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 ~In the raw soybeans, the toxic enzymes (urease and lipoxdose) are destroyed and the oil and lecithin are retained turning them into a golden peanut buttery-flavored nutritious bean with a roasted aroma. This brings out the best qualities of the full fat soybeans. High producing dairy cows require bypass protein. Roasting soybeans increases the bypass protein of soybeans from 26% to over 60%. Soybean meal is still "low bypass" at only 35%

~Higher digestibility because roasting corn increases the speed of starch availability. Roasting the corn will increase the energy nearly 13%. Roasting corn through an open flame gives a purer feed because it dries away moisture and burns off the mold spores. When cereal grains are roasted they go through a process called gelatinization. This means the starch molecule expands and the long chain molecule is broken into shorter chains.

 ~Your roasted barley will grind easier because roasting ruptures the kernel. One commercial miller stated that grinding roasted barley is 25% faster than raw barley. Roasting increases digestibility by breaking down the cell structure within the grain so it will be readily available to the animal. Dairy and swine feeders comment that they are unable to find barley floating in the lagoon when roasted barley is fed. It is more palatable and the animals will be drawn to the sweet fragrance of the roasted barley.

~Grain passes through the Hot Oven to burn off mycotoxin and aflatoxins. Makes the grain safe again and a more pleasant taste for the animal. Roasting grain through an open flame gives a purer feed because it dries away moisture and burns off the mold spores.