The researchers studied how steaming and dehydration affect the nutritional quality and functional properties of protein isolates from hyacinth bean. They found that steaming before processing improved the protein quality and health benefits. Dehydration helped preserve the nutritional qualities and functionality of the steamed samples. These findings suggest that processing methods can enhance the value of hyacinth bean as a protein source for various food applications, potentially boosting the competitiveness of the legume grain sector.