Abstract: In this study, we examined the effects of enzymatic hydrolysis on the functional and nutritional properties of Nile tilapia (Oreochromis niloticus) proteins. Nile tilapia was enzymatically hydrolyzed by several commercially available proteases (Alcalase 2.4 L, Neutrase and Flavourzyme), with protein recovery of 89.86, 81.92 and 73.12%, respectively. The hydrolysates were prepared with 1% enzymes/substrate ratio (E/S). Essential amino acids were above the recommended amount by Food and Agricultural Organization/World Health Organization for humans. Lower molecular weights were more predominant in Hot Water Dip Hydrolysates (HWDH) whose peaks ranged from 328- 1876 Da. Furthermore, the Hot Water Dip Concentrates (HWDC) were mainly composed of higher molecular weight (214-19,576 Da). HWDH and HWDC have varied solubilities above 80% at pH 12.0. Hydrophobicities of 168.01 and 200.28, water-binding capacity was in the range of 1.77 and 2.43 mL g-1 while oil absorption capacity ranged between 2.23 and 3.36 g mL-1, bulk density of 0.53 and 0.36 mL g-1 and emulsifying capacity of 21.40 and 20.40 mL 0.5 g-1 for both HWDH and HWDC, respectively. Foam capacity and foam stability ranged from 124.53 to 37.25 mL g-1 for HWDH and from 80.3 to 45.57 mL g-1 for HWDC. The hydrolysate was more easily digestible than the concentrate with a significant difference (p<0.05). All the estimated nutritional parameters based on amino acids composition suggested that Nile tilapia protein hydrolysates and concentrates have good nutritional quality and could be used as protein ingredient in food industries.