Technological Advances in Mung Bean ( <scp> <i>Vigna radiata</i> </scp> (L.) Wilczek) Milling, Processing, and Utilization

ABSTRACT Mung bean ( Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps such as dehulling, sorting, and milling, which enhance product quality and yield. Innovations like optical and sensor‐based sorting and roller milling have improved control over quality and mung bean flour particle size, optimizing it for applications in bakery, snacks, and pasta products. Advances in extrusion technology, particularly high‐ and low‐moisture extrusion, have broadened mung bean's usage in plant‐based protein, instant noodles, and snacks, making it a key ingredient for high‐protein and gluten‐free options. Additionally, the development of high‐purity protein isolates and concentrates through fractionation supports mung bean's role in functional foods and nutraceuticals. Techniques in protein and starch modification further expand mung bean's applications, enhancing its nutritional and functional properties for novel products across traditional and modern sectors. Mung bean's potential is amplified by rising consumer preferences for health‐focused and environmentally sustainable foods. These innovations position mung bean as an essential ingredient in future food solutions, with opportunities for growth in functional foods, clean‐label products, and plant‐based nutrition markets. This review provides insights into the current advancements and future perspectives, underscoring the mung bean's role in driving value‐added food innovations.