Showing retention factors for Polyphenols, total in Common bean [Others], whole, raw with the process roasted Food Processing
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 |
|---|---|---|---|---|
| 0.30 | 0.27 | 0.33 | 0.03 | 2 |
Original Retention Factor Values used to Produce Mean
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
| 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 |