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The current study is focused on modification of mung bean starch which is a good source of leguminous carbohydrate for production of functional food. Combinations of Heat moisture treatment (HMT) of mung bean starch were performed at different temperature 80, 100 and 120 C at moisture content 30% for time 16h. Resistant starch content was increased significantly after HMT. The functional properties study of native and modified mung bean starches showed that the swelling power, solubility and swelling volume of HMT starches have reduced along with increase in amylose contents of HMT starches. Changes in structures crystalline pattern through X-Ray diffraction (XRD), thermal properties (differential scanning calorimetry) and gel hardness were observed. Therefore, replacing native mung bean starch with mung bean starch obtained from heat moisture treatment promotes to the invention of innovative foods with high resistant starch levels and functional properties.