What question did this study set out to answer?

This study aims to evaluate how drying affects the texture, color, and nutritional quality of winged bean seeds.

June 1, 2026Journal of Food Process Engineering0 citations

Drying‐Induced Changes in Texture, Color, and Nutritional Quality of Winged Bean Seeds Using Experimental Modeling and Artificial Neural Network with Genetic Algorithm

MCMehul ChudasamaNational Institute of Technology Rourkela DSDhananjay Kumar SinghNational Institute of Technology Rourkela BNBharath NagarajuNational Institute of Technology Rourkela

Key Points

This study aims to evaluate how drying affects the texture, color, and nutritional quality of winged bean seeds.
evaluated hot-air drying temperatures of 40°C–60°C
utilized thin-layer modeling and ANN-GA for prediction
measured changes in protein, fat, carbohydrate content, and bioactive compounds
drying at 50°C resulted in less than 6% residual moisture with 33% protein content
total phenolic and flavonoid contents increased significantly while tannins decreased
ANN-GA model achieved a high predictive accuracy (R² > 0.99)

Abstract

ABSTRACT Winged bean ( Psophocarpus tetragonolobus ) is a protein‐rich, climate‐resilient legume with potential as a sustainable alternative to soybean. This study evaluated the effects of hot‐air drying (40°C–60°C) on its drying kinetics, nutritional composition, and functional quality, supported by thin‐layer modeling and Artificial Neural Network‐Genetic Algorithm (ANN‐GA) prediction. Moisture removal followed the falling‐rate period, best described by the Logarithmic and Page models, with an activation energy of 31.6 kJ/mol. Increasing temperature reduced drying time and residual moisture ( 0.99). Overall, drying at 50°C found to have balanced efficiency, bioactive enhancement, and color stability. These findings highlight potential of WB seed as a functional, nutrient‐rich, and sustainable legume for plant‐based food applications.

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