Background and Objective: Munghurt is a probiotic made from green beans. Mung beans possess enzymes, nutrients, antioxidants and low fats essential for health. Green beans contain higher carbohydrate than cow milk better to growth Lactobacillus acidophilus. The objective of this research was to determine effect of munghurt Lactobacillus acidophilus to blood glucose levels in diabetic rats induced alloxan. Materials and Methods: The samples (n=25) were divided into five groups, negative control (Negative); positive control (Positive); glibenclamide-treated (Glibenclamide); munghurt Lactobacillus acidophilus-treated (Munghurt); glibenclamide and munghurt Lactobacillus acidophilus combination-treated (Glibenclamide+Munghurt). Diabetes rat was induced by an intraperitoneal injection of alloxan. Munghurt Lactobacillus acidophilus was orally administered to normal and diabetic rats for a period of 4 weeks. Blood glucose level was observed on 0 and 28 days. Data were statistically analyzed using Kruskall Wallis and Mann Whitney test and further by one way ANOVA and Tukey post hoc test. Results: Munghurt Lactobacillus acidophilus decreased blood glucose level significantly on 28 days (p=0.001) with blood glucose level mean of 87.32±5.15 mg dL^-1 (negative), 233±17.323 mg dL^-1 (positive), 117.36±8.153 mg dL^-1 (munghurt), 105.46±3,756 mg dL^-1 (glibenclamide) and 105±4.617 mg dL^-1 (munghurt+glibenclamide) respectively. Munghurt Lactobacillus acidophilus combined with glibenclamide had best results at lowering blood glucose in diabetic rats (p<0.016). Conclusion: Munghurt Lactobacillus acidophilus had the effect of the decreasing blood glucose levels and there were a complementary mechanisms between munghurt Lactobacillus acidophilus and glibenclamide in lowering blood glucose level in alloxan-induced diabetic rats. However, such effects need to be confirmed on human in clinical condition.