“…(), Onabanjo & Oguntona () and Onabanjo et al . (, ) quantified the proximate, minerals (macro and micro) and phytate and vitamin contents of some standardised Nigerian dishes, there is still a dearth of information especially on the lipid profile of these major Nigerian dishes. In view of the above, the present study attempted to determine the total lipid, total triacylglycerol, dietary cholesterol and FFA contents of standardised Nigerian dishes to further bridge the gap and provide detailed information for a more detailed food composition data that nutritionists and dietitians can use effectively when planning menus and calculating dietary intakes of population groups in Nigeria.…”