The presence of antinutritional factors limits the utilization of the legumes as a main source of protein. Germination is one of the most common techniques used to reduce most of the antinutritional factors in legumes. The mungbean seed and were soaked (overnight), germinated for (24 hrs) and heated at (800C) for 15 min. The germinated seeds were dried in a tray drier at 40–45°C for about 12 hrs disturbing in between till the desired moisture content was obtained and then converted into flour. Flour thus obtained was blended with refined wheat flour in different ratios for the preparation of noodles. The prepared noodle were stored under ambient conditions in poly propyelene packs and subjected to chemical analysis at 30 days interval. The phytic acid and antioxidant activity increased with the addition of mungbean flour into noodle formulation and the values were 119.13 and 153.92 mg/100gm in control and noodles blended with 25 per cent mungbean flour. Whereas, th iron, potassium, calcium and zinc contents were 1.71mg/100g, 102.00 mg/100gm, 21.20 mg/100gm and 1.51mg/100gm in control noodles which increased to 3.83 mg/100gm, 182.25 mg/100gm, 44.10 mg/100gm and 2.19 mg/100gm with the addition of 25 per cent germinated mungbean flour This flour can be used for the production of noodles with high protein, fibre, antioxidant activity and mineral contents and lower fat content. The noodles thus prepared were well accepted by the sensory panelists.