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<p>Despite Malaysia’s high durian production volume, the potential of its seeds as functional food ingredients remains underexplored. This study investigated the physicochemical and functional properties of whole (WDSF) and dehulled (DDSF) durian seed flours across four native cultivars: D24, D101, XO, and Kampung. Proximate analysis indicated that WDSF generally retained higher nutrient levels than dehulled samples, with moisture (10.58 ± 0.20—11.27 ± 0.15%), crude protein (4.43 ± 0.1—5.31 ± 0.2%), crude fiber (3.06 ± 0.18—4.25 ± 0.04%), and ash (2.15 ± 0.09—2.58 ± 0.19%) across cultivars, although these differences were not always statistically significant (<i>p</i> &gt; 0.05). Functionally, WDSF demonstrated superior water absorption capacity (1.09 ± 0.06—1.41 ± 0.04&#xa0;g/g) and higher gel hardness (36.67 ± 4.04—124.67 ± 3.79&#xa0;g), alongside notable syneresis values (7.57 ± 0.5 – 11.05 ± 0.64%). Fatty acid profile analysis identified the fat content as rich in saturated medium-chain fatty acids, particularly hexanoic (13.06% – 17.68%) and octanoic acids (6.36%—14.53%), with myristoleic acid (0.09% – 0.22%) as the sole unsaturated fraction. These findings highlight the nutritional value and functional versatility of Malaysia durian seed flour, supporting its viability as a sustainable ingredient for the food industry.</p>

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Nutritional and functional evaluation of durian seed wastes (Durio Zibethinus Murr.) from Peninsular Malaysia: a sustainable approach to functional food development

  • 期刊论文

  • 发表日期：

    2026年7月24日

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  • Kalvin Meng-Jun Chuo,
  • Lee Sin Chang,
  • Yong Hui Tan,
  • Chee Hao Kuan,
  • Choon Hui Tan

摘要

Despite Malaysia’s high durian production volume, the potential of its seeds as functional food ingredients remains underexplored. This study investigated the physicochemical and functional properties of whole (WDSF) and dehulled (DDSF) durian seed flours across four native cultivars: D24, D101, XO, and Kampung. Proximate analysis indicated that WDSF generally retained higher nutrient levels than dehulled samples, with moisture (10.58 ± 0.20—11.27 ± 0.15%), crude protein (4.43 ± 0.1—5.31 ± 0.2%), crude fiber (3.06 ± 0.18—4.25 ± 0.04%), and ash (2.15 ± 0.09—2.58 ± 0.19%) across cultivars, although these differences were not always statistically significant (p > 0.05). Functionally, WDSF demonstrated superior water absorption capacity (1.09 ± 0.06—1.41 ± 0.04 g/g) and higher gel hardness (36.67 ± 4.04—124.67 ± 3.79 g), alongside notable syneresis values (7.57 ± 0.5 – 11.05 ± 0.64%). Fatty acid profile analysis identified the fat content as rich in saturated medium-chain fatty acids, particularly hexanoic (13.06% – 17.68%) and octanoic acids (6.36%—14.53%), with myristoleic acid (0.09% – 0.22%) as the sole unsaturated fraction. These findings highlight the nutritional value and functional versatility of Malaysia durian seed flour, supporting its viability as a sustainable ingredient for the food industry.