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
1.08 1.01 1.14 0.05 4

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
1.08 Yellow pea - Raw Yellow pea Pressure boiling, 5 psi, 30 min 138.0 74.0 mg/100 g fresh weight
1.14 Yellow pea - Raw Yellow pea Pressure boiling, 15 psi, 15 min 138.0 78.0 mg/100 g fresh weight
1.01 Green pea (Pisum sativum L. cv. Stratus) - Raw Green pea (Pisum sativum L. cv. Stratus) - Pressure boiling, 5 psi, 30 min 122.0 61.0 mg/100 g fresh weight
1.09 Green pea (Pisum sativum L. cv. Stratus) - Raw Green pea (Pisum sativum L. cv. Stratus) - Pressure boiling, 15 psi, 15 min 122.0 66.0 mg/100 g fresh weight