[01] Okoye Godwin Ejike, Department of Pharmacy, Faculty of Pharmaceutical Sciences, University of Jos, Jos, Nigeria. [02] Ngwuluka Ndidi Chinyelu, Department of Pharmacy, Faculty of Pharmaceutical Sciences, University of Jos, Jos, Nigeria. [03] Okafor Ugochukwu Chukwuma, Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria. [04] Ben-Umeh Kenechukwu Chijioke, Department of Pharmacy, Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka, Nigeria.

Over the years, diabetes mellitus has been a disease plaguing the developed nations largely because of their lifestyle and their diet. In recent times, in Nigeria, the incidence and prevalence of diabetes has become of profound concern with about 90% of diabetic patients having type 2 diabetes mellitus. The first-line drug used for the management of this kind of diabetes is metformin. However, the conventional dosage forms are fraught with challenges such as after taste of the metformin, and bioavailability of 40% due to its low permeability. This research work focused on developing metformin into an emulsion so as to improve bioavailability of the drug, encourage adherence and reduce difficulty in ingestion as well as after taste of the drug. Using locally sourced materials would serve as a means of saving cost for both the manufacturers and consumers of this drug. As a result, emulsions were formulated using unmodified dika gum and a microwaved assisted modification of the dika gum as emulsifying agents (with or without preservatives) and melon oil as the oil phase. The formulated emulsions were characterized for 28 days in 2 batches employing such tests as pH, acid value, saponification value, globule size and viscosity. Emulsions with unmodified dika gum as emulsifying agent (without preservative) flocculated, creamed and had an offensive odour after 14 days. Emulsions with modified dika gum (without preservative) were stable as long as 21 days but deteriorated before the 28^th day. Emulsions with unmodified dika gum with preservative were stable until the 21^st day while emulsions with modified dika gum were stable after the study period of 28 days. However, all emulsions were slimy as the days progressed; a characteristic nature of dika gum. Dika gum and melon oil hold promise as excipients for the pharmaceutical industry. However, the studies should be undertaken to limit the sliminess of dika gum.

Diabetes Mellitus, Emulsions, Dika Gum, Metformin, Melon Oil

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