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This study aimed to investigate drying at 40 and 60°C) on the physicochemical and functional properties of red and yellow-fleshed watermelon rind flour study, freeze drying method resulted in flour with better quality in terms of colour, pH, titratable acids, total sugar, total starch physicochemical and functional attributes of the flours revealed that hot higher values for bulk density, water absorption ca starch than that of the freeze dried flour. properties of watermelon rind

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This study introduced the potential of microwave application in the determination of alkaloid in Dioscorea hispida rhizome. This microwave device is used to measure the coefficient permitivity of microwave level at rhizome surface using mechanical probe. With the same rhizomes, 40 grams was selected for chemical analysis at a laboratory for the programme of East Coastal Economic Regions -Kementerian Pengajan Tinggi, Universiti Sultan Zainal Abidin, Malaysia (ECER-KPT UniSZA). The sample were selected from 12 portion of 2 plants (I and B) collected from Kampung Kudat, Ajil, Terengganu, Malaysia. The result show that the correlation between microwave level and weight of alkaloid with regression, R 2 is >0.8 is acceptable. Using SPSS, the ANOVA value shows significant correlation between microwave level and weight of alkaloid >0.05. This work is grouped as nondestructive method to detect the dioscorine which is one of the alkaloid components in the rhizome.