Please use this link to access this publication. Abstract This study was done to investigate the effect of roasting time (7, 14, and 21min) at 160 ᵒC on proximate composition, colour attributes, bioactive compounds, and fatty acids composition of hemp (Cannabis sativa L.) seeds. Roasting of the seeds for different periods significantly (P < 0.05) increased the protein, oil, total phenolic, total flavonoid, and DPPH scavenging. The lightness (L*) and yellowness (b*) of the samples were significantly (P < 0.05) decreased with roasting time but redness (a*) was increased. Moreover, phenolic acids, flavones, polyphenols, and glycosylated flavonoids were increased significantly with the roasting time. Roasting of the seed slightly affected fatty acid contents....