Physicochemical characteristics of Cassia tora seeds roasted at different conditions were investigated. Intact Cassia tora seeds were composed of water 11.6% crude protein 13.1%, crude fat 4.4%, curde fiber 13.8%, N-free extract 47.2% and ash 4.9%. Stacking volume ratio was increased generally by swelling, but soluble solids were decreased by rosating process L and B values decreased conspicuously as roasting temperature increase, but $Delta$E value increased. The content of anthraquinones was 1, 200mg% in unroasted Cassia tora seeds, it increased as roasting time and temperature increase and reached maxium amount at 19$0^{circ}C$-30min, 21$0^{circ}C$-20min. and 23$0^{circ}C$-10min. agter that it decreased remarkably. Optimum roasting condition of Cassia tora seeds was 21$0^{circ}C$-20min.