Soybean (Glycine max L.) varieties, Clark 63K and SCS1 were obtained from JimmarnAgricultural Research Center. Their seed color and shape, seed density; hundred seed mass,rnhydration and swelling capacities, hydration and swelling indices, hydration and swellingrncoefficients were studied according to the standard procedures. The seeds were processed andrnconverted into full fat soy flour (FFSF) and soy protein concentrate (FF-SPC) to study the effectrnof extrusion. The flours and concentrates from each variety were extruded at a barrel temperaturernof 140 0C, screw speed of 120rpm, and feed moisture of 30%. The effect on extrudates expansionrnratio, specific length, proximate composition, flour and extrudate bulk density (BD), waterrnabsorption index (WAI), water solubility index (WSI), oil absorption capacity (OAC), emulsionrnactivity (EA) and stability (ES), foaming capacity (FC) and stability (FS) was studied inrntriplicate samples. The result of the seed analysis of both varieties showed no statisticalrnsignificant difference except in swelling coefficient. The bulk density of FFSF is significantlyrnhigher than that of FF-SPC flour, while FFSF extrudates have lower bulk density than that of thernunprocessed flour. WAI of FF-SPC flour and extrudates of both varieties were found to bernsignificantly higher than that of FFSF. WSI of FFSF flour and extrudates of both varieties arernsignificantly higher than that of FF-SPC flour and extrudates. The OAC of FF-SPC flour isrnsignificantly higher than that of FFSF in both varieties, while that of the extrudates isrnsignificantly lower than that of their corresponding flours. EA and ES of extrudates of clark 63Krnand SCS1showed significantly higher values than the corresponding unprocessed flours. Inrngeneral, the EA of SCS1 products are lower than that of Clark 63K, and the ES of Clark 63K andrnSCS1 is closer. The FC of FFSF is significantly higher than that of all products of both varieties.rnThe FS of FFSF has been significantly higher than that of FF-SPC while the extrudates of SCS1rnshowed higher values of FS than that of Clark 63K. Generally, the present study showed thatrnboth varieties are suitable for extrusion cooking, with SCS1 slightly better performance. Basedrnon the outcome of the study, the technology for developing an extruded product of soybeanrnvarieties has been suggested.rnKey words: Concentrate; extrusion cooking; flour; soybean