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This study aimed to investigate the effect of drying conditions (freeze drying and hot-air oven drying at 40 and 60°C ) on the physicochemical and functional properties of red and yellow-fleshed watermelon rind flour . In comparison among the drying processes used in this study, freeze drying method resulted in flour with better quality in terms of colour, pH, total titratable acids , total sugar, total starch and digestible starch. However, results on t he physicochemical and functional attributes of the flours revealed that hot-air dried flour had higher values for bulk density, water absorption capacity, oil absorption capacity and resistant starch than that of the freeze dried flour. Drying conditions exerted marked e  ects on the properties of watermelon rind ours in this study.

Effects of drying conditions on the physicochemical and functional properties of red- and yellow-fleshed watermelon rinds flour