The present study aimed to investigate the nutritional analysis of the two varieties soybean seeds namely Giza 111 and Giza 22. The proximate chemical composition, caloric value, minerals (Mn, Mg, Zn, Fe, Cu, Se, Ca, Na, K, P and S), total phenolics and total flavonoids were determined in raw control (C) and roasted (R) soybean seeds flour (SBSF) and defatted raw and roasted soybean seeds flour (DSBSF). In the dry weight basis (SBSF) and (DSBSF) contained moisture 1.95-8.03 %, ash 5.40-7.20%, protein 30.58-48.14%, crude oil 2.30-22.27%, crude fiber 4.85-7.87%, total carbohydrates 32.44-37.95% and caloric value 364.18-466.31 Kcal/100g. In the present study the (DSBSF) recorded higher content of total phenolics and total flavonoids than (SBSF). The mineral content analysis of both (SBSF) and (DSBSF) recorded high values in Mg, Ca, K, P and S. The sensory evaluation scores of burger were observed to be significantly higher in burger with 10% incorporation of defatted roasted soybean seeds flour (DRSBSF) Giza 111 as compared with other treatments. Consequently, it recommended utilizing and consumption in different food formula in order to consider a source of protein, oil and fiber.