In this study, the effect of soaking condition towards Mung bean Vigna radiata water absorption and Mung bean extracted crude protein were investigated. This research was conducted to fulfill the fundamental study on the development of Mung bean beverage. The factorial design was employed to investigate the effect of soaking condition by 3 factors, namely concentration of NaHCO3 (0.0%, 0.5% and 1.0%), temperature (30oC, 60oC and 90oC) and time (30 minutes, 60 minutes and 90 minutes), under 19 runs and 2 responses: water absorption (%) and crude protein (%). The data were then statistically analysed using Design Expert 7.0 software and results were generated under Anova table (p < 0.05), interaction model graph and cube view, to predict the optimum soaking condition which best suits the required responses. It was found that the combination of 90 minutes soaking time, 30oC of soaking temperature and 1.0% NaHCO3 concentration yielded the highest percentage of water absorption and crude protein.