Abstract: The garden cress seeds were subjected to dry roasting process. Changes in chemical and nutritional quality
properties after roasting process were investigated. The results showed that cress seeds are good source of nutrients, such as
oil, protein, carbohydrates, in addition to β-carotene, lycopene, phenolic and flavonoids compounds. Chemical composition
of the studied seeds flour was significantly (P<0.05) affected by the roasting process. The roasting process resulted in a
decrease in moisture, protein, vitamin C contents; however, the content of ash, oil, lycopene and total flavonoids was
increased. The abundant minerals in the unprocessed seed flour were phosphorus and calcium. Whereas the contents of
magnesium increased after roasting, iron content was decreased. Moreover, the flour obtained from seeds after roasting
process was used to manufacture water biscuits; and the overall acceptability of these biscuits did not show significant
differences between these biscuits and control (100% wheat flour). Indeed, it could be suggested that dry roasting can be used
as processing method for production of roasted cress seeds flour with good edible and nutritional quality to be used as dietary
supplement.