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An experiment was conducted at to add value to Watermelon rind and to study quality of watermelon rind jam as influenced by different concentration of rinds and sugar with flavors. This single factors experiment was consisted of sixteen treatments with three replications and laid out in CRD. The treatments were T 1 F 0 =50% rind+50% sugar+no flavor; T 1 F 1 =50% rind+50% sugar+strawberry flavor; T 1 F 2 =50% rind+50% sugar+pineapple flavor; T 1 F 3 =50% rind+50% sugar+vanila flavor; T 2 F 0doi:10.11648/j.plant.20190701.12 fatcat:qpk5rtgy3jcj3aul34i67bpke4