Dauda, A.O., Abiodun, O.A., Kayode, R.M.O. & Ibanga, U.I2024-05-022024-05-022016-06-06REFoSTS (P. 6-7)https://uilspace.unilorin.edu.ng/handle/123456789/13230Descriptive approachShelf life of full fat soybean flour processed from soybeans soaked in a solution (sodium chloride) and another sample soaked in water was studied. The soybeans were seperately processed in the following stages: draining, steam blanching (100 degrees) for 45 minutes, dehulling, drying in a cabinet dryer and milled. The flour produced was packaged and their quality parameters determined.enSoybeanFull fat floursoakingshelf lifeOther