Figure 2. Response surface graph showing the variation of extraction yield of shea butter from sun dried shea kernels as a function of roasting temperature and roasting time (a), roasting temperature and cooking time (b), roasting temperature and cooling time (c)

From

Optimisation of Kernels Preparation Conditions Involved in the Press Extraction of Shea (Vitellaria paradoxa Gaertner F.) Butter

Mohagir A. M., Bup N. D, Abi C. F., Kamga R., Kapseu C.

American Journal of Food Science and Technology. 2015, 3(4), 103-110 doi:10.12691/ajfst-3-4-2