Wheat germ was collected from commercial source and subjected to nutritional evaluation. Physicochemical characteristics were determined as moisture (8.50% + 0.168), ash (3.30% + 0.1), fat (8.75% + 0.15), fiber (2.33% + 0.025), protein (22.2% + 0.3), carbohydrates (54.68% + 0.36) and energy (388.60 ± 0.664 Kcal/100g). Brown colored oil was subjected to determine refractive index (1.47 + 0.1 at 20oC), neutralization value (7.93 + 0.146), sponification value (186.50 + 0.081), ester value (178.57 + 0.045) and peroxide value (5.00 + 0.081). Fatty acid profile was determined by using gas chromatography. Content of Capric acid, Lauric acid, Myristic acid, Palmitic acid, Stearic acid, Oleic acid, Linoleic acid and Linolenic acid were 0.019%, 0.022%, 0.084%, 18.580%, 0.439%, 14.030%, 57.920%, and 8.340% respectively. Wheat germ oil is rich in essential fatty acids; wheat germ oil can become a marketable product after improving its storage quality. As wheat germ has very poor keeping quality so procedures like toasting and defatting has been done for its stabilization.