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Soybean Flour. Flour (q.v.) produced from soybean seeds (q.v.) that have been hulled and are then ground into a fine granulation, without undergoing any preliminary processing that would extract any of the oils (q.v.) so that the resultant product has the same fat (q.v.) content as the original soybean; hence, it is also referred to as full-fat soybean flour (q.v.).