Showing retention factors for Polyphenols, total in Pigeon pea, whole, raw with the process soaked, boiled Food Processing

Yield factor value: 0.89 (Peas, boiled, DE, AB, 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
0.28 0.27 0.28 4.33e-03 4

Original Retention Factor Values used to Produce Mean

Duhan A., Khetarpaul N., Bishnoi S. (2000) Optimum domestic processing and cooking methods for reducing polyphenolic (antinutrient) content of pigeon peas. Nutrition and Health 13:227-234 PubMed (10768410)
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.28 Pigeon pea - Cajanus cajan - Raw - ICPL-87 Pigeon pea - Cajanus cajan - Soaked 12h, whole - Ordinary cooked - ICPL-87 956.75 306.0 mg/100 g fresh weight
0.28 Pigeon pea - Cajanus cajan - Raw - ICPL-151 Pigeon pea - Cajanus cajan - Soaked 12h, whole - Ordinary cooked - ICPL-151 1018.16 321.3 mg/100 g fresh weight
0.28 Pigeon pea - Cajanus cajan - Raw - UPAS-120 Pigeon pea - Cajanus cajan - Soaked 12h, whole - Ordinary cooked - UPAS-120 1132.08 360.4 mg/100 g fresh weight
0.27 Pigeon pea - Cajanus cajan - Raw - Manak Pigeon pea - Cajanus cajan - Soaked 12h, whole - Ordinary cooked - Manak 1181.92 368.9 mg/100 g fresh weight