This research studied the changes of in vitro digestibility of mung bean after different time of soaking, especially the effects on starch and protein. This study used a single factor of completely randomized block design. Each treatment level was conducted in triplicates. The whole mung bean seeds were subjected to five different times of soaking, namely control (without soaking) and soaking for 2, 4, 6 and 8 hrs. Water content, total starch, in vitro starch digestibility, protein content and in vitro protein digestibility of whole mung beans were analyzed. The results showed  a trend of  the total starch content and starch digestibility decreasing during longer soaking time, in a range of 41.13- 33.52 % dry basis and 57.46 -49.82% dry basis respectively.  Based on the rate of starch hydrolysis, the digestibility of mung bean starch is a slow digesting starch. There was a trend of increasing protein digestibility of mung bean seeds during soaking, up to 6 hours of soaking time (in a range of 46.93%-51.29%). Based on these results, the suggested soaking time was 6 hours that gave optimum digestibility of starch and protein for human consumption. The recommendation in order to obtain the benefits as a healthy food source.

Keywords: digestibility, mung beans, protein and starch, different time of soaking