By 2050, it is estimated that a 70% increase in food production will be necessary to meet the population's demand. In this scenario, insects emerge as a sustainable and innovative alternative. However, in Brazil, insect consumption is rare due to cultural factors. Therefore, the discreet incorporation of these foods into the human diet may be the best approach, and the defatting process can help reduce their characteristic taste and odor. Additionally, it is essential to evaluate the technological properties to explore the possible applications of these foods. Considering this, the objective of this study was to evaluate the influence of defatting Tenebrio molitor flour on its technological properties. For this purpose, the whole flour (WF) was defatted (DF) using ethanol (99.5%) in the proportion of 5 mL g-1 of WF, at 75 rpm and 40 °C for 60 min, and the filtered material was dried at 60 °C for 4 h. The water retention capacity (WHC), oil retention capacity (OHC), water solubility index (WSI), and swelling power (SP) were determined. The relationship between WHC was inversely proportional to ORC and WSI, with DF having the highest WRC (3.96%) and the lowest OHC (0.66%) and WSI (0.13%). The removal of lipids may expose more hydrophilic groups, increasing the WHC. However, the remaining matrix may be less soluble if the lipids contributed to the solubility of the original material, and the amount of proteins present increases, meaning there are fewer non-polar sites on the protein chains to retain the oil. The SP was higher in the DF sample (4.16%), which was expected since it also showed higher WHC. Therefore, it can be concluded that this study allowed us to verify the influence ofdefatting on technological properties. Additionally, it was possible to verify that this raw material shows promise for food applications.