Different layers of acorn (Quercus infectoria), hull, seed coat and seed kernel were analyzed for determination of chemical composition. The results of the preliminary analysis showed that acorn contained more than 65% carbohydrates, 8% lipid and 10% tannin among other constituents. The fatty acid composition of the seed oil was determined using thin layer chromatography and comparing with standards. The results showed the presence of both saturated and unsaturated fatty acids. Saturated fatty acid: are C14:0, C16:0, C18:0, and C20:0. Unsaturated fatty acid: C18: 1 and C18: 2. Total saturated fatty acids represented 20% and unsaturated fatty acids contributed 80% to acorn fat content.