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

H.P. Chua, D. Nicholas and M.N. Adros Yahya

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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