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

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 (< 6%) without major losses in protein (33%), fat (21%), or carbohydrate (36%) content. Total phenolic content, total flavonoid content, and antioxidant activity increased. While tannins, saponins, and phytic acid found to be decreased significantly. The ANN‐GA model achieved high predictive accuracy ( R 2 > 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.