This study was attempted to investigate granular properties of acorn flours which were prepared by soaked nut and sediment. X-ray diffraction pattern of acorn flour was B type and was not affected by soaking treatment. The principal indices of the pattern were at diffraction angles ($2{ heta}$) of $14.5^{circ},;17.2^{circ},;19.7^{circ},;22.2^{circ};and;24.5^{circ}$. The shape of acorn flour was elliptical and some rounded triangular by scanning electron microscope (SEM). The granule size of acorn flours varies from $4;{mu}{ extrm}{m}$ to approximately $20;{mu}{ extrm}{m}$. although morphology of the acorn flour was not affected, the non-starchy substances of surface was slightly changed by soaking.