A processing method for preparing full-fat soybean flours for human consumption by a new extrusion-cooking method was developed. Biological evaluations were made of samples produced experimentally by this method to determine the best conditions for preparing a product of maximum nutritive value and stability. Twelve processed full-fat soybean flours, prepared under different conditions, were evaluated by means of chemical analyses, biological assays, available lysine content, organoleptic and bacteriological test s~ and oxidative stability storage tests. Flour of high nutritive value and good stability can be prepared by preheating unextraeted soybean flakes or grits to 200-212F, premixing and adding sparge steam at 212F to adjust moisture content to 18-21%, extruding for 1-1.5 rain with final extrusion temp reaching 250-290F, cooling, drying and grinding. Clinical testing of the flour with infants up to 12 months of age has begun in two Far Eastern countries on a fairly extensive scale,
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