The given below is the estimation of soluble protein by Kjeldahl method formula for the calculation of the percentage of soluble protein in foods. Percentage of soluble protein in the foods can be determined with the known values of blank-titre, the normality of NaOH and the sample weight. As per the Kjeldahl method formula, on dividing the result of product of blank-titre value, normality of NaOH, 1.401, 6.25 by the sample weight will give the percentage of soluble protein