Roasting process of carob pods at various temperatures for different times was carried out to study the effect of its process on the chemical constituents, minerals content, phenolic compounds and antioxidant activity. Volatile compounds were also determined for roasted carob powders. The obtained results revealed that the protein content was 5.42% (on dry weight basis), which decreased with increasing the processing temperatures. Whereas, ash increased gradually by increasing the roasted temperatures but lipids was decreased. The predominant mineral in carob powders was calcium followed by sodium, potassium and magnesium, respectively whereas; the raw carob pods contain 21.07mg/g of total phenolic compounds. Roasting treatment caused to the degradation of phenolic compounds which increased with increasing the roasting temperatures. The antioxidant activity of the carob powders was determined by 2,2-diphenyl-1-picryl-hydrazyl (DPPH) as free radical scavenging. However, the activity of antioxidant was decreased owing to the roasting process. On the other hand, sensory characteristics for both hot drinks and prepared cakes showed greater preference, especially for samples contained roasted carob powders at 160˚C for 30 min. and/or 40min. compared with that in tested samples and control. Seven aroma compounds were positively identified by using GC–mass spectrometry. The major aroma compounds of carob powders were 3-methyl butanal and methyl propanal which was found in chocolate and it's responsible for chocolate flavor. Moreover, other volatile compounds were identified in roasted carob powders and which also found in dark chocolate such as 2-Heptanone, Pentan-2-ol and Linalool. Also, Nonane-2-one and Hexanal were found and identified in roasted carob powders.