The grain roasting process begins when the grain flows through the open flame, increasing Total Digestive Nutrition (T.D.N.). Raw soybeans contain the toxic enzymes urease and lipoxdose, which interfere with digestion and growth in animals. Dry heat at a high temperature destroys the toxic enzymes, while the oil and lecithin are retained. The oil and lecithin are turned into a golden, peanutty-flavored, nutritious product with roasted aroma, bringing out the best qualities of the full fat soybeans.
Roasting grains converts saturated fat into unsaturated fat, destroys molds (seen and unseen), and changes carbohydrates (starches) to dextrin (sugar). Through roasting, grains are converted into a more digestible form, requiring less feed.