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Five food-grade soybean cultivars were dryand oil-roasted and stored for 6 months. The effects of cultivar, roasting, and storage on soybean composition were determined. Composition of roasted soynuts was measured on raw soybeans, roasted soynuts after roasting, and roasted soynuts after six months of storage. Moisture contents decreased after roasting and increased during storage. Oil-roasted soynuts were lower in moisture content than dry-roasted soynuts. Oil-roasted soynuts had significantly higher lipid contents than raw soybeans and dry-roasted soynuts due to the absorption of oil. Reductions were observed in reducing sugars and free amino acids with roasting. Greater reductions were seen in oil-roasted soynuts because of the higher roasting temperature and presumably increased Maillard browning. Storage resulted in minor changes in soluble sugars. Most free amino acid contents decreased during storage.

Composition, sensory attributes, and flavor of dry- and oil-roasted soynuts after roasting and during storage