The effect of Oven and freeze drying methods on the proximate composition, anti-nutrient and selected physical attributes of soursop flours were determined using standard methods. The fruit pulp was frozen at -30 and freeze dried at -40 for 72hrs while oven drying was performed at 70 for 48hrs. Oven drying significantly (p≤0.05) lowered the fat (7.30±0.23%), moisture (12.40±0.29%) and carbohydrate (40.70±0.12%) content of soursop flour while freeze drying significantly (p≤0.05) lowered the protein (18.72±0.10%), fibre (12.30±0.23%), ash (6.30±0.17%) and energy (212.704±0.10%) content of the flour. The oven dried flour had higher phytate (0.03±0.10%) and oxalate (0.03±0.00%) content while the freeze dried flour had higher tannin (0.52±0.00%) content. The physical attributes of the flours however revealed that the freeze dried flour significantly (p≤0.05) had higher values for viscosity (32.50±0.29%), water absorption capacity (57.30±0.17%), swelling index (50.10±0.06%), solubility (22.30±0.17%), oil absorption capacity (24.60±0.23%) and emulsion capacity (24.60±0.23%) while the oven dried flour had higher values for bulk density (421.20±0.12%) and foam capacity (25.30±0.17%). Freeze dried soursop flour had better physical attributes, lower nutrient and anti-nutrient content.