Yield factor value: 0.8 (Bean, sprouts, boiled, 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
0.23 0.23 0.23 0.00 1

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
0.23 Soybeans raw Soybeans toasted - roasted in a microwave oven for 6 min (1200 W) 616.07 177.97 mg/100 g fresh weight