Brazil nut (Bertholletia excelsa), a high-methionine oilseed, offers a balanced amino acid profile and could serve as a viable protein ingredient in the food industry. This study evaluates the chemical and physicochemical properties of Brazil nut protein concentrate (BNPC), comparing its techno-functional properties to commercial proteins from soy and pea. BNPC exhibited a predominance of β-sheet structures (52%), high hydrophobicity, and excellent oil-holding capacity (~ 3 g oil. g