Abstract
This utility model relates to a process of producing snack food made from crispy sprouted mungbean which comprises selecting quality mungbean, washing the selected sprouted mungbean with 50ppm chlorinated water, soaking and germinating mungbean for eight (8) hours, seed-decoating the sprouted mungbean, cooking the sprouted mungbean for five (5) minutes, cooling the cooked sprouted mungbean, freezing the cooked sprouted mungbean overnight, vacuum frying the frozen sprouted mungbean at 90 C under 70 cmHg vacuum for 25 minutes, cooling the vacuum fried sprouted mungbean at room temperature, and weighing and packing on an induction sealed PET bottle.