The mung bean (Vigna radiata) or “munggo” is a tiny, high nutrient, green bean from the legume family that is frequently consumed as a crispy sprout known as mung bean sprouts or “toge” in the Philippines. It is used in a variety of different meals. Furthermore, Mung bean germination is a straightforward procedure and can be done in soil or water and generally germinates in four to five days. Since there is demand for mung bean sprouts and large production is quite inappropriate for low-volume consumers and the current pandemic situation, an experimental analysis was conducted to know the right factors to consider in producing high quality yield of mung bean sprouts (in terms of length) in a home-based set up (non-soil). Through 2^k Factorial Design of Experiment, 16 runs were involved having 3 factors which are the soaking time (A), rinse interval (B) and light exposure (C), and 2 replicates. Moreover, it was found that single factors A and C significantly affects the length of sprout with an inverse proportional relationship. Light exposure had the highest effect contribution value at 82.4%. All 2FI and 3FI were insignificant thus, soaking time and light exposure impact were generalized to the response.