Some engineering properties of Rubus fruticosus fruits and nuts and were characterized in order to provide fundamental information about their properties that will aid in designing modern technology for their handling, processing, storage, preservation, quality evaluation, distribution and marketing. The engineering properties studied are some physical property of Rubus fructicosus fruits and nuts, (moisture content, size and shape of the fruits and nuts). The fruits and nuts were conditioned to five and three different moisture and three and four different temperature levels, respectively before testing. American Standards for Testing and Materials (ASTM) and the American Society of Agricultural and Biological Engineers (ASABE) standard procedures were used to test all the properties considered. Mathlab and Microsoft excel statistical packages were used to analyse the generated data and the means were compared using the analysis of variance (ANOVA) at 5% level