Showing Publication (BOATENG 2008)
Boateng J., Verghese M., Walker L.T., Ogutu S. (2008) Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.). Food Science and Technology 41:1541-1547
Abbreviation: BOATENG 2008
Food Processing
This publication was used to obtain 4 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.33 | Pinto beans - raw | Kidney beans toasted - roasted in a microwave oven for 6 min (1200 W) | 628.34 | 324.02 | mg/100 g fresh weight |
| 0.27 | Kidney beans raw | Pinto beans toasted - roasted in a microwave oven for 6 min (1200 W) | 644.36 | 276.08 | mg/100 g fresh weight |
| 0.23 | Soybeans raw | Soybeans toasted - roasted in a microwave oven for 6 min (1200 W) | 616.07 | 177.97 | mg/100 g fresh weight |
| 0.32 | Black-eyed peas raw | Black-eyed peas toasted - roasted in a microwave oven for 6 min (1200 W) | 303.49 | 154.02 | mg/100 g fresh weight |