ABSTRACT
When clean, whole soybeans are roasted for about 30 min, they become brown and acquire a characteristic toasted flavor. Upon cooling, the roasted beans, known as soynuts, can be eaten like roasted peanuts as a snack or used as an ingredient to add a crunchy texture and nutlike flavor to a wide variety of salads, sauces, casseroles, and miso preparations. Besides dry-roasting, whole soybeans may be oil-roasted.
