Soybean was procured from a local market in Ilorin, washed, dried, milled, packaged and stored under hermetic conditions using transparent plastic container. Proximate composition was carried out on the samples 4-monthly (once-in -4 months) for a period of one year. Moisture content was determined by air-oven method while proximate composition was carried out by Standard Methods of Association of Official Analytical Chemists (AOAC). Moisture contents ranged between 8.0 and 8.9% within one year of storage, while protein levels reduced to 34.9 from 40.4%. Whereas increasing trend was recorded in ash content during the course of storage with ranging values between 4.9 and 5.4%. No definite trend was observed in fibre composition, however, the final value at the end of 12-month storage was found to be 5.8%. Hazard analysis and critical control points (HACCP) procedures were developed and applied for production of high quality as well as safe soybean flour for both local consumption and export.
Key words: Storage, soybean, soy flour, hazard analysis and critical control points (HACCP), hazard, multipurpose dryer.