Adepoju, Abiola Lydia2026-04-152026-04-152023-06https://uilspace.unilorin.edu.ng/handle/123456789/17250This study aimed at investigating the effects of roasting time on proximate and anti- nutritional compositions of Delonix regia seed flour. The seeds were divided into four samples (A-D) of 1kg each. Sample A served as the control (not roasted) while samples B, C and D were roasted for 30, 60 and 90 minutes respectively at a temperature of 150o C. All the samples were afterwards dehulled and milled into a coarse particle size of about 3mm. The proximate and anti-nutritional properties were determined using standard analytical procedures. The results showed that the moisture and ash contents were reduced to 5.90% and 6.26% respectively with an increase in roasting time. The protein content of the flour increased with roasting time with the highest value of 31.52% recorded at 60 minutes. The highest value (10.70%) of fat was observed at 30 minutes roasting time while for crude fibre and carbohydrate contents, roasting reduced their values when compared with the control sample. All anti-nutritional properties evaluated (tannin, phytate, saponin, cyanide and oxalate) reduced with an increase in roasting time. Roasting of Delonix regia seeds can therefore help to reduce the anti-nutritional factors while enhancing some proximate qualities of the flour which in turn, can be explored as a protein source for animals’ feed.enDelonix regiaroasted seed flourproximate compositionanti-nutritional compositionArticle