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
0.62 0.61 0.64 0.01 2

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
0.61 Chickpea (Cicer arietinum L. cv. Amits) - Raw Chickpea (Cicer arietinum L. cv. Amits) - Pressure boiling, 5 psi, 30 min 144.0 98.0 mg/100 g fresh weight
0.64 Chickpea (Cicer arietinum L. cv. Amits) - Raw Chickpea (Cicer arietinum L. cv. Amits) - Pressure boiling, 15 psi, 15 min 144.0 102.0 mg/100 g fresh weight