eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2017-12-05 5 6 265 269 10.12691/ajfst-5-6-7 AJFST2017567 article Zar Zar Oo mazarzaroo99@gmail.com 1 Thwe Linn Ko 2 Soe Soe Than 3 Industrial Chemistry Department, Yadanabon University, Mandalay, Myanmar Industrial Chemistry Department, University of Mandalay, Mandalay, Myanmar Industrial Chemistry Department, University of Yangon, Yangon, Myanmar Many protein concentrates have been developed for providing different functional or physical properties to meet the requirement of various food systems. The main purpose of this research work was to evaluate the most refined form of protein from mung bean and to combat the problem of malnutrition. In this research work, mung bean (Vigna radiata L.) was collected from Monywa Township, Sagaing Region and nutritional values of mung bean flour like moisture content, ash content, protein content, crude fiber content, fat content and carbohydrate content were determined. The fat from mung bean flour was removed by soaking in ethanol and also by soxhlet extraction using ethanol as solvent before isolating the protein. The fat removal efficiency of these two methods was investigated. Moreover, combined effect of these two methods on the removal percentage of fat from mung bean was studied. 51.37±0.03% protein content (defatted mung bean) was obtained by soaking in ethanol solution for 16 hr and followed by soxhlet extraction (meal to solvent ratio were1:5). The morphological nature and elemental compositions of the mung bean protein concentrate were characterized by Scanning Electron Microscope (SEM), Energy Dispersive X-Ray Fluorescence (ED-XRF) spectrophotometer respectively. http://pubs.sciepub.com/ajfst/5/6/7/ajfst-5-6-7.pdf mung bean flour soxhlet extraction protein concentrate functional properties