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