Roasting soybeans transforms the nutrient profile. Properly roasted beans offer more protein digestibility, higher rumen undegradable protein (RUP) content, and reduced levels of anti-nutrients, such as trypsin inhibitors. When done correctly, roasting can raise RUP levels from roughly 25% up to 40% to 60%, delivering more bypass protein to the cow’s small intestine, where it can be utilized.

University of Wisconsin dairy extension educators Jackie McCarville and Katelyn Goldsmith highlighted a five-step approach for successful on-farm roasting, including heating, steeping, cooling, storage, and processing. Each stage is crucial to achieving the maximum potential of roasted soybeans.

Read more here.