<p class=\"MsoNormal\" style=\"text-align: justify; mso-layout-grid-align: none; text-autospace: none;\">The green gram has good nutritive value and on germination., various changes in physical and functional characteristics which is not explored yet. Hence the present investigation was done to study the changes in physical and functional properties of green gram during germination. The selected green gram seeds were germinated for 48 hours with prior soaking of 12 hours. The un germinated green gram; 12 hrs soaked green gram; 12 hrs, 24 hrs, 36 hrs, 48 hrs germinated green gram were dried and ground into flour, sieved through 60 mesh sieve in BSS unit were subjected to physical (bulk density, true density, porosity) and functional (water absorption, fat absorption, solubility index and swelling power at 30 &#730;C, 60&#730;C, 90 &#730;C, foaming capacity and foaming stability) properties analysis. Bulk density was decreased significantly on germination. True density, porosity, water absorption capacity and foaming capacity were increased significantly on soaking and germination. Swelling power and water solubility index significantly decreased from un germinated to soaking and increased on germination. Thus it was conducted that disintegration of complex molecules into simple compounds during soaking and germination could results in mentioned changes in physical &amp; functional properties of green gram.</p>