Underutilized Amorphophallus paeoniifolius trending in food security and sustainable nutraceuticals

Amorphophallus paeoniifolius (elephant foot yam) is an underutilised tropical tuber crop that is commonly grown in South and Southeast Asia. Traditionally used as a staple or therapeutic food, it is now being seen as a possible contender for addressing food and nutritional security. The crop contains dietary fibre, resistant starch, vital minerals, and bioactive phytochemicals like flavonoids, phenolics, and alkaloids, which have substantial nutraceutical potential. Despite its nutritional value and suitability for marginal soils, the crop is frequently overlooked in conventional food systems and industrial applications. The purpose of this study is to highlight A. paeoniifolius’ nutritional, functional, and bioactive profile, investigate its potential involvement in sustainable food systems, and evaluate its suitability for generating nutraceuticals and functional foods that contribute to food and livelihood security. According to compositional analysis, A. paeoniifolius includes a high proportion of complex carbohydrates, little fat, and significant levels of potassium, calcium, and iron. Its phytochemical makeup contains powerful antioxidant, anti-inflammatory, and hypoglycemic capabilities. Fermentation, blanching, and enzymatic hydrolysis are examples of processing treatments that can considerably increase bioactive chemical availability while decreasing oxalate concentration, hence increasing taste and safety. Emerging research supports its implementation into value-added products such fortified flours, dietary supplements, and functional snacks, which are consistent with sustainable agriculture and circular bioeconomy concepts. Underutilised A. paeoniifolius provides a dual benefit of boosting food security and long-term nutraceutical development. Its resistance to severe agroclimatic conditions and strong bioactive profile make it a promising crop for future functional food innovation. Further study and industrialisation could transform this underutilised tuber into an important component of sustainable and health-promoting food systems.