Yield factor value: 1.86 (Beans, brown, dried, soaked, SE SLV, 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
2.23 2.23 2.23 0.00 1

Original Retention Factor Values used to Produce Mean

Luthria D.L., Pastor-Corrales M.A. (2006) Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. Journal of Food Composition and Analysis 19:205-211

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
2.23 Dry bean - Phaseolus vulgaris L. - Northern - Matterhorn Dry bean - Phaseolus vulgaris L. - Northern - Matterhorn - Cooked bean paste 9.0 10.8 mg/100 g fresh weight