The objective of this research was to test the addition of soy protein extract residue,also known as "okara",to a confectionary product (molded sweet biscuit).The "okara" was produced based on the system using hot disintegration of the peeled soybeans and separation of the soymilk.Residues from ten soybean cultivars with approximately 83% (wwb) moisture and high protein (41 to 61 dwb) and lipid (18 to 25% dwb)contents were added to the molded sweet biscuit formulation,substituting 32% by weight of the wheat flour.