER FOR TASTE MASKING AND BETTER ABSORPTION

The chewable tablets of taste masked Riboflavin were successfully prepared by direct compression method and wet granulation method.  12 batches using various additives were prepared and evaluated within aim of presenting Riboflavin taste masked by the chewable tablet.   Drug Excipients compatibility study was performed by FTIR. The unpleasant taste of the Riboflavin was masked by intra-granular addition of dried calcium carbonate, calcium carbonate from oyster shell and the extra- granular addition of sweeteners and flavoring agents. Taste masking study was done by using alkalizing agent in different ratio. Riboflavin taste masking was increased when dried calcium carbonate quantity was increased because of reduction of the solubility of Riboflavin. Oyster shell calcium carbonate when added to the drug did not masked the taste due to the gritty nature of it.

F₅ batch showed less bitterness, low disintegration time and fast dissolution time and hence was taken further comparing with the innovator drug.  In the present study disintegrating properties of Moringa olifera gum powder had been studied in comparison with other commercially available super disintegrates. The isolated natural disintegrant exhibits faster drug dissolution and disintegration. The isolated gum powder can be effectively used as disintegrate for Riboflavin with the added advantage of the folkloric immune booster activity of it.

Keyword: Riboflavin, Moringa olifera, Riboflavin, Taste masking, immune booster.