Pepper (Capsicum annuum L.), one of the important vegetables used either fresh or as a spice, includes a large number of sweet and hot pepper species. The genus Capsicum is among the five most widely grown domesticated species in the world (Blanco-Ríos et al., 2013;

The physico-chemical properties, phytochemicals, mineral contents of tobacco (Nicotiana tabacum L.) seeds grown at Samsun province in Turkey were evaluated. The oil contents of tobacco seeds ranged from 20.6% (control) to 29.0% (microwave-roasted). L*, a* and b* values of tobacco seeds ranged from 32.38 to 35.61; from 6.32 to 6.78; from 13.72 to 14.27, respectively. Total phenolic contents of tobacco seed extract and oils were reported between 31.02 (oven-roasted) and 34.42 mg GAE/100 g (microwave-roasted) to 4.60 (microwave-roasted) and 6.45 mg GAE/100 g (oven-roasted), respectively. Total flavonoid values of raw and roasted tobacco seed extract and oils were determined between 26.62 (oven) and 67.10 mg/100 g (control) to 21.57 (control) and 44.71 mg/100 g (microwave-roasted), respectively. Gallic acid, 3,4-dihydroxybenzoic acid and catechin are the predominant phenolic components of raw and roasted tobacco seed oils. The amounts of oleic and linoleic acid in raw and roasted tobacco seed oils ranged from 10.23% (oven-roasted) to 12.48% (control) and 73.72% (control) to 76.63% (oven-roasted), respectively. The abundant elements found in seeds were K, P, Ca, Mg, S and Fe. The mineral amounts of the roasted seeds were found higher than that of the control. The highest increase was detected in oven roasted tobacco seeds.

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Raw and processed nuts and seeds are consumed as snacks and at different rates by people at all ages. Some of these cookies are produced locally using different roasting techniques, such as the tandoori method (tandır in Turkish). These local processing techniques and materials give the cookies a distinct aroma, taste, and flavor. In addition, additives such as added oil and salt are the main factors that affect the composition of the products. Nuts and seeds, which are good sources of lipids and proteins, are widely used in cookies for their oil and are consumed directly as food because of their characteristic taste