2.4. Whole Green Soybean Flour (WGS)
The soybean plants were grown under carefully monitored conditions at the Louisiana State University Agricultural Center and were harvested at reproductive stage six or when the green pods contained soybeans that filled the pods. The whole soy pods were processed at the USDA, New Orleans, LA, Food Processing and Sensory Quality Research Unit. The pods were sliced into thin cross-sections, frozen at −80 °C, lyophilized, and milled to flour. Nutrient analysis was performed at Eurofins Food Chemistry Testing (Madison, WI) using the methods of analysis from the Association of Official Analytical Chemists [