Quality attributes of convective hot air dried spine gourd (Momordica dioica Roxb. Ex Willd) slices

•Convective hot air drying of spine gourd slices was performed.•Total phenolic and flavonoid content is proportional to the drying temperature.•Chlorophyll and ascorbic acid inversely proportional to the drying temperature. In the present study, spine gourd slices were dried in a convective dryer at 40, 50, 60 and 70 °C temperature. The change in quality of spine guard was determined by analyzing the change in proximate, minerals, functional group, chlorophyll, ascorbic acid, and antioxidant characteristics. Increase in drying temperature changed the protein (4.62–12.88 g/100 g), fiber (3.14–3.53 g/100 g), total phenolic (14.85–14.99 mg gallic acid equivalent/g) and total flavonoid (30.1–64.8 mg quercetin equivalent/100 g) content while reduction occurred in fat (4.02–3.07 g/100 g), carbohydrate (76.13–55.22 g/100 g), chlorophyll (0.34–0.100 mg/g), ascorbic acid (29.94–4.50 mg/100 g) and antioxidant activity (96.58–85.06%). Mineral content of fresh SG differed significantly with dried samples (p