Excipient properties of alkalized Manihot esculenta peel

This study modified cassava peels by alkalization using NaOH and holistically evaluated them as potential excipients. The peels were treated with 1%, 2%, and 4% NaOH at 50°C. The research found that alkalization enhances the roughness and porosity of the peels due to the suppression of starch granules, with PTCP1 showing enhanced swelling and disintegration properties suitable for immediate-release formulations. The amorphous nature of NaOH-treated cassava peels enhances their swelling ability, water absorption, and drug-loading potential due to improved porosity.