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Full fat soy (Glycine max L) flour (FFSF) from germinated 'MAUS 47' variety was packed in Al foil laminated paper (75 microns Al foil), low density polyethylene (LDPE, 125 microns), biaxially oriented polypropylene (BOPP, 100 microns) packets and polyethylene tetraphthalate (PET) jars and stored in ambient (25-35°C, 45-55%RH) and accelerated conditions (40°C, 90% RH) and tested every 15 days for a period of 75 days for changes in moisture, protein, fat, free fatty acid and nitrogen solubility. Increase in contents of moisture and free fatty acid with corresponding decrease in fat and solubility were observed in all stored packs more under accelerated conditions as compared to ambient conditions of storage. Among packaging materials FFSF from sprouted soybean was best kept in Al foil laminated packages followed by LDPE and BOPP packaging materials. Flour from sprouted soybean could be kept safely for 90 days in ambient and 75 days in accelerated conditions.

Effect of drying on protein, trypsin inhibitor (TI), nitrogen solubility, water absorption, colour and electrophoretic patterns of flours prepared from germinated soybean varieties 'JS 9305' and 'MAUS 47' was studied. Drying included sun drying (35-40°C), steaming followed by hot air oven drying at 60°C, hot air oven drying at 100°C and microwave heating at 400 W and 630 W. Sun drying did not reduce the TI to the required 80% and steaming followed by drying and microwave heating affected colour, nitrogen solubility and electrophoretic pattern adversely. Drying at 100°C reduced TI to safe limits and did not adversely affect the nitrogen solubility, colour and electrophoretic patterns and can be recommended for commercial scale drying of germinated soybean to prepare good quality soy flour for product development. Drying at 35-40°C minimally affected the colour, nitrogen solubility and electrophoretic pattern and can be used to prepare soy flour for bakery purposes.

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