Whole grains of soybean with 8 and 12% moisture contents were sand-roa
sted at 217 degrees C for 10-45 sec and 90-120 sec, respectively. Full
-fat soy flours obtained by grinding of the roasted samples, as such,
were used in cookies at 30% level. Cookies were evaluated for properti
es and organoleptic acceptability. The product (cookies) was crisp and
did not show urease activity, indicating that it was free from antinu
tritional factors. The fair acceptability of cookies suggested adequac
y of this approach for nutritional supplementation of cookies.