Showing retention factors for Polyphenols, total in Pigeon pea, whole, raw with the process dried Food Processing

Yield factor value: 0.64 (Pigeon roasted, GB RSC, MAFF, BERGSTROM 1994_GAINS-AND-LOSSES)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.68 0.27 1.16 0.34 6

Original Retention Factor Values used to Produce Mean

Paramjyothi S., Mulimani V.H. (2001) Effect of heat treatment and soaking on polyphenols of redgram (Cajanus cajan, L.). Journal of Food Science and Technology 38:187-188
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.71 Pigeon pea - Cajanus cajan L. - GC-7-133-1' - Raw - Untreated Pigeon pea - Cajanus cajan L. - GC-7-133-1' - Raw - Heat dried (1h at 100°C in a hot air oven) 180.0 200.0 mg/100 g fresh weight
1.16 Pigeon pea - Cajanus cajan L. - GPC-PD1X-BDM-1' - Raw - Untreated Pigeon pea - Cajanus cajan L. - GPC-PD1X-BDM-1' - Raw - Heat dried (1h at 100°C in a hot air oven) 165.0 300.0 mg/100 g fresh weight
0.59 Pigeon pea - Cajanus cajan L. - DMPT-GC-7-133-1' - Raw - Untreated Pigeon pea - Cajanus cajan L. - DMPT-GC-7-133-1' - Raw - Heat dried (1h at 100°C in a hot air oven) 270.0 250.0 mg/100 g fresh weight
0.29 Pigeon pea - Cajanus cajan L. - DMPT-GC-94' - Raw - Untreated Pigeon pea - Cajanus cajan L. - DMPT-GC-94' - Raw - Heat dried (1h at 100°C in a hot air oven) 260.0 120.0 mg/100 g fresh weight
0.27 Pigeon pea - Cajanus cajan L. - F2-Perrinial-ICPL-63' - Raw - Untreated Pigeon pea - Cajanus cajan L. - F2-Perrinial-ICPL-63' - Raw - Heat dried (1h at 100°C in a hot air oven) 200.0 85.0 mg/100 g fresh weight
1.04 Pigeon pea - Cajanus cajan L. - GPC-ICPL-87067' - Raw - Untreated Pigeon pea - Cajanus cajan L. - GPC-ICPL-87067' - Raw - Heat dried (1h at 100°C in a hot air oven) 122.0 200.0 mg/100 g fresh weight