Showing retention factors for polyphenols in Pigeon pea, whole, raw with the process soaked, 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 - Pigeon pea, whole, raw / Pigeon pea, whole, soaked, pressure-boiled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.48 | 0.26 | 1.49 | 0.39 | 10 | 2 |