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
1.91 1.87 1.94 0.04 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
1.87 Chickpea (Cicer arietinum L. cv. Amits) - Raw Chickpea (Cicer arietinum L. cv. Amits) - pressure steaming, 5 psi, 70 min 144.0 133.0 mg/100 g fresh weight
1.94 Chickpea (Cicer arietinum L. cv. Amits) - Raw Chickpea (Cicer arietinum L. cv. Amits) - pressure steaming, 15 psi, 60 min 144.0 138.0 mg/100 g fresh weight