Yield factor value: 2.81 (Lentils, pressure stew, TP, edible part, 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
1.33 1.33 1.33 0.00 1

Original Retention Factor Values used to Produce Mean

Xu B. , Chang S.K.C. (2008) Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chemistry 110:1-13

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.33 Lentil (Lens culinaris cv. CDC Richlea) - Raw Lentil (Lens culinaris cv. CDC Richlea) - Regular steaming, 15 min 734.0 349.0 mg/100 g fresh weight