Mungbean (Vigna radiata L.) grains were cleaned, soaked (12 h); germinated (24 & 72 hr) & heated (800 C for 15 min) and roasted (20 min) before converting into flour fineness. The water absorption index was highest in T4 germinated (72 hrs) + heated (80oC) with value of 1.53g/g. The properties viz., foam capacity (4.91%) and foam stability (18.03%) were highest in raw mungbean flour. The chemical analysis of the flours thus obtained revealed that the crude protein, crude fibre and ash content increased with germination of mungbeans. Fat content was found to decrease with germination of munbeans and lowest was obtained in T4 (1.25%) germinated (72 hrs) + heated (80oC). Heat treatment given to soaked & germinated (24 h & 72 h) samples increased the contents of the nutrients, while roasting of mungbeans slightly decreased the protein and fat contents. However, phytic acid and total phenols and antioxidant activity were reduced with soaking, germination & roasting of mungbeans and lowest values. The flour prepared from T3 had highest crude protein (27.65 %) and crude fibre (4.56 %) with lower levels of phytic acid (295.82 mg/100gm) and polyphenols (382.80 mg/100gm) contents when compared with raw mungbeans flours having crude protein (24.08 %), crude fibre (1.93 %), phytic acid (317.26 mg/100 gm) and polyphenols (563.67 mg/100 gm), respectively.