Abstract: Six indigenous dishes of Igala tribe of Kogi State were prepared from locally produced food items which include: majorly, maize, plantain, benin seed, barbara nut, bitter leaf and their functional properties determined. These dishes were subjected to evaluation for their protein, moisture, ash contents, some minerals, some vitamins (A, B₁, B₁₂ E, K) and sensory properties. The results revealed that oil and water absorption capacities of the dishes range from 5.2.33-84.00 (i.e., 12.7-20.3%) and 56.33-74.67 (14.5-19.2%), respectively. Whereas zinc and calcium ranged from 0.35-0.53 (13.9-20.7%) and 2.22-7.83 (9.2-32.5), respectively Iron, Phosphorus and Selenium: 0.48-0.59 (14.5-17.9%), 0.32-0.56 (12.6-22.1%) and 0.36-1.74 (6.2-30.1%), respectively. The vitamin contents of the food stuff peaked with the mean/% values of 1.51 (21.5% Vit. B₁), 5.65 (25.3% Vit. A), 2.92 (30.9% Vit. E), 0.41 (17.8% Vit. B₁₂) and 1.00 (18.0% Vit. K) in dishes D (Oboigogo), F (Epi-abo), E (Oboafu), C (Oboakpa) and A (Fayaba), respectively. The range values of the antinutrients in the six dishes on the other hand are phytate: 3.29-4.33 (14.4-19.0%); oxalate: 3.42-5.46 (14.1-22.6%) and tannin: 1.72-3.48 (11.8-23.9%). The results of the sensory evaluation carried out revealed that there were no significant differences (p>0.05) (F_{tab. 0.05; DF = 4/25} = 2.76, F_cal. = 1.13) in terms of appearance, flavour, aroma and palatability and all the six dishes were generally acceptable to the panelists/consumers. The baseline data recorded in this research would undoubtedly, serve not only as a guide but detailed documentation of indigenous dishes of Igala tribe of Kogi State, Nigeria.