The proximate composition and the levels of antinutritional factors, protein digestibility, minerals extractability and physiochemical properties of boiled and fried locust flour consumed in Sudan were determined. Results showed that during processing the proximate composition fluctuated for both samples with a maximum protein content of 67.75% and 66.24% for fried and boiled locust flour, respectively. Fried locust flour contained significantly (p < 0.05) high tannin content (9.00 mg/100g) compared to boil one which contained only 5.8 mg/100g. Phytic acid content was found to be significantly (p < 0.05) high in boiled locust flour (350 mg/100g) compared to fried locust (293.33 mg/100g). Processing of locust greatly reduced the protein digestibility. In general, results of total and extractable minerals as well as physicochemic al properties of both boiled and fried locust slightly similar with few exceptions.