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The obtained results are theoretically consistent, and therefore have important policy implications.Marble vine (Dioclea reflexa) seeds were roasted using the conditions in runs generated from Response Surface Methodology with temperature ranging from 110 to 200 °C and time (10-40 min). Proximate composition, antioxidant activities (DPPH, ABTS, FRAP, metal chelation OH and Lipid peroxidation) and Fourier Transform Infrared Spectroscopy (FTIR) were carried out on unroasted and roasted flours. Roasting increased the crude fibre content (
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