Use of dika fat in the formulation of sustained release frusemide encapsulated granules

Sustained release frusemide granules were formulated with Dika fat, a vegetable oil extracted from the kernels of Irvingia gabonesis Var excelcia. Granules containing 60% w/w, of Dika fat and 200% w/w frusemide and lactose were prepared using the fusion method. Prepared granules (passed through 0.600 micron stainless steel sieve) were encapsulated such that each capsule contained frusemide granules equivalent to 75mg of the pure drug. Granules of same size fraction containing 10% w/w maize starch, or alginic acid and 60, 20, and 10% w/w of Dika fat, frusemide and lactose respectively were similarly prepared and encapsulated. Dissolution profiles of the encapsulated granules were assessed in 0.1 sodium hydroxide, simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) without enzymes. Results obtained indicated sustained release of frusemide in the presence of Dika fat. The presence of maize starch modulated the release of frusemide while the presence of alginic acid could not show significant (P < 0.05) enhancement on frusemide release. Dissolution of frusemide was greatest in 0.1N NaOH and least in SGF. Drug release from the matrices was of mixed order with diffusion controlled mechanism and leaching process occurring together to a greater extent.