I make a lot of tofu and soy milk from soy beans, leaving me with a lot of okara as a by product.
"Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. ... Due to its high moisture and nutrient content, okara is highly prone to putrefaction, and this has limited its commercial use" - Okara - Wikipedia
It's high in protein and other nutrients, so is a shame to leave to waste, but it's not something that can be stored as-is for very long, it starts to go off after a day or so.
The only feasible options for long term storage are freezing, or as I have found - dehydration.
I stick it in the oven spread out on a tray at 100c for a few hours, stirring occasionally. Then blend the resulting clumps into a kind of soy flour.
The resulting flour is useful for all kinds of things - adding to protein shakes, using a 50/50 mix with wheat flour to make bread, adding into oat porridge, etc.
Can I expect to store the flour for just as long as other more common flours such as wheat flour? Do I need to worry about oxidation? (Soy beans are high in oils).