Yield factor value: 2.03 (Bean, common, clean, soaked, boiled or autoclaved - table 16, 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
0.01 0.01 0.01 0.00 1

Original Retention Factor Values used to Produce Mean

Xu B. (2009) Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and flavonol profile and antioxidant properties of pinto and black. Journal of Agricultural and Food Chemistry 57:4754–4764

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.01 Black beans - Raw Black Beans, pressure steaming, 15 psi, 60 min 74.59 0.37 mg/100 g fresh weight