Showing Publication (CHUKWUMAH 2007_01)

Chukwumah Y., Walker L., Vogler B., Verghese M. (2007) Changes in the phytochemical composition and profile of raw, boiled, and roasted peanuts. Journal of Agricultural and Food Chemistry 55:9266-9273 PubMed (17924703)

Abbreviation: CHUKWUMAH 2007_01

Pubmed ID: 17924703

Created on 2012-12-01 at 05:21PM EST

Updated on 2012-12-01 at 12:27AM EDT

Food Processing

This publication was used to obtain 3 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
1.06	Peanut	Peanuts dry-roasted (DR)	2393.34	2690.63	mg/100 g fresh weight
1.11	Peanut	Peanuts oil-roasted (OR)	2393.34	2798.91	mg/100 g fresh weight
1.07	Peanut	Peanuts boiled (with skin)	2672.61	2120.37	mg/100 g fresh weight