How to make soya flour at home and remove the Anti-utritional content of Soya Beans (lipoxygenase and heamagly finins)

You can make soybean flour at home by following these simple steps. Homemade soybean flour is a versatile ingredient that can be used in various recipes, including baking, cooking, and as a thickening agent. Here’s how to make it:

Ingredients:

• Dried soybeans

Equipment:

• Food processor or blender
• Baking sheet
• Oven

Instructions:

1. Select and Clean the Soybeans:
   • Start by choosing good-quality dried soybeans. You can find them in most grocery stores or purchase them from specialty food stores.
   • Examine the soybeans and remove any discolored or damaged ones.
   • Rinse the soybeans thoroughly under cold running water to remove any dirt or impurities.
2. Soak the Soybeans:
   • Place the cleaned soybeans in a large bowl and cover them with water.
   • Allow the soybeans to soak for at least 8-12 hours or overnight. This soaking process softens the beans and makes them easier to blend.
3. Drain and Rinse:
   • After soaking, drain the soybeans in a colander and rinse them once again under cold water.
4. Blend the Soybeans:
   • Transfer the soaked and drained soybeans to a food processor or high-powered blender.
   • Blend the soybeans until you achieve a fine, smooth consistency. You may need to stop and scrape down the sides of the container a few times to ensure even blending.
   • The result should be a thick, slightly damp soybean paste.
5. Spread on a Baking Sheet:
   • Preheat your oven to a low temperature, around 200°F (93°C).
   • Line a baking sheet with parchment paper or a silicone baking mat.
   • Spread the blended soybean paste evenly on the baking sheet in a thin layer. You want it to be no more than 1/8 to 1/4 inch thick.
6. Dry in the Oven:
   • Place the baking sheet in the preheated oven and leave the oven door slightly ajar to allow moisture to escape.
   • Bake the soybean paste at this low temperature for several hours, or until it becomes completely dry and brittle. This can take anywhere from 6 to 8 hours or more, depending on the thickness of the layer.
7. Cool and Grind:
   • Once the soybean paste is thoroughly dried, remove it from the oven and let it cool to room temperature.
   • Break the dried soybean paste into smaller pieces and transfer them to your food processor or blender.
   • Pulse or blend the dried soybean pieces until you achieve a fine powder. This is your homemade soybean flour.
8. Store the Soybean Flour:
   • Store your homemade soybean flour in an airtight container in a cool, dry place. It should stay fresh for several months.

Now you have homemade soybean flour that you can use in various recipes to add protein and nutritional value to your dishes. Enjoy experimenting with it in your cooking and baking!