Grain Roasting is a process in which the grain flows through an open flame. The process increases T.D.N. (total digestible nutrients).
Roasting grains converts saturated fat into unsaturated fat, destroys molds and changes carbohydrates (starches) to dextrin (sugar).
Roasting is a process that sterilizes and the grain which increases the total daily nutrition. Toxic enzymes and molds are slowed to insignificant levels by the process of roasting.
~Dries as it is roasted (Up to 10 points)
~Molds are destroyed
~Toxic enzymes are removed from soybeans
~Lecithin (12 lbs per ton) and oil (21%) are retained and made available in soybeans
~Whole roasted soybeans lose no value in storage
~Roasting lowers soluble protein and increases bypass protein. This makes them a desirable choice for forage rations.
~Roasting kills trypsin inhibitors which have the potential to detrimentally affect protein digestion in the small intestine.
~Roasting kills urease (destroys urease enzyme activity). Roasted beans have all the natural vitamins and fats intact.
~Dairymen are reporting general improvement in herd health, appearance, less vet expense, and healthier calves.