ABSTRACT Soybean, a high protein/oil legume is known to contain high levels of polyunsaturated fatty acids, which are susceptible to lipid oxidation and hydrolysis. However, suitable processing methods and storage conditions can enhance the stability of lipids in soy flour. The objective of the project was to investigate the effects of some processing methods and storage conditions on the stability of lipids in soy flour and to define the parameters for the prediction of the shelf life of soy...
