The physico-chemical and functional properties o f mungbean protein concentrate prepared by ( i ) calcium sulphate precipitation (M B C -C a ) and ( ii) isoelectric point precipitation (M B C -p I ) containing 21.6 and 67.3% protein respectively, were compared. The solubility o f the concentrates was positively correlated with pH within the range of 4-7. The foaming ability was closely correlated with percentage o f soluble N (r2 = 0.98) and pH (r2 = 0.88) while the foam stability was correlated with the hydrophilicity (r2 = 0.98) o f the concentrates. All concentrates were able to reduce the weight loss, shrinkage and increase the firmness o f cooked fish sausages. The weight loss and shrinkage were negatively correlated with the soluble protein, pH and foaming ability o f the concentrates. The functional properties o f the concentrates, when added at a level o f 1 -2%, influenced the texture o f the fish sausages. In organoleptic evaluations, fish sausages incorporating the plant proteins scored higher for overall acceptability, even though there was no significant difference in flavour or texture and a decrease in juiciness o f the product compared to the control.