Benincasa hispida is a seasonal fruit widely grown in Tanzania mostly in Dodoma region. Assessing effect of drying methods on nutrient content of Benincasa hispida varieties in Tanzania is valuable for preserving the fruit's availability throughout the year. Additionally, evaluating sensory acceptability of processed product will provide insights into consumer preferences. Three varieties such as Maule, Mbwagale and Iyungumapele were collected and subjected to direct sun and solar drying followed by laboratory analysis to determine the effect of drying methods on nutrient content. Also, prepared porridge and ‘chinchin’ from sun and solar dried flour were subjected to sensory evaluation using 9-point hedonic scale as described by Lawless and Heymann (2010) [14], where by a trained panel of 70 people with age raging 15-45 years was used. The results showed that there was a significant difference (p≤0.05) between direct sun and solar drying methods on nutrient content. Drying methods in all varieties reduced the nutrient content with exception of potassium. Some nutrients varied significantly (p≤0.05) between varieties. Higher amount of nutrient content was observed in Maule variety compared to Mbwagale and Iyungumapele varieties. There was significant difference (p≤0.05) in all attributes except texture in chinchin while there was no significant difference (p≤0.05) in all attributes except colour in porridge. Farmers in Dodoma should be encouraged to dry Benincasa hispida particularly Maule variety and develop other value added product for diversification.

Benincasa hispida, Direct sun drying, Nutrient Content, Sensory Acceptability, Solar drying