Aerodynamic properties of solid materials have long been used to convey and separate seeds and grains during post harvest operations. The objective of this study was the evaluation of the aerodynamic properties of mung bean seeds as a function of moisture content and two grades referred to above and below a cut point of 4.8 mm in length. The results showed that as the moisture content increased from 7.8 to 25% (w.b.), the terminal velocity of seeds increased following a polynomial relationship, from 7.28 to 8.79 and 6.02 to 7.12 m s^-1,for grades A and B, respectively. Seeds at grade A had terminal velocities with a mean value of 8.05 m s^-1, while at grade B had a mean value of 6.46 m s^-1. The Reynolds number of both grades increased linearly with the increase of seeds moisture content, while the drag coefficient decreased with the increase of mois­ture content. Mathematical relationships were developed to relate the change in seeds moisture content with the obtained values of aerodynamic properties. The analysis of variance showed that moisture content had a significant effect, at 1% probability level, on all the aerodynamics properties of mung beans.