Nutraceutical Content in Gayam Flour as a Potential Functional Food

Abstract

Gayam (Inocarpus fagifer), an underutilized legume widely found in Indonesia, is traditionally consumed as a local food source. However, comprehensive research on its nutraceutical potential remains limited. This study aims to identify the nutritional and nutraceutical composition of Gayam seed flour, focusing on dietary fiber, resistant starch, and amino acid profiles. Gayam seeds were processed into flour through boiling, drying, and milling. Nutraceutical analyses included soluble and insoluble dietary fiber (AOAC gravimetric method), resistant starch (spectrophotometric method), and amino acid profile (UPLC-PDA). Amino acid scores were calculated based on the WHO/FAO reference pattern. The results showed that Gayam flour contains 2.12 g/100 g of soluble fiber, 13.64 g/100 g of insoluble fiber, and 11.62 g/100 g of resistant starch. The essential amino acids with the highest concentrations were phenylalanine + tyrosine (9.93 mg/g) and threonine (6.25 mg/g). At the same time, methionine + cystine was identified as the limiting amino acid with the lowest score (5.56). Compared to other legumes, Gayam showed higher soluble fiber content but lower insoluble fiber content. The presence of resistant starch and a balanced amino acid profile suggests potential benefits for glycemic control, gut health, and enhanced protein quality. Gayam seed flour demonstrates promising nutraceutical properties, particularly as a source of resistant starch and essential amino acids. These findings support its potential application as a functional food ingredient, although further in vivo and clinical studies are needed to validate its health benefits.