Green Mung Beans

Green Mung Beans

  • Vigna radiata (L.)
  • 07133100
  • Small , globose, with a flat cream coloured hilum, green in seed coat colour, and cream coloured in inside
  • Golden gram, Green gram, the moong bean
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Mungbean, Vigna radiata (L.) is an annual food in the Leguminosae family. It is also referred to as green gram, golden gram, the moong bean, or chop suey bean. This plant has been cultivated in India since prehistoric times and is believed to be a native crop of India. Mung bean now is widely grown in southeast Asia, Africa, South America, and Australia, with more than 6 million Ha worldwide or almost 8,5% of the global pulse area.

Mung bean plants are found with branches carrying pods in cluster near the top of the plant, each pod contains 8–15 seed grains. The grains are green or brown colored and globose in shape with a flat hilum. Considered as a good source of protein, mung beans consumed by most households in Asia (India, Southeast Asia, and East Asia), Southern Europe, and in Southern USA as dry beans or fresh sprouts. 


Manufacturing Process

Green mung beans are currently distributed in dry beans forms. The manufacturing process of this beans are:

Convey and Transfers

Following harvest, beans are delivered to the elevator where samples are taken from each load to check for quality, color, foreign material, and moisture content. Beans are delivered with caution because this stage has a higher risk of damage for the beans.


Upon delivery to the local elevator, the bean truck loads are weighed and then immediately dumped into a handling pit in the floor of the receiving area. Beans are dropped carefully to minimize the shattering of the dry seed coats. The handling pit provides for aggregation of the beans for conveyance to subsequent cleaning operations.

Bean Cleaning, Sorting, and Grading

The first cleaning operation for beans are the direct application of high-velocity air to pass through the beans and lift lighter-than-bean material such as stems, leaves, pods, checked seed coats, and other forms of trash and plant material. Next, the unit operation involves in removing the materials that heavier than the beans, including stones, and “mud balls” by using “gravity table”.

For the sorting, bean size separation is achieved by screening over a series of sieves that provides increased uniformity of size and shape that desired. The first thing to do is to separate the beans into two categories, “overs” and “throughs”. The “overs” are materials that do not pass through the screen, while the “throughs” are materials that do pass directly through the sieve. From the proper size configuration in a series of screens, the vast majority of both oversized and undersized material will be eliminated directly.

Final cleaning stage includes the color sorting. The sorting is done by an equipment that possesses a series of photoelectric cells referred as “electric eyes”. Each bean will be channeled past the photoelectric cell in subdivided individual lane position, from this process the discolored beans will be rejected by a blast of air. The contrasting classes and other grains will also be removed in this stage based on color.

Storage systems

The beans are conveyed in trucks from the field to the storage receipt elevator. While received, beans immediately processed with air aspiration to remove material that is lighter than the beans, like leaves, pods, and stems. Beans are commonly stored in a variety of structures constructed as wood cribs, concrete silos, or steel bins. in the storage, beans are continually monitored for storage stability including providing continuous aeration and moisture content control. This action is necessary to ensure that the beans are not molding, producing heat, and off from developing unwanted odors or even bad flavors.


Dry edible beans are packaged in food grade impervious materials to make sure that the integrity of the package allows for minimum subsequent contamination of the product. Nowadays the method for handling dry beans is using the alternate materials such as laminated paper and polypropylene sacks.


The mung bean contains balanced nutrients, including protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds. For those individuals who cannot afford animal proteins or those who are vegetarian, the mung bean is of a comparatively low-cost and has a good source of protein for them. Furthermore, mung bean protein is easily digestible, as compared to protein in other legumes. Mung bean can be used for various type of food products such as, dhals (thick stews from dehulled and split grains), cake (moon cake), noodles, soups, and other sweets, snacks, and savory foods.



Percent Maximum Limits of


U.S No. 1

U.S No. 2

U.S No. 3





Total Defects

(Total damaged, Total foreign material, Contrasting classes, and Splits)




Total Damaged




Clean cut Weevil Bored




Foreign Material



(Including stones)








Contrasting Classes




Classes that Blend





United Stated Department of Agriculture: United States Standards for Beans (2017).



Green mung beans are from Fabacaea family, which means this beans are categorized as beans


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