Abstract: Crude oils extracted from three vegetable seeds namely: soya beans (Glycine max), groundnut (Arachis hypogaea) and maize (Zea mays) purchased from a local market in Sagamu Ilisan, Ogun State were investigated. Extraction of the oils from the seeds was carried out by soxhlet method using petroleum ether as the extractant. The physio-chemical properties of the oils were determined using Gas Chromatography (GC) and other standard methods. The results of physical analysis showed that soy bean oil had the highest percentage of oil yield (14. 51%), followed by groundnut oil (10. 54%) and lastly maize (6. 63%). The refractive indexes of the oils are as follows: Soya bean oil (1.4662), groundnut (1.4622) and maize (1.4632). The chemical analysis showed that the saponification values were 228.19, 227.49 and 211.37 mg KOH/g and free fatty acid values were 6.85, 1.65 and 23.35 mgNaOH/g for soybean, groundnut and maize oils respectively. The acid values were 19.21, 4.63 and 65.50mg KOH/g and iodine values were 73.02, 38.65 and 47.25 for soybean, groundnut and maize oils respectively. Gas Chromatography analysis gave the following fatty acid profiles: oleic (26.2%), linoleic (5.5%), stearic (4.8%), myristic (1.5%) and lauric (1.25%) for groundnut oil; oleic (26.2%), linoleic (8.5%), stearic (5.6%) for soybean oil while corn oil contained stearic (3.8%) and oleic (4.6%). The study revealed that the three vegetable seeds are good sources of edible oils. Soya bean oil is considered to be the most suitable for food formulation as well as drying oil in pharmaceutical, paints, soap and perfume industries because of its higher level of unsaturation in the fatty acid contents.