The study was conducted to analysis of physico-chemical properties of jackfruit seed flour. Jackfruit seed flour prepared from the drying temperature 50 °C, 60 °C, and 70 °C. Jackfruit seed were dried in a convective hot air dryer at 50oC, 60oC and 70oC. The air velocity inside the dryer was 2-3 m/s, the drying process completed within 38 hrs, 27hrs, and 19hrs time to dry the product at 50 °C, 60 °C, and 70 °C. Drying rate increased with increase in air temperature. The experimental drying data of Jackfruit seed were applied to three Moisture ratio models, namely, the Newton, Page and Henderson and Pabis. Among all the models, the Henderson and Pabis Model was found to be the best for explaining the drying characteristics of Jackfruit seed. The effective moisture diffusivity varied from 2.174 ×10-8, 3.565×10-8 and to 6.261×10-8 and over the temperature range studied, with activation energy of 46.646 kJ/mol for Jackfruit seeds. The jackfruit seed flour contains moisture 6.33 to 7.81 %, protein 12.07 to 7.17 %, fat 1.75 to 1.25%, fibre 2.32 to 2.75 % carbohydrate 75.32 to 80.52%, ash 2.21 to 1.1 %. The flour had average of water absorption capacity (2.374ml/ g), oil absorption capacity (2.081ml/g) were recorded.