The main objective of this study was to determine the effect of the source of heat for cooking (either solar energy or butane gas) on the chemical composition, minerals profile and organolyptic quality of some food products. The types of foods investigated in this study were okra, rice and meat (burger). The source of the solar energy was a solar box cooker which was mounted and technically prepared as to utilize the maximum possible amount of solar energy. The cooker was found useful at distinct positions according to the mode of employment, with each position having its own set-up. The four positions examined during this study were parking position, food loading position, cooking position and occasional opening position. Each foodstuff was prepared by the most appropriate method known to be specific to that type of food. When using the solar box cooker, the cooking time depends on amount of water (as part of the recipe), preheating of cooker and whether the pot is covered or not. Results showed that, except for burger the protein content using butane gas was more than that scored when using solar box cooker. Cooking with butane gas resulted in higher oil content than using the solar box cooker. Using solar box, the ash and moisture contents were found to be more than butane gas method. Concerning the minerals content after cooking of the three tested food products, it was found that the sodium content using the solar box was more compared to butane gas method except for burger. The magnesium content was higher using the solar box compared to the butane gas. The contents of potassium, calcium and phosphorus were more in products cooked by butane gas than those cooked by the solar box cooker. For sensory evaluation, the assessor's observations revealed that cooking by solar box was more acceptable except for the color.