Anchote (Coccinia abyssinica (Lam.) Cogn.) is a native Ethiopian root crop that is underutilized yet highly regarded. It is more nutritious than other tuber crops such as sweet potatoes, potatoes, Enset, and cassava, and contains more vitamins and minerals. Anchote is a popular holiday dessert as well as a bone-healing treatment. In this regard, a number of studies on growth, nutrition, and anti-nutrition issues have been undertaken and published. However, less effort is put into reducing moisture content and retention of vitamins, which has a number of negative consequences such as microbial development, high shipping costs, and market availability. The combined effect of slice thickness, blanching duration, and drying temperature on proximate characteristics (primarily MC, CP, and VC concentrations), as well as the characterization of the optimized flour product, was investigated in this study. Before drying, samples were washed with tapped water and peeled to eliminate unwanted materials, then pretreated with hot water blanching, soaking in sodium chloride solution, and sliced into 2 to 6 mm thick slices. The experiment was carried out utilizing a three-component RSM with BBD, each with three levels. Moisture content and crude protein content, Vitamin C yields, thermal physical properties, and mineral contents were all measured using AOAC standard techniques, UV-visible spectrophotometer, well-developed model equations, and inductively coupled plasma (ICP-OES), respectively. On a dry basis, the nutritional ranges were 4.004–9.018 percent moisture, 7.87–9.354 g/100 g crude protein, and 24.231–45.35 mg/100 g vitamin C. The bulk density, water activity, specific heat capacity, thermal conductivity, thermal diffusivity, and pH value of flours prepared from blanched anchote tuber slice were 1.024 (g/cm3), 0.3, 1.663 KJ/kg °C, 0.251 W/m2 °C, 1.481 x 10–4 m2 /s, and 6.11 respectively. Moisture and protein concentrations varied considerably (p<0.05) with tuber thickness, blanching time, and drying temperature. Similarly, the same variables had an impact on vitamin C. In general, this research establishes a good basis for using anchote flour as a food ingredient and supplement in a variety of food formulations to replace mineral deficiency foods. More research on vitamin content (especially vitamin A) is needed to properly understand the crop's nutritional potential.