Physical properties and nutritional values of dabai fruit (Canarium odontophyllum) of different genotypes

Chua H. P., . and Daniel N., . and Mohammad Noor Adros Yahya, . Physical properties and nutritional values of dabai fruit (Canarium odontophyllum) of different genotypes. pp. 1-10. ISSN 1394-9829

Dabai (Canarium odontophyllum) or commonly known as Sarawak olive is one of the potential seasonal fruits that has been given priority for development in Sarawak. To fully harness the potential of dabai this study was aimed to determine the physical properties sensory characteristics and nutritional values of dabai fruits from six different genotypes commonly available in the local markets namely Besar Biasa Jernah Bujur Seluang and Bulat. The mean fruit mass of the biggest and smallest-sized dabai fruit were 15.3 g (Besar) and 7.4 g (Jernah). The genotypes of Biasa Bulat and Besar showed high edible portion i.e. 71.7 71.3 and 70.6 respectively. Dabai kernel contains 7.3 “ 11.6 g protein and 23.6 “ 33.1 g lipid per 100 g fresh weight. The skin is high in moisture (57.8 “ 73.5 g/100 g) and ash (2.2 “ 4 g/100 g). Dietary fibre in dabai fruit is mainly insoluble dietary fibre with highest content of 22.98 g/100 g. Dabai fruit also has favourable fatty acid composition characterised with more than 50 monounsaturated fatty acid and polyunsaturated fatty acid. Bulat genotype appeared to be the most potential with extraordinary high ratio of polyunsaturated fatty acid:saturated fatty acid.

Full text available from: Official URL: http://jtafs.mardi.gov.my/jtafs/43-1/Dabai%20fruit...

Abstract

Dabai (Canarium odontophyllum) or commonly known as Sarawak olive is one of the potential seasonal fruits that has been given priority for development in Sarawak. To fully harness the potential of dabai this study was aimed to determine the physical properties sensory characteristics and nutritional values of dabai fruits from six different genotypes commonly available in the local markets namely Besar Biasa Jernah Bujur Seluang and Bulat. The mean fruit mass of the biggest and smallest-sized dabai fruit were 15.3 g (Besar) and 7.4 g (Jernah). The genotypes of Biasa Bulat and Besar showed high edible portion i.e. 71.7 71.3 and 70.6 respectively. Dabai kernel contains 7.3 “ 11.6 g protein and 23.6 “ 33.1 g lipid per 100 g fresh weight. The skin is high in moisture (57.8 “ 73.5 g/100 g) and ash (2.2 “ 4 g/100 g). Dietary fibre in dabai fruit is mainly insoluble dietary fibre with highest content of 22.98 g/100 g. Dabai fruit also has favourable fatty acid composition characterised with more than 50 monounsaturated fatty acid and polyunsaturated fatty acid. Bulat genotype appeared to be the most potential with extraordinary high ratio of polyunsaturated fatty acid:saturated fatty acid.

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Item Type:	Article
AGROVOC Term:	Canarium
AGROVOC Term:	Genotypes
AGROVOC Term:	Physical properties
AGROVOC Term:	Nutritional value
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Moisture content
AGROVOC Term:	Skin (fruits)
AGROVOC Term:	Lipid content
AGROVOC Term:	Weight
AGROVOC Term:	Dietary fibres
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24425

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