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The paper aims to investigate the iron, zinc, carotenoid, vitamin E, anthocyanin, and phenolic contents, antioxidant activity and the effect of the boiling of rice on such parameters.

Iron and zinc content were investigated using atomic absorption spectrometry. Meanwhile, simultaneous extraction and detection methods using high performance liquid chromatography were applied for carotenoids, tocopherol, and tocotrienol analyses. For anthocyanin and phenolic determination, pH differential method and Folin Ciocalteu method were used, respectively. Antioxidant activity of samples was examined using ferric reducing antioxidant power (FRAP) and superoxide radical scavenging methods.

The n790 cultivar has a higher iron, zinc γ tocopherol (1,869.64 mg/kg), α tocopherol (1,883.97 mg/kg), anthocyanin (205.54 mg cyanidin 3 glucoside equivalent/100 g dry matter), and phenolic (728.9 mg catechin equivalent/100 g dry matter) contents. Jowo cultivar has higher lutein (1,314.21 mg/kg), α carotene (823.29 mg/kg), and β carotene (71.73 mg/kg) contents. Meanwhile, γ tocotrienol is the most abundant tocotrienol found in all samples. N790 cultivar had the highest antioxidative potential in FRAP, and superoxide radical methods. Boiling did not significantly affect the zinc content, however, different response was found in carotenoid, tocopherol, and tocotrienol content. Moreover, boiling decreased the antioxidant activity of extract.

Black- and red-colored rice could substitute white rice in Indonesian diet to achieve better nutrient intake.

Providing information on nutrient and bioactive compound of Indonesian underutilized colored rice can help to change the dietary habit and to alleviate nutrient deficiency in Indonesia.

The purpose of this paper is to investigate the contribution of each food group from the typical Indonesian diet to the daily intake of micronutrients and to the micronutrient deficiency status of different age groups of the Indonesian population, and also to formulate a healthier diet using linear programming.

Data on typical Indonesian diet, food items and serving sizes were obtained from the Indonesian Socio Economic Survey. Each food item of the diet and its serving size were noted and their iron (mg.day⁻¹), zinc (mg.day⁻¹) and vitamin A (Retinol Equivalent, RE.day⁻¹) contribution were calculated. Adequacy of typical diet was determined in comparison to RDA. Linear programming calculations were performed using POM‐QM for windows version 3.

The highest iron and zinc contributor in each age group was white rice and for vitamin A was the chicken and meat group. Iron deficiency in young adults was 38 per cent, children (26 per cent) and adult group (11 per cent). Zinc deficiency in young adult was 64 per cent children (60 per cent) and adult groups (45 per cent). Vitamin A deficiency in children was 57 per cent, adult (29 per cent) and young adult group (16 per cent). Linear programming can be used to formulate balanced diet.

Varieties of foods used to formulate the balanced diet in this paper were limited. For future research, more detailed formulation can be proposed.

The paper shows that Indonesians needs to consume more vegetables to achieve the micronutrient requirement.

The recommended dietary formulation can improve the micronutrient deficiency status among different age groups in Indonesia and the approach of the research can be implemented in other countries.

The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC), antioxidant (AO) activities and the phytic acid (PA) concentration.

Fermentation was performed in the solid-state using soybean (Glycine max) inoculated with Rhizopus oligosporus. The acceptability of tempeh was evaluated by administering a questionnaire. The TPC of uncooked and stir-fried tempeh was examined using Folin-Ciocalteu’s method, and PA was analyzed by high-performance liquid chromatography. AO activities were measured by the thiobarbituric acid reactive substance (TBARS) and ferric ion reducing/antioxidant power methods. The stir-fried tempeh was more acceptable than other preparations to the panelists.

In comparison with the uncooked tempeh, stir-fried tempeh showed higher fat composition, in addition to decreased levels of minerals, PA and TBARS.

Soy foods are an important source of protein. However, conventional cooking methods could change the chemical properties in soy foods. To avoid additional oil that adds calories, consumers might opt for other cooking methods, such as steaming.