The present investigation was carried out in an attempt to asses the gross chemical composition and mineral composition of raw and treated mung bean of Kawmy variety and the effect of soaking, germination, cooking, soaking + cooking and germination + cooking of mung bean. The gross chemical composition of mung bean seeds showed that it is a rich source of proteins and carbohydrates reaching about 26.34 and 65.83% on dry weight basis, respectively. Moisture, crude fat, crude fiber and ash contents were 10.45, 1.53, 2.35 and 3.95%, respectively.
Soaking had a slight effect on the gross chemical composition. However, germinating and cooking processes increased the moisture, crude protein, crude and total carbohydrates. Crude fat was decreased during germination process.
Mung bean seeds contained 12.8, 1.97, 2.1, 9.00, 106.67, 606.6, 80.0 and 240.0 mg / 100 g sample of Fe, Mn, Cu, Zn, Na, K, Ca and Mg; respectively, Germination could be considered as the best pretreatment for raising the nutritional value of mung bean seeds.