Abstract: The roasted forms of flaxseed and soybean were chosen for study as they are found to be enriched with phenolic components. They are also found to possess medicinal benefits particularly against non-communicable diseases like cancer. Hence the investigator analyzed the non-antioxidant enzymes and in vitro antioxidant activity of roasted soybean and flaxseed. After a deeper analysis, it was observed that flaxseed possessed greater anti-oxidant activity than soybean comparatively.