Yield factor value: 0.64 (Pigeon roasted, GB RSC, MAFF, BERGSTROM 1994_GAINS-AND-LOSSES)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.59 0.59 0.59 0.00 1

Original Retention Factor Values used to Produce Mean

Fares C., Menga V. (2012) Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta. Food Chemistry 131:1140-1148

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.59 Chickpea - Raw flour Chickpea - Flour from toasted (105°C for 3 h) 3.08 2.85 mg/100 g fresh weight