Lipids are a group of chemical compounds characterized by their insolubility in water and solubility in organic solvents. Lipid analysis is significant in the food industry to assess the purity of starch and flours since lipids are susceptible to chemical modifications during processing, affecting sensory, nutritional, and functional properties. The main methods for determining lipids in starchy matrices include hot extraction by Soxhlet, using petroleum ether or ethyl ether, and cold extraction, known as the Bligh & Dyer method, involving chloroform–methanol–water. These methods provide crucial information to ensure the quality and purity of food products.