Plant-Based Functional Foods from Borneo

Abstract

Borneo, the third-largest island in the world, is shared between Malaysia (Sabah and Sarawak), Indonesia (Kalimantan) and Brunei. As a biodiversity hotspot, it is home to about 15,000 flowering plants and 3000 tree species, of which many are endemic to the region. Locally derived plant-based foods are gaining popularity due to their lower environmental impact, contribution to food sustainability and health benefits. The local fruits and vegetables of Borneo have been used traditionally by the indigenous community for medicinal purposes. This community knowledge can provide a valuable guide to their potential for use as functional foods. This review explores the contemporary foods from Borneo, including fruit, vegetables, seaweeds and plant-derived food products that are locally consumed. The findings show that the unique tropical food groups have a wide diversity of phytochemical compositions that possess a wide array of biological activities including anti-inflammatory, antioxidant, anti-microbial, anti-proliferative, anti-fungal, wound healing and expectorant properties. The wide range of plant-based foods in Borneo deserves further development for wider applications as functional foods.

Keywords: Borneo; Brunei; Indonesia; Kalimantan; Malaysia; Sabah; Sarawak; functional foods; healthy diet; plant-based foods.

Figure 1

Tropical fruits from Borneo. First row—(left to right) durian (Durio spp.), purple mangosteen (Garcinia mangostana), rambutan (Nephelium lappaceum), pulasan (Nephelium ramboutan-ake); second row—(left to right) langsat (Lansium domesticum), dabai (Canarium odontophyllum), bambangan (Mangifera pajang); third row—(left to right) tarap (Artocarpus odoratissimus), cempedak (Artocarpus integer), jackfruit (Artocarpus heterophyllus), liposu (Baccaurea lanceolata); fourth row—belimbing buluh (Averrhoa bilimbi), wild berries (Rubus rosifolius), pangi (Pangium edule), pengolaban (Litsea garciae), salak (Salacca sp.).

Figure 2

Fermented plant-based foods from Borneo. From left to right—fermented bambangan (Mangifera pajang), sarawak ensabi (Brassica juncea) used to make the kasam ensabi, tuhau pickles made from wild ginger (Etlingera coccinea) stalks, assorted fermented foods sold in a local market in Miri, Sarawak.

Figure 3

Kappaphycus alvarezii from Borneo: (left) fresh from the sea; (right) as sold in a local market.

Figure 4

Vegetables from Borneo. First row—(left to right) terung dayak (Solanum lasiocarpum), lemiding/midin (Stenochlaena palustris), pakis (Diplazium esculentum), wild ginger (Etlingera coccinea); second row—(left to right) torch ginger (Etlingera elatior), petai (Parkia speciosa), sayur manis (Sauropus androgynus), wild watercress (Nasturtium officinale); third row—(left to right) tanduk manggarang/gipun (Crassocephalum crepidioides), chives/losun (Allium sp.), keladi (Colocasia spp.), kulat kodop (Schizophyllum commune); fourth row—(left to right) tadong rice (Oryza sativa var. Tadong), sweet potatoes (Ipomoea batatas), purple long bean (Vigna unguiculata), bayam merah/red spinach (Blitum rubrum).

Figure 5

Additional vegetables from Borneo. Left to right: pegaga (Centella asiatica), ulam raja (Cosmos caudatus), jantung pisang (banana blossom, Musa spp.), kangkong (Ipomoea aquatica), cassava (Manihot esculenta), winter melon (Benincasa hispida).