Mungbean (Vigna radiata L. Wilzeck), popularly known in the Philippines as mungo or mungbean in other countries and mainly used as human food. It is one of the cheapest sources of plant protein which contains protein ranging from 22-27%. It is also a good source of minerals such as calcium and sodium. Dried mungbean seeds are high in vitamins A & B while the sprouted mungbean are rich in vitamins B & C.
- It is a raw material in th major processes namely: mungbean sprout production; sotanghon manufacturing; hopia processing; dishes like soups, porridge, snacks, bread, noodles and ice cream;
- Mungbean starch is extensively used for starch noodles;
- Mungbean protein is used to fortify cereal flour
- Crop residues are used for fodder
- It is also grown for hay, green manure or cover crop
Mungbean is drought-tolerant and requires a warm climate during its growing period. The temperature and humidity prevailing in the region is suited for optimum yields.