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