Potential Prebiotic Properties of Crude Polysaccharide Extract from Durian (Durio zibethinus Murr.) Seed Flour

The purpose of this research is to investigate the possible presence prebiotic substances in durian seeds. seed flour (DSF) was prepared by drum dry processing at 140 °C. proximate composition DSF 100 g contained moisture (2.43 g), protein (6.85 total fat (0.60 carbohydrate (87.73 ash (2.39 and sum dietary fiber (4.48 respectively. morphology studied SEM a fixed magnification (100×). appears have smooth rough surfaces, granules are covered gum. optimal condition for extracting crude polysaccharide from ethanol 50 % solvent ratios 1:8 temperature 30 °C 90 min, gave maximum extraction yield 5.28 amount non-reducing sugar content 392.19 ± 10.60 mg mL−1. represented an oligosaccharide referred as prebiotic. After being digested vitro, extract inulin each had percentage hydrolysis that 14.68 11.54 %, Thus, approximately 85.32 estimated reach colon. Moreover, has enhanced activity values higher than with 3 probiotic strains. value increases when concentration increases. 5.0 %w/v. Lactobacillus rhamnosus TBRC 374 highest 582.67 %. In comparison, casei BCC 13300 acidophilus ATCC 4356 were 543.78 288.34 Significant advancements been made utilization plant waste development novel ingredients potential application food result research. HIGHLIGHTSDurian one wastes still good source nutrition. Durian can maintain texture, making it suitable industry. showed properties. These candidates might be useful producing functional foods. GRAPHICAL ABSTRACT