Long term stability of okara flour

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).