Abstract: The functional properties of defatted boiled and fried locust flour as a function of NaCl concentration were investigated. The protein solubility, emulsifying activity, emulsifying capacity, emulsion stability, foaming capacity and foam stability, were determined. The results obtained for boiled locust indicated that the protein solubility and foam stability were slightly increased, while the emulsifying capacity, emulsifying activity and emulsion stability were slightly decreased as NaCl concentration was increased. However, no consistent change was observed in foaming capacity. For fried locust, the protein solubility, emulsifying activity, foaming capacity anf foam stability were increased with NaCl concentration while the emulsifying capacity and emulsion stability were decreased with NaCl concentration. Generally it was observed that addition of NaCl to locust flour improved its functionality.