I. Introduction
The Mung bean plays an important role in a balanced and healthy diet due to its protein-rich edible grains and nutritional contents. It is a warm-season leguminous plant that is mostly grown as crop rotation with cereals like rice and wheat. It contains 59% carbohydrate, almost 20-24 percent protein, 4 percent fiber, vitamin (A, B, C, and E), and a good source of folate and dietary fiber. They also supply a significant amount of iron, potassium, calcium, and magnesium [1], [2]. From this, it may be concluded that it is considered a good source of protein for vegetarians and it has evolved for different food products such as snacks, sweets, dhals, and savory foods.