Showing retention factors for polyphenols in Chickpea, whole, raw with the process pressure-boiled Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Seeds - Pulses - Peas - Chickpea, whole, raw / Chickpea, whole, pressure-boiled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.62 | 0.61 | 0.64 | 0.015 | 2 | 1 |