Mung bean is an important pulse used for direct consumption and for sprout production. In both cases, a previous hydration process must be performed, which is a time-consuming and a batch step. Therefore, its enhancement is desirable. One way to improve this process is using the ultrasound technology. However, the effect of using this technology on the bean germination must be evaluated. The aim of this work was to evaluate the effect of using the ultrasound technology during the hydration process on the following germination of mung bean. For which, mung bean grains (12.25 ± 0.53 % d.b) were hydrated with and without ultrasound (41 W/L of volumetric power and 20 kHz of frequency) with distilled water at 25 °C. The hydration kinetics was evaluated and used to determine when the germination had started. As results, the hydration kinetics showed a tree-stage water uptake pattern (stage I: hydration process itself; stage II: seed nutrient catabolism with no gain of water; stage III: radicle growth with gain of water), being the first step with sigmoidal behavior. It was observed that ultrasound accelerated not only the hydration rate (reducing approximately 25 % of the time to reach the equilibrium moisture), but also the germination process (reducing both stages I and II). The ultrasound technology enhanced the water uptake by its direct (“sponge effect”) and indirect effects (micro channel formation) increasing the grain water activity and activating the germination enzymes. Further, ultrasound could increase the nutrient mobilization to the radicle accelerating its growth. In sum, ultrasound technology can be useful for the mung bean sprout production, since its accelerate both the hydration and germination.