Legumes are important source of protein and energy. Anti-nutritional factors such as phytate, polyphenols, protease inhibitors and α-amylase inhibitor reduce the bioavailability of some nutrients. Using a different processing techniques to increase the utiliztion of legumes is important. Mung bean seeds was heated at 121 ºC for 30 min, soaked in water for 4 hrs, and soaked in water for 4 hrs and germenated. The treated Seeds was dried. Mung bean flour and protein isolate were prepared chemical composition of mung bean flour was determined. Trypsin inhibetor, phytic acid and α- amylase inhibitor. invetro- protein digestabilty, protein solobilty, water absorption (water/100g), oil absorption (ml oil/g), emulsification capacity (g oil/100g), and gelation of flour and protein isolate were evaluated. The results revealed that protein content of flour ranged from 21.44 to 25.55% (dry weight ). Soaking with germination had the highest value of in vitro- protein digestibility(84.35%). Protein solubility for all treatment was high at pH 2 and 8. Heating, soaking, and soaking with germination significantly (P0.05) decreased Emulsification capacity and increased the water absorption. Trypsin inhibitors, phytic acid, α- amylase inhibitors were significantly (P0.05) decreased after heating, soaking, and soaking with germination. Heating, soaking, and soaking with germination treatment decreased the antinutritional factors and improved the protein digestibility.