Why soyabean is roasted before use?

* Flavor: Roasting soybeans brings out their nutty and earthy flavors. This is because the heat of roasting causes the Maillard reaction to occur, which is a chemical reaction between amino acids and sugars that produces new flavor compounds.

* Texture: Roasting soybeans makes them crispier and crunchier. This is because the heat of roasting causes the soybeans to lose moisture and become more brittle.

* Nutritional value: Roasting soybeans increases their nutritional value by making them more digestible. This is because the heat of roasting breaks down the soybeans' complex carbohydrates into simpler sugars that are more easily absorbed by the body. Additionally, roasting soybeans increases their content of certain vitamins and minerals, such as iron and zinc.

Here are some additional reasons why soybeans are roasted before use:

* To remove the bitter taste. Soybeans have a naturally bitter taste that can be unpleasant to some people. Roasting soybeans removes this bitterness by breaking down the compounds that cause it.

* To improve the shelf life. Roasted soybeans have a longer shelf life than unroasted soybeans. This is because roasting soybeans reduces their moisture content, which makes them less susceptible to spoilage.

* To make them easier to grind. Roasted soybeans are easier to grind into flour or meal than unroasted soybeans. This is because the heat of roasting makes the soybeans more brittle.