The researchers calculated nitrogen conversion factors for different soy protein products using two methods. The Factor Method gave more accurate results than the Kjeldahl Method. The nitrogen conversion factors ranged from 5.64 to 6.08 for the Kjeldahl Method and 6.70 to 6.84 for the Factor Method. The values within each method group were similar, but there was a significant difference between the two methods. The Factor Method is recommended for the food industry to get the most precise conversion factor.