Abstract
This research work involves a study of the physico - chemical properties, fatty acid composition of oils of sheanut ( Vitellaria paradoxa ), cocoa ( Theobroma cacao ) and the effect of roasting on these properties. The data obtained were subjected to one - way analysis of variance (ANOVA) using the Statistical Package for Social Scientists (SPSS) 15 and the means were separated using the New Duncan’s Multiple Range Test. The physicochemical properties of the extracted oils were quite comparable, with roasting having little or no effect on them. The oils were found to be composed of both saturated (palmitic, stearic, arachidic, behenic, lignoceric fatty acids) and unsaturated ( palmitoleic, oleic, linoleic) fatty acids. T he study showed that sheanut samples contained higher percentage of linoleic acid, (5.67 - 6.43%)
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