Healthy Food from Nature: The Potential of Inocarpus fagifer in Supporting Nutrition and Public Health

Abstract

 Hidden hunger, characterized by micronutrient deficiencies despite adequate caloric intake, has emerged as a global challenge affecting child development, immune function, and overall public health. In response, local food-based strategies have gained attention for their potential to combat undernutrition and support the Sustainable Development Goals (SDGs) 2 and 3. This study aimed to evaluate the potential of Inocarpus fagifer (known as gayam) as a functional food through a Systematic Literature Review (SLR) of ten scientific articles published between 2014 and 2024. Findings revealed that gayam seeds contained high levels of fiber, complex carbohydrates, and plant-based protein, making them suitable as a nutritional alternative. Various plant parts—leaves, bark, and stems—also possessed bioactive compounds such as flavonoids, phenols, and steroids with antioxidant and antidiabetic activities. Gayam flour was tested in processed foods like steamed cakes and received favorable sensory evaluations. However, most studies were limited to in vitro or animal testing, with minimal human clinical trials. The lack of toxicological evaluation and market-ready product development indicated a research gap. This review highlighted the promising role of Inocarpus fagifer as a culturally rooted, sustainable, and health-promoting local food, while emphasizing the need for further interdisciplinary and applied research.