Showing retention factors for Polyphenols, total in Pigeon pea, whole, raw with the process soaked, pressure-boiled Food Processing
Yield factor value: 0.91 (Seed vegetables, boiled, FR/TK, edible part - table 20, BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.48 | 0.26 | 1.49 | 0.39 | 10 |
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 |
|---|---|---|---|---|---|
| 0.26 | Pigeon pea - Cajanus cajan - Raw - ICPL-87 | Pigeon pea - Cajanus cajan - Soaked 12h, whole - Autoclaved - ICPL-87 | 956.75 | 283.56 | mg/100 g fresh weight |
| 0.26 | Pigeon pea - Cajanus cajan - Raw - ICPL-151 | Pigeon pea - Cajanus cajan - Soaked 12h, whole - Autoclaved - ICPL-151 | 1018.16 | 295.8 | mg/100 g fresh weight |
| 0.26 | Pigeon pea - Cajanus cajan - Raw - UPAS-120 | Pigeon pea - Cajanus cajan - Soaked 12h, whole - Autoclaved - UPAS-120 | 1132.08 | 330.48 | mg/100 g fresh weight |
| 0.26 | Pigeon pea - Cajanus cajan - Raw - Manak | Pigeon pea - Cajanus cajan - Soaked 12h, whole - Autoclaved - Manak | 1181.92 | 338.3 | mg/100 g fresh weight |
Paramjyothi S., Mulimani V.H. (2001) Effect of heat treatment and soaking on polyphenols of redgram (Cajanus cajan, L.). Journal of Food Science and Technology 38:187-188
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.30 | Pigeon pea - Cajanus cajan L. - GC-7-133-1' - Raw - Untreated | Pigeon pea - Cajanus cajan L. - GC-7-133-1' - Soaked overnight at 4°C - Moist heat (autoclaved at 121°C for 10 min) | 180.0 | 60.0 | mg/100 g fresh weight |
| 0.36 | Pigeon pea - Cajanus cajan L. - GPC-PD1X-BDM-1' - Raw - Untreated | Pigeon pea - Cajanus cajan L. - GPC-PD1X-BDM-1' - Soaked overnight at 4°C - Moist heat (autoclaved at 121°C for 10 min) | 165.0 | 67.0 | mg/100 g fresh weight |
| 0.32 | Pigeon pea - Cajanus cajan L. - DMPT-GC-7-133-1' - Raw - Untreated | Pigeon pea - Cajanus cajan L. - DMPT-GC-7-133-1' - Soaked overnight at 4°C - Moist heat (autoclaved at 121°C for 10 min) | 270.0 | 97.0 | mg/100 g fresh weight |
| 0.35 | Pigeon pea - Cajanus cajan L. - DMPT-GC-94' - Raw - Untreated | Pigeon pea - Cajanus cajan L. - DMPT-GC-94' - Soaked overnight at 4°C - Moist heat (autoclaved at 121°C for 10 min) | 260.0 | 100.0 | mg/100 g fresh weight |
| 0.91 | Pigeon pea - Cajanus cajan L. - F2-Perrinial-ICPL-63' - Raw - Untreated | Pigeon pea - Cajanus cajan L. - F2-Perrinial-ICPL-63' - Soaked overnight at 4°C - Moist heat (autoclaved at 121°C for 10 min) | 200.0 | 200.0 | mg/100 g fresh weight |
| 1.49 | Pigeon pea - Cajanus cajan L. - GPC-ICPL-87067' - Raw - Untreated | Pigeon pea - Cajanus cajan L. - GPC-ICPL-87067' - Soaked overnight at 4°C - Moist heat (autoclaved at 121°C for 10 min) | 122.0 | 200.0 | mg/100 g fresh weight |