The study looked at how roasting sesame seeds in an oven affects their quality. They tested seeds from different places and found that roasting changes their color, nutrients, and antioxidants. The temperature and time of roasting also make a difference. Roasting can increase antioxidants and proteins in the seeds, but decrease moisture and certain fatty acids. Where the seeds are grown also plays a role in their quality. So, how sesame seeds are roasted and where they come from can affect their nutritional value and overall quality.