raw form due to antinutritional factors, which require various processing methods that significantly alter their nutritional value and functional properties. This research examined the effects of different heat treatments, boiling, microwaving, and roasting, on soybeans' nutritional, antinutritional, mineral, and functional properties to provide insights into the impact of heat treatment methods on soybeans. All analyses were carried out according to standard procedures. Results showed that while crude protein generally decreased with processing (e.g., raw: 34.93 g/100 g; cooked: 24.81 g/100 g), crude fat (raw: 18.31 g/100 g; roasted: 27.72 g/100 g) and carbohydrate content significantly increased (raw: 39.27 g/100 g; cooked: 43.93 g/100 g). Crucially, processing markedly reduced significant levels of antinutritional factors present in raw seeds, such as tannins (0.29 to 0.25 mg/g), phytates (31.72 to 22.25 mg/g), oxalates (2.93 to 2.39 mg/g), and saponins (2.51 to 0.68%). Furthermore, cooked and microwaved soybeans exhibited higher concentrations of magnesium and potassium. Functional properties were also enhanced; roasted and microwaved seeds showed moderate bulk densities (0.69 and 0.67 g/cm3, respectively), and all treated samples demonstrated improved foaming capacity (3.85-7.69%). Roasted soybeans possessed the greatest oil absorption ability (2.25 g/g). Overall, the research indicates that thermal processing significantly improves soybeans' nutritional benefits and functional properties, while also reducing unwanted antinutritional compounds.