The present work was aimed to investigate the effect of drying methods (oven drying, foam mat drying) and temperatures (40°C, 60°C) on the nutritional characteristics of red- and yellow-watermelon rinds. It was found that foam mat drying produced the best results for preserving the most nutrients as compared to the conventional oven drying for both red- and yellow watermelon rinds. Temperature is a significant parameter that affects the nutritional characteristics of watermelon rinds powder for both methods. Finding suggests that foam mat drying at 40°C was the best method for producing watermelon rinds powder as it requires shorter treatment time and gave the best retention of protein and carbohydrate.