The nutritional value of full-fat soya bean (FFSB) boiled for three time periods (30, 60, 90 min) was studied in a balanced experiment on rats and a feeding trial with weaner pigs. The crude protein percentage values were 42.34, 42.7, 43.0 and 43.4 for raw, 30, 60 and 90 min boiled soya bean respectively. Ether extract ranged from 12.3% for the raw sample to 19.0% for samples boiled for 90 min. There were slight increases in the amino acid content with increase in processing time while the reverse was the case for the mineral elements and the antinutritional factors. Protein quality indices showed that fe ed intake was not influenc by boiling. The protein efficiency ratio (PER ) and net protein retention ( N P R ) values decreased with increasing boiling time. Weight gain and fe ed I gain o f pigs wereimproved (P < 0 .0 5) with boiling time, while boiling had no significant effect on feed intake. Increasing boiling time tends to improve the nutritive value o f FFSB slightly.