As one of the studies relating to utilization of ginseng marc for food stuff, the changes of ginsenosides during roasting ginseng marc was examined varying roasting temperature (140~23$0^{circ}C$) and time (10-30 min). BuOH-soluble fraction of ginseng marc roasted at 23$0^{circ}C$ for 30 min increased up to 3 times higher than that of the unfrosted one. Some minor biol-ginsenosides were detected on the TLC by roasting above 20$0^{circ}C$, while the contents of ginsenoside $Rg_1$, $Rg_1$ and Re, major ginsenoside components of ginseng, decreased by one fourteenth, one eighth, and one fourth fold, respectively, which indicates that these components are unstable to heat. When ginseng marc was roasted at 23$0^{circ}C$, most of the ginsenosides except glnsenoside Re were not detected by HPLC.