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The experiment was conducted in thelaboratories of the Departments of Chemistry and Animal Health and Production Technology,Adamawa State University, Mubi, Nigeria. The experiment was replicated threetimes in a Randomized Complete Block Design (RCBD) and consisted of six heatingtime 30, 60 and 120 minutes boiling, 30, 60 and 120 minutes roasting and onecontrol. Data were collected on acid value, free fatty acid, iodine value,peroxide value, saponification value and unsaponifiable matter. The datacollected were analyzed statistically using Generalized Linear Model (GLM)procedure of statistical analysis system (SAS). The means that weresignificantly different were separated using Least Significant Difference(LSD). The results showed that there were highly significant differences (P ≤ 0.01)among the treatments. The highest Acid Value (AV) of 3.53 and 3.64 were recordedby heating time at 120 minutes of boiling and 120 minutes of roasting. Heatingtime at 30 minutes of boiling, 30 minutes roasting, 60 minutes boiling and 60 minutesroasting recorded lower Free Fatty Acid (FFA) values of 1.52, 1.55, 1.57 and1.58, respectively. Heating time at 60 minutes of roasting and 60 minutes ofboiling recorded the highest Iodine value (IV) of 43.80 and 43.53,respectively. Based on the results of this study, it can be concluded thatheating time of 30 or 60 minutes by boiling or roasting are better than longerheating times for Shea butter extraction.

Influence of Heating Time of Shea Nuts (vitellariaparadoxa) on Some Chemical Properties of Shea Butter