This project aims to develop value-added technologies using winged beans and other crops to enhance processing efficiency and utilization in indigenous regions. By identifying and developing various methods and technologies for winged bean applications, the project seeks to increase the added value and product diversification of winged beans. Through processing techniques such as drying, grinding, extraction, and roasting, the project will promote diversified and high-value applications of local winged bean products and support the development of modern plant-based protein and food additive products, such as winged bean vegetable rice rolls and winged bean vegetable purees.Meanwhile, the project will promote specialty winged bean souvenirs and processed products in indigenous community stores to expand sales channels and increase local economic benefits. To improve product quality, the project will conduct sensory evaluations, baking tests, and studies related to processing applications of winged beans. These efforts aim to understand the raw material characteristics of different winged bean varieties, with the goal of establishing whole-plant utilization technologies. Ultimately, the project seeks to support the implementation of indigenous technical industries, promote diversified value-added winged bean products, and facilitate industrial upgrading and sustainable development in local communities.

▲Figure 1: Winged Bean Cultivation

▲Figure 2: Winged Bean Processed Product Prototype – Winged Bean Rice Rolls