Abstract: The protein solubility and functional properties of boiled and fried locust were determined at different pH in order to ascertain their suitability as food or food ingredients. The results indicated that the emulsifying activity, emulsion capacity and foaming capacity were affected by pH. For both boiled and fried locust, high values for the parameters were obtained at alkaline region and low values at acidic range except foaming capacity. However, the emulsion stability for both treated locust was of no regular pattern of change at both acidic and alkaline region. However, for both boiled and fried locust the emulsion and foam stability were higher at alkaline region than at the acidic one. The results obtained showed that the protein of the treated locust was slightly soluble and the insolubility of the protein reflects on the other functional properties.