The study evaluated the influence of variety and temperature on the retention of nutrient antioxidants, vitamins A and E of Abotem, Aborohema, Omankwa, Abeleehi and Dorke SR varieties of maize. The exact retentions (mg/100mg) were computed using the yield expressed as a ratio of the absorbances dilution factor to the weight of the sample. The loss of vitamin A contents as the temperature increased from 30˚C to 60˚C was found to differ in the order Omankwa (2.759mg/100mg)>Aborohema (2.679mg/100mg)>Abotem (1.665mg/100mg)>Dorke SR (0.996mg/100mg) >Abeleehi (0.865 mg/100mg). Better retention of vitamin A occurred at the soaking temperature of 30˚C. In contrast, better retention of vitamin E was achieved at the soaking temperature of 60oC. The increase in vitamin E contents were in the order Abotem (1.984mg/100mg)>Aborohema 1.886mg/100mg) > Abeleehi (0.973mg/100mg)>Omankwa (.941mg/100mg)>Dorke SR (0.2283mg/100mg). Soaking caused changes to the quantities of vitamins A and E retained after soaking, but the changes were influenced by variety and soaking temperature. The change in vitamin A content of soaked maize within the temperature range of 30˚C - 60˚C followed a zero-order kinetics reaction equation, with a regression coefficient of the kinetic model between 0.95 and 0.99.